Introduction of Manning Coffee Bean Flavor description of Manning Coffee Flavor

The coffee wave has unwittingly developed to the fourth wave. Since 2004, boutique coffee has conquered one cafe after another and wave after wave of coffee drinkers with its unique fruit bomb style. Even with the arrival of the fourth wave of boutique coffee, some coffee lovers still stay and indulge in the majestic taste of the second wave of coffee. Among them, Mantenin coffee beans produced in Sumatra, Indonesia have been fragrant for more than half a century since the 1960s.

Even though there are several equally mellow, fragrant and low-sour coffee beans on the front street coffee shelves, such as the tanned bourbon of the Queen's Manor of Brazil, the washing iron truck of Papua New Guinea, the Blue Mountain of Jamaica, and so on, there will always be coffee gluttons who prefer Indonesia PWN gold Manning.

Manning coffee features have been with a unique bitter taste to highlight its most unique sweetness, like the joys and sorrows of life. Qianjie once heard a friend use such an idiom to describe the feeling of drinking Manning coffee: the best comes when the bitter comes. Of course, it takes a period of training to experience the fun of this bitter and sweet understanding.

Sumatra, Indonesia can not produce Mantenin coffee beans with unique style without a period of European colonial history. It often happens that coffee seeds are smuggled out of Africa and transplanted to their own colonies. At the end of the 17th century, the Dutch East India Company transplanted Indian Arabica coffee trees to Java. As a result of the harmony between heaven and earth, coffee quickly took root in Java and spread to Sumatra and Sulawesi.

At the beginning of the 20th century, the outbreak of coffee leaf rust caused extinction damage to coffee trees in Java and had to plant Robsta coffee trees with strong disease resistance. Indonesia is now a large coffee producer, and first-class Arabica coffee beans have been planted in some areas. People are used to calling the Arabica coffee beans produced in Sumatra as Mantenin coffee beans.

On the bean shelf of Qianjie Coffee, you can see two kinds of Mantenin coffee beans, one is PWN Gold Manning, the other is Lin Dong Mantenin in the rations bean series. They represent the ancient early taste and new taste of Sumatran Manning coffee respectively.

Mantenin's traditional producing area is in the Lindong area south of Lake dopa in Jiangsu Province. the wet planing treatment with local characteristics makes Mantenin coffee taste thick, with aromas of herbs such as camphor and pine and aromas of chocolate and caramel.

It was not until 1924 that Arabica coffee trees were introduced into Aceh in North Sumatra from Jiangsu Province. since then, the coffee production in Aceh has exceeded that of the traditional Lindong region year by year. With the progress of global warming, the area suitable for growing coffee in the traditional Lindong producing area is likely to be greatly reduced or even disappear in 2050. As for the Aceh producing area, it is likely to become the winner in this climate change, replacing the Lindong producing area.

Although both of them are called "Manning", there are slight differences between them in taste spectrum. For example, the Mantenin flavor and taste in Aceh are brighter, and the herbal flavor is not so strong. Of course, this is closely related to the way and rules in which the two produce manning coffee beans.

Due to the abundance of Rain Water in Sumatra all the year round, high temperature and high humidity, if the sun treatment is used, the coffee fruit may be discarded due to Rain Water contamination or even excessive fermentation. In addition, the washing treatment method requires sufficient water sources and capital investment, which is difficult to achieve under limited economic conditions. Therefore, the wet planing treatment method appeared.

After removing the peel and pulp of the selected coffee fruit, the shell beans with viscous pectin will be placed in the pool for fermentation for a period of time after a little cleaning. The longer the fermentation time is, the more sour it is. In order to create Mantenin coffee beans with very low sour taste, some processing plants or estates even abandon the step of fermentation and spread the shell beans evenly to dry, which suppresses the sour taste and improves the consistency of the taste.

When the shell bean reaches a semi-dry and semi-wet state, the outer parchment will be removed. Sheep skin, as an important protective layer of raw coffee beans, is removed before it is completely dried, and the raw coffee beans without sheep cortex protection are directly exposed to the air, speeding up the whole drying process.

In the process of shelling, there is a large friction between the raw coffee beans and between the raw coffee beans and the machine, resulting in excessive heat, which may lead to the rapid aging of raw coffee beans and the emergence of special aromas such as wood, soil and so on.

On this basis, PWN implements a set of strict standards in the production of gold Manning, selecting the highest grade G1 with more than 18 mesh and less than 3 defective beans (per 300g raw bean sample). Then three manual selections are used to ensure that the defective beans are completely removed, making the golden manning coffee cleaner and sweeter.

Only from the word "gold" in the name of gold Manning, we can feel that every gold manning is not easy to come by, and its output is even rarer. Therefore, the price is higher than the average Mantenin coffee beans. Some merchants noticed the gap and took the same step of manual selection of Mantenin beans, which are of the same G1 grade, and sold under the name of "Golden Manning".

Qianjie Coffee has conducted blind tests on a number of gold manning coffee beans on the market, and baristas in front street can accurately recognize PWN gold manning from a variety of "golden manning". This is because the taste of PWN gold manning is unmatched by other gold manning.

With the development of the third wave of boutique coffee, people prefer sweet and sour coffee. However, as the top coffee in the second wave of coffee, Manning is convincing for its low acidity and mellowness.

Of course, in the pursuit of a shallower degree of roasting and a more original production area, some people take shallow roasting of Mantenin coffee beans in order to change the public impression of the characteristics of Mantenin coffee. Qianjie Coffee decided to use the degree of medium-deep roasting in order to express the classic Mantenin's herbal, black flavor and mellow taste when formulating the baking curve of Golden Manning Coffee.

Due to the deep baking of gold mantenin in Qianjie, Qianjie recommends using lower water temperature and thicker grinding to avoid excessive extraction, combined with KONO filter cup to enhance the thickness of the taste.

Filter cup: KONO

Water temperature: 88 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

Grinding degree: the pass rate of Chinese standard No. 20 screen is 70%.

The surface of the inner wall of the KONO filter cup is smooth, and there are 12 short ribs at the bottom of the cup for backflow. When cooking, the moist filter paper completely fits the cup wall, reducing the air flow space, slow water flow, prolonging the contact time between coffee powder and hot water, and adding points to the thick taste.

First inject 30 grams of hot water and steam for 30 seconds, inject fine water from the central point and slowly circle to 125 grams, when the water level in the filter cup is about to reveal the powder bed, continue to inject water around 225 grams, the total extraction time is about 2 minutes.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex