Tiger Mantenin Coffee Flavor and brewing sharing Tiger Mantenin Coffee Bean characteristic Story

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[Tiger Manning KONO hand flush]

Filter cup: KONO filter cup

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking method: the ratio of water to flour is 1:14, 17g powder, 25g water for the first time, steaming for 30s, and 238g water for the second time. The extraction time is about 2:30 seconds.

Analysis: there are not many ribs at the bottom of the Kono cup, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, which can make water and coffee powder have longer contact soaking time in the filter cup and ensure the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.

Flavor: high balance, clean, thick and solid taste, long-lasting dark chocolate finish

Information on this "Tiger Manning" bean.

Tiger Mantenin, as its name implies, is produced in Indonesia, the hometown of Manning. On ordinary mantenin fruit trees, the AA grade mantenin is selected three times with 19 mesh (refers to beans through a 19-mesh sieve and finally filtered out in order to make each bean almost the same size and diameter). At present, the market price is 2-5 times that of ordinary mantenin and 1-2 times that of gold mantenin. Therefore, some people use the term "Sumatra tiger" to describe the nobility and rarity of these 19-order selected beans. In the cup test, the taste shows that the consistency and the fruit aroma and sweetness of the beans are very high, and the entrance is sweet for a long time. It is indeed a rare good bean, which is loved by coffee glutton.

The breeds of Indonesian tiger Mantenin are Kaddura, iron pickup and Sidikalong.

Kaddura tastes sour with lemon or citrus taste and is not as sweet as iron pickup and bourbon in terms of sweetness, because Kaddura's sweetness depends on the number and dose of fertilizer applied by growers, and has high production capacity, but continuous fertilization and pruning are necessary to maintain production capacity, so the trees are short and branched. Although production capacity has increased, production is still limited because of the two-year harvest period and the high cost of care.

Iron pickup is the closest variety to the original species. The bean shape is slightly longer, like an elongated egg, known as Arabigo or criollo in Central America. There is a clean citric acid taste, sweet aftertaste, low resistance to leaf rust, making it not easy to take care of, low seed setting, coupled with a long harvest period (harvest every two years), the yield is not much.