Know what is manning coffee and how to drink it correctly

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Front Street introduction: Manning Coffee

Manning coffee is mainly produced on the Indonesian island of Sumatra. Unlike the name "Manning", which is now named after a coffee bean through the manor, grade and variety of beans, "Manning" has been popular all over the world long before the concept of "boutique coffee". The name "Mantenin" is based on the local Mandailing in Sumatra, which was passed down after a Japanese soldier mistakenly thought it was a coffee name after drinking it with a Mandai, and the development of the coffee has since benefited in large part from the Japanese market.

Manning's first characteristic: low acidity (Low Acidity)

In the acid taste spectrum of boutique coffee, Mantenin belongs to one of the two extremes, and Manning coffee is the lowest acidity in boutique coffee. There are many flavors of boutique coffee, but for beginners who are not trained or drink coffee regularly, it is difficult to taste them all at once, let alone distinguish them.

But everyone is always sensitive to "acid". Based on this, it is the easiest start to taste the flavor of different beans by distinguishing "acidity".

Tip: if you add an African sun bean as a comparison, I believe you can taste the difference between the two types of coffee at once, and you will find your taste preference in the first place. (Ethiopia and Manning can be found in many coffee shops. Remember to try it.)

The second characteristic of Mantenin: high alcohol (Rich Body)

The high mellowness is shown in that the liquid is thicker and the taste is smoother.

Old gold manning on the left and Ethiopia on the right

The taste of Manning coffee is largely due to its unique treatment method-wet planing (Giling Basah).

After the coffee beans are picked, the coffee beans need to be treated through a series of treatments and finally the original beans can be exported. This series of treatment methods will be different in different coffee production areas, based on natural conditions such as water resources, temperature, humidity, light and so on. In several major coffee producing areas in the world: Africa, South America, Asia, summarize the following coffee treatment methods: sun, water washing (semi-washing), honey treatment, wet planing.

Compared with water washing and sun treatment, wet planing has the characteristic of shorter drying time. As the drying time is shortened, the fermentation period and sour taste of coffee beans are greatly reduced, but the mellowness is increased. It is this special treatment that makes Manning's unique taste.

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