The difference between Mantenin and Yejia Xuefei introduction to the flavor characteristics of golden Mantenin coffee beans

Front Street Coffee often encounters guests asking how to choose coffee beans, because there are more than 30 varieties of coffee beans currently displayed in Front Street Coffee Shop, which are collected from various producing areas in the world. There are many varieties but each has its own characteristics, and other coffee producing areas will be updated from time to time. The purpose of Front Street Coffee is to let everyone who comes to Front Street Coffee drink their favorite coffee and learn about different coffee flavors around the world. Many people come to Front Street Coffee not just for coffee, and Front Street Coffee is not just for a cup of coffee.

Since the number of coffee beans that Front Street Coffee can drink is so large, it must be occasionally difficult to choose, or used to drinking a certain coffee bean and want to change other flavors, then Front Street Coffee will be divided into two directions when recommending coffee beans, sour or mellow, according to the customer's answer. When it comes to acid as the representative, it has to mention Ye Jia Xue Fei, and with mellow as the representative, the Indonesian Sumatra Mantenin will also be the first impression, so today Qianjie Coffee will introduce the flavor performance of these two types of coffee beans, as well as these two types of coffee beans in addition to Ye Jia Xue Fei and Mantenin, there are other high-quality coffee beans.

Coffee beans represented by acid are recommended. 1. Ethiopian Yejia Shefei fruit tintin

Yega Sheffield Altitude 1900-2300m Grade G1 Variety Original seed treatment Washing flavor Citrus, citric acid, obvious black tea, cream, caramel, almond finish, sweet back

Yirga cheffe is a small town in Ethiopia with an altitude of 1700-2100 meters. It is one of the highest coffee producing areas in the world and synonymous with Ethiopian fine coffee. Under the ECX (Ethiopian Commodity Exchange) classification system, Yegachefe can be divided into four main production areas: Wenago, Yirgacheffe, Kochere and Gelana Abaya.

We often say "yega-sherry" refers to the rich jasmine flowers and citrus citric acid, different micro-regions in addition to these two prominent flavors, but also add other flavors. For example, this fruit Ding Ding recommended by Front Street Coffee has obvious black tea flavor and tastes like lemon black tea with floral fragrance. [Roasting suggestion] When roasting this bean, Qianjie Coffee will use a light roasting method in order to highlight the clean taste and bright acidity of the fruit. Machine: baking machine Yang Jia 800N into the bean temperature: 180℃ yellow point: 5 00", 149.9℃ explosion point: 8 42", 183.8℃ explosion after the development of 1 48", 193.5℃ out

[Cooking suggestion]

Front Street recommends brewing with freshly roasted coffee beans to maximize the rich flavor of coffee. Front Street Coffee ships coffee beans that are roasted within 5 days, because Front Street knows that the freshness of coffee beans has a great impact on flavor. Front Street Roasters 'motto is "Freshly Roast Good Coffee," so that every customer who orders coffee receives the freshest coffee. Coffee has a growing period of 4-7 days, so when the customer gets it, the flavor is at its best.

Front Street Coffee will use a filter cup with higher temperature and faster flow rate when brewing this fruit tintin coffee bean, mainly considering the need to extract its bright acid tone with high temperature, but do not want to cause excessive extraction due to high temperature, so choose V60 filter cup with faster flow rate. The main parameters used are: V60 filter cup, powder-water ratio 1:15, 15g powder weight, water temperature 90℃, grinding degree (20 standard sieve pass rate 80%). In the first stage, 30g of water is used for stewing for 30 seconds. In the second stage, small water flow is injected in circles until 125g. When the water level drops and the powder bed is exposed, the water injection is continued until 225g. When the water level drops and the powder bed is exposed, the filter cup is removed. The extraction time is 200 ". [Brewing Flavor] Citrus, black tea, cream, caramel, almond finish with temperature change, clear and sweet taste.

2. Asalia Kenya

Production area Tin card processing plant Asali honey processing plant Altitude 1550-1750m AA TOP varieties SL28, SL34 processing method K72 washed flavor cherry, berry fruit, acid, yellow sugar sweet, tea feeling

Kenya borders Ethiopia, and coffee started late, but under the leadership of Britain, the colonial power, coffee developed rapidly with many advantages such as research and development breeding, grading and fine washing. It was not until decades later that other countries realized the advantages of this fine management and followed suit that Kenya's single-branch phenomenon gradually subsided.

