How should Indonesia manning coffee be made? What is the best wet planing method for coffee in the world?

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Indonesian coffee is very diverse in quality, and most of its market names are based on the origin of the island: such as Sumatra, Sulawesi, Jawa or Timur. The advantage of Indonesian coffee is that most coffee is characterized by strong, introverted flavor and lively moderate acidity. Chinese people think highly of Indonesian Mandheling coffee, and it is one of the coffee products with the highest acceptance of single coffee. Indonesia Mandheling was once praised as the best unique wet peeling coffee bean in the world.

Mantenin is a trademark merchandise. Nowadays, as long as the red cherry fruit of coffee harvested in Indonesia is processed by this unique wet peeling method, it will be sold as Mantenin coffee beans. Mandailing grew coffee from the Tapanuli region of northwestern Sumatra, because at the end of World War II, a Japanese soldier introduced the Japanese market and changed the wrong Mandailing into Mandheling coffee because of mispronunciation. Coffee in Sumatra is very complex and elusive.

The best coffee in Sumatra comes from two places: the Aceh province north of Sumatra near Lake Tawar and the mountains that surround Lake Toba in the south. Due to many sharecropper producers and the use of their unique semi-washing treatment and lack of iron in the soil, coffee beans in this area have a special blue color at the stage of fresh beans. Sumatra is the second largest island in Indonesia and the sixth largest in the world, covering an area of 470000 square kilometers, 13 times the size of Taiwan, and is divided into eight provinces, but only two provinces grow a lot of coffee-Aceh and Jiangsu provinces, the most representative coffee producing areas are the Gayo Mountain mountains around Lake Lake Tawar in Aceh province. Coffee grown for local aborigines (Gayo People) is a characteristic culture dominated by female farming and harvesting. Coffee in Jiangsu Province is grown around Lake Lake Toba, which has a huge area and is the largest volcanic lake in the world. The famous producing area is Lintong on the south of Lake Toba.

Japanese businessmen not only bought the coffee produced in Sumatra, but also carried out Japanese-style detailed production management of Sumatran coffee. In the spirit of the Japanese demand for quality, they trained and produced Sumatra manning high-quality coffee under a new name, gold manning, so gold manning is a coffee commodity registered by the Japanese.

Pawani Mantenin are native tree species in the mountains of Indonesia, strict cup testing and screening, Indonesia is the main production area of Mantenin, but Elaraby from Indonesia to grow coffee beans, Pawani Mantenin taste super back to Gansu, in the sweet and bitter mixed with natural fruit aroma

Qianjie Coffee suggests Manning Coffee

The dewatering rate of medium and deep baked beans is generally higher, so the weight is relatively light, and the powder does not sink completely at the bottom when cooking, and the injected water will be absorbed immediately at the beginning, because the exhaust powder is surrounded by bubbles, and the more fresh the beans in these channels, the longer the maintenance time, so that the water level drops rapidly. I usually use thick water to circle slowly.

1. Filter cup: KONO

two。 Water temperature: 88 degrees

3. Degree of grinding: small Fuji degree of grinding 4

4. Baking degree: medium and deep baking

5. Steaming time: 25 seconds

Flavor: changeable levels, clean, balanced, long-lasting caramel sweetness

Specific techniques: 15g powder, small Fuji ghost tooth cutter 4 grinding, kono filter cup, 88-89 degrees water temperature, the first water injection 30g water, for 25s steaming, injection to 104g water cut off, wait for powder bed water to half and then water injection, slow water injection until 220g water, tail section 5g do not want, water powder ratio 1:15, extraction time about 2:00.

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