Suggestions and parameters on how to cook coffee beans in Lindong Mantenin, Indonesia

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There are a variety of coffee beans to choose from, among which there are all kinds of coffee beans from different producing areas, but there are simply not too many kinds of coffee beans. Take Mantenin, Indonesia, which is produced in Asia, for example, many people think that Mantenin coffee tastes good, because the unique wet planing method creates the low acidity and mellow taste of Mantenin coffee, and the aftertaste is long.

History of Coffee cultivation in Indonesia

According to Qianjie Coffee, coffee was first grown in Indonesia in 1696, when the Governor of Malabar gave Arabica as a gift to the Governor of the Netherlands in Batavia (present-day Jakarta, Java). The first planted bean seedlings were washed away by the flood, and the governor of Malabar, India, sent the second batch of bean seedlings in 1699 and harvested coffee for the first time in 1701, ushering in a new era of Indonesian coffee.

The Origin of the name of Indonesian Manning Coffee Bean

Experienced coffee fans know that most coffee beans are named after manors in the producing areas, such as Costa Rican Monster Manor coffee beans that were put on the shelves in the front street coffee shop not long ago, or Ethiopian Yega Sheffield coffee beans. The origin of Manning's name involves an interesting short story.

According to Qianjie, the reason for this story is that the Japanese soldiers returned to Japan after colonization in Indonesia and were obsessed with the local delicious coffee, so with the help of trading friends, they asked the locals to help collect high-quality coffee beans, including this manning. The Japanese were very fond of this coffee bean, so they asked for the name. The locals mistakenly thought he was from, so they blurted out "Mandailing". The Japanese mistakenly referred to "Mandailing" as "Mandehling". As a result of this double misunderstanding, Manning thus mistakenly hit the name of the coffee bean.

Coffee producing areas in Indonesia

Mantenin is mainly produced in Sumatra, Indonesia, which is the largest island in Indonesia, located near the equator, is a typical tropical rain forest climate, high temperature and humidity, abundant rainfall, so it is very suitable for the growth of high-quality Arabica coffee beans.

However, the altitude of Indonesia is limited, and the space for growing high-quality Arabica coffee beans is also limited, so only 25% of the coffee beans produced in Indonesia belong to Arabica. Because Arabica species can only be planted at high and altitude areas to have the best flavor, so the remaining 75% are robusta coffee trees that can be grown at low elevations. And the highest elevation in Indonesia is Sumatra.

And the best of the traditional Arabica coffee produced in northern Sumatra will be sold under the name Lin Dong Manning. To be exact, Lin Dong Manning coffee beans refer to coffee grown in a small area southwest of Tobahu in Lindong District.

Famous coffee producing areas in Sumatra include the GAYO Mountains (that is, Aceh), Lintong (Lindong) and Sidikalang (West Calang).

Lindong producing area is located next to the famous Sumatra tourist area LAKE TOBA (Lake dopa), where the elevation is 1400-1800, and the tree species are Jember, Garundang Typica and Ateng.

However, according to Qianjie Coffee, it is known that Manning in Lindong area has also been subdivided in recent years, and in recent years, some manning named after the region has begun to appear on the market (for example: Sidikalang referred to as SDK Manning). The significance of Lintong has gradually narrowed to become a producing area near Lintongnihuta.

A unique treatment method in Indonesia: wet planing method

According to Qianjie Coffee, it is understood that the reason why Indonesia uses wet planing to deal with coffee fruit is that the local weather is often dominated by Rain Water, with constant typhoons, unable to achieve the good weather needed for the sun, and the local economy is not good. It is also impossible to use the more expensive method of washing, which gives rise to a wet planing method with local characteristics.

Of course, the development of coffee in Indonesia is no longer as poor as it used to be. There are many manors that can be washed with water, and there are also many companies, but they still do not give up the wet planing method. Qianjie Coffee feels that the wet planing method is the factor that has brought Mantening coffee to the world. When it comes to Mantini coffee, I think of the wet planing method, and obviously they already complement each other.

The specific steps of the wet planing method can be divided into the following two stages:

In the first stage, the peel and pulp were removed by a wooden peeling machine, and after fermentation for 3 hours, the moisture content was reduced to 30-50% of semi-dry and semi-wet.

