Authentic pwn gold Mantenin coffee beans how to brew good drink Mantenin coffee beans can not pass the breeding period can it be flushed?

It is said that a good tea with a pot, good coffee beans should also be equipped with a brewing pot, of course, this is only one of the links. Qianjie believes that delicious coffee beans, in addition to the usual need to raise good beans, but also need to have skilled brewing techniques in order to brew a pot of delicious coffee.

With the development of boutique coffee, people's pursuit of coffee is not only tasting coffee in cafes, but also pursuing the process and fun of brewing coffee at home. Coffee beans are deep-roasted and light-roasted, coffee is hand-brewed and Italian, different brewing utensils and different coffee beans, the degree of grinding and brewing methods will be different, when you want to brew a pot of delicious coffee, Qianjie thinks, this is very necessary to know.

As a boutique coffee in Indonesia, Golden Manning Coffee has a mellow and clean taste, a long finish and a higher balance than Lindong Mantenin Coffee. Some people compare golden manning coffee to the taste of an old man. Qianjie thinks that Manning is mellow, which is a very masculine feeling. High-quality first-class manning coffee is very sour, just like the slight acidity of flowers and fruits. In addition to the unique mellow taste of Indonesian coffee, there is also a bitter sweet taste, which is deeply loved by friends who like to drink mellow coffee.

Golden manning coffee

Mantenin Coffee is one of the most popular beans in the former street food, and it is also the coffee representative of the coffee-producing country in Indonesia. And Golden Manning Coffee is the boutique coffee in Manning Coffee. Sumatra, Indonesia is the main producing area of Indonesian boutique Arabica coffee beans. When we talk about Mantenin coffee, we refer to the area near Tobahu in the north-central part of Sumatra island, which is 900-1600m above sea level in Aceh, the northernmost part of Sumatra. The suitable altitude and tropical rain forest climate make the average temperature on the island between 25-28 ℃, with uniform seasonal distribution and no drought period, creating a very good growing environment for coffee trees.

The gold mantenin coffee beans of Qianjie Coffee are from PWN, and the new season gold mantenin beans are produced in the GAYO Mountains in Aceh, North Sumatra. After harvest and drying, PWN gold Mantenin coffee beans will be selected by hand after one machine selection, three manual selection and three manual selection to ensure that the specifications of coffee beans are more than 18 mesh, and there are less than 3 defective beans (300g raw bean samples), which belongs to the highest grade G1. PWN is dark green in color and is a neatly shaped flat bean.

Golden manning coffee variety

The variety of Lin Dong Manning Coffee in front street is written as: Tim Tim Ateng, and the variety of Golden Manning Coffee is written as: Ateng. Ateng is a hybrid between Arabica and Robusta, which has several subtypes and is widely cultivated in Sumatra and other Indonesian islands. Indonesia called Tim Tim is what we call Timor (Tim), is a branch of Catimor (Katim), Ateng is a local name.

Gold manchning coffee treatment

The wet bubble method of Manning coffee beans is the only treatment in the world. Sumatra is Indonesia's largest island, located above the equator, with a tropical rain forest climate, high temperature, humidity and abundant rainfall, and small coffee farmers usually grow in the pristine mountains. Sumatra is rich in water resources and the climate is warm all the year round, but one disadvantage is that the local weather is often dominated by Rain Water, with continuous typhoons, which can not 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.

Next, in front of the street, separate the parameters for brewing golden manning coffee:

Qianjie Coffee thinks that in order to make a good pot of coffee, it mainly starts from these four aspects: water temperature, grinding thickness, powder-to-water ratio, brewing method. 1. Water temperature

When making coffee by hand, Qianjie coffee will choose different water temperature according to the degree of roasting. When roasting, the substances in the coffee beans are lost with the deepening of the roasting degree, so the deep-roasted coffee beans will lower the temperature in order to avoid extracting too much odor. The water temperature of 90-91 ℃ is recommended for medium-light baked beans Qianjie coffee, and 88-89 ℃ for medium-deep baking.

For example, the flavor of this golden mantenin coffee bean is mainly famous for its mellow taste, while Qianjie Coffee will use medium-deep roasting to deal with it in order to highlight the mellowness of golden mantenin coffee. 2. The degree of grinding of coffee is also related to the degree of roasting. The degree of grinding refers to the size of coffee particles, because the degree of grinding will affect the contact time between coffee and water. If the coffee powder is finer, the water can extract more substances in the same time, but the degree of grinding is fine, the coffee is easy to be extracted in the process of extraction; on the contrary, the coarser the degree of grinding of coffee, the less substances extracted by water in the same time, but the coarser the degree of grinding is, the coffee is prone to insufficient extraction.

And the grinder in everyone's hand is different, so the parameters are also different, here Qianjie suggests that we buy a No. 20 cup test and correction screen, screen aperture 0.85mm, we take 10g coffee beans, adjust a general grinding degree to grind coffee powder, and then pour it into the sieve to weigh the coffee powder (be sure to sift to the point that no coffee powder can be sifted out before it is complete).

The screening pass rate is 70% 75% (10g sieve 7-7.5g) is the most suitable degree of grinding. The grinding degree of hand-baking is 80% for shallow baking and 75% for medium-deep baking. If it exceeds the suitable screening rate, it is appropriate to adjust the coarse grinding degree, and if it does not reach the appropriate screening rate, it is necessary to reduce the grinding degree properly. 3. Powder-water ratio

This is the difference of the extraction parameters of Qianjie coffee according to the scaa gold cup extraction theory. [heavy taste] 1 the difference of the extraction parameters of hand-made coffee [heavy taste] 1, the difference of the extraction parameters of hand-made coffee according to the gold cup extraction theory [heavy taste] 1, the difference of the extraction parameters of hand-made coffee according to the gold cup extraction theory [heavy taste] 1).

