Deep-baked Indonesian Manning coffee beans how to make it good? Golden Manning coffee hand brewing parameters

The name Mandenin Coffee is also famous. Many people like the mellow and fragrant coffee, while others admire it but stop at its taste. Indeed, deep-baked coffee like Mantenin is easy to get bitter. So, how can this kind of beans taste good?

The key to making a good cup of coffee is to know yourself and the enemy.

Knowing the information about coffee is essential for brewing. Mandheling does not specifically refer to a variety of beans, nor is it the name of the place of origin. It is a misinterpretation of the Mandaining people who grow coffee. Now Manning Coffee generally refers to Arabica coffee beans on the Indonesian island of North Sumatra.

On the bean list on the front street, there are four kinds of Mantenin coffee, namely, Lin Dong Mantenin, Golden Mantenin, Tiger Mantenin, and Old Manning Coffee. Here is a brief introduction to the difference between these four mantenin coffees in the front street:

Lin Dong Mantenin: Mantenin coffee beans from Lindong producing area, grade G1 (Indonesian coffee grade is the highest), can show the basic flavor of Indonesian Mantenin coffee producing area.

Gold PWN Coffee Co., Ltd.: it is the product of Indonesia PWN Coffee Company (Gold Manning trademark is owned by PWN Company). The introduction of Gold Manning Coffee Raw beans will be accompanied by a certificate certification of PWN Company (to identify the authenticity). Golden Mantenin coffee beans are produced from Aceh Jiayu Mountain, grade G1, using three manual selection processes to ensure large and full particles (19 mesh) with few defects. High-quality manning coffee with a very clean and mellow taste and high sweetness.

Tiger Mantenin: produced in the area of Tawa Lake in Aceh Province, the requirement of Tiger Mantenin is that the taste will have the aroma of traditional Chinese medicine, and the defect rate of more than 17 eyes is less than 4%. All is also a high quality Mantenin coffee bean.

Aging Manning: the aging treatment is adopted, and the normally processed Mantenin coffee is then put into a constant temperature warehouse for 2-3 years of aging. After aging, the acidity becomes very soft, the sweetness of caramel becomes obvious, and the taste is more round and easy to taste, just like ripe.

Wet planing treatment to add taste

Wet ploughing is a unique coffee processing method in Indonesia, and it can also be regarded as a way to deal with coffee in rainy and humid Indonesia according to local conditions. In the wet planing method, the coffee beans with sheepskin are washed first, and the sheepskin is shaved off in the semi-dry state, and then dried. The advantage is that the drying time is greatly shortened, so that the sour taste of coffee beans is greatly reduced and the alcohol thickness is significantly increased. Caramel aroma is obvious, with herbal fresh aroma.

So how should Manning coffee be brewed?

Qianjie's understanding of the brewing of Mantenin coffee is to show a mellow and clean taste, highlighting the aroma of caramel, chocolate and its iconic herbal aroma, and does not want the coffee to have an unpleasant bitterness. Qianjie will be explained in the selection of utensils and various important cooking parameters, and gold Manning will be used for demonstration.

In the choice of filter cup, Qianjie chose Kono Mingmen filter cup. The biggest feature of the Kono filter cup is that the ribs extend from the bottom to the middle, and the upper part is a smooth filter cup wall, so that when the filter paper is glued to the filter cup, the water can not "sneak" around the coffee powder to improve the thickness of the taste.

The amount of powder used in Qianjie is still 15g, and the amount of coffee powder is not as much as possible, nor less, depending on the size of the filter cup. Qianjie uses a filter cup of 1-2 people, which is a reasonable amount of powder when the amount of powder is 15-20g. It will be difficult to brew the powder outside this range.

In the proportion of cooking powder, Qianjie will recommend 1:15, although some will suggest 1:13 or less, but Qianjie has a surface in the previous article, and there is no inevitable relationship between the concentration and the thickness of alcohol. And being too strong can cause discomfort. Therefore, the use of 1:15 powder-water ratio can also show the mellow taste of Mantenin.

In terms of coffee grinding degree, Qianjie will use No. 20 sieve to pass 70%. The grinding degree of brewing golden mantenin coffee is a little thicker than that of light roasted coffee beans, because the deep roasting of golden mantenin has a looser structure and is easier to absorb water and release coffee substances. if it is ground to the thickness of shallow roasted beans, it is easy to rush out the bitter taste. If you grind it thicker, it will make the coffee tasteless and taste as thin as water.

In the choice of water temperature, Qianjie suggests using a water temperature of 87-88 ℃ for cooking. In the same way as the degree of grinding, too high water temperature is prone to scorch bitterness, too low water temperature will appear coffee insipid, and there will be an unpleasant acidity.

The brewing method uses three-stage water injection, which is divided into three stages to better show the mellow taste of golden Manning coffee and the sweetness of caramel. The specific distribution of water injection is the first stage of steaming water injection 30ml, this stage of water injection all wet coffee powder, exhaust, in order to better extract the flavor substances of coffee, the second stage injected 100ml, the last stage injected 95ml to improve the sweetness of coffee, showing a thick mellow taste, the sweetness of caramel and the flavor of chocolate and nuts.