The taste of "Kinman" describes the solid, mellow and mellow thickness of "Kinman".

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Front Street-Kingmant Coffee Bar

[gold mantra]

Gold Mantec is the last product of a Mandarin collected by an Indonesian company named Pwani Coffee Company, which has been strictly selected before it is called Golden Manning, and has registered the name "Golden Mantec", so the mantel produced by this company is the real Golden Manteau.

Kingmante is produced in the northern Lintong area of Sumatra, Indonesia, and the harvest operation is limited to picking ripe fruit by hand, ensuring the initial selection of beans, coffee peaches are processed by SEMI-WASHED semi-water washing, dried in natural weather, and then processed through another drying and refining process, secondary raw bean cleaning work and four times Hand-Pick manual picking process! Therefore, it can be said that it is a fine cup of coffee.

The brand marked "PWN" is written by the Indonesian company Pawani, and its company's coffee has been noted in Indonesia.

The planing method, also known as Wet Hulling, is also known as Giling Basah in the local language. it is a traditional Indonesian coffee processing method. From the point of view of the name, the planing method is very similar to the washing method, but the taste of these treatments is very different. The coffee processed by the planing method is usually mellow and strong, and the individual nature is very clear.

[gold mantle] has an eye of 19 +, so it is obviously larger than other Mantago beans, and raw beans are darker than other beans because of their high moisture content. The baking eye is medium-deep baking, in order to erase too much sour taste and improve its mellow thickness and balance. Lin Mantou said that the elevation of this bean is only medium, and the bean bean is very strong. In order to remove the excess water and avoid sour water shortage, he uses the baking method of prolonging the boiling time and reducing the fire.

Utensil cup: KONO

The deep-baked beans choose the KONO cup because the "ribs" of the cup are shorter, and the ribs extend to the bottom of the hole where the coffee liquid flows out. In the process of boiling, when the water level has flooded the ribs, because there is no diversion groove at the top, the ribs are closely connected with the cup wall, so that the air tank can only be blocked down, and the coffee powder is soaked.

In this way, the flavor extracted from the taste will be more concentrated, the thickness of caffeine is higher, and the taste will be very sweet, which is very suitable for the mellow taste of deep-baked beans.

Shuihu: 88-85 ℃

In general, the higher the water, the faster the coffee is extracted. for medium and deep beans, it is too high and easy to be extracted, and the bitterness of the coffee will be aggravated. The extraction time is related to the time, and the longer the contact time between the coffee and water, the longer the extraction time, which will also aggravate the bitterness of the coffee.

This gold mantle is too deep, and it will be extracted with 86-85 ℃ on the water tank. It is found that the soy bean is looser, the water absorption is better, and the powder is easily inflated by water. If the water is higher, the bitter taste of the entrance will be clear, so the low water can slow the extraction speed and reduce the bitterness of the extract.

Degree of grinding:: medium grinding (BG 6W: 48% pass rate of China Standard 20)

The degree of grinding will be a little thicker, reducing the contact time between coffee powder and water, so that the coffee will not feel anxious because of the high water at the beginning, and then combine with the uniform water filling ring to extract the flavor and taste of the coffee.

Powder / water ratio: 1:15

The powder-to-water ratio of medium and deep beans should not be too large. If the powder-to-water ratio is too high, it will feel watery, thin and dry in the taste; on the other hand, if the powder-to-water ratio is too low, it will be very melancholy and bitter.

For deep-baked beans, some friends like to use 1:10 powder to extract solid taste, but I prefer to use 1:15 powder to extract, mainly because this powder is more stable than the taste. (you can also adjust it according to your own taste.)

Technique: segmented extraction

In the first stage, steam with 30 grams of water for 30 seconds, in the second stage, to 129 grams, and in the third stage, continue to inject water to 225 grams when the water level drops, that is, when the powder bed is exposed. (at the beginning of water injection) the extraction time is less than 2 minutes.

In the process of extraction, water injection is softer than water, and there is too much mixing or boiling in the powder bed with less water. After steaming, you can slowly use low and high water injection, making the coffee powder seem to be soaked, and it is easy to produce a soft and solid taste.

The water injection circle should be slow; slowly inside to the outside and then to the inner slow circle, too fast the circle will increase the mixing effect on the powder bed, while too slow will lengthen the extraction time, these people are easy to give the coffee a bad taste, bitter, bitter, sweet.

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