The special feature of Kingman coffee is rich fruit cream.

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Front Street-Kingmant Coffee Bar

[gold mantra]

When it comes to Golden Mantel, it is PWN that has to be mentioned. The full name of PWN is Pwani Coffee Company Coffee Company. This is a very famous coffee collecting company in Indonesia, mainly collecting Mante coffee. It has almost taken away the best producing areas in Indonesia, so most of the beans from PWN are also special products. And McKinman is the product produced by this company. After receiving the raw beans, they went through multiple manual traps to pick out the defective beans, and in the end, only those beans that seemed to have been selected for sale could be classified as golden manes.

However, PWN made a commercial bet on Kinman, that is to say, only the Kinman made by PWN can be regarded as a real Kinman. Many beans on the market that are not produced by PWN should be called boutique Mantz.

Planing method

Manteau coffee in Indonesia is generally processed by semi-washing. Coffee beans are harvested, the external skin and pulp are removed but the film tissue on the coffee beans is retained, and the bad beans that do not float on the water surface are removed through the process of immersion and fermentation, while the sunken beans can be raised or directly to the ground after the surface film is put on the surface, and finally the moisture content is reached to a uniform level by a dryer. The most distinctive ones are coffee beans covered with sheepskin and thin film.

Before going out, smooth and clean the film on the surface of the coffee bean, and then expose it on a high tent until the color is dark and dry. The world regards the special treatment of this section as the Indonesian-style semi-washing method. Large-scale coffee processing can accurately control every processing process, taste taste has a certain level.

Small coffee farmers handle raw beans in their own yard, and the flavor will vary according to the processing methods and techniques of different coffee bars.

We generally regard this section of the special treatment as the Indonesian semi-washing method (planing method). Large coffee processors can accurately control every processing process, and the taste has a certain level. Small coffee farmers are processed with raw beans in their own yard, and the flavor will be displayed according to different coffee bars' processing methods and techniques.

Indonesia is the largest group country in the world. It imported several kinds of coffee from Arabica as early as the 18th century under the rule of the Netherlands, and the main producing areas are located in Malaysia. What is the depth of the production of Java and Latin America? The taste of low acidity and thick taste is regarded as the 'most important coffee in the world'. Among them, the output of tea is the largest, and the largest production area is in the northern province of Jiangsu.

Manteau coffee in Indonesia is generally processed by semi-washing. Coffee beans are harvested, the external skin and pulp are removed but the film tissue on the coffee beans is retained, and the bad beans that do not float on the water surface are removed through the process of immersion and fermentation, while the sunken beans can be raised or directly to the ground after the surface film is put on the surface, and finally the moisture content is reached to a uniform level by a dryer. The most special thing is to use sheepskin to cover the coffee beans with thin film, smooth the surface of the coffee beans before going out, and then expose them on a high shelf until the color is dark and dry.

Parameters: KONO cup; powder quantity: 16g; degree of grinding: moderate grinding (BG 6W: pass rate of China Standard 20 grade 47%); water grade: 88 ℃; ratio of powder to water: 1:15

Technique: steam with 32 grams of water for 40 seconds, small flow center circle water injection to 123 grams, water level drop, continue to inject water to 226 grams of water when the water level drops, remove the cup when the water level drops, and the extraction time is 2 minutes.

Taste: the palate is full of cream, chocolate and fruit, with sandalwood and grass scent, soft and sour and full-bodied.

There is basically no change in the actual parameters and methods in this cooking, and the Qianjie coffee just changes the steaming time: by prolonging the steaming time to allow the coffee powder to be fully drained. After prolonging the steaming time, the brewed coffee is quite satisfying both in taste and taste.

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