Kenya coffee beans are strong and sour, thanks to the use of washing, which extends the fermentation time to 72 hours, greatly improving the acidity, and the taste is full of obvious cherry flavor. However, Kenyan coffee beans from different producing areas will also have different flavor manifestations. Front Street Coffee launched a Sasini Manor coffee bean located in Kiambu producing area in central Kenya a while ago. It has obvious sour feeling and cherry aroma in flavor embodiment, but compared with Azalia, the sour feeling will be weaker and the sweet feeling will be more prominent than Azalia. Every time there are new beans on the front street coffee, in addition to our own repeated adjustment of roasting, cup test to verify the flavor, but also for guests to taste, on these two Kenyan coffee beans, some people say the difference is not obvious, some people say you can feel, this is actually a common phenomenon. The coffee beans collected by Front Street Coffee belong to the fine coffee level. The coffee beans that can reach this level will not have weak flavor performance. That is like these two Kenyan coffee beans. They fully express Kenya's unique coffee flavor. Front Street Coffee will dig out their different points on this basis. This is a bit like picking bones in eggs for some people. However, the starting point of Front Street Coffee is to carry out a lot of training in flavor cognition, in order to be able to present high-quality coffee beans to everyone, communicate with guests, but also self-improvement process. Front Street Coffee has always adhered to the idea of spreading coffee to more people, letting people know that coffee is not cold, but also a kind of food with temperature. [Roasting suggestion] This bean is full and round. In order to make its bright and mellow acid fully express, Front Street Coffee adopts light roasting. Machine: Yangjia 800N, raw beans put 550g into the bean temperature: 200℃ explosion point: 5 30", 154.3℃ explosion after the development of 2 '10", 191.6℃ out

[Brewing suggestions] When brewing this Azalia coffee bean, Front Street Coffee also considers the same as the above fruit Ding Ding, using a higher temperature and faster flow rate filter cup. The main parameters used are: V60 filter cup, powder-water ratio 1:15, 15g powder weight, water temperature 90℃, grinding degree (20 standard sieve pass rate 80%). In the first stage, 30g of water is used for stewing for 30 seconds. In the second stage, small water flow is injected in circles until 125g. When the water level drops and the powder bed is exposed, the water injection is continued until 225g. When the water level drops and the powder bed is exposed, the filter cup is removed. The extraction time is 200 ". [Brewed Flavor] Wet aroma with ripe tomato and floral, cherry and plum flavors, bright acidity, clean and the most solid and rich taste, middle sweet, juicy, fruity and yellow sugar aftertaste, and green tea aroma.

Recommended coffee beans represented by mellowness 3. Brazilian Queen Manor

Region Morgiana Manor, São Paulo State Queen Manor Altitude 1400-1950m Variety Yellow Bourbon Treatment Semi-Sunned Flavor Nutty, Dark Chocolate, Sucrose Sweet, Cream, Fruity Fermented Aroma

Brazilian coffee beans were introduced from Guyane française in 1720. Since then, coffee has adapted rapidly in Brazil, spreading from the north to the southeastern state of São Paulo. By 1845, Brazilian coffee beans accounted for 45% of the world's total coffee beans and became the main economic source of São Paulo.

Bourbon coffee was originally grown on the island of Reunion, also known as Bourbon Island until 1789. Due to the low yield and susceptibility of the tipica species introduced to Brazil in 1727, the bourbon species was introduced to Brazil around 1860 via Campinas in the south and quickly spread northward throughout Latin America. Bourbon species, is the iron pickup mutation produced by the subspecies, and iron pickup belongs to the oldest existing coffee varieties, fruit maturity will be bright red, so called red bourbon, generally speaking Bourbon coffee varieties, will default to red bourbon coffee varieties. This Brazilian bourbon coffee bean is different from the common red bourbon. It is a yellow bourbon hybrid of bourbon and iron pickup with yellow fruit. The fruit is yellow after maturity. Because of its low yield and less weather resistance, it is not widely cultivated. Yellow Bourbon coffee beans have rich sweetness. After semi-sun treatment (with a small amount of pectin to dry), the sweetness is more prominent. Front Street Coffee selects medium and deep roasting degree to roast this bean, which will add rich nutty flavor on the basis of sweetness. The mellow feeling is obvious but not difficult to accept. [Roasting suggestion] Front Street Coffee Considering that this Brazilian bean has a low moisture content and a solid texture, this makes the beans have a strong heat absorption ability, because the control of the roasting time should be stable and not too hasty. In order to express its flavor and bring out its aroma, Front Street Coffee finally decided to use a medium roast. Machine: Yangjia 800N, raw beans put 550g into the bean temperature: 200℃ explosion point: 9 14", 188.9℃ explosion after the development of 1 '48", 197.5℃ out

