Is Indonesia Golden Manning Coffee Bean Arabica Coffee Bean different from Arabica Coffee Bean

Indonesia is the fourth largest coffee producer in the world, and the coffee produced here has a very strong herbal flavor. When discussing coffee varieties all over the world, we can clearly distinguish the varieties of coffee beans, and when we come to Indonesia, after several times of introduction of foreign varieties, coffee grows savagely and hybridizes crazily in a suitable environment. It becomes particularly difficult to distinguish between varieties. Qianjie came to help us straighten out the coffee story.

Qianjie first gave everyone a concept of popular science, and now the coffee species widely cultivated by human beings are divided into three kinds: Arabica, Robusta, and Liberika. Among them, Arabica, which has the best flavor and the most production, is what we often call small-grain coffee, which accounts for 70% of the market. The second is medium-grain robusta coffee beans, which taste bitter caffeine and are generally used as raw materials for coffee products, accounting for more than 20% of the market. The rest are large-grained Liberica coffee beans, which originated in West Africa and are now widely grown in the Philippines and Malaysia, accounting for 2-5% of the market.

In Indonesia, both Alabia and Robusta are grown. All right, it's time for our protagonist, Manning. Manning is a very special coffee bean in Indonesia. It is said that the name Mantenin coffee bean comes from the Mandaining people who grow coffee. Due to a misrepresentation, the Japanese think that this coffee bean is called Mantenin (Japanese pronunciation is incorrect), so this coffee bean, which is particularly in line with the Japanese taste, became famous.

At first, the Dutch brought the tin card to Sumatra, which is an authentic Arabica coffee. Later, because leaf rust swept through Indonesia in 1877, the local government had to introduce more disease-resistant coffee varieties. The Indonesian government tried its best to introduce Robusta, Timor's Tim, Katim, India's Kent, S795. From a biological point of view, with the exception of Robusta, all the introduced varieties belong to Arabica.

Back to the present, Robusta is generally distributed in the low-altitude areas of southern Sumatra, while Manning Coffee is distributed in the high-altitude areas of the north, the famous Manning producing area of "Shuangman", namely Lake Tawa and Lake do, which is located in Aceh in the north, the now famous Gayo Mountain is nearby, and Lake dopa is located in the east of the forest.

Characteristics of Indonesian Mantenin coffee beans in Qianjie Coffee

Mantenin flavor is rich, sweet, pure bitter, mellow, with a little sweetness. As the Mantenin coffee beans themselves do not have many sour properties, so after a long period of heat preservation or preparation of iced coffee, there will not be an unpleasant sour taste.

After baking, the coffee beans are large, brown or dark green, with a special caramel-like aroma and a mellow taste. Most coffee lovers like to drink individual products, but it is also an indispensable variety of mixed coffee.

So, what are the common manning?

Next, four Indonesian Mantenin coffee beans from Qianjie Coffee are shown.

They are Lin Dong Manning coffee beans, PWN gold Mantenin coffee beans, Tiger Mantenin coffee beans, and old Mantenin coffee beans.

1 / Qianjie Coffee Lin Dong Manning Coffee beans

The boutique Mantenin coffee beans produced in Lindong area have larger granules and harder beans.

Indonesian coffee is very diverse in quality, but usually we mean Tibika or its variants grown in the mountains around Lake Toba. Coffee gourmets around the world once commented: "Sumatra Mantenin coffee beans are the best coffee in the world."

Mantenin coffee beans have larger particles and harder beans, because there are many defects, so they need to be strictly selected in the process of coffee processing. Mantenin coffee beans have a rich flavor, sweet, pure bitter, mellow, with a little sweetness and slightly sour taste.

Qianjie Coffee Lin Dong Manning Coffee beans

Producing area: Lindong producing area

Altitude: 1100-1600m

Variety: iron pickup, Kaddura

Treatment method: wet planing method

Lin Dong Manning coffee beans were selected by Qianjie as the representative of food rations in Indonesia. Qianjie's rations bean series is characterized by cheap, high-quality coffee beans with the characteristics of producing areas. Lindong producing area as a traditional Manning coffee producing area, the quality has always been very high guarantee, this bean is Indonesia's G1 grade, but also the highest level in Indonesia. Guests can enjoy the rich and mellow Mantenin flavor at a low price.

2 / Front Street Coffee PWN Gold Manning Coffee beans

Gold manning is registered as a trademark by the Indonesian company PWN, so gold manning becomes the exclusive property of PWN.

Golden manning coffee beans are grown in the GAYO Mountains of Aceh in North Sumatra. The variety is Ateng, and Ateng is a hybrid between Arabica and Robusta, widely cultivated in Sumatra and other Indonesian islands. In fact, it is a branch of Catimor. Ateng is a local name. Golden Mantenin coffee beans 19 mesh after three times of manual selection, higher quality requirements.

Front Street Coffee PWN Gold Manning Coffee Bean

Producing area: GAYO Mountain in Aceh

Altitude: 1100-1600m

Variety: iron pickup

Treatment method: wet planing method

Qianjie Coffee PWN Gold Manning Coffee Bean is a selection of top coffee from Pawani, an Indonesian raw bean company. PWN Gold Manning is a trademark, which has been built into the top coffee brand in Indonesia.

As such, Pawani is also looking for and buying high-quality coffee beans all over Sumatra. Qianjie Coffee PWN Gold Manning is one of the best.

