Introduction to the brewing method of Golden Manning Coffee

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"Ah! Why is it that the manning coffee made by others is always mellow, while my manning coffee is only bitter? " I believe that when many friends try to brew Mantenin for the first time, the coffee will always show an uncomfortable bitter taste, and even have a feeling of throat jam. That may be caused by too fine grinding / boiling water temperature is too high.

The Qianjie Coffee Club often says that if you want to make a coffee bean taste good, you must first freshly roast and freshly grind the coffee bean, then understand the roasting degree of the coffee bean itself and the flavor characteristics of the producing area, and then determine the appropriate powder-water ratio, water temperature and grinding thickness of this coffee bean. Coffee beans from different producing areas have different baking ideas and will be extracted with different parameters.

Why is coffee made with regard to the freshness of beans?

Although coffee beans are in a dry state and can be stored for a long time, the shelf life of the flavor is indeed very short! The best taste period for a packet of freshly roasted coffee beans is about 30 days after the baking completion date.

In general, coffee beans produce a large amount of carbon dioxide in the roasting process, which has the effect of locking the flavor of coffee. After baking, the carbon dioxide will be reduced over time, and the flavor will be carried away by carbon dioxide, so the longer the coffee is left, the less the flavor will be. After coffee grinding, the section of coffee particles increases, which will accelerate the dissipation of flavor.

Flavor characteristics of Mantenin coffee beans

Mantenin coffee beans especially refer to Arabica coffee beans grown on the island of Sumatra, most of which are Timtim and Ateng.

Timtim, the Tim timor breed, is an Arabica breed of Robusta descent. And the PWN Golden Mantenin coffee bean uses the ateng variety, that is, the Katim catimor variety, which is a hybrid between Kaddura and Tim.

The two varieties are characterized by higher disease resistance and insect resistance. In such a warm and humid place as Indonesia, not only plants, but also diseases and insect pests also love such an environment, so coffee plants themselves have better resistance to diseases and insects than those planted at other altitude areas. Because of the Robusta gene, Mantenin's coffee flavor tends to be dull, with aromas of herbs, spices and black cocoa, with a low sour taste.

Roasting characteristics of Mantenin Coffee beans

In order to give Mantenin coffee such a mellow and solid flavor, the "Lindong Mantenin coffee beans" and "PWN golden manning coffee beans" currently sold in Qianjie Coffee are roasted to a medium depth and baked before the second explosion.

Good medium and deep baking is characterized by rich and mellow taste, no unpleasant bitterness, or throat discomfort after drinking it. Qianjie Coffee thinks that the good Mantenin coffee beans are strong and not bitter, smooth back to sweet.

In addition, the deeper the roasting, the more carbon dioxide will be produced in the coffee beans. After baking hormones, the rich carbon dioxide in coffee beans will continue to be removed, and the oil of coffee beans will spill out to the surface with the absorption of carbon dioxide, so 3-4 days after baking, the deeper the roasted coffee beans will show the state of oil, which is a normal phenomenon.

How can I make Mantenin coffee beans taste better?

In terms of coffee grinding, the grinding degree of brewing Mantenin coffee is a little thicker than that of light-roasted coffee beans, because the deep roasting used by Mantenin will make its structure looser and more likely to absorb water and release coffee substances. if it is ground to the thickness of shallow roasted beans, it is easy to rinse out the bitter taste; if it is thicker, it will make the coffee become thin and tasteless and taste as thin as water. The thickness is 70% of the pass rate of the No. 20 screen.

In terms of water temperature, Qianjie recommends using a water temperature of 87-88 ℃ for cooking. Many of the reasons for the bitter smell come from the high temperature of the water. Of course, too low water temperature will also make coffee tasteless.

The brewing quantity is 15g per person, the selected coffee beans are recommended to be kept for 4-7 days (taking the baking date as the first day), and the main water is carried out in the proportion of 1:15 (that is, 15g powder is injected with 225g water). In this way, the flavor of the coffee will be better.

The brewing method uses the commonly used three-stage water injection method, which is divided into three stages to better show the mellow taste of Mantenin coffee and the sweetness of caramel.

The specific distribution of water injection is the first stage of steaming water injection 30ml, this stage of water injection all wet coffee powder, exhaust for 30 seconds, in order to better extract coffee flavor substances, the second stage injected 100ml, this section mainly flushed out the golden foam of Mantenin. The last section is soft center water injection 95ml. After all the water is delaminated, the filter cup is removed, and the total extraction time is controlled at about 2 minutes and 10 seconds.

Qianjie Coffee-Lindong producing area Mantenin coffee flavor performance: the entrance has a strong herbal aroma, dark chocolate, caramel, sweet back.

Qianjie Coffee-PWN Gold Manning Coffee flavor performance: the overall level of coffee is changeable, mellow and clean. Intense nutty and caramel aromas with chocolate aromas, long-lasting finish and high balance.