The difference between Manning and Blue Mountain how to brew the rich taste of Manning and Blue Mountain coffee?

When it comes to mellow coffee in the front street cafe, the baristas in front street always recommend two kinds of coffee, one is Indonesia gold Mantenin with rich spice and herbal flavor, and the other is Jamaican blue mountain coffee with balanced sweet, sour and bitter flavor and mellow taste. What's the difference between these two full-bodied coffees? This time the front street coffee will talk about the difference between Manning and Blue Mountain Coffee.

Indonesia Gold Manning Coffee

The main producing areas of Indonesian coffee are Sumatra, Java and Sulawesi, of which "Manning" from Sumatra is the most famous. Lintong is also known as Sumatran Coffee, Lake Tawa at the north end can be called Aceh Coffee or Lake Tawa Coffee, and the area between Lindong Coffee and Lake Toba can be called Manning. Traditionally, coffee beans from the Doba Lake region (located in northwestern Sumatra, Indonesia) are called "Mantenin".

Gold manning comes from PWN (Pwani Coffee Company), an Indonesian raw bean merchant, which is the first company to cooperate with Japan to sell gold manning. After wet planing, PWN Gold Manning has to go through three manual selections to select full and flawless beans, and finally presents Golden Manning with uniform color and uniform bean shape. The golden manning bean order is more than 18, and the defective bean is less than 3 (300g raw bean sample). It belongs to the highest grade G1, the color is dark green, and it is a neat flat bean. It is said that when dealing with raw beans, the sunlit mantenin gives off a golden luster, so it is named golden manning. The gold Mandenin beans sold in front street coffee are all from PWN.

Mantenin Coffee Bean treatment-Wet planing method

Wet shaving (Wet-Hulling) is the traditional treatment of Indonesian Sumatran coffee, that is, when the raw beans are half-dried and the moisture content is as high as 30% to 50%, the seed shells are removed first, and then continue to be dried in order to solve the problem of drying for too long. As the drying time is shortened to two to four days, the fermentation period of coffee beans is shortened, and the acidity decreases a lot, but the relative thickness increases, with obvious aromas of caramel and fruit, even with aromas of herbs or grass and wood. this is the unique regional fragrance of Sumatra.

1. Peel the coffee fruit, put the shell beans into a vat or sink filled with water, and remove the defective shell beans floating on the liquid surface.

two。 Wash the dense shell beans that have sunk to the bottom of the water, put them in a bucket or plastic bag, and do dry body fermentation, that is, to ferment and flavor the pectin sugar on the surface of the seed shell. Basically, the longer the fermentation time, the more sour. The fermentation time varies from person to person, generally only a few hours, but some manors omit the dry body fermentation stage and directly expose the shell beans, which can always be sour and improve the sticky taste, so that the pectin sugar can be fully fermented to increase the flavor, usually between 12-36 hours, depending on the specific situation.

3. With shell beans exposed to the sun for one to two days, the moisture content of the bean body is up to 30% Mel 50%, and the bean body is still semi-hard and semi-soft. Wipe off the seed shell with a shell planer to speed up the drying process. After about two days, the moisture content of the beans reaches 12% Rue 13%. The coffee beans will be collected into woven bags, usually 40 kg and 80 kg each, and will be sent to the coffee processing plant for shelling, and the success will be completed in about four days.

4. The shelling process is to grind off the bean shell with a shell planer and then bask it in the sun until the moisture content reaches about 12% Murray 15%. The coffee beans are then sent for machine selection to remove a variety of impurities and then sorted by particle size.

Jamaican Blue Mountain Coffee

The Blue Mountains are located in the eastern part of the island of Jamaica, hence its name because it is surrounded by the Caribbean Sea. On clear days, the sun shines directly on the blue sea, and the peaks reflect the bright blue light of the sea. The highest peak of Blue Mountain is 2256 meters above sea level (2256m above sea level, coffee can only be grown below 1700m, above is protected forest), it is the highest peak in the Caribbean and a famous tourist attraction. It is located in the coffee belt, with fertile volcanic soil, fresh air, no pollution, humid climate, foggy and rainy all the year round, with an average precipitation of 1980 mm and a temperature of about 27 degrees. This climate has created the world-famous Jamaican Blue Mountain Coffee and the highest price coffee in the world. Only growing Blue Mountain Coffee above 800m above sea level is authentic Blue Mountain Coffee. The Blue Mountain Coffee on the front street coffee bean list is 1310 meters above sea level and comes from Clifton Manor.

