How to choose the characteristics of Manning coffee beans? Is Manning a coffee breed? Description of flavor and taste of coffee producing area in Lindong, Indonesia

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Recent situation of coffee market in Indonesia

NEWS!

According to the Coffee Finance Network, Indonesian coffee beans are almost exported in the October season, and local coffee stocks are already very low, so the coffee market expects the Indonesian coffee supply problem to be maintained in the short term. Local farmers and coffee traders are waiting for the May season, and Indonesia's coffee trade will be calmer in the next four months.

sumatra

Sumatra Island

When it comes to Indonesian coffee beans, the next word that comes to mind is Sumatra. Indonesia's Sumatra coffee production accounts for more than 70% of Indonesia's exported coffee beans (including Robusta). Lake dopa and Lake Tawa on the island provide rich water for the region.

The suitable altitude and tropical rain forest climate make the average temperature on the island between 25-28 ℃, with uniform seasonal distribution and no drought period, creating a very good growing environment for coffee trees. At the same time, the rainy season brought by the tropical rainforest climate may affect the harvest of the main coffee season in Sumatra in October.

Is Manning a coffee breed?

Mandheling

With regard to Indonesian coffee, the most frequently asked question on Qianjie is "is Manning Coffee a kind of coffee?" No, Mandheling originally refers to the Mantenin people in the Tapanuli region of northwestern Sumatra. When the Japanese asked what the name of the coffee here was, the locals thought they were asking you which ethnic group you were from, and immediately answered "Manning". From then on, the Arabica coffee beans produced in Sumatra were called the homophonic Mantenin coffee of this group. Only Arabica coffee beans from Sumatra can be called Manning coffee.

And the locals who answered "Mandheling" also took a fancy to the business opportunity and founded Indonesia's famous raw bean company, Pwani Coffee Company Coffee Company, which is, yes, the company of PWN Gold Manning, which is beloved in Qianjie. Almost all of the island's high-quality mantenin coffee is bought by the company. Just as the so-called inadvertently inserting willow into shade, the local did not expect his own small misunderstanding, making himself the big head of Indonesian boutique coffee.

Lindong coffee producing area

Lintong

Lindong coffee producing area is located in Lindong Mountain near Lake dopa in northern Sumatra, which is located on the plateau mountain with an elevation of 1000-1500 meters above sea level. there are many volcanoes and many volcanic lakes in the area, which provides rich volcanic soil for the producing area. coupled with the local tropical rain forest climate, Rain Water is abundant all the year round, providing the most suitable geographical and climatic environment for coffee growth.

Lin Dong Mantning will not work hard on screening, so there will be situations of different sizes. The lack of fine processing can easily lead to the instability of coffee beans, but this does not affect the flavor expression of coffee beans in Lindong producing area. Although the coffee bean flavor of this producing area lacks cleanliness as a whole, it can show the mellow taste, strong taste and unique herbal spice flavor of Indonesian coffee producing area, so Qianjie added Lindong producing area to the rations bean series.

Entry-level must-have coffee!

Qianjie food and beans

Qianjie coffee rations bean series is the "facade" of flavor in each major producing area, each rations bean producing area has a high basic flavor recognition, and it is a freshly roasted Arabica coffee bean with high performance-to-price ratio. When everyone is not sure of their tastes and is afraid of spending too much money and stepping on thunder, the front street food and bean series is absolutely the best choice.

Coffee bean treatment

Wet Hulling

Wet ploughing is a way to quickly deal with coffee beans, which is one of the reasons for the mellow and strong flavor and distinctive personality of Indonesian coffee. It takes an average of 2-3 weeks for coffee beans to dry, but in Indonesia, with annual humidity of 70-90%, typhoons and heavy rainfall, dry coffee has become a big problem in such a humid climate.

In order to pursue more efficient economic returns, local farmers have created the wet planing method. It is obviously different from the water washing method, removing the peel and pulp, leaving the parchment and mucous membrane to ferment in the pool, then washing off the mucous membrane, drying in the sun for 2-3 days with parchment until the moisture content is 20-24%. Planing off the parchment will remove the parchment to do the final step of drying to 13-15% moisture.

When using the wet planing method, because the semi-hard and semi-soft wet raw beans are easy to be crushed when the pectin sheepskin is removed, the beans are crushed and split like a sheep's hoof, commonly known as sheep's hoof beans, which can be said to be one of the characteristics of Manning coffee.

Experience of coffee baking in Qianjie

Furnace temperature to 200 degrees Celsius into the pot, throttle open 3, adjust firepower 160 degrees, throttle unchanged, return point 1 "45, maintain firepower. At 140 °C, when the firepower is reduced to 1 throttle and adjusted to 4 position, 5'18 "seconds, the bean watch turns yellow, the smell of grass disappears completely, and enters the dehydration stage.

7'30 "dehydration is over, the firepower is reduced to 110 degrees, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point." start to explode at 9: 00 ", the door will all open 5, develop 4: 00" after an explosion, and put it into the pot at 202 degrees.

Experience of brewing coffee in Qianjie

In Qianjie, when brewing coffee with high alcohol thickness, it is recommended to use kono filter cup to increase the alcohol thickness of coffee, but many friends react that there is no kono at home, only V60, so how to brew coffee with high alcohol thickness? First of all, we use 15g coffee beans, the degree of grinding should be adjusted to medium and fine grinding (78% of the standard sieve 20), then the water temperature is 89 °C, the powder-water ratio is 1:15, and the water is injected in circles as slowly as possible, how slow is it? Water injection is 3-4ml per second.

Qianjie segmented extraction technique: first, the powder layer was fully wetted with 30g water in the shape of "hamburger" and steamed for 30s; in the second stage, the water was injected into 125g in 55 seconds of the timer, then stopped and the water level dropped to 2 / 3 of the powder layer into the third stage; in the third stage, the water was injected to 225g when the timer was 39,30g, and the total extraction time was 225g when the coffee liquid was completely dripped. Shake the coffee gently after the extraction, and then taste it after the coffee liquid is fully uniform.

Brewing flavor: intense herbal aromas on the palate, dark chocolate in the middle, caramel-like aromas in the back, licorice-like aftertaste.

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