Espresso coffee and mantnin coffee which good to drink blend coffee beans flavor characteristics difference

When it comes to espresso, it has always been famous for its mellow and silky taste. Among the nearly half a hundred kinds of coffee beans on the bean list in front of the street, the same is true of Indonesian Mantenin coffee beans, with a high thickness and smooth taste, except that Mantenin coffee beans have Indonesian unique herbal and spice flavor. So which do you prefer, manning coffee or espresso? Qianjie Coffee will tell you through this article.

What is espresso?

First of all, we need to figure out what espresso is. Italian coffee literally means Italian coffee, which is extracted by an Italian coffee machine, but the extracted liquid is espresso, although it is OK to drink it directly, but the flavor is too rich and difficult for ordinary people to accept. Generally, milk is needed to become a common espresso on the market, such as mocha in the front street coffee shop. Cappuccino, latte and so on, these are all espresso.

So what is espresso?

Qianjie Coffee believes that if you want to use data to explain espresso, the ratio of water to powder in espresso is generally about 1 / 2 / 1 / 3. For example, 20g of very fine coffee powder is extracted by hot water at about 90.5-96 degrees Celsius in 20-30 seconds to get 40g coffee (double espresso). This 40g coffee is called Espresso. Although there is a strong bitterness in the entrance of Espresso, it can distinguish the unique aroma of coffee and has a strong taste at the same time. This unique fragrance of oil and fat can not be enjoyed by a single coffee.

On the other hand, fancy coffee such as latte, cappuccino, mocha and caramel macchiato are all concentrated in Italian style, evolved through different proportions of milk and milk bubbles, and then deduced by adding various flavors of syrup such as caramel, chocolate sauce and vanilla.

What is manning coffee?

So what is Indonesian manning coffee? In fact, Mantenin Coffee refers to single-product coffee beans, that is, coffee beans from a single producing area. The flavor of this coffee bean is rich, fragrant, bitter, mellow, with a little sweetness. The palate is rich and solid, with a pleasant sour taste. The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma. The characteristic taste of Manning coffee has always been the most unique bitterness to show its unique sweetness.

So what are individual coffee beans?

According to Qianjie, there are two understandings of traditional coffee products, the most extensive of which is single variety or single producing area coffee, which is a concept beneficial to growers, because the flavor of a producing area can be distinguished from the source. Therefore, at present, it is more common to say that coffee is made by using only coffee beans from a certain country or a certain producing area, through different coffee brewing utensils, suitable grinding degree, water / powder ratio, water temperature and extraction time. We call it single coffee. Tasting a cup of coffee is like tasting red wine. Each kind of coffee has its own unique allure. Such as bitter, sour, sweet, mellow, plus the special flavor of a special place of origin.

There are nearly half a hundred individual coffee beans to choose from on the bean list in the front street, and the small blackboards in the front street stores are only enough to release some of them. The producing areas of these coffee beans can be said to be spread all over the "coffee gold growing belt", and the varieties of coffee beans are also very diverse. In some classic producing areas, Qianjie has launched a series of rations and beans for beginner boutique coffee partners to explore the local conditions of the producing areas.

Mantenin coffee beans are produced in Sumatra. From the description of Qianjie Coffee, we can see that Mantenin coffee beans are coffee beans from a single origin in Indonesia. What coffee beans are used in Italian coffee?

What kind of beans are used in espresso?

Coffee lovers who often drink espresso know that most cafes mainly use espresso beans to make espresso. Can they be made from individual coffee beans? The answer is yes. At present, espresso made from individual coffee beans is defined as "single-origin espresso", also known as Single.

Origin Espresso,SOE .

But as for why we can't make espresso with single coffee beans from a single producing area, because one of the features of the espresso machine is that it magnifies the most prominent coffee flavor of coffee beans. For example, the main flavor of Yega Xuefei in Ethiopia is citrus citric acid, so Italian coffee will magnify its acid, while Indonesia Mantini's main flavor is bitter herbal soil, and that Italian coffee machine will magnify the bitter flavor. Therefore, Qianjie coffee will not use a single variety of coffee beans to make espresso, otherwise the coffee is very uneven, affecting the taste, which is why Italian coffee is mainly made of blended beans.

