What are the flavor characteristics of Manning coffee beans? How do you cook Manning by hand?

In those days when sour coffee (Rosa Coffee and Yega Chuefei Coffee) was not popular, the first thing that came to mind when it came to coffee was dark coffee, with Blue Mountain Coffee, Manning Coffee and Kona being the most famous. Among them, Mantenin coffee alcohol from Asia is the thickest. In this article, the front street will take you to know how Mantenin is cooked and what is its flavor.

Indonesia mainly produces commercial-grade robusta coffee, while a minority of high-quality Arabica coffee is mainly distributed in Sumatra, the second largest island. Mantenin coffee traditionally refers to Arabica coffee produced in northern Sumatra. Mantenin is divided into many types according to different producing areas, treatment methods, raw bean characteristics and flavor, such as Lin Dong Mantenin, Tiger Mantenin, Golden Manning, aged Manning and so on.

Wet planing brings unique flavor to Manning coffee.

The treatment time of the wet planing method is much shorter than that of the water washing treatment. The traditional washing treatment takes 1 to 3 weeks, while the wet planing method only takes a few days to complete the whole process. The wet planing method will first remove the peel and pulp of the coffee fruit, dry it after a short fermentation, remove the sheep skin when the beans are semi-dry, and continue to dry the latter section. When the moisture content reaches 12%, it can be packaged and graded.

The seemingly fast and time-saving wet planing treatment, if not strictly controlled, is extremely vulnerable to damp and moldy in the hot and humid environment of Indonesia. But in addition to Sumatra, it is also widely used in Sulawesi and Papua New Guinea in Indonesia. This is because Indonesia has a tropical rain forest climate, the humidity in the air is as high as 7090%, coffee beans cannot be dried in the sun for a long time, and the cost of washing is quite high, coffee farmers have no choice but to develop this kind of semi-washing treatment. Although the time of each link is greatly shortened, the raw beans removed from the sheepskin will still absorb the moisture in the hot and humid air, so the Mantenin coffee has more dull aromas of wood, herbs and spices.

The Lindong Mantenin coffee with wet planing method has this vegetation aroma. After baking, it not only reduces the acid quality, but also increases the alcohol thickness. Qianjie thinks that this is the classic Mantenin flavor, so the rations bean series also has wet planing processed Lindong Manning coffee. Qianjie's daily rations of beans give buddies who have just started the boutique coffee to taste the basic flavors of different producing areas at super affordable prices, and then start with more refined flavor types according to their own tastes.

Multiple hand-selected Manning Coffee

Coffee beans will produce a certain friction in the process of shell planing, and the bean body will be heated to 30 ℃-60 ℃, which is also beneficial to germination and mold growth. And the semi-hard and semi-soft wet raw beans are easy to be crushed by mechanical force when removing the seed shell, and the beans are easy to crack like a sheep's hoof, which is what we call Bauhinia. In order to raise the price of coffee, it is necessary to screen out defective particles and irregular coffee beans, so as to improve the quality of coffee.

The bean list on the front street deals with a regular version of Lindong Manning coffee, as well as a popular PWN gold manning coffee. As the exclusive supplier of top Mantenin coffee, PWN carries out one machine selection + three manual selection of raw beans to ensure that each raw bean is complete, uniform, full and the specification must reach more than 18 mesh, that is, Indonesia's local G1 grade. Rumor has it that the raw coffee beans are golden in the sun when they are processed, so they are named Golden Manning. PWN not only minimizes the defect rate of the coffee, but also puts the raw beans in the machine for density separation before packaging to make the golden manning coffee even and bright.

For such high-quality coffee, there are a lot of low-price and inferior products on the market. Qianjie is one of the few merchants in the domestic market to sell PWN gold. Qianjie coffee has sacks of raw beans with PWN logo on the walls of its Dongshankou stores, as well as a certificate of origin signed by PWN.

Hand-made manning coffee

In order to get rid of the unique mellow aroma of Manning coffee, Qianjie believes that the first step is to choose freshly roasted coffee beans. As the coffee beans produce a large amount of gas after baking, the medium-to-light roasted coffee beans have a growing period of about 4-7 days, while the medium-and deep-roasted coffee beans take about 7-10 days to achieve a better flavor. The coffee beans shipped on the front street are freshly roasted within 5 days, so that everyone can enjoy them during the best taste period.

The low acidity and mellow taste of Manning coffee comes from the medium-deep roasting degree, and the lower water temperature will be used when brewing deeper roasted coffee beans in the front street, so as not to release too much bitterness from the hot water at too high temperature. At the same time, choose moderate grinding to extract more aroma molecules from Mantening coffee and avoid over-extraction caused by too fine coffee powder.

For this brewing, Qianjie barista hopes to highlight the mellow, clean and fragrant characteristics of Golden Manning and extract it with KONO filter cup. Also a tapered filter cup, the KONO filter cup has more than half less diversion ribs than the v60, and the upper part is divided into a smooth curved surface, making the filter paper more suitable. Limit the air flow up, hot water can only flow down, forming the effect of siphon extraction, so that coffee powder aroma substances released more fully, so as to improve the mellow taste.

Hand punching parameters: 87 °88 °C medium grinding (Chinese standard No. 20 sieve pass rate 70%) Coffee powder: 15 g powder water ratio 1:15 three-stage water injection

Slowly pour in the coffee powder and try to smooth it as much as possible to avoid shaking the filter cup (because shaking will reduce the distance between the coffee powder, which is not conducive to fuming exhaust). The coffee powder layer will slowly expand into a "hamburger" when 40g 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 120g water in the outer circle, the water injection height is close to the powder layer as far as possible, the action is slow, and excessive mixing is avoided. 100g is injected into the last stage, and all the coffee liquid from the filter cup flows into the next pot to finish the extraction. The extraction time is about 2 minutes.

Hand-brewed PWN Gold Manning Coffee is varied, full-bodied and clean. Nutty, dark chocolate and caramel aromas, long-lasting, high sense of balance.

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