The coffee variety of the new season's Qianjie coffee PWN Gold Manning coffee beans is "Ateng", which seems to be a very unfamiliar coffee variety. In fact, the local names for coffee varieties in Indonesia are not the same. For example, the Indonesian name Tim Tim is what we call Timor (Tim). And Ateng is the name of Indonesian localized Catimor (Katim). Ateng is very suitable for planting and flavor development in Aceh.

Qianjie Coffee PWN Gold Manning Coffee Bean Baking record

The temperature of the furnace is 200 degrees, and the firepower is 160.

The temperature recovery point is 45 ", and the temperature is 93.5 degrees.

When the yellow time is 5: 40 and the temperature is 148 degrees, the bean surface turns yellow, the smell of grass disappears completely, and the dehydration is completed.

Increase firepower to 140, throttle 4.

When the time is 9: 40, there are ugly wrinkles and black markings on the bean surface, and the smell of toast obviously changes to coffee, which can be defined as a prelude to explosion. Important: at this time, we should pay attention to listen to the sound of the explosion. The time starts to explode at 9: 45, the temperature is 191.8 degrees, the throttle is fully open; when the temperature is 204.5 degrees, the development time is 3: 30.

Qianjie Coffee PWN Gold Manning Coffee Cup Test report

1 / Agtron color value is # 61, which belongs to deep baking in SCA standard.

2 / PWN Golden Mantenin coffee beans show low acid, rich, herbal and spicy flavor at this roasting degree.

Cup test flavor description: the taste is as thick as syrup, the sweetness of caramel is stronger, and the sour taste is bright and elegant.

Qianjie Coffee PWN Gold Manning Coffee Bean brewing process sharing

First of all, the degree of grinding of this PWN golden manning coffee bean is slightly thicker than that of light roasted coffee beans (the pass rate of 0.85mm sieve is about 70%).

Unlike shallow roasted coffee beans that want to highlight the producing area and increase the sense of layering, Qianjie Coffee wants guests to get a fuller and mellow taste, so it chooses KONO filter cup to brew. In terms of powder quantity, Qianjie Coffee uses 15g coffee beans with a powder-to-water ratio of 1:15, that is, 225g of water; in terms of water temperature, 88 ℃ of water is used to reduce the bitterness caused by high temperature extraction.

The standard amount of powder for Qianjie coffee is 15 grams, with a powder-to-water ratio of 1:15.

First preheat the filter cup, slowly pour in the coffee powder, try to flatten it as much as possible, avoid shaking vigorously, or even pat the filter cup.

The coffee powder layer will slowly expand into a "hamburger" when 30g of water is injected in a small circle in the middle of the first section and steamed for 30 seconds.

The center of the second section is injected with 100g water in a circle, the water injection height is close to the powder layer as far as possible, the action is slow, and excessive mixing is avoided. In the last paragraph, 95g is injected, also in a small circle around the center. All the coffee liquid from the filter cup flows into the next pot to finish the extraction. The extraction time is between 1 minute and 50 seconds to 2 minutes.

Extended reading of KONO filter cup

The KONO filter cup is designed by Toshio Kono. It is a tapered filter cup with ribs extending straight up from the bottom to the middle and no ribs in the upper part, showing a smooth filter cup wall. The use of this filter cup in the case that the filter paper does not need to be soaked at first, the use of rib exhaust to stew to achieve a better effect; then in the subsequent cooking, the rising water level can make the filter paper close to the cup wall to produce a closed pseudo-vacuum area.

When the upward passage is sealed by water and filter paper, the air can only be discharged from the gap between the lower ribs and the filter paper. at this time, the water in the filter cup will push each other with the coffee powder, and finally it will be discharged down with the air, forming a siphon effect and forming a mellow coffee taste.

3 / Qianjie Coffee Tiger Mantenin Coffee beans

Only Mantenin coffee beans with a defect rate of less than 4% above 17 mesh can be called tiger manning coffee beans.

The main beans of tiger Mantenin coffee beans are Kaddura and iron pickup. Kaddura has sour citrus and lemon flavors, while the iron pickup has a long, sweet finish. The overall taste of this tiger Mantenin coffee bean is uniform and clean.

Qianjie Coffee Tiger Mantenin Coffee beans

Producing area: Aceh

Altitude: 1500m

Variety: iron pickup, Kaddura, Sidikalong

Treatment method: wet planing method

4 / Qianjie Coffee aged Mandenin Coffee beans

Aged coffee beans do not mean beans that leave raw coffee beans at will for a long time. This is absolutely not allowed. Because coffee beans will rot after they have been kept for a long time, coffee beans will change from fresh cyan to white, then to yellow, and finally become dull and even grow worms. Like aged wine, raw beans must be properly processed and stored for a long time before they can be called real aged coffee.

Qianjie Coffee Old Mantenin Coffee producing area: Sumatra Variety: iron truck treatment method: wet planing method

Extended reading what are old coffee beans?

Raw beans are naturally aged by prolonging the storage time (usually 2-3 years). These changes include weakening of acidity, color change and thickening of beans. The storage environment must be cool and ventilated.

Because the storage environment is dark and for a long time, aged coffee is always difficult to get rid of complex flavors such as musty taste or commonly known as sacks or leather.

For more information about coffee beans, please follow the coffee workshop (Wechat official account cafe_style) and exchange professional coffee knowledge. Please add WeChat kaixinguoguo0925.