The main purpose of blending coffee is to maintain a stable flavor and balanced taste, because coffee fruit is always a crop, and the flavor of coffee fruit is unstable every year because of climatic problems, which may be sweeter this year and not so sweet next year. Mixing several kinds of coffee beans can solve this problem well, at least make the flavor of coffee tasted consistent every year.

What is the essential difference between espresso and individual coffee?

Therefore, Qianjie coffee is compared from the above three aspects, and a conclusion is drawn that espresso can be a single coffee or not, and the difference between this is based on the coffee beans used.

Therefore, individual coffee can be made espresso. The distinction between espresso and individual coffee is based on the concentration of coffee liquid extracted by an espresso machine and brewed in other ways. For example, using siphon pots or hand brewing to make Mandenin beans cannot be called espresso, while those made with automatic or semi-automatic coffee machines can be called espresso.

So, Qianjie Coffee can now answer: Manning and Italian can't just compare which tastes better. If you use Mandarin beans to make espresso, it is likely to be more bitter than the coffee liquid extracted from espresso with beans, because Mantenin itself has a strong herbal flavor and high purity thickness. But if Mantenin, as a single coffee, is compared with espresso, then espresso must be more bitter.

Of course, with the development of the coffee market, the choice of Italian coffee beans and Mantenin coffee beans has also begun to diversify, so different choices will also make the flavor of the brewed coffee different. then Qianjie Coffee will recommend and compare the more popular Italian coffee beans in Qianjie coffee shops and the single producing area Mantenin coffee bar in Indonesia.

Recommendation of Italian coffee beans

Qianjie coffee sunflower sunflower blend flavor: obvious acidity, light berry aroma, wine aroma, rich chocolate flavor, return sweet obvious. Recipe: Honduras Shirley: Yega Red Cherry = 7:3

This matching Qianjie is made of Yega Sheffield Sun Red Cherry and Honduran Shirley. Qianjie's design concept for this matching bean is that both Italian style and hand flushing can be used. The flavor emitted when it is used to make espresso has obvious fermented wine aroma, citrus and berry acidity emerge immediately when tasting, with whisky aroma and dark chocolate finish.

When brewing this sunny coffee by hand, the flavor is not as rich as when making espresso, it has fermented wine and a little citrus aroma, and only obvious wine and dark chocolate in the mouth at high temperature. when the temperature drops, it will slightly reflect the acidity of citrus and berries, the whole is clean and fresh, without the taste of vanilla cream.

Qianjie coffee boutique mix flavor: soft slightly sour, sweet, nuts back sweet, the overall feeling is not too exciting, peaceful, fat belongs to medium. Recipe: Colombia: Brazil = 3:7

This blend is made in front of Brazil and Colombia, with a hint of baked grass, a slightly bitter fragrance, and a pleasant finish. This is because the coffee beans in the Colombian Cymbidium area have a pleasant sour taste, mellow smell, moderate acidity, rich sweetness and intriguing sweetness, while the coffee beans in the Brazilian Hilado region have a comfortable bitter taste and a very smooth entrance. So it's a wonderful match.

Qianjie coffee commercial mix flavor: caramel sweet, nut and cocoa, dark chocolate flavor, sweet and sour balance, a little bittersweet, lingering finish. Recipe: Colombia: Brazil: Robusta = 3:6:1

This mix uses Brazilian and Colombian coffee beans and 10% robusta coffee beans in front of the mix. The taste is classic. Qianjie believes that this blend has rich grease and taste and caramel sweetness, with nutty and cocoa flavors, dark chocolate flavor, sweet and sour balance, a little bitterness and a long finish. This commercial blend, like the Qianjie boutique coffee mix, uses Colombian and Brazilian coffee beans, except that Robusta provides rich oil, making the coffee taste more mellow.

