Indonesia Mantenin dried Coffee beans Flavor introduction Mantenin cooking teaching

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In the front street, Manning shares coffee by hand.

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".

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

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.

The dewatering rate of medium and deep baked beans is generally higher, so the weight is relatively light, and the powder does not sink completely at the bottom when cooking, and the injected water will be absorbed immediately at the beginning, because the exhaust powder is surrounded by bubbles, and the more fresh the beans in these channels, the longer the maintenance time, so that the water level drops rapidly. I usually use thick water to circle slowly.

The first kind of cooking:

1. Filter cup: KONO

two。 Water temperature: 86-88 degrees

3. Degree of grinding: BG-6S

4. Baking degree: medium and deep baking

5. Steaming time: 30 seconds

Flavor: changeable layers, clean, balanced, long-lasting caramel sweetness.

Specific techniques: 15g powder, BG-6S,kono filter cup, 86-88 degrees water temperature, the first water injection 30g, for 30s steaming, high temperature continuous water once injection, the ratio of water to powder at 1:15, extraction time about 1:50, extraction to the end of 225g.

The second kind of cooking:

Filter cup: Hario V60

Water temperature: 86-88 degrees

Degree of grinding: BG-6S

Flushing and cooking methods: 1:15 ratio of water to powder, 15g powder, 30g water injection for the first time, steaming for 30s, water cut off at 120g water for the second time, waiting for the water in the powder bed to reach half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to make clear the flavor of the front, middle and back of the coffee; because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off and better extract the nut and chocolate flavor of the tail section.

Flavor: the level is changeable, the whole is clean, the taste is thin, the finish is long-lasting caramel sweet, there will be a hint of bitterness.

Generally speaking, the medium and deep baked [Golden Manning] can show its caramel, pine, high-quality herbs, slight spices and bring a solid taste.

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