Old manning Agedmandheling, sweet as honey, how to cook it

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Gold Mantenin, the Japanese adopted more stringent quality control more than a decade ago. After picking beans manually for four times, they eliminated defective beans and produced gold mantenin with dark green color and equal appearance of beans, creating another wave of market demand. Even Europe and the United States are crazy about it.

Manning is not the name of the producing area, the place name, the port name, nor the name of the coffee breed. How did it get its name? In fact, it is a phonetic error of the mandheling people in Mandaining, Indonesia.

During the Japanese occupation of Indonesia during World War II, a Japanese soldier drank mellow coffee in a cafe, so he asked the shopkeeper the name of the coffee, and the boss mistook him for asking where you were from, so he replied: Mandaining. After the war, the Japanese soldiers recalled the "manning" they had drunk in Indonesia. As a result, 15 tons of Indonesian coffee was transported to Japan, which was very popular. That's how Manning's name came out, and the coffee merchant is now the famous PWN Coffee Company. Known as Mantenin mandheling, it is produced all over Lake Toba in northern Sumatra. The finished product has a unique fragrance of herbs and trees.

The aged Agedmandheling is as sweet as honey. The successful old bean has worn away Manning's inelegant sour taste. The sour ingredients are ripe and converted to sugar, making the coffee more round and sweeter to drink. Manning is like a coffee zombie in the old age of failure, and the taste is hard to taste.

Water bean ratio: generally speaking, 200ml coffee needs about 15-20g coffee beans.

| | filter cup heating: pour hot water into the filter cup before brewing coffee, wet the filter paper to remove the smell of the filter paper, and heat the filter cup and the coffee cup. |

| steaming: take the center of the coffee powder as the center, gently add water to the coffee powder by hand to draw a circle, and submerge the coffee powder for about 20-25 seconds. The water flow here is too fine.

| the first brewing water injection accounts for 60% of the total coffee water, the second water injection accounts for 30%, and the third water injection accounts for 10%.

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