What are the coffee beans with obvious aroma? Indonesian Sumatran tiger Mantenin hand brewed coffee flavor

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The Sumatran tiger, an endangered rare animal, is always so powerful and calm in people's minds. On the island of Sumatra, there is a manning coffee with a powerful aroma like a Sumatran tiger and a steady and mellow taste. When recommending Mantenin coffee in Qianjie, it is said that if you want to drink clean, choose PWN gold mantenin, if you want mellow mantenin, choose old mantenin, if you want to drink fragrance, choose tiger mantenin.

Qianjie Coffee-Tiger Manning Coffee Bean

Producing area: Aceh, Sumatra, Indonesia

Variety: iron pickup, Kaddura

Treatment method: wet planing method

Altitude: 1500m

Sumatra Aceh producing area

Sumatra Aceh

Aceh province is located at the northwestern tip of the Indonesian archipelago. Because it is located on both sides of the equator, Aceh belongs to a typical tropical equatorial marine climate, which is hot all the year round, with an average annual temperature of about 27 degrees Celsius and high temperature and rainy. From October to March of each year, it is affected by the Asian and Pacific airflow, which is the rainy season in Indonesia, with abundant rainfall and a cool climate, while the Australian continental airstream from April to October reduces the moisture brought by the airflow. At this time, the climate is hot and dry, which is regarded as the dry season. Qianjie Cup tested a number of Aceh-producing coffee beans, including long-bodied dragon fruit mantenin, PWN gold mantenin, aged mantenin and this tiger mantenin, herbal, dark chocolate, mellow thickness, clean taste and obvious sweetness are all characteristics of the coffee producing area.

Why is it called Tiger Manning?

Tiger Mandheling

The tiger Mantning from Qianjie is made in Sumatra, the hometown of the Sumatran tiger. The tiger Mantenin uses 19-mesh coffee fruit (the coffee fruit is strictly filtered through a 19-mesh sieve in order to make each bean almost the same size and diameter as possible). Then the ripe coffee fruit is hand-screened three times and then processed with raw beans, so the local people use the "Sumatran tiger" to describe the nobility and rarity of the 19-mesh selected coffee beans. In the Qianjie cup test, the coffee has high consistency, smooth taste, rich incense and high sweetness, and the entrance is long-lasting, reminiscent of the Sumatran tiger crawling forward.

Wet planing method

Wet-Hulling

The wet planing method is to remove the peel and pulp of the coffee fruit, briefly ferment and dry it, then remove the pectin and sheep skin, and continue drying until the moisture content is reduced to 12%. Wet planed Mantenin coffee beans can be seen to have different degrees of extrusion cracks (this phenomenon of coffee beans into a horseshoe shape, so also known as horseshoe beans), the bean color is dark cyan.

In this way, because 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, and the aromas of caramel and fruit are obvious, even with aromas of herbs or herbs and wood. thus forming the unique producing area flavor of Sumatra.

Coffee bean variety

Typica & Caturra

This Tiger Gate Tenin uses two varieties of coffee with obvious sweetness, Iron pickup and Kaddura. The top leaf of the iron pickup is bronzed, the bean body is oval or thin, and the flavor is elegant, but the physique is weak, the disease resistance is poor and the fruit yield is low. Qianjie coffee through the cup test of many places of origin of the tin truck, its unique quiet and clean flavor, balanced characteristics can be reflected. Kaddura variety card is a variety of bourbon, coffee bean tail curved, round and slender, production capacity and disease resistance are better than bourbon, its overall flavor is bright, but also has a good sweetness.

The baker in Qianjie observed that the raw bean of tiger Mantenin coffee was round, yellowish in green, better evenness and high moisture content. The goal of baking is medium-deep baking, in order to erase too much sour taste and improve its mellow thickness and balance.

Qianjie Coffee Baking record

Enter the pot at 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 30s, keep the throttle unchanged, the temperature return point is 1 "45, keep the firepower, the bean watch turns yellow in 5: 18" seconds, the smell of grass disappears completely, enter the dehydration stage, the firepower is reduced to 140 degrees, and the throttle is adjusted to 4.

7'30 "dehydration completed, firepower reduced to 140 degrees, 8km2 39. 55 "when the bean table appears ugly Hu wrinkles and black markings, the smell of toast obviously changed to the smell of coffee, can be defined as a prelude to an explosion, at this time to listen clearly to the sound of an explosion point, to 9: 00" to start an explosion, adjust the firepower to 110 degrees, the throttle should be fully opened 5 (the firepower should be very careful, not to be so small as to be free of bursting sound), the development of 400s "after an explosion, 203 degrees pot.

Coffee cup test report on Qianjie

Dried incense: herbs, nuts

Damp incense: herbs, caramel

Flavor: herbs, nuts, cream, dark chocolate

Experience of brewing coffee in Qianjie

For deeply roasted coffee beans, in order to highlight the mellow feeling of coffee, Qianjie coffee will choose Kono filter cup to brew. The characteristic of Kono filter cup is that it has the function of soaking, which can be used to extract more coffee substances and enhance the mellow taste. The Kono filter cup has few ribs and is located at the bottom, which can make the filter paper stick to the filter cup to limit the air flow, so as to slow down the water flow speed and increase the contact time of water powder.

Filter cup: Kono famous family

Powder content: 15g

Ratio of powder to water: 1:15

Water temperature: 88 °C

Degree of grinding: medium and coarse grinding (pass rate of 0.85mm standard screen is about 73%)

Qianjie coffee is extracted by stages, steamed with 30 grams of water for 30 seconds, small water is injected around 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 39m05 ".

Cooking flavor: nut, cream, dark chocolate, caramel, Chinese traditional medicine, sweet feeling is obvious, the flavor is clean and clear.

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