Indonesian boutique coffee how to brew Lindong Manning coffee with mellow taste in Lindong producing area

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It is believed that many coffee lovers know Front Street Coffee because they buy coffee beans online and see the 9.9 ration bean discount activity. They hold the mentality of trying anyway without losing money, thus identifying the fresh roasted coffee beans in Front Street. Qianjie coffee ration beans are the "facade responsibility" among coffee beans in major producing areas. The basic flavor of ration beans is more recognized, and it is also coffee beans with low price and high cost performance.

For the first time contact coffee friends, the front street barista will recommend them ration bean series, in the guests do not know their taste preferences, afraid of talking too much money and stepping on thunder, the front street grain beans are the best choice. The significance of Qianjiekou grain beans is that every beginner coffee lover can identify the basic flavor of each major producing area at a low price, such as citrus and lemon acidity of Yega Sherffy; mellow and herbal flavor of Mantenin; nutty and chocolate flavor of Brazil and Colombia, etc.

There are 7 production areas of ration beans on the front street, including Ethiopia Yega Shefei, Costa Rica Tara Pearl, Colombia Whelan, Indonesia Lindong Mantenin, Yunnan Baoshan, China, Guatemala Vivitenango, Brazil South Minas.

This article will talk about the rich and mellow representative of Qianjiekou grain bean-Lindong Mantenin, to see what is special.

Country: Indonesia

Production area: Sumatra Lindong

Altitude: 1100-1600 m

Breed: Iron Pickup, Cadura

Treatment: wet planing

Flavor: Toast, Nuts, Caramel, Pine, Herbal

coffee producing areas

Mantenin is not actually a specific coffee bean variety, nor is it the name of the coffee producing area, but a tribal name, which was mistaken by the Japanese for the name of the coffee bean, and has been used ever since.

Lindong mantenin is produced in the Dongshan District of north-central Sumatra, near Lake Toba. Linton mantinen is the regular mantinen. Linton Mantning also uses the conventional wet planing method, which creates its low acidity and high alcohol content. However, the wet planing method will occur, because the semi-hard and semi-soft wet raw beans are easily crushed when the pectin sheepskin layer is removed, the beans are damaged and cracked like sheep's hoof, commonly known as sheep's hoof beans, which is not defective beans, can be said to be a very prominent feature of Mantenin.

Linton Mantning doesn't work on screening, so there are situations of varying sizes. Imprecision in processing can easily lead to instability in coffee bean production, but it does not detract from the world's love for its rich flavor.

coffee varieties

Kadura is a natural variety of bourbon, the tree is not as tall as bourbon, easy to harvest. Yield and disease resistance are better than bourbon. Flavors often have refreshing fruity acidity and a touch of sweetness.

The top leaves of iron pickup are red copper, called red top coffee. Due to the low yield and difficult cultivation, the price is much higher than ordinary small coffee. However, its taste performance is excellent and it is recognized as a fine coffee variety.

coffee processing

Wet planing is a rapid method of processing coffee beans, planing the skin and pulp of coffee beans, drying them after a short fermentation, removing pectin and sheepskin layers, and continuing to dry them until the moisture content drops to 12%. The wet planed mantning coffee beans obviously showed different degrees of extrusion cracks, and the color of beans was dark blue.

Qianjie Bakery

Front Street Roasters use a medium to deep roast of this Mantelin coffee bean to accentuate the richness of Mantelin's spices, herbs and full-bodied taste.

Front Street Cooking Recommendations

Front Street brews mantning coffee using kono filter cups. Kono's ribs are less than half the height of the filter cup. This design is actually to ensure that the filter cup is wet and clings to the wall of the filter cup to limit the airflow. This will increase the water absorption time of the coffee powder particles, so that the extracted coffee is more uniform as a whole and enhances the mellow taste. And the groove skeleton at the bottom of the kono filter cup is a key design to create a siphon effect for later brewing.

Recommended water temperature: 87-88 degrees

Grindability: Small Fuji Ghost Tooth 4.5 (coarse sugar size)

Powder water ratio: 1:15

Powder: 15g

Brewing method of Qianjie coffee: steam with 30 grams of water for 30 seconds, inject water in a small circle to 125 grams for segmentation, continue to inject water to 225 grams when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed.(Start steaming) Extraction time is 200.

Brewing Flavor: Herbal, dark chocolate, caramel, sweet.

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