Flavor characteristics of Mantenin Coffee Bean treated by Wet planing method

After the guide has tasted the coffee, he will be shocked by the aroma of the herbs. Mantning coffee is mostly roasted more deeply, weakening the acidity in the coffee, making the taste more mellow and scorched, with a dull smell of herbs, spices and pine. Qianjie believes that Mantenin's unique taste is mainly due to the wet planing method adopted by the locals.

What's so special about wet planing? In fact, we can also see the clue from the name, wet planing means to remove a substance when the coffee bean is not dry, and this substance is the sheepskin of coffee beans, also known as endocarp. Like other coffee treatments, the sheepskin is peeled off before the coffee is exported, while the special feature of the wet planing method is that the sheepskin is shaved off in the process of processing.

Why does Indonesia use wet planing to treat coffee beans? Indonesia is hot and humid all the year round, lack of sunlight for a long time, and the humidity is as high as 70-90% all the year round, so it is obviously unrealistic to rely on pure sun treatment. For the changeable weather in Sumatra, it is difficult to free up a week's sunshine for drying coffee beans, so the wet planing treatment method arises at the historic moment, after the previous washing process. Put the coffee beans with sheepskin in the sun for 1-2 days, make the coffee beans have a moisture content of 30-50%, and then take off the sheepskin for sun drying, which can speed up the drying speed of coffee beans and greatly shorten the drying time. Wet planing process ① picks fresh coffee fruits after flotation, some low-density fruits will float on the surface, these are bad coffee fruits. ② removes the exocarp and pulp of the coffee fruit and puts it into a clean pool to soak and ferment for 12-36 hours (as the case may be). The aim is to break down the pectin layer attached to the coffee bean. So far, it is the process of washing treatment.

③ exposed the coffee beans with sheepskin to the sun for 1-2 days. If the weather is sunny for both days, the moisture content of the coffee beans is almost 30-50%. At this time, the coffee beans are semi-soft and semi-hard.

After ④, only use the shell planer to remove the sheepskin of the coffee beans, so that after about two days of exposure, the moisture content of the coffee beans can almost reach 12%. This treatment greatly reduces the processing time, for Indonesia, which is cloudy and sunny, wet planing can better ensure the completion of coffee processing.

The flavor of Mantenin is easy to distinguish either in flavor or in bean appearance, because the wet planing removes the sheepskin of coffee beans that are still in a semi-soft and semi-hard state. Under fierce sun drying, coffee beans are easy to burst and form a "sheep's hoof" shape, so they are also known as sheep's hoof beans, not defective beans. And because the wet planing method greatly shortens the drying time, the sour taste of coffee beans is greatly reduced, the alcohol thickness is significantly increased, and the aroma of caramel is obvious, with a slightly herbal fresh aroma.

Although the wet planer does form a unique herbaceous and woody aroma for Manteinghui, it also results in a higher defect rate of raw beans, which can be perfectly covered up by deep baking. In addition, Mantenin's fame stems from the early excavation of the Japanese, and their taste preference is nothing more than the use of Japanese-style deep baking, which is why most Mantenin bake so deeply. Qianjie wants people to drink the classic mantenin flavor, so the two mantenins sold on Qianjie every day are deeply roasted, including mantenin ration beans from Lindong and PWN gold mantenin coffee beans from Aceh.

The classification of raw coffee beans in Indonesia is based on the number of defective beans, supplemented by specifications. General quality requirements are no live insects, no mildew and rotten beans, with a maximum moisture content of 12.5%. The impurity rate is less than 0.5%. According to the defect rate will be divided into six grades, of which the highest grade G1, the total number of defective beans in 300g samples must be less than 11. The Lindong Manning coffee in the Qianjie food bean series is G1, which is treated with wet planing, which is the conventional version of Indonesian Mantenin flavor.

PWN, which is the best in screening, buys Mantenin raw beans with more than 18 mesh, and the G1 grade with less than 3 defective beans in 300g samples, that is, the highest grade of Indonesian raw beans. In the follow-up, 1 machine selection + 3 manual selection of defective beans will be carried out in strict accordance with the standard to ensure that the shape and size of Mantenin coffee beans are uniform. In addition, PWN will also put the raw beans in the machine for density color separation before packaging, so as to make the golden manning color even and bright.

Like Golden Manning Coffee, which has a strong taste and strong regional flavor, Qianjie suggests using hand-made black coffee to extract and taste it to better taste the aroma of the coffee. The coffee beans shipped in Qianjie are freshly roasted within 5 days, so that when we receive them, they are still the freshest stage, which can add more flavor levels to our cups.

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