In the second stage, the pectin and sheep skin were removed and the latter part of the drying process took 2-4 days, and the moisture content was reduced to 12-13%.

In addition to the conventional wet planing, there is also an old wet planing method. Coffee beans are first treated by ordinary wet planing, and then sealed in the warehouse for 2 to 3 years. The environment of the warehouse must be cool and ventilated, and the beans should be turned regularly to prevent mildew and corruption. During this period, the acidity of coffee beans will slowly weaken to sugar, and the color will become darker, mostly yellowish brown or dark brown. The Mantenin coffee beans that use this treatment on the Qianjie coffee bean list are called old mantenin coffee beans.

The above is the previous coffee collated some of the relevant information about Indonesia Mantenin coffee, then how to brew it in order to brew a good mantenin coffee? Qianjie Coffee here is to share how to make Indonesian Lindong Manning coffee beans by hand.

Front Street Coffee Indonesia Lin Dong Manning Coffee beans

Country: Indonesia

Producing area: Sumatra (Lindong)

Altitude: 1100-1600m

Variety: iron pickup, Kaddura

Treatment method: wet planing method

Flavor: baked toast, nuts, caramel, pine, herbs

[suggestion on brewing Mantenin Coffee in Front Street]

Filter cup: KONO

Powder weight: 15g

Powder / water ratio: 1:15

Water temperature: 86-87 degrees

Grind Fu: bg#6w

Lin Dong Manning Coffee brewing technique

The first stage of water injection is steamed with 30 grams of water for 30 seconds, and the second stage is divided into stages when small water flow is injected around the circle to 125 grams, and when the water level is about to be exposed to the powder bed, the third stage continues to inject water to 225 grams to stop water injection, remove the filter cup when the water level is about to be exposed to the powder bed, and (the time of steaming starts) the extraction time is 2 times 39 times 00 ".

Flavor description: imported herbal flavor, dark chocolate, caramel, sweet back.

[Philharmonic pressure] Flavor: full-bodied, complex, outstanding spice, forest fragrance

1. The choice of instruments: Philharmonic pressure

two。 The temperature of the water: 85 degrees

3. Thickness of powder: small Fuji grinding degree 3.5

4. Depth of baking: medium and deep baking

5. Length of steaming time: 2 times, 20 seconds for the first time, 50 seconds for the first time

Specific techniques: Philharmonic pressure positive pressure preparation, it is recommended to add 20 grams of coffee powder, gouache ratio at 1:17, first into 83 degrees hot water 100g, stir three to five times to make coffee powder fully wetting, static for 20s, add remaining hot water to 240g, rest for 40s, stir for 5s, wait until 1 minute 50 seconds up and down pressure, the total time is 2 minutes 5 seconds.

[siphon] Flavor: round, full-bodied, herbs and bitterness, accompanied by caramel sweetness

1. Selection of utensils: Hario siphon pot

two。 The temperature of the water: 90 degrees

3. Thickness of powder: small Fuji grinding degree 3.5

4. Depth of baking: medium and deep baking

5. Length of steaming time: 30 seconds

Specific techniques: side-fired extraction, it is recommended that 20 grams of powder for 2 parts, gouache ratio at 1:12, water scale 2, add powder after use, drop powder after blistering, stir 4-5 times, extract for about 30 seconds, and finally, stir 2 times, wait for the coffee liquid to fall freely.

[French pressure] Flavor: balanced, mellow, good texture and fat, with a little sweetness

1. Selection of utensils: French pressure kettle

two。 Temperature of water: 92 degrees

3. Thickness of powder: small Fuji grindability 4.5

4. Depth of baking: medium and deep baking

5. Length of steaming time: 2 minutes and 30 seconds

Specific techniques: 20g coffee beans, hot water (about 92-93 ℃) into the kettle, until the kettle body marked capacity 300ml water, start timing, pressure kettle lid on the lid, the filter can stop at the highest place, wait two and a half minutes. Press the filter to the bottom

Among them, Qianjie Coffee suggests that coffee fans who make coffee at home can use [hand brewing] and [Philharmonic pressure] to show the rich and mellow flavor of Mantenin, because the methods of siphon and French pressure are easier to cause extraction. Manning coffee is excellent, it can only taste sour and bitter flavor.

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