Introduction of Indonesian Mantenin Coffee Bean varieties Mantenin Coffee brewing Adjustment Teaching

Manning as one of the representatives of mellow coffee, usually favorite friends can not stop, do not like but scoff. Let's talk about this "personalized" coffee bean in front of the street.

Coffee development in Indonesia

Coffee cultivation in Indonesia has a long history. According to relevant records, the coffee history in Indonesia dates back to 1696. Coffee was introduced to Java by the Dutch colonists at that time, then spread widely on the island of Sumatra and began to be planted on a large scale. After nearly two hundred years, the Indonesian coffee industry was badly affected by leaf rust, and a large area of coffee trees were infected and withered, seriously affecting production.

In order to solve this industrial dilemma, the Indonesian government began to introduce new varieties with stronger disease resistance from various places, including Robusta with strong disease resistance. Until today, Indonesia ranks second only to Brazil in coffee production, in which Robota bean production accounts for the most, while Arabica bean production accounts for only 1/10 of the total. Manning Coffee is the most representative, which can be said to be the facade of Indonesian boutique coffee.

Manning Coffee is from Sumatra.

The name of Manning coffee comes not from the classification of varieties or place names, but from a misunderstood story. It is said that during World War II, when Japan occupied Indonesia, a Japanese soldier went to a cafe and drank a cup of full-bodied coffee, so he asked the name of the coffee beans and thought he was from, and the shop owner replied "Mandaining Mandheling". After the defeat, he returned to Japan, hoping to drink that coffee again, asked Indonesian locals to look for it, and mistakenly called it "Mantenin". Since then, Mantenin's name has been quoted.

In fact, Manning is from the Indonesian island of Sumatra. Sumatra Island is located in western Indonesia, a total of eight provinces, high-quality coffee growing areas are in the northern part of the island, namely the northernmost province of ACEH (Aceh) and the neighboring province of North Sumatra (Sumetera Utara). Each of the two provinces has a larger lake, Lake Tawar Lake in Aceh and Lake Lake Toba in North Sumatra. Important coffee-growing areas in the province also surround the two lakes.

Lake dopa is the largest volcanic lake in the world and the largest freshwater lake in Indonesia. The annual average temperature here is about 22 ℃, which belongs to the tropical rain forest climate, rainy and humid environment, plus the altitude of about 1400 meters above sea level, which is very suitable for the growth of coffee trees. To the south of the lake is the well-known Lindong producing area (Lintong), where Indonesia's Mantenin rations beans are grown on the front street.

Another Tawa Lake brings an elevation of more than 1500 meters to coffee cultivation in Aceh because of the surrounding Gayo Mountain Mountains. Due to the unstable political situation in Aceh Province, there are often armed conflicts, which have greatly affected the development of the local coffee trade. In 2005, with Aceh as the center, the great tsunami broke out, and the civil war ended under natural disasters. Aceh coffee industry gradually returned to the boutique coffee industry.

Talk about the varieties of Manning Coffee

It was also mentioned earlier that Indonesia's coffee industry was affected by leaf rust in 1877, and almost all of the varieties of iron pickups that had been widely cultivated in Indonesia were infected. The Indonesian government has introduced a number of disease-resistant varieties, including Robusta, such as Tim, Katim and Indian variety S795, which are known locally as Tim Tim, Ateng and Jember.

Like our country, iron pickup is the oldest variety planted in Indonesia. It was first introduced from Java to the broader island of Sumatra. After a long period of adaptation to the local environment, it has formed the low acidity and mellow flavor of the herbal spice unique to Sumatra iron pickup. At present, it is mainly distributed in the area of dopa Lake and Lindong producing area.

Tim Tim (Tim), a natural hybrid of Tieka and Robusta, inherits the high yield and disease resistance of Robusta. Another Ateng variety, a mixed-race offspring of the bourbon variety Kaduka and Tim, is favored by many local coffee farmers because of its strong vitality to maintain high coffee production. In many countries, Katim is often criticized by people in the industry because of its flaw in flavor. Katim, which is planted in the unique flavor environment of Sumatra, performs better in the cup test, full of wood tonality and mellow taste.

The Lindong producing area, which has a certain reputation in coffee trade, has also planted many new varieties in order to increase output, so that the quality of local coffee is not as good as before. While Lake Tawa in Aceh province has been adhering to the cultivation of ancient varieties of iron pickup, maintaining the high quality of coffee, some large exporters such as Pwangni Coffee Company have also invested more resources here.

