Gold Mandolin G1 is what Gold Mandolin hand brewed coffee Flavor Taste characteristics Description

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When it comes to Golden PWN, the acronym is often mixed with the name of Manning Coffee, which is actually a company's acronym Pwani Coffee Company. This company is a very famous local coffee acquisition company in Indonesia, mainly buying Mantenin Coffee. It has acquired almost all the best producing areas in Indonesia, so most of the beans produced by PWN are unique boutiques. Gold Mantning is the product produced by this company. After the acquisition of raw beans, the beans are selected by hand to select the full and flawless beans. Finally, these beans can be divided into Golden Manning as if they had gone through the draft.

What's the difference between Golden Manning and Manning G1? I really can't drink it. For professional coffee diners and taste-sensitive coffee lovers, if you drink these two types of coffee at the same time, the result will be very obvious. Huang Man's sweetness and cleanliness, mellow, wild spice flavor are slightly better than G1, which is one of the reasons why Huangman is much more expensive than G1.

Manning needs layers of screening, which I think is absolutely necessary. The probability of defective beans is too high, coupled with the ugly appearance, sometimes good beans look like defective beans. Every time I pick Mantenin, I can pick out a handful of defective beans, look back in the defective beans, and feel that it is not defective beans, it looks like this. However, after baking, Mantenin is like a caterpillar breaking its cocoon into a butterfly. The ripe beans are very full and look quite pleasing to the eye.

And gold Mantenin defect rate of 2%, very beautiful.

Brewing and sharing: the dewatering rate of medium and deep baked beans is generally higher, so the weight is relatively light, and the powder does not sink completely at the bottom during brewing, and the water will be absorbed immediately at the beginning of the injection. as the exhaust flourishing powder is surrounded by bubbles, channels are created, and the fresher the beans in these channels, the longer the maintenance time, so that the water level drops rapidly before the street coffee will generally use coarse water and slowly circle.

1. Filter cup: KONO 2. Water temperature: 93 degrees 3. Degree of grinding: small Fuji degree of grinding 44. Baking degree: medium and deep baking 5. Steaming time: 25 seconds

Flavor: changeable levels, clean, balanced, long-lasting caramel sweetness

Specific techniques: 15g powder, 4 grinding of small Fuji ghost tooth cutter, kono filter cup, 93 degrees water temperature, 30g water injection for the first time, 25 s steaming, one-time injection of high temperature continuous water, ratio of water to powder 1:15, extraction time about 1:50