Which brand of Indonesian Mantenin coffee beans is good? which brand is recommended?

When it comes to mantinin coffee beans, the first thing to recommend on the front street is, of course, PWN's exclusive "gold-lettered signboard"-golden mantinin coffee beans. Front Street This article for everyone to talk about compared to ordinary Mantenin, gold Mantenin coffee and what advantages?

PWN Gold Mandning Coffee Beans from a selection of premium producing regions

PWN is a well-known local green bean buyer in Indonesia, and Gold Mantenin is his family's top coffee selection. There are many different types of Mandheling products on the market. Since PWN has registered the English word "Golden Mandheling" as its trademark, only the Golden Mandheling coffee produced by PWN is the true meaning of Golden Mandheling. You can identify authentic gold mantinin according to the raw bean sack with PWN logo and a certificate of origin signed by PWN Company. Qianjie will display these two logos in Dongshankou Store.

This PWN Gold Mantenin from the northernmost part of Sumatra, Aceh Province, is selected from the Ateng variety. Yazigayo is located in the northernmost part of Sumatra, and coffee cultivation is mainly centered around the town of Takegon and the hillside beside Lake Tawa. The average height in the production area is between 1100 and 1600 meters. The coffee quality has always been excellent, but due to the previous political instability, the coffee in this area is difficult to export. In recent years, the situation has been peaceful, and coffee cultivation in Aceh has also developed, and the quality is also superior to that in Lindong.

Ateng is what we call the Katim variety. It is a hybrid descendant of Bourbon variety Kaduka and Tim. Because of its strong vitality, it can maintain high coffee production, so it is favored by many local coffee farmers. In many countries, Katim is often criticized by industry because of its flaws in flavor. Grown in Sumatra's mysterious flavor environment, katim, combined with the local unique wet planing method, performs better on the cup test, full of woody tones and mellow taste.

Flavors from wet planing

Indonesia's wet planing method is a treatment farmers have to use to adapt to the local island-type tropical rain forest climate. The island is wet and hot all the year round, and typhoon blowing is also a "common occurrence". In such an unstable environment, coffee farmers can only shorten the drying time so that coffee beans do not rot in the humid air. The wet planing method is to first remove the peel and pulp of the coffee fruit, dry it after a short fermentation, remove the sheepskin layer in the semi-dry state of the beans, and continue to dry the latter stage until the moisture content drops to 12%.

Since each link is completed in a humidity environment of 70~90%, and the sheepskin layer has been removed before the final drying step, the "naked" raw beans easily absorb moisture from the air, so the coffee produced has more woody, herbal, and spicy smoky aromas. Linton mantning coffee is also wet planing method, after roasting, the acidity is reduced, the mellow degree is increased, and the vegetal flavor and spice flavor are still retained, with the unique flavor tone of Indonesian mantning coffee. Therefore, Qianjie also added it to the high-cost ration bean series, launched in the form of 100g small package, so that everyone can also taste the taste of Southeast Asian coffee.

PWN Gold Mandolin Coffee with Multiple Hand Screening

Looking at the raw bean sacks of Golden Mantenin in the front street, you can see the words "Triple pick" and "GRADE 1", which means that they belong to the highest grade of Indonesian raw beans and have been selected three times by hand during production.

Indonesian green coffee beans are graded according to the number of defective beans and the size of the specification. The general quality requirements are no live insects, no rotten beans, and the maximum moisture content is 12.5%. Impurity rate is less than 0.5%. According to the defect rate, it will be divided into six grades, among which the highest grade G1 needs to meet the requirement that the total number of defective beans in the 300g sample must be less than 11. The Linton Mantinen coffee in Qianjiekou series is G1, which is processed by wet planing method and presents the classic Indonesian Mantinen flavor.

PWN, which has done the ultimate in screening, carries out multiple strict selection of G1 grade Mantelin to minimize the defect rate of coffee. In addition, PWN will put raw beans in the machine for density separation screening before packaging to make gold Mantelin coffee even and transparent.

How does PWN Gold Mandrine taste?

In order to present the classic full-bodied flavor of mantning coffee, the front street roaster chooses medium to deep roasting, which makes the aroma of dark chocolate and caramel more explosive. The aroma of mantenin coffee beans is at its fullest after entering the peak taste period, and Front Street believes that it is critical to brew with freshly roasted coffee beans. Coffee bean aromas accelerate over time, which is critical to the flavor development of the final coffee. Front Street wants every guest to drink fresh and good coffee, so it only delivers freshly roasted ripe beans within 5 days, plus logistics time, just ready to enjoy when received.

The parameters used to brew coffee in Front Street are based on the characteristics of the beans, roasting and flavor tonality. Every time a coffee bean is launched, Front Street will taste it in the form of cup test. PWN Gold Mandning Coffee presents nutty, dark chocolate, spice, pine and caramel flavors in the cup test, with weak acid and high body.

Front Street baristas choose KONO filter cups to brew this full-bodied coffee. Compared with v60, KONO filter cup has smooth curved surface, weak exhaust effect, straight ribs only a quarter of filter cup, so that coffee layering and hot water form soaking extraction, coffee taste more mellow. KONO filter cups are also suitable for coffee such as Queen Manor Coffee in Brazil and Blue Mountain No.1 Coffee in Jamaica.

Brewing water temperature: 87~88 ℃

Coffee powder: 15 g

Powder water ratio 1:15

Grinding degree: medium coarse grinding (pass rate of No.20 sieve of Chinese standard 70%)

The brewing method uses a three-stage water injection method, which can better express the mellow taste and caramel sweetness of golden mantling coffee.

The first section steams 30ml of water, which is used to wet the coffee powder and exhaust it, in order to extract the flavor substances of coffee better in the future.

100ml was injected into the second stage. This stage mainly flushed out the golden foam of Mantenin and raised the powder layer.

The last section of soft center water injection 95ml, this can improve the sweetness of coffee.

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