Indonesian Sumatra Gold Mandrine Features Flavor Gold Mandrine Coffee Bean Taste Profile

Indonesia is a traditional coffee producing area. Since the 17th century, the Dutch have grown coffee in Java and slowly radiated to Sumatra, forming an important coffee producing area in Indonesia. On the list of beans on the front street, there are only a few manning coffee beans in Indonesia. Strictly speaking, only Arabica coffee beans from Sumatra can be called "manning".

The origin of Mantenin's name has something to do with the Japanese looking for beans. Legend has it that a Japanese veteran drank a delicious coffee during his stay in Indonesia, then went to Indonesia after birth to look for it. Under the guidance of a local guide, he found the coffee and asked what the coffee beans were called. When the locals mistakenly thought he asked where they were from, they said, "Mandaining!" The Japanese veteran did not hear it as "Manning" again, so this bean became a Mantenin coffee bean by mistake.

Manning is only a very general term, if you want to describe a certain type of coffee beans in detail, there are also the names of old manning, tiger manning, horse noodle manning, etc., but if you say the most famous, you still have to talk about gold mantenin coffee beans.

When it comes to "Golden manning", let's start with PWN: gold manning is made by Pwangni coffee company Pwani Coffee Company in Indonesia, which buys almost all of the best producing areas in Indonesia, so it has the name Golden manning, and most of the beans produced by PWN are unique boutiques.

Gold Golden Mandheling is a higher-grade manning, that is, manning coffee is handled in a more delicate way, so in boutique coffee shops, the price of "gold manning" is usually much higher than that of "manning".

Golden mantenin is considered to be the thickest coffee in the world. Coffee beans are picked by hand and processed by semi-washing. The 19 items of golden mantenin coffee beans are the ones that have been manually selected four times to remove defective beans. The processed coffee beans are of the same size and integrity.

Because of the strict selection system, the output of each season of gold manning is very limited, only through manual careful selection of full and flawless beans can be divided into Huangning manning, in addition, the gold manning produced by PWN can be regarded as the real "gold manning", it is said that things are rare, why is gold manning expensive? We can also know from this.

Also because the price of gold manning is a little higher than the average manning, so some merchants use the ordinary manning G1 to pretend to be gold manning. In this regard, Qianjie suggested that if buyers want to buy gold mantenin coffee beans, they can ask the merchant if they have a certificate, because the real gold mantenin coffee beans will come with a certificate in the sack. This can be used to judge whether it is true or not.

Golden mantenin coffee beans are characterized by a more mellow taste than ordinary mantenin, with a strong taste and a strong mellowness. Although bitter, the layers are complex but distinct, but the deep-roasted gold mantenin is usually low in acidity, strong in taste and persistent in taste. With herbaceous and pine aromas.

Suggestion on brewing coffee in Qianjie

As gold Manning uses deep baking, there will be a large amount of carbon dioxide just after baking, which is not conducive to extraction. Therefore, Qianjie suggests raising beans for about 7 days before cooking. The tasting period of Golden Manning is about 45 days. Qianjie advises everyone to buy whole coffee beans, grind and brew them now, so as to maximize the flavor of coffee.

In deep-roasted coffee beans such as Chong Huang Man, Kono filter cup is recommended in Qianjie. Because this can improve the mellow taste of coffee beans, if not, you can also use V60 filter cup.

The amount of powder is 15g per person, and the selected coffee beans are recommended to be kept for 4-7 days (with the baking date as the first day), so that the flavor of the coffee will be better.

In terms of coffee grinding, the grinding degree of brewing golden mantenin coffee is a little thicker than that of light roasted coffee beans, because the deep roasting used by golden manning has a looser structure and is easier to absorb water and release coffee substances. if it is ground to the thickness of shallow roasted beans, it is easy to rinse out bitter taste; if it is thicker, it will make the coffee become thin and tasteless and taste as thin as water. The thickness is 70% of the pass rate of the No. 20 screen.

In terms of water temperature, Qianjie recommends using a water temperature of 87-88 ℃ for cooking. Many of the reasons for the bitter smell come from the high temperature of the water. Of course, too low water temperature will also make coffee tasteless.

In terms of the proportion of flavored water, the Qianjie Association recommends 1:15, although some flushing methods suggest using a proportion of powdered water at 1:13 or less, so that the drink will be more rich. However, this kind of practice of reducing the powder-to-water ratio is also partly due to avoiding the bitterness at the end, and accordingly, it will also have an impact on the aftertaste. Qianjie believes that as long as a good grasp of the relationship between water temperature and grinding degree, the use of 1:15 powder can better reflect the overall flavor senses of Huangman.

The brewing method uses the commonly used three-stage water injection method, which is divided into three stages to better show the mellow taste of golden Manning coffee and the sweetness of caramel. The specific distribution of water injection is the first stage of steaming water injection 30ml, this stage of water injection all wet coffee powder, exhaust, in order to better extract coffee flavor substances, the second stage injected 100ml, this section mainly flushed out the golden foam of Mantenin.

In the last section, 95ml is injected into the soft center, which can improve the sweetness of the coffee, showing a thick and mellow taste, the sweetness of caramel and the flavor of chocolate and nuts.

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