Sumatra mantenin water powder ratio adjustment teaching Indonesian mantenin taste introduction

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Qianjie Coffee-Sumatra Manning Coffee hand sharing

Indonesian coffee dates back to the 17th century, when the Dutch first introduced Arabica coffee seedlings to Ceylon (present-day Sri Lanka) and Indonesia, but in 1877, a large-scale disaster hit the Indonesian islands. Almost all coffee trees were destroyed by leaf rust, and people had to give up Arabica, which had been in operation for many years. Robusta coffee trees with strong disease resistance were introduced from Africa to replace the original species.

Today, Indonesia is a big coffee producer, ranking fourth among the six largest coffee producing countries in the world. By the way, when it comes to the six largest coffee producing countries, our Asian region accounts for two, and our neighbor Vietnam is the second largest coffee producing country in the world. Indonesia's coffee production is mainly in Java, Sumatra and Sulawi, is the world's major producer of robusta coffee, most of the coffee comes from small plantations, accounting for about 90% of the total production, only 6% of the coffee beans are Arabica coffee beans, while Sumatra Mantenin is a rare Arabica species. Sumatra, the second largest island in the Indonesian archipelago, runs through the equator and has a tropical rain forest climate. Coffee trees are planted on hillsides between 750m and 1500 m above sea level and are planted without shade and chemicals.

Manning's appearance is very bad in today's good-looking world, because he is so ugly, he needs layers of screening, I think this is absolutely necessary, his probability of defective beans is too high, coupled with the ugly appearance, sometimes good beans look like defective beans. If you pick out defective beans from a pile of Mantenin, you can always pick out a lot of them, but you can look back at them and think that they can't be counted as defective beans. That's what he looks like. However, after baking, Mantenin is like a caterpillar breaking its cocoon into a butterfly. The ripe beans are very full and look quite pleasing to the eye.

Manning coffee can be summed up in one word, that is-bitterness, some people may not understand, how can anyone like to suffer? In fact, Manning has a lot of loyal fans, he is the representative of strong incense. Manning has always expressed his most unique sweetness with the most unique bitterness. He gives the impression that he is thick and masculine. Although the performance of shallow baking is very fresh, deep baking is more suitable for him, because shallow baking is difficult to highlight his rich and sticky feeling. The deep-baked Mantenin is full-grained, rich in texture, thick in texture, smooth as syrup, with a heavy wood and cheese flavor, bitter and very sour. I know many people don't like coffee with sour fruit.

Lin Dong Manning, who used to brew and share coffee in the street.

1. Filter cup: Hario V60

two。 Water temperature: 88 degrees

3. Degree of grinding: small Fuji degree of grinding 4

4. Baking degree: medium and deep baking

5. Steaming time: 25 seconds

Flavor: changeable levels, clean, balanced, long-lasting caramel sweetness

Specific techniques: 15g powder, small Fuji ghost tooth cutter 4 grinding, V60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, 25 s steaming, water injection to 104g water cut off, waiting for the powder bed water to go down to half and then water injection, slow water injection until 220g water, 5 grams at the end, no water powder ratio at 1:15, extraction time about 2:00

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