The specific brewing amount of coffee beans is 14.5 grams and 15.5 grams of water, which is the easiest to reach the golden range of 18% 22% gold cup extraction rate and 1.15% 1.35% concentration. Therefore, Qianjie Coffee suggests that you might as well use the error-prone 1:15 powder-to-water ratio when brewing this golden manning coffee. 4. Washing and cooking technique

Finally, the hand punching technique is also very important, which can be seen frequently, such as three-stage style, one-step flow, drip-by-drop style and so on. Here in Qianjie Coffee, beginners are advised to use three-stage water injection to brew, because this method is suitable for light-roasted, medium-shallow and medium-deep roasted coffee beans. The segmented extraction method of three-stage water injection can clarify the flavor of the front, middle and back of the coffee, and can ensure the flavor of the coffee. Next, Qianjie Coffee will teach you how to pour water into the three stages of hand-brewed coffee. Three-stage brewing technique: (three-stage brewing method of Qianjie Golden Manning Coffee)

Qianjie believes that the high-quality flavor of Golden Manning Coffee lies in the balance of sweet and sour and high alcohol thickness. For baking, Qianjie chose medium-depth roasting, which can highlight the nutty, pine and herbal flavors of coffee beans. Better alcohol thickness can be obtained by using KONO filter cup. The water temperature is 88 ℃, the ratio of water to powder is 1:15, the amount of powder is 15g, and the degree of grinding (the pass rate of China No. 20 standard screen is 75%).

First water injection: steaming (to help exhaust)

Now wet the KONO filter cup to make the filter paper fit better with the coffee filter cup. Put 15g coffee powder into the water in the sharing pot at the same time and steam with 30g water for 30s. Many coffee lovers don't know why hand-brewed coffee is steamed. In fact, steaming is because coffee beans in the roasting process from raw beans to cooked beans will undergo a series of chemical reactions and physical changes, after a certain degree of baking, coffee beans will accumulate a large amount of gas (most of which is carbon dioxide).

Generally speaking, the fresher it is, the closer it is to baking, and the more bubbles usually appear during steaming. Deep-baked beans also release more gas during steaming than shallow baked beans. The coffee beans of Qianjie coffee are freshly roasted, so guests are generally advised to grow beans for three days and let the beans release carbon dioxide first, so that the problem of instability and insufficient extraction can be avoided. After steaming and discharging the gas, the coffee particles can absorb water evenly, which can make the extraction uniform in the later stage. Good steaming can not only make the coffee powder exhaust quickly, fully and evenly, but also make the coffee powder come into contact with the water quickly, helping the coffee powder to be extracted evenly. These are precisely the purpose and significance of steaming hand-made coffee. Second water injection

After steaming for 30 seconds, the second water injection was carried out, and the small water injection around the center was started until 125g stopped. In order for the penetrating force of the water column to be concentrated, the range of movement around the water column should be small, about the size of an one-dollar coin, and then go out. At the beginning of the second water supply, we should pay attention to the amount of water, and try not to exceed the height of the powder layer, that is, when the water column is wound close to the filter paper, the water supply can be stopped.

The third water injection

When the coffee powder layer drops to half the position of the filter cup, the same method is injected into the second stage until 225g, and the filter cup can be removed after all the dripping is completed.

From the third water supply, it is necessary to observe the extent of the decline of the water level, also from the center of the water supply circle, the amount of water should not exceed the height of the powder layer, then it will also be observed that the proportion of foam has already occupied the surface, and the third water injection will increase the tumbling of coffee granules, let all the deposited particles tumble, and then dissolve the soluble matter.

The rolling particles will start to rest because they stop adding water, and at this time they have to rely on the velocity caused by the falling water level to make the coffee particles produce friction, so once the addition of water stops, the coffee powder particles will sink, causing blockage, so pay special attention to the rhythm of adding water. If the water is cut off too many times, it is tantamount to letting the coffee powder particles soak in the water all the time, which will lead to the astringent and miscellaneous taste of the coffee extract at the end.

From the beginning of water injection, the extraction time is 2: 39. Next, pick up the whole cup of coffee and shake it well, then pour it into the cup and taste it.

[PWN Gold Manning Coffee Flavor]: the overall level of coffee is varied, mellow and clean, with rich nutty and caramel aromas, chocolate aromas, a long finish and a high sense of balance.

Suggestion on brewing coffee in Qianjie

If you want to brew good coffee, you need good coffee beans in addition to good utensils. At the same time, you need to raise coffee beans well. If you don't have good coffee beans, you can also make them, but the flavor of coffee beans is not as good as that of good coffee beans. You can only taste the perfect flavor of coffee beans if you raise them well.

Qianjie has always believed that the freshness of coffee beans is an important part of brewing. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are some customers who need help grinding powder in front of the street, which doesn't matter, but Qianjie has to warn: if the coffee beans are ground ahead of time, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor mellow, so when you receive the coffee powder, you can immediately make a cup of coffee drink. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

No matter what kind of cooking method, as long as skilled, you can brew out the perfect flavor of coffee beans. It is very pleasant to enjoy a delicious cup of coffee at home.

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