Is Manning Coffee Black Coffee Manning Coffee Bean Flavor Information introduction

Black coffee refers to pure coffee without any modification, which simply does not contain sugar, milk and other accessories. Usually, black coffee makes people more able to taste the fragrance, sugar, alcohol, sour and bitterness of the coffee. The most common black coffee produced in Qianjie stores is hand-brewed coffee, which is extracted with different boutique coffee beans to show different flavor and taste. Before Blue Mountain Coffee was famous in the world, there was a Mantenin in Indonesia, which is the representative of good coffee in the hearts of many coffee people.

Manning is also called Sumatran Coffee

The most important feature of Mantenin coffee is the aroma of herbaceous plants. Like all kinds of vegetables and fruits, coffee is also a crop, and its flavor is always closely related to variety, climate, altitude, soil, management and other factors. It is the natural embodiment of varieties and local soil, while post-processing and baking should maximize the preservation, reduction and display of their true flavor. Manning's unique flavor is inseparable from the mysterious island of Sumatra.

High-quality Mantenin coffee beans are produced in Sumatra, Indonesia, and are best known in the north, including Aceh in the northwest and North Sumatra in the middle, mainly around two famous lakes, Lake Tawa and Lake dopa. The tropical rain forest climate gives the abundant Rain Water of Sumatra, the humid air and clouds shrouded in the forest, creating a strong herbaceous flavor of the coffee trees here.

The whole of Sumatra is divided into eight provinces, of which Arabica coffee is grown on a large scale only in the high-altitude provinces of Aceh and Jiangsu. Sumatra belongs to the tropical rain forest region, the mountains and forests are often filled with clouds and rain, giving Sumatra a layer of mystery. Locals plant coffee trees around two major volcanic lakes, Lake Tawa Lake Tawar and Lake Toba Lake Toba. The Gayo Mountains around Lake Lake Tawar have ideal coffee growth conditions, and the extensive use of organic models, coupled with a long history of cultivation, make the coffee produced here of higher quality and yield, so many coffee raw bean merchants also pay more attention to this place, including the very famous local Pwani Coffee Company Coffee Company (referred to as PWN).

Manning's coffee varieties

There are many kinds of coffee grown in Indonesia. Originally, the coffee varieties grown in Indonesia are recognized as iron pickups with good flavor, which were introduced by the Dutch at the end of the 17th century and are known as Bergendal, Sidikalang and other names in Indonesia. In 1877, almost all coffee trees in Indonesia were seriously affected by leaf rust, and large tracts of tin-pickup trees withered.

In order to solve this dilemma, the Indonesian government has introduced Robusta varieties with stronger disease resistance from Africa and other places. Up to now, Robusta is still the main variety in Indonesia. Ateng and Tim Tim now account for 70 per cent of Sumatran coffee. In front of the street, Indonesia's Lindong Mantenin rations beans are a mixture of Tim Tim and Ateng, while Golden Manning is selected from Ateng.

Mantenin flavor treated with wet planing

Friends who often drink manning coffee must be no stranger to wet planing. The treatment time of the wet planing method is much shorter than that of the water washing treatment. The traditional washing treatment takes 1 to 3 weeks, while the wet planing method only takes a few days to complete the whole process. The wet planing method will first remove the peel and pulp of the coffee fruit, dry it after a short fermentation, remove the sheep skin when the beans are semi-dry, and continue to dry the latter section. When the moisture content reaches 12%, it can be packaged and graded.

The seemingly fast and time-saving wet planing treatment, if not strictly controlled, is extremely vulnerable to damp and moldy in the hot and humid environment of Indonesia. But in addition to Sumatra, it is also widely used in Sulawesi and Papua New Guinea in Indonesia. This is because Indonesia has a tropical rain forest climate, the humidity in the air is as high as 7090%, coffee beans cannot be dried in the sun for a long time, and the cost of washing is quite high, coffee farmers have no choice but to develop this kind of semi-washing treatment. Although the time of each link is greatly shortened, the raw beans removed from the sheep skin will still absorb the moisture in the hot and humid air, so the Mantenin coffee has more dull aromas of wood, herbs and spices, which has also become a typical flavor feature of Indonesia.

Wet planing brings a unique taste spectrum to Indonesian coffee, while rough handling also makes coffee beans have a higher rate of defects. if you want to reach the level of Indonesian exports, you must be screened and get rid of irregular particles. Among them, PWN achieved the extreme in the screening process. PWN purchased Mantenin raw beans with more than 18 eyes, and the G1 grade with less than 3 defective beans in 300g samples, that is, the highest grade of Indonesian raw beans. In the follow-up, 1 machine selection + 3 manual selection of defective beans will be carried out in strict accordance with the standard to ensure that the color, shape and size of Mantenin coffee beans are uniform. As a result, PWN gold manning will taste cleaner and brighter, and the mellow thickness and sweetness will be more obvious. At the same time, since the English trademark of "Golden Manning" has already been registered, only the Manning produced by PWN can be called "Golden Manning".

In order to present the classic Mantenin flavor, Qianjie will use medium and deep baking to remove too much sour taste of Mantenin and enhance its mellow thickness and balance. In the process of cup testing, Qianjie felt Golden Mantenin with the aroma of spices, herbs, pine, caramel, nuts and pure dark chocolate, sweet and sweet with sweet melons, changing layers, mellow and clean, and a high sense of balance.

Flavor characteristics of medium and Deep roasted Gold Manning Coffee

The flavor description of each coffee on the front street is based on freshly roasted beans. If the beans have been stored for more than a month, the aroma is likely to have been lost and it is difficult to restore when brewed. Qianjie is also well aware of the importance of freshness, so it will ensure that only coffee beans freshly roasted within 5 days are shipped, so that everyone can enjoy the most complete taste period when they receive it.

Brewing deep-roasted coffee beans, Qianjie will use different brewing parameters from light-roasted coffee beans, so that the coffee shows a stronger chocolate temperament. There are more caramelization reactions than lightly roasted coffee beans, 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 in the front street of medium and deep roasted coffee beans. The grinding degree will also be adjusted coarsely and extracted by stages with Kono filter cup. The Kono filter cup has few ribs and is located at the low end, and the filter paper is attached to the filter cup, which can limit the airflow to increase the contact time between water and coffee powder, so that the coffee powder can be fully extracted and enhance the mellow taste.

Filter cup: Kono filter cup water temperature: 88 ℃ powder content: 15g powder / water ratio: 1:15 Grinding degree: standard sieve 20 pass rate 70-75%

Qianjie uses staged extraction, steaming with 30 grams of water for 30 seconds, small flow injecting water around the circle to 125 grams for segments, water level dropping to 225 grams when the powder bed is about to be exposed, filter cup removed when the water level is about to expose the powder bed, (steaming starting time) extraction time is 2 minutes 39 percent 00 ".

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