[Cooking suggestion]

Front Street Coffee will use a lower water temperature and a slower filter cup when brewing this Brazilian Queen Manor coffee bean, considering the deeper roasting degree. The acid substance of the roasted coffee bean is not much, and the main extraction purpose is to highlight the mellow feeling of the coffee bean. The low water temperature extraction can not only ensure the mellow degree but also avoid extracting unnecessary impurities. In addition, the filter cup with low flow rate, such as three-hole Kalita and Kono, can achieve the function of soaking coffee powder. As much as possible to ensure the effect of mellow. The main parameters used are: Kono filter cup, powder-water ratio 1:15, 15g powder weight, water temperature 88℃, grinding degree (20 standard sieve pass rate 70-75%). In the first stage, 30g of water is used for stewing for 30 seconds. In the second stage, small water flow is injected in circles until 125g. When the water level drops and the powder bed is exposed, the water injection is continued until 225g. When the water level drops and the powder bed is exposed, the filter cup is removed. The extraction time is 200 ". [Brewing flavor] The taste has obvious sweetness, with a light lemon aroma, rich nutty flavor, the latter part has obvious dark chocolate flavor, the overall feeling is relatively round, it is a coffee bean that can represent the overall characteristics of Brazilian coffee, and at the same time can reflect its own unique vitality. 4. Indonesian gold mantinin

North Sumatra Aceh Gayo Mountain Company PWN Altitude 1100-1600m Grade G1 Variety Ateng Treatment Wet planing Herbal flavor, mellow and clean, rich nutty and caramel aroma, with chocolate flavor

Indonesia is located in southeast Asia, its coffee history dates back to 1696, Dutch coffee farmers tried to find a wider coffee growing area, after many searches, finally identified Indonesia Java Island. After 30 years, Indonesia has laid enough foundation in the coffee market. Today, however, Indonesia's coffee is represented by mantenin, which Front Street Coffee believes is also a result of history, because Java coffee originally sold to Europe mostly came from Sumatra, and mantenin came from Sumatra. Sumatra is an important coffee producer in Indonesia. Gold mantinin coffee beans are iron pickups, iron cards have excellent performance in mellow, and Brazilian coffee beans recommended in front of Front Street Coffee have some iron card genes. Coupled with Indonesia's unique wet planing method, this rapid processing method does not ferment too much, which can highlight the mellowness of coffee beans. In addition, Front Street Coffee also has an aged mantinin, which is based on wet planing treatment to extend the storage time and is thicker than gold mantinin in taste.

[Roasting suggestions] Front Street Coffee uses a medium and deep roasting method to roast this gold mantnin. Gold mantinin belongs to the raw beans with more moisture, and there is a higher deviation value from the sun beans in moisture, so pay special attention to dehydration. Front Street Coffee recommends closing the damper immediately after putting in the raw beans. Steam for 30 seconds and then open the damper to 3 until the color of the raw beans turns light green or white. Open the damper to 4 and open it to the maximum after explosion. Machine: Yangjia 800N, 550g raw beans into the bean temperature: 200℃ yellow point: 5 40", 148℃ explosion point: 9 54", 191.2℃ explosion after the development of 3 '30 ", 204.5℃ out

[Cooking suggestion]

Front Street Coffee uses a cooler water temperature and slower flow rate filter cup when brewing this golden mantling bean, also considering the deeper roast. The main parameters used are: Kono filter cup, powder-water ratio 1:15, 15g powder weight, water temperature 88℃, grinding degree (20 standard sieve pass rate 70-75%). In the first stage, 30g of water is used for stewing for 30 seconds. In the second stage, small water flow is injected in circles until 125g. When the water level drops and the powder bed is exposed, the water injection is continued until 225g. When the water level drops and the powder bed is exposed, the filter cup is removed. The extraction time is 200 ". [Brewing Flavor] Variety of layers, mellow and clean, high balance, strong nutty, chocolate flavor, rich spices and caramel aroma, with fruit flavor, lasting finish.

Front Street Coffee is generally aimed at customers who like mellow coffee. It will not recommend this aged mantelin from the beginning. It will first go from soft Brazilian coffee beans to gold mantelin with a higher degree of maturity. Understand the needs and drinking habits of guests, and then recommend the right coffee beans. If you like sour coffee, Front Street Coffee recommends starting with the mild acidity of Yerga Sherfi beans and moving on to the strong acidity of Kenya beans.

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