The gold mantenin coffee beans on the front street are from the PWN Pwangni Coffee Company. Based on the Indonesian raw bean grade G1, the Mantenin coffee beans are screened four times by hand to ensure that the color, shape and size of the Mantenin coffee beans are uniform, and the taste of the Mantenin coffee is cleaner and brighter. Golden Manning is an upgraded version of Manning Coffee, as well as another entry-level version of Manning, Lin Dong Manning Coffee beans. Both coffees have a low-acid, high-mellow taste, derived from the widely used local wet planing method.

Wet planing method

The difference between wet planing and washing is that after the coffee bean is fermented, the parchment is removed in a semi-dry and semi-wet state. This treatment is based on the fact that under the local hot and humid air, it is impossible to dry raw beans in the sun for more than ten days, as in coffee-producing countries such as Brazil and Ethiopia, so this unique method has been developed.

After peeling off the peel of raw coffee beans with a peeling machine, the pectin layer still feels slippery. After overnight fermentation, the pectin layer falls off more easily under flowing water, and the appearance of shell beans becomes rough. Then start drying raw beans, this step is also "eating in the sky". If it is sunny for two days in a row, the coffee beans will be exposed to the sun for two days, and the water content of shell beans will be 30-50%. At this time, we can start to use a special shelling machine to peel off the hard sheep skin with greater strength, so we can see that the appearance of raw beans will be slightly deformed. Finally, if you continue to dry for two more days, the coffee beans are easy to burst in the sun, which is what we call "sheep's foot beans". When the water content reaches 12%, it can be packed and stored.

The wet planing method greatly shortens the processing time of raw beans and is also widely used in rainy and humid Indonesia. The removal of sheep skin in the middle of drying makes the coffee less sour and highlights the mellow taste of roasted coffee.

Brewing of Manning Coffee

Manning this mellow and rich flavor type of coffee, Qianjie thinks that hand-made black coffee is the most suitable. In preparation, it is recommended to choose freshly roasted coffee beans in Qianjie. The flavor is easier to show. Each coffee bean shipped in Qianjie is freshly roasted within 5 days. When you open it, it is when the flavor is fullest.

Here Qianjie uses the same parameters to brew the upgraded version and entry version of Mantening Coffee respectively. The Mantenin coffee in the front street will choose deep baking, the bean quality is loose, the water absorption is stronger, and it is easy to pass the extraction stage. The front street will thicken the grinding degree, which can speed up the downflow of the water and reduce the water temperature at the same time. Avoid the bitterness of excessive extraction.

The most important feature of Mantening coffee is its mellow feeling, so the front street chooses KONO filter cup. The smooth curved surface of the upper part of the KONO filter cup makes the filter paper fit better, hindering the upward movement of water vapor, while the diversion ribs in the lower part speed up the flow of water, thus prolonging the extraction time of water and coffee powder, thereby increasing the concentration.

Filter cup: KONO filter cup, water temperature: 87 ℃, powder content: 15g, powder / water ratio: 1:15, grinding degree: medium and coarse grinding degree (Chinese standard No. 20 sieve pass rate 70%)

Now the KONO filter cup is moist, which can make the filter paper and coffee filter cup fit better. Put 15g coffee powder into the water in the sharing pot at the same time, steam with 30g water for 30s, then start injecting water around the center with small water flow for 30s, until 125g begins to segment, wait until the coffee powder layer drops to half the position of the filter cup and start to inject the second stage with the same method, until 225g, and then the filter cup can be removed after all the dripping is completed.

Rations beans Mantenin coffee drink nuts, chocolate obvious, medium-temperature spice flavor, low acidity, solid taste. The entrance of Golden Manning Coffee has dark chocolate and spice aromas, almost no acid, various flavors are clear and bright, and the taste is long-lasting.

Cooking adjustment

When you are a beginner, you may have more or less problems with the adjustment of various parameters in cooking. Qianjie suggests recording data in each cooking process, changing only a single parameter at a time, so as to facilitate horizontal comparison, so that you can know which part of the problem you are.

For example, when we think that the taste of the brewed Mantenin coffee is a little sour, not strong enough, and the alcohol thickness is low, then the extraction may be insufficient, the water temperature is too low or the grinding degree is too coarse, so first adjust the grinding degree a little bit, and compare it with the same brewing technique. if the acid becomes weaker and the concentration increases, it means the direction is right. After recording, then adjust another parameter so that each brew will know more about the coffee bean than the last pot.

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