Mantenin Coffee Bean Wet planing process Coffee Bean Wet planing treatment gives special flavor

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Introduction to Qianjie-Indonesian wet planing method

Indonesian coffee is not sent to the treatment plant for unified treatment. Instead, farmers ferment it in their own iron cans overnight or for a few days and sell it to the local recycling bin that buys raw beans with wet sheepskin shells. At this time, the moisture inside the beans is 35 to 40 percent. The coffee factory insolates the parchment raw beans for two or three days, and when the water content reaches 20-24%, the shell is removed by a specially made rubber core version to grind off the outside bean shell.

The internal cross section of wet planing coffee beans is still between 35% and 45%.

The peeled coffee beans are finally dried to only about 12% of the coffee, which can be packaged and exported. The most important feature of Mantenin after wet planing is that the color of raw coffee beans is dark green and dark green. At the same time, the proportion of broken beans is higher than that of coffee beans treated by other methods, and there are more defective beans that people can't look directly at. But for many coffee gluttons, Manning's unique taste is always inseparable from the contribution of wet planing.

Third, the unique taste of wet planing.

The most important feature of wet-planed Mantenin coffee is that the taste is invasive. For many of Mantenin's loyal fans, the taste of Mantenin is the taste of coffee, the strong bitterness, the smell of spices and herbs, and the thick and complex thickness. But other coffee with sour taste and even obvious flavor is an alternative.

So why does Manning's coffee taste so special?

Manning's appearance is also very recognizable.

The reason is that during the long-term fermentation of Mantenin coffee beans, they are affected by a variety of external microorganisms and enzymes, resulting in the smell of soil, the aroma of grass, and the charming smell of herbs. But for many people who don't like Manning, the smell is bad news.

Due to the unique growth environment of Indonesia, the wet planing method came into being. This method also creates the unique flavor of Manning coffee. It can be concluded that low acid and strong acid is the most obvious feature of wet planing method. But Indonesia has not only a kind of wet planing coffee, but also a lot of specialty boutique coffee.

Knowledge: the biggest difference between the wet planing method and the ordinary treatment method is that the wet planing method is to remove the shell of the raw coffee bean and then dry it, while the common treatment method is to dry the coffee bean and then remove the shell.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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