Introduction to the bitter taste of manning coffee with citrus flavor and golden manning coffee

Unlike African coffee beans, which have bright citrus acids, Indonesian mantnings are rich in bitterness, high in body, and deep in flavor. How should such a heavy coffee type be brewed? Front Street Coffee starts with the characteristics of mantning and analyzes how to make a good cup of mantning coffee by hand.

Wet planing method peculiar to Indonesian mantenin

Since Dutch colonists introduced coffee to Indonesia in 1699, coffee has been a major cash crop for local farmers. If the traditional natural treatment method will take too much time, it is difficult to sell to merchants in time for profit, and the drying time of at least 2 to 3 weeks is required for sun and water washing. The most important thing is that Indonesia's islands are often windy and rainy, and the air humidity is high, so the coffee beans have not yet dried and have already gone mouldy.

The steps before the wet planing method are the same as those of the water washing method. Indonesians first remove the pulp of the coffee fruit and ferment it in water for 3 hours. After washing off the mucous membrane, the coffee beans with parchment paper are dried for 2-3 days for a short time. The parchment paper is removed from the shelled beans with a water content of 20-24% in a semi-soft and semi-hard state, and then the drying process is continued until the water content of the coffee is 13%.

Due to the large friction force used by the shelling machine, the parchment layer attached to the raw beans is torn apart. After friction stirring, the raw beans are more easily crushed or squeezed, especially at both ends, forming small gaps, resulting in sheep's hoof beans. The "naked beans" without the sheepskin layer dry very quickly, and at the same time are directly exposed to the humid environment, which is subject to the breeding of various strains. Let Indonesian coffee with a unique woody, spicy, herbal flavor, which is what we call "regional flavor."

I believe some friends have begun to wonder how the taste of Southeast Asia is. If you haven't tasted Mantenin coffee yet, Qianjie suggests that you can start with Lin Dong Mantenin ration beans treated with wet planing in small packages to present the classic Mantenin flavor, which is convenient for us to try at home. If you're an "old coffee man" who wants to taste the wonderful aroma of mantelin, Front Street thinks golden mantelin coffee is perfect.

What does golden mantinin mean?

Mantelin coffee became famous when pwani coffee company (PWN) successfully launched mantelin for sale in japan. Unlike many local green bean merchants in Indonesia, PWN is the exclusive supplier of high-grade gold mantinin coffee, contracting the best mantinin coffee producing areas in Indonesia, and the mantinin beans produced are of the highest quality. The gold Mantning coffee, which is always in the upper right corner of the front street bean list, is produced by PWN Company. The Dongshankou store also displays the sacks and certification certificates for raw bean packaging.

Wet planing saves a lot of time and labor costs in green bean processing, but the rapid process also leads to a high defect rate, so only strict manual selection can eliminate defects that cannot be screened by machines. PWN Company will purchase Mantenin raw beans for one machine selection + three manual selection, the quality is far higher than Indonesia's highest local G1 grade, in line with PWN gold Mantenin production standards, need to meet the following points:

1. The number of raw beans is: more than 18-19 items selected by hand at one time

2. There are less than 3 defective beans in 300 g raw bean sample

3. Green coffee beans are grade G1

4. Dark green color, uniform size, neat shape

Front Street will taste a coffee bean in the form of a cup test before launching it. The cup test is an evaluation of the quality and flavor of coffee beans. Uniform standards can more objectively find out the advantages and disadvantages of the flavor presented by beans, as well as the characteristics they have. The front street after the cup test, Lindong Mantenin ration beans show a strong nutty tone, the latter section with a hint of melon aroma, temperature drop, herbaceous flavor appears, taste mellow, aroma saturation. PWN Gold Mandrine not only has dark chocolate, nuts, caramel aromas, but also herbal spices, pine flavors, black and sweet, full of aftertaste, high cleanliness, with soft fruit acids after the temperature drops.

What kind of gold mantinin is?

Indonesia grows a wide variety of coffee varieties, the original Indonesian coffee varieties for the recognized flavor of good iron pickup, introduced by the Dutch in the late 17th century. In 1877, coffee trees throughout Indonesia were severely affected by leaf rust, and large areas of iron pickup trees withered. In order to solve this dilemma, the Indonesian government introduced Robusta varieties with stronger disease resistance from Africa and other places, and Robusta is still the main variety in Indonesia until now.

In order to improve coffee production, Indonesia has continuously introduced various disease-resistant varieties from other countries, among which Tim Tim, Bor Bor and Katim series Ateng, which are hybrids of Robusta and Arabica, have excellent disease resistance and adapt to Sumatra terroir, showing unique cedar flavor. Ateng and Tim now account for 70% of Sumatra coffee. The Indonesian Linton Mantenin ration beans of Front Street are Tim Tim mixed with Ateng, while the golden Mantenin is selected from Ateng, which is also known as Katim.

The best way to hand punch gold mantinin

Gold mantning coffee aroma complex, to drink the best flavor taste, the front street recommends the selection of freshly roasted coffee beans for brewing. Coffee beans will have a peak taste period 4 to 7 days after roasting. After this period (about one and a half months), the aroma will gradually fade and produce a woody blemish taste. Qianjie believes that the freshness of coffee beans is particularly important, so the coffee beans shipped are freshly roasted within 5 days, plus the logistics delivery time, and can be tasted upon receipt.

Because the coffee beans of deep roasting are loose and absorbent, it is easy to cause excessive water absorption and over-extraction, and the mantning coffee washed out is bitter and astringent. So the front street will turn the grind a little thicker and brew it with cooler water.

Suggested brewing parameters: Water temperature: 87~88°C Coffee powder: 15 g Powder water ratio 1:15 Grinding degree: medium grinding (70% pass rate of No.20 sieve of Chinese standard)

The brewing method uses a three-stage water injection method, which can better express the mellow taste and caramel sweetness of golden mantling coffee. In the first stage, 30ml of stewing water was injected. In this stage, the coffee powder was completely wetted and exhausted. In order to better extract the flavor substances of coffee in the future, 100ml was injected in the second stage. This stage mainly washed out the golden foam of Mantenin and raised the powder layer. The last section of soft center water 95ml, such as coffee all over the rate of removal of the filter cup, the pot of coffee gently shake.

The hand-brewed PWN Gold Mandrine coffee is very rich in taste, exudes a spicy herbal flavor, and overall shows a solid mellow taste, caramel sweetness and chocolate, nut flavor.

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