How to make Golden Manning Coffee beans in Indonesia A brief introduction to the characteristics of brewing flavor

Manning coffee is one of the most famous boutique coffee in Indonesia. What makes it special is that it has a unique aroma of vegetation. Some people say it is like a cigar, some people say it is like spices, some people say it is grass. A friend told Qianjie that the Mantenin coffee he made at home had only a bitter taste and did not have the aroma he had when he drank it in the store. Well, the Golden Manning in Qianjie here and Qianjie as an example, tell us how to make that Manning taste better.

First prepare a bag of freshly roasted gold Manning coffee beans.

Before brewing, Qianjie will first confirm the freshness of golden mantenin coffee beans. If the coffee beans have been roasted for more than a month, Qianjie will not produce them. As coffee beans have the best taste stage after roasting, the aroma of coffee will accelerate with storage time, and it is difficult to restore the dissipated flavor in brewing. This is why Qianjie insists on delivering only freshly baked coffee within 5 days. Qianjie hopes that every guest can enjoy the most complete taste stage of the coffee beans.

The gold Mantenin coffee in Qianjie is produced by Indonesia's famous PWN company and is treated by wet planing. Although the wet planing method has improved the defect rate of coffee beans, the taste of coffee is not particularly negative, but brings the stuffy aroma of herbs. The final drying process of the wet planing method does not have the protection of parchment, and the raw beans are directly exposed to the environment and are bred by various strains. Let the Indonesian coffee with a unique flavor of wood, spices and herbs. That is what we call "the flavor of the region".

Because the wet planing method uses "rough" friction to forcibly peel off the sheep skin in the semi-dry state of raw beans, Manning raw beans are subjected to greater extrusion pressure in the production process, so that the raw beans are deformed and even broken. Therefore, the wet planing method makes Manning raw beans have a higher defect rate.

PWN invested a lot of manpower in raw coffee beans, first buying only G1-grade Mantenin coffee around Lake Tawa in the Gaio Mountains in northwestern Sumatra, and then hand-screened four times to ensure the uniform color, shape and size of the Mantenin beans. As a result, PWN gold manning will taste cleaner and brighter, and the mellow thickness and sweetness will be more obvious. (the number of defective beans is less than 3 in 300g samples is G1 grade, which is the highest grade of Indonesian raw beans.

In order to present the classic mellow flavor of Mantenin coffee, Qianjie roasters choose deep baking to make the aroma of dark chocolate and caramel more explosive. Qianjie baristas' cooking will also be adjusted based on the roasting degree and flavor type of coffee beans.

Powder-water ratio

A cup of coffee produced in Qianjie will use 15g coffee powder, the selection of powder usually takes the size of the filter cup design as a reference, while the filter cup in Qianjie is suitable for 1-2 people to drink, it can be between 15-20g powder, too much powder is difficult to control, and the extracted coffee flavor is easy to be mixed.

As for the powder-water ratio, 1:15 is the most commonly used, within the range of 1-13-15-1-17, 1:13 is available for those who like a strong taste, and 1:17 is the best choice for refreshing taste. Qianjie thinks that everyone has different tastes, 1:13 may be too strong for some people, and 1:17 is too light, so the middle value is 1:15.

The degree of grinding should be thicker.

Deep roasting loosens the inner texture of coffee beans, which can be crushed with a gentle pinch of the hand, indicating that the structure of coffee beans has been changed a lot and is highly absorbent after grinding into powder. In order to avoid excessive extraction of coffee powder after water absorption, releasing a large amount of bitter substances, Qianjie will be used to grind coffee beans with a thicker degree of grinding than shallow roasted coffee beans. Coarse grinding is used here (the pass rate of Chinese standard No. 20 screen is 70%) and the store EK43s- scale is 11.

The temperature of the cooking water should be a little lower.

Roasting promotes the caramelization reaction and Maillard reaction of coffee beans. with the deepening of baking degree, the interaction and decomposition of monosaccharides and amino acids cause more non-enzymatic browning, so it is easier to release bitter macromolecules. In order to avoid excessive extraction of miscellaneous flavor, Qianjie will lower the water temperature a little bit. The brewing temperature of light roasted coffee is 91-93 ℃, and 87-88 ℃ is recommended for deep-roasted coffee beans.

Choose KONO filter cup

For full-bodied coffee such as Indonesia Manning Coffee, Brazilian Queen Manor Coffee and Jamaican Blue Mountain Coffee, Qianjie baristas will prefer KONO filter cup to brew. KONO filter cup has a smooth surface compared with v60, this design is actually to ensure that the filter cup is wet and close to the wall of the filter cup, while there are only 1/4 high diversion ribs of the filter cup, which limits the air flow up, and the water can only be left to the lower pot through the bottom. In this way, the water absorption time of coffee powder particles is increased, and the coffee powder layer and hot water are soaked and extracted, making the coffee taste more round and mellow.

Segmented water injection makes gold manning sweeter

The brewing method uses three-stage water injection, which is divided into three stages to better show the mellow taste of golden Manning coffee and the sweetness of caramel.

Wetting the KONO filter cup can make the filter paper fit better with the coffee filter cup. After getting out of the water in the sharing pot, put in 15g ground coffee powder and steam with 30g water for 30s. In this section, the coffee powder is completely wet and exhaust, in order to better extract the flavor substances of coffee. When extracting shallow roasted coffee beans, some friends use to extend the steaming time to 45 or 50 seconds to improve the aroma of the front part of the coffee. However, if the steaming time of the deep-roasted Mantenin coffee is too long, it is easy to release the woody flavor and miscellaneous flavor. Therefore, Qianjie will choose steaming for 30 seconds.

In the second section, a small flow of water is slowly injected into the hot water from the center, keeping the flow steady until the segment begins at 125g.

When the coffee powder layer drops to half the position of the filter cup, the exposed powder bed begins to inject the second section in the same way until 225g, and the filter cup can be removed after all the dripping is completed. The extraction time is two minutes and the error is 10 seconds. Finally, shake the next pot of coffee and begin to taste the hand-brewed gold Manning black coffee.

The ground gold mantenin coffee powder has the aroma of nuts and baked bread, and the sweetness of caramel can be smelled in the brewing. The entrance of the brewed Mantenin coffee is spice and dark chocolate, with a mellow and clean taste, obvious taste and a long finish.

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