What is Indonesian manning coffee? Introduction to the three-stage drying method of half-sun similar to that in Brazil

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Mantenin coffee beans come from Sumatra, Indonesia in Asia, also known as "Sumatra coffee beans". The flavor is very rich, with fragrance, bitterness, a little sweetness, and even a slight sour taste, which is very comfortable and not exciting. Then why is the impression of Manning so bitter? In fact, it is affected by the degree of baking, most coffee beans get deep baking, usually a little bit of acidity will disappear.

The Origin of Manning

The name "mandheling" is very different from other coffee beans. It is not the name of the producing area, place, port, or even the name of the coffee variety (such as Yegashifi or Sidamo is an African name). His name is just a mispronunciation of the Indonesian Mantenin people.

Why does this nation have anything to do with coffee? As a matter of fact, there is a legendary saga.

During World War II, Japan occupied Indonesia, and one of the Japanese soldiers drank extremely good coffee in a coffee shop. He immediately asked the shopkeeper the name of this cup of coffee, but because of the language gap, the shopkeeper thought he was asking, "where are you from?" So I answered: "mandheling".

After the end of World War II, the Japanese soldier recalled that the "manning" he had drunk in Indonesia had asked an Indonesian broker to ship 15 metric tons of mantenin to Japan. As a result, it was very popular in the Japanese coffee market, so the name Mantenin has spread to this day. (the broker created Pwani Coffee Company, or PWN, a famous coffee company in Indonesia today, and is also the trademark owner of Gold Manning.)

Sumatra is a place rich in spices, such as cloves, pepper, cardamom and other spices, which can be found everywhere in Sumatra, and Mantenin coffee beans will inevitably be stained with some aroma with these spices. and Mantenin is a unique three-stage drying method to deal with coffee beans, which creates half-sun Mantenin, with such a unique flavor!

Manning half-sun method-three-stage drying method

Lin Dong Mantning's water resources are very precious, so at first the coffee beans are mainly in the sun, but the sun quality is unstable, so it is changed to a half-sun method similar to that in Brazil, and because of the different climate in Brazil and Indonesia (Indonesia actually does not often rain). On the contrary, it will make the shell beans moldy, so it can only be dried for a few hours to a day, and will be taken back to the simple treatment plant to remove the pectin layer, but also because of scraping off the pectin layer earlier. Create the characteristics of low sour taste and high mellowness of Mantenin. After slightly drying, the beans are purchased by exporters and placed in a large drying farm or directly dried by machine until the moisture content is 12% before they can be stored.

This is Manning coffee beans bumpy three-stage division of labor drying method (in fact, the main reason is that the equipment of farmers is not good enough), creating Manning's unique low-acid, thick, smelly flavor!

But the quality of this method is extremely unstable! So many defective beans!

Manning's way of drinking:

[Lin Dong Mantning] and [Brazilian Red bourbon] are both baked in medium and deep depth, and we put the two beans together in the proportion of 1:1.

Recommended cooking method: hand flushing

Degree of grinding: 4 (Fuji R440)

Water temperature: 88 °C

V60 filter cup, 17 grams of powder, water temperature 88 degrees, grinding 4, water powder ratio close to 1:14

Steaming in 30 grams of water for 30 seconds

Segment: water injection to 120ml cut off, slow water injection to 230ml

That is, 30-120-230, the total extraction time is 1: 39: 50.

Flavor:

Dry fragrance has some spices, herbal aroma, wet fragrance has chocolate aroma.

The first part is a soft fruit acid, the middle part of the black chocolate is very obvious, the tail rhyme is a typical Mantenin herbal flavor, caramel sweet and long-lasting.

END