What is authentic Blue Mountain Coffee?

CIB stipulates that only the blue mountain coffee beans produced in the producing area of Jamaica Blue Mountain more than 2200 feet can be called Jamaica Blue Mountain Coffee. According to the bean size, the grades are NO.1, NO.2, NO.3 and hand-selected PB. Among them, the basic standard of NO.1 Blue Mountain raw beans is beans with more than 17 mesh, defect rate less than 3%, moisture content about 13%, and so on.

At present, the Jamaican coffee shop on the market can issue certificates for all exported Blue Mountain coffee.

There are three types of certificates:

(1) Certificate of quality issued by the Jamaican Coffee Agency

(2) the authorized sales certificate issued by the blue mountain coffee manufacturer.

(blue Mountain Coffee is distributed by 4 processing producers licensed by the Jamaican government and exported by 16 licensed exporters)

(3) Certificate of origin of Jamaica Blue Mountain Coffee

The Blue Mountain of Qianjie Coffee is Blue Mountain Coffee, which is designated by the National Coffee Bureau, wooden barrels of raw beans and rainforest certified Blue Mountain Coffee beans.

Treatment of blue mountain coffee beans

Until 19 years ago, Blue Mountain Coffee at Clifton Farm had been washing raw coffee beans. During the treatment, first remove the peel and pulp and let it ferment for 18 hours, then put the fermented beans into the pool and pass them back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12-14%, otherwise they will continue to be mellow, moldy and rotten. After that, the coffee beans are screened and stored in a special warehouse. The washing method ensures that the aroma of Blue Mountain Coffee is rich, the taste is balanced, and there is no outstanding or lacking essence of taste. In 1919, Clifton Farm broke through the original inherent model and used sun treatment for the first time. For Qianjie, this kind of sun-dried Blue Mountain coffee has changed the inherent flavor structure of Blue Mountain because it has changed the treatment method. Qianjie coffee will recommend washed coffee beans every time when introducing coffee beans to guests in a certain producing area, because washing can best represent the flavor of the producing area. Of course, Blue Mountain Coffee uses sun treatment, more or follow the development of the market.

How do you bake gold manning and Jamaican blue mountain coffee beans on the front street?

In order to highlight the mellow taste of Mantenin herbal spices and the balanced sour, sweet and bitter flavor and mellow taste of washed Blue Mountain Coffee, Qianjie uses medium-deep roasting in roasting these two types of coffee beans.

Qianjie coffee washing blue mountain coffee bean baking curve

Qianjie Coffee Gold Manning Baking Curve

How does Qianjie coffee brew golden manning and wash blue mountain coffee?

The deep roasted coffee beans in the front street use the KONO filter cup, and the ribs of the KONO stop when they are less than half the height of the filter cup. This design is actually designed to ensure that the filter cup is wet and close to the filter cup wall, limiting the air flow, which will increase the water absorption time of coffee powder particles, thus the extracted coffee is more uniform as a whole, and improves the mellow taste.

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Recommended water temperature: 88-89 degrees

Degree of grinding: small Fuji ghost teeth 4.5 (coarse sugar size)

Ratio of powder to water: 1:15

Qianjie coffee brewing technique: use 30 grams of water for steaming for 30 seconds, small water flow round the circle to 125 grams for segments, when the water level is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, wait for the water level to drop and remove the filter cup when the powder bed is about to be exposed. (the time of steaming starts) the extraction time is 2 grams 3910 00 "~ 2 grams 3915".

[Golden Manning flavor]: nuts, spices, herbs, licorice, chocolate, caramel, clean and soft flavor

[washed Blue Mountain flavor]: the taste is very clean, complex, very mild, chocolate sweet, very mellow. The taste is full-bodied and mellow, with a perfect combination of sweet, sour and bitter coffee, with no bitterness at all, only a moderate and perfect sour taste and a long fruity finish.