Qianjie coffee basic blend flavor: with soft fruit acid, caramel sweetness, nutty, dark chocolate flavor, smooth and sticky, but light taste. Recipe: Yunnan: Brazil = 3:7

The front street is made up of Brazil and Yunnan. Qianjie thinks it tastes sweet with soft fruit acid and caramel, as well as nutty and dark chocolate, smooth and sticky, but light. This is because the natural conditions of Yunnan are very similar to those of Colombia, with high altitude, great temperature difference between day and night, mellow flavor, moderate sour taste, rich and mellow taste, uniform particles, more oil, and fruity flavor, and its quality and taste is similar to Colombian coffee. But it is still slightly lighter than that in Colombia, while the coffee beans in Brazil's Hilado region have a comfortable sweet and bitter taste and are extremely smooth in entrance. Therefore, the mixed flavor of these two kinds of coffee beans is also good, and this basic combination of coffee beans has a very high performance-to-price ratio, which is suitable for Italian beginners and small coffee shops.

Indonesia Manning Coffee recommendation

Qianjie Coffee Indonesia Gold Manning Coffee Bean country: Indonesia

Producing area: Mount Aceh Jiayu, Sumatra

Altitude: 1100-1600m

Variety: Ateng

Treatment method: wet planing method

Flavor: baked toast, nuts, pine, caramel, herbs

The Qianjie gold manning is made by Indonesia's PWN and made in Mount Azigayo in Sumatra. According to Qianjie cup test brewing this latest gold mantenin coffee, found that this PWN gold mantenin baked toast flavor is more obvious, a little more mellow in the taste.

PWN in the production of gold mantenin, has a very strict specifications, more than 18 items, defective beans less than 3 (300g raw bean samples), belongs to the highest grade G1, dark green color, neat shape of flat beans PWN has more stringent specifications for gold mantenin, and on the basis of the above, manual selection is carried out three times to ensure that the defective beans are completely raised, thus ensuring the extremely clean taste and obvious sweetness of PWN gold manning. After strict screening of Golden Mantenin, Qianjie Coffee not only does not have the unique soil flavor of ordinary Mantenin, but also tastes cleaner and brighter.

Front Street Coffee Indonesia Lin Dong Manning Coffee beans

Country: Indonesia

Producing area: Sumatra (Lindong)

Altitude: 1100-1600m

Variety: iron pickup, Kaddura

Treatment method: wet planing method

Flavor: baked toast, nuts, caramel, pine, herbs

Lin Dong Mantenin is produced in the Lindong Mountains of north-central Sumatra, near Lake dopa. This is where the entry-level rations of Qianjie coffee in Indonesia's Mantenin producing area come from. Lin Dong Mantning also uses a unique wet planing method, which has the characteristics of low sour taste and high mellow degree.

This is what Qianjie Coffee has sorted out about the comparison of taste characteristics between Mantenin Coffee and Italian Coffee. At the same time, Qianjie Coffee hopes that this article can help coffee lovers who want to know relevant knowledge. in order to choose coffee beans that suit your taste in the future. Qianjie noticed that when buying coffee beans, Qianjie baristas would generally ask Qianjie baristas for some cooking parameters, and Qianjie would also set brewing parameters for each type of beans.

Generally speaking, the coffee beans with mellow taste are roasted more deeply, and the grind degree will choose the Chinese standard 20 sieve pass rate between 70% and 75% when hand-brewing these coffee beans in the front street. On the other hand, the espresso used to make espresso is flour-shaped, and the specific grinding degree needs to be adjusted according to different machines and other factors.

In this era of fresh baking, many friends like to see bulging "steamed hamburgers" when brewing coffee, and the coffee beans sent to the hands of friends in Qianjie are also freshly roasted within 5 days. When you get it, it's just four to seven days after the bean cultivation period, and the flavor tends to stabilize. Some friends who do not have grinding equipment at home will provide a substitute grinding service, and Qianjie will also provide this service. However, friends should pay attention to that when the coffee beans are ground into powder, the exhaust activity is more active, and the flavor substances will dissipate more quickly, resulting in a much shorter appreciation period. So Qianjie suggests buying whole beans and grinding them to taste the best flavor.

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