Is Golden Manning Coffee good? what's so special about Japanese hand-made coffee?

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

Qianjie-Golden Manning Japanese way to cook and share

Indonesia today is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawi, with Robusta accounting for 90% of the total production. Sumatra Manning is a rare Arabica species. Planted on hillsides between 750m and 1500 m above sea level, the mysterious and unique Sumatra gives Mantenin coffee a rich aroma, rich taste and strong flavor. More unique, with hints of chocolate and syrup.

Manning is divided into various place names, such as Lin Dong Manning and Golden Manning. What is the difference between them? Locals, coffee beans widely grown in Sumatra and other Indonesian islands are almost all called Mantenin, which are used to distinguish between different regions according to different regions and raw bean merchants.

Gold Manning is carefully selected by hand, full of particles, clear and moist color, is a stunning beauty in coffee. And the top Mantenin, after baking by professional bakers, the flavor is even more wonderful. Deep and clean manning coffee.

Gold manning has a slightly better sweetness and cleanliness, mellow, wild spice flavor, which is one of the reasons why gold manning is so much more expensive.

Palate: Golden mantenin tastes cleaner than mantenin. Its original herbal, earthy and woody flavors are almost gone. Caramel is more sweet and fruity is brighter and more elegant.

Qianjie used to share the excessive style of hand flushing, today let's try the Japanese drip method to cook what will be the flavor.

The drip method is also called essence extraction: the water flow of drip water injection is weak, which destroys the coffee powder layer as little as possible, reduces convection and increases the soaking time. The coffee made by this Japanese method has high mellowness, high sweetness, rich smoothness and distinct texture.

Because the effluent of the hand punch needs a drop by drop, it is suitable to choose the flattened wide mouth spout or the wide mouth crane spout. The advantage of this kind of hand punch is that the thickness of the water flow is high, and it is more suitable for drip injection. With the tapered filter cup, its ribs stop less than half the height of the filter cup, so that the filter paper can be fully attached to the cup wall after water absorption, and the exhaust space is greatly limited. This method is more suitable for moderately roasted or deep-roasted coffee beans.

This approach can achieve a solid return to sweet, full-bodied taste. What is not so good is that it is time-consuming, and mastering the size of the current requires refinement and stability. At first, the hands will tremble to death, and the current will not be grasped well.

Cooking parameters suggested: water temperature: 88 ℃ grindness: BG-6W powder / water ratio: 240g, kettle extraction 240g (1:10) boiling time: 5: 10 minutes

Flavor: herbs, caramel, chocolate, high mellow, high sweetness, rich and smooth, distinct texture.

Knowledge expansion: the coffee taste made by this Japanese method can highlight the sweetness of coffee beans and avoid sour and bitter tastes. It requires a very stable grip and patience.

END