Does Mantning taste good in espresso? The difference in flavor and taste between manning coffee and espresso

Mantenin coffee beans capture a large number of coffee guests with its fragrant herbal flavor, rich dark chocolate and mellow taste. Japan loves Indonesia Mantenin coffee beans deeply. Qianjie resident Mantenin has two models, one is the extremely cost-effective, Indonesian-style "Lin Dong Manning", and the other is the extremely high-quality representative of Indonesia-PWN's "Golden Manning". At present, these two types of coffee beans in Qianjie are mainly used for trickling extraction of hand-brewed coffee.

The name Mantenin is not a place name or a coffee variety name, but a double misunderstanding. First of all, there is a tribe in Sumatra called Mandaining, whose tribe also grows coffee. After World War II, a Japanese veteran missed the coffee he tasted in Indonesia, so he returned to Indonesia and, under the leadership of a local friend, found the familiar taste. When asked what kind of coffee it was, a Japanese veteran went back to Indonesia. The locals mistakenly thought they were asking where he was from, so they said mandailing, while the Japanese also pronounced mandailing as mandehling, so this misunderstanding is the same as the origin of the name.

The flavor of Mantenin coffee has a lot to do with the geographical environment of Indonesia. In Indonesia, it is humid and rainy all the year round, and the rich volcanic soil is an excellent environment for coffee trees to grow. But Indonesia's elevation is generally low, and because of the humidity, Indonesia uses a unique treatment method-wet planing, which can speed up the drying of coffee, but also because the sheepskin is removed before drying. Makes coffee beans extremely susceptible to external bacteria and fungi.

In Indonesia, you hardly need to worry about what kind of coffee is, because Indonesia has introduced many exotic varieties to fight leaf rust, including Robusta, Kent and bourbon. In this melting pot with so many varieties, coupled with the local customs of Indonesia, many new varieties have been bred, such as Tim on the island of Timor. Indonesians now generally grow what locals call "Tim Tim", "Ateng" and "Bor Bor". In fact, they are all coffee beans that contain the Robusta gene, such as Katim and Tim. Therefore, the flavor will be more bitter.

But bitter coffee is not necessarily bad coffee, on the contrary, it is a coffee with the characteristics of the producing area. In the past, the golden Mantenin coffee beans baked in the street showed a very clean taste, on the basis of Indonesian herbal aroma, high caramel sweetness, creamy mellow thickness, very long finish, comfortable and delicious.

This is because PWN Gold Manning adopts the most stringent screening criteria, requiring raw beans to be more than 18 mesh in size and less than 3 defective beans (300g raw bean samples), belonging to the highest grade G1, dark green and neatly shaped flat beans. Strictly carry out the process of one machine selection and three manual selection. After strict screening of Golden Manning, Qianjie Coffee not only does not have the unique soil flavor of ordinary Mantenin, but also tastes cleaner and brighter, and the fragrance and sweetness is stronger. So if you want to try the real gold manning, please recognize the yellow man certificate that comes with PWN.

So can I use Mandarin beans to make espresso? In fact, there is a classic Italian bean formula, called "Mamba mix", which is made of 3 points of Mantenin coffee beans and 7 points of Brazilian coffee beans. The flavor is extremely balanced and mellow, and it was loved by people at that time. But if 100% mantenin beans are used to make espresso, the flavor will be too bitter and uncomfortable.

Qianjie recommends that Mantenin coffee beans should be extracted by trickling filter based on hand flushing. This can maximize the flavor of coffee beans. The golden manning coffee beans in the former street are taken as an example:

Qianjie Coffee Indonesia Gold Manning

Producing area: Mount Gayo in Aceh, Sumatra, Indonesia

Altitude: 1100m-1600m

Variety: ateng

Treatment method: wet planing method

Cooking suggestion

The recommended brewing parameters for Qianjie coffee are: Kono filter cup, 88 ℃ water temperature, 15g powder quantity, 1:15 powder / water ratio, grindability EK43s#11 (Chinese standard No. 20 sieve pass rate 70%)

Readers who often read articles about Qianjie Coffee should know that light-roasted coffee beans and deep-roasted coffee beans will be different in using water temperature and filter cup. The water temperature is low because they do not want to extract too much miscellaneous flavor. Qianjie coffee has been released when choosing deep roasting. If you continue to use shallow roasting water temperature extraction, it will lead to over-extraction. The reason why Qianjie coffee chooses the Kono filter cup is that the flow rate of the V60 filter cup is too fast, and under the condition of low water temperature, it is easy to lack of extraction, while the Kono filter cup has few ribs and is located at the low end, and the filter paper clings to the filter cup, which can limit the airflow, increase the contact time between water and coffee powder, and make the coffee powder fully extracted to enhance the mellow taste.

Washing and cooking technique

Qianjie coffee is extracted by stages, steamed with 30 grams of water for 30 seconds, small water is injected around the circle to 125 grams, the water level is about to be exposed when the powder bed is about to be exposed, and the filter cup is removed when the water level is about to be exposed to the powder bed. (the time of steaming starts) the extraction time is 2 minutes 39 seconds.

Description of Golden Manning Flavor

The layers are changeable, mellow and clean, with a high sense of balance, intense nutty and caramel aromas, chocolate aromas and a long finish.

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