Manning coffee beans new season gold Manning variety is Robusta coffee

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Many people will ask what is the difference between the coffee harvested in the same year and different season in the same producing area. Today, Qianjie Coffee will compare the gold manning of the early 2020 season with that of October season, and talk about why the gold manning of the two seasons is different.

Let's talk about golden manning coffee first.

At that time, because the Japanese asked Indonesian locals what the name of Indonesian coffee was, the locals thought they were asking what their clan's name was, so they answered Mantenin. From then on, Indonesian coffee was also called Mantenin Coffee, and the local who answered Manning was the founder of PWN. The "Golden Manning" label is registered and owned by PWN (Pwani Coffee Company), a local Indonesian raw bean company, and Golden Manning becomes the exclusive property of PWN.

Gold manning is called golden manning because it is said that when dealing with raw beans, the sun's manning emits a golden luster, so it is named golden manning. Unlike other Mantenin coffee beans, Golden Manning has set a strict screening system. After density color separation, the processed raw beans have to be manually picked for four times with specifications of more than 18 eyes. There are less than 3 defective beans (300g raw bean samples), belonging to the highest grade G1, dark green and neatly shaped flat beans. After strict screening, Qianjie believes that the size of coffee beans is uniform and will be heated more evenly, so when brewing, it is found that Golden Mantenin not only does not have the unique soil flavor of ordinary Mantenin, but also tastes cleaner and brighter, and the sweetness is stronger.

Qianjie Coffee Gold Manning Coffee is from PWN, Golden Manning is from Manning, Golden Mantning can be understood as selected Manning, which is also the reason why Qianjie Coffee chooses to put it on the shelves. Qianjie Coffee will test 300,500 groups of beans every year, from which 1/5 beans with the most representative regional flavor will be selected, and Golden Manning is the masterpiece of this choice. It is a good representation of the Sumatran style.

Golden Mantenin coffee bean variety

The new season's golden manning coffee variety is "Ateng". This seems to be a very strange variety of coffee. In fact, the local names for coffee varieties in Indonesia are not quite the same. For example, the Indonesian name Tim Tim is what we call Timor (Tim). And Ateng is the name of Indonesian localized Catimor (Katim). Ateng is very suitable for planting and flavor development in Aceh. The most primitive Katim is a combination of Arabica and Robusta, so if you ask what the Indonesian golden manning variety has to do with the Robusta variety, it is probably that Ateng is the "grandson" of Robusta.

Golden Mantenin coffee bean wet planing method

As the local weather is often dominated by Rain Water, with continuous typhoons, it is impossible to achieve the good weather needed for the sun, and the local economy is not good, so it is also impossible to use the more expensive way of washing. For various reasons, the wet planing method with local characteristics is derived (the wet planing method is to dry the parchment in the sun for 2-3 days with a water content of 20-24% to remove the parchment during the ordinary washing process. The specific steps of the wet planing method can be divided into the following two stages: in the first stage, the peel and pulp are removed by a wooden peeling machine, and after fermentation for 3 hours, the moisture content is reduced to 30-50% of the semi-dry and semi-wet. In the second stage, the pectin and sheep skin were removed and the latter part of the drying process took 2-4 days, and the moisture content was reduced to 12-13%.

So what's the difference between the earlier season and the October season of Golden Manning?

Qianjie Coffee compared the gold manning in the earlier season and the gold manning in October season, and found that the water content of raw beans in the May season was lower than that in October. After shipping, warehousing and trade, the roaster's storage and other links will lead to a great change in the moisture content of raw coffee beans. Beans in the earlier production season will not be baked until late November, and the water content will decrease due to a series of changes in the storage environment, while it will not arrive in China until late November in the new production season in October. The transportation and storage time is short, and the water content will naturally be higher.

What is the effect of the water content of golden mantenin coffee beans on roasting?

Gold manning is a raw bean with more moisture, which has a higher moisture deviation with sun beans, so pay special attention to dehydration. Raw beans with high moisture content can be tasted and put into raw beans. Immediately close the throttle, steam for 30 seconds and then open to 3, until the color of raw beans becomes light green or white, the throttle opens to 4, explodes and then opens to 5 (maximum). The water content of golden mantenin coffee beans is already on the high side. When the water content of the new production season is higher in October, how can Qianjie bakers ensure that they use the same baking line to bake these two beans? The answer is that in the case of the same development time and oven temperature, Qianjie coffee roasters will prolong the dehydration time of coffee beans during the baking season in October, increasing the yellowing time to 6: 30.

What is the effect of the water content of golden mantenin coffee beans on the color of roasted coffee beans?

Passing through the same baking line of Qianjie coffee roasters to bake two golden Mantenin beans, it was found that the beans in the earlier season looked a little darker than the October season. This is because the lower the water content, the faster the coffee bean caramelization reaction (which can be understood as coloring), the higher the water content, the slower the dehydration rate, and the slower the coffee bean caramelization rate will be. so even if it is baked at the same temperature at the same time, the color of coffee beans will be slightly different.

What is the effect of the caramelization of gold mantenin on the flavor of the brewed coffee?

This brewing highlights the mellow, clean and fragrant characteristics of Golden Manning, which is brewed with a Kono filter cup (this filter cup is invented to imitate flannel to make thick coffee). For coffee roasted in medium and deep depth, the degree of grinding is medium and rough (57% of standard sieve 20). The ratio of powder to water is 1:13 and the amount of powder is 20 grams of coffee powder. Reducing the ratio of powder to water can make the coffee taste more full-bodied. The water temperature is 87 ℃.

Qianjie coffee brewing process: slowly pour in the coffee powder, tend to be as flat as possible in the process, and avoid shaking the filter cup (because shaking will reduce the distance between the coffee powder, which is not conducive to steaming exhaust). The coffee powder layer will slowly expand into a "hamburger" when 40g of water is injected in a small circle in the middle of the first section and steamed for 30 seconds. The center of the second section is injected with 120g water in the outer circle, the water injection height is close to the powder layer as far as possible, the action is slow, and excessive mixing is avoided. 100g is injected into the last stage, and all the coffee liquid from the filter cup flows into the next pot to finish the extraction. The extraction time is 2 minutes.

Earlier season gold Mantenin coffee beans brewed flavor: nuts, spices, herbs, licorice, chocolate, caramel, clean and soft flavor.

October season gold Mantenin coffee beans brew flavor: the acidity will be more obvious than the May season coffee, there is dark chocolate-like slightly sour, nuts, herbs want to go, the aftertaste is caramel called sweet, generally cleaner than the May season.

The comparison of the brewing of Qianjie coffee this time also proves that the longer the caramel of coffee beans are, the more mellow the flavor of coffee will be.

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