Sumatran gold manning washing treatment gold mantenin brewing and sharing

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

Qianjie Coffee-Golden Manning brewing data sharing

Manning: Manning is from Sumatra, Indonesia, Asia. Another name is "Sumatran Coffee". Its flavor is mainly rich, with a slight taste of Chinese herbal medicine and a little sweetness. Generally, it uses medium / deep baking, the overall taste is solid, mellow, if you do not like to drink too sour single products and you prefer heavy taste, Manning is a good choice.

Sumatran coffee is fascinating for its charming Chinese fir herbal flavor and unique spice flavor, and this coffee is unique on the coffee map. Do you know where they really grow? Sumatra Island is located on the equatorial line, and most of the island is covered by tropical rain forest. The annual humidity is 70% Mur90%, and the annual rainfall is 2000 mm. Even though the volcanic ash soil can make coffee trees grow vigorously, but this humid climate, it is easy to make coffee fruit moldy and rotten.

Due to the high humidity throughout the year, according to the normal washing method, the drying time will be twice as long as the normal treatment method, and if the coffee beans are not dried in time in a short period of time, it is easy to overfermentation or mildew, and each change affects the flavor of the coffee, so how to deal with the coffee fruit and preserve the coffee beans has become the biggest problem for coffee production in Sumatra.

For most people, hand-baking Manning is more or less a challenge, if you are not careful, you have to taste the bitter fruit, deep-baked beans are really difficult, my way is, one to lower the water temperature, about 85 degrees, because the high water temperature will release more bitter factors, the grinding degree is slightly fine, gouache than will choose 1:10, do not worry about too strong will be more bitter.

Generally speaking, our way of thinking is that when this thing is bitter, I dilute it with water and increase the gouache ratio to dilute its bitterness, but have you found that the degree of bitterness will not decrease because you add more water? just like the bitter gourd scrambled eggs, you will feel that the bitter gourd taste is more prominent, and if you put the same balsam pear into the braised meat, it will not be easy to taste its bitterness. We reduced the gourd ratio. It is to increase the mellow thickness of Manning and highlight his sweetness, thus weakening the taste proportion of bitterness, otherwise we may get a cup of light and bitter coffee.

Manning's strong and wild flavor is his charm, but it also needs restraint so as not to be too publicized, so the water injection must be as gentle as possible during production, and the whole process should be balanced, gentle, gentle and gentle.

Parameters: KONO filter cup; powder content: 16g; degree of grinding: medium grinding (BG 7D: pass rate of Chinese standard No. 20 sieve 47%); water temperature: 88 ℃; ratio of powder to water: 1:14

Technique: steam 32 grams of water for 40 seconds, boil in a circle until 225 grams of water is cut off, remove the filter cup when the water level is about to be exposed to the powder bed, and the extraction time is 2: 04 ".

Flavor: the entrance is chocolate, cream, caramel flavor, with honey aroma. The taste is thin, the whole is a relatively sweet feeling.

END