What is the difference between Indonesian gold manning and mantenin coffee beans description of the flavor characteristics of hand-made mantenin coffee

Friends who like rich bitter coffee must have heard of "Manning" this coffee, solid and mellow taste, at the same time with the unique flavor of herbal spices has become a classic in the hearts of many older generation of coffee people. Among them, the mantenin coffee which pursues different tastes will be divided into various types, such as the "golden manning" on the front street bean list. In front of this article, let's compare the difference between golden manning and regular manning.

How did Manning get here?

Although Manning Coffee is made in Indonesia, it became famous in Japan.

Mantenin's name comes from the mispronunciation of the mandheling tribe in northwestern Sumatra, Indonesia. It is said that during the Japanese occupation of Indonesia during World War II, a Japanese soldier drank mellow coffee in a cafe, so he asked the owner the name of the coffee. The boss mistakenly thought he was asking "where are you from", so he replied his tribal name: "mandheling". When the Japanese soldier returned home after the war, he remembered that the delicious coffee was called "Mantenin," and asked the locals to import 15000 kilograms of manning coffee from Sumatra, which became very popular in the Japanese market. The local is actually the boss of Indonesia's famous PWN company (Pwani Coffee Company). PWN is also the first company to export mantenin coffee to Japan. Qianjie coffee has been introduced to his family's PWN gold mantenin coffee for many years.

What is Golden Manning Coffee?

PWN is an acronym for Pwani Coffee Company, a famous Indonesian raw bean manufacturer, while the English of "Golden Manning" has long been registered as a trademark by PWN, and the word "Golden Manning" has become the exclusive property of PWN. On the market, many of the gold mantenin, which are not marked with PWN gold, only refer to the screening system of gold mantenin coffee beans by the PWN raw bean company, but still do not do as fine as the PWN raw bean company to carry out "five passes and six generals" on the coffee beans. PWN can also be even more stringent, that is, after four manual screening, it is put into the machine to do density color separation screening, and finally produce Mantenin coffee beans with uniform color and uniform bean shape. This means that the PWN raw bean company has made five screenings in order to ensure the beginners of its gold Manning.

How can you tell that the gold Manning you bought is from PWN?

Huang Man, bought in front of the street, has the factory certificate provided by PWN and a raw bean sack with a clear "PWN Company" LOGO printed on it.

"PWN GOLDEN MANDHELING TRIPLE PICKED Grade 1 PROD OF INDONESIA 30KGS NET". These two gold Mantning signs are displayed in the Dongshankou store on Qianjie Street. Friends who have the opportunity to drink coffee can pay attention to it. If you're not sure if what you bought is an authentic PWN Manning, ask the seller to provide a certificate or a coffee sack.

Qianjie made a cup test to compare the conventional manning and PWN gold manning in the Lindong producing area. Both coffees have herbs, cinnamon spices, chocolates, nuts and mellow flavors, but golden mannin has a clearer sweetness and soft acidity, showing creamy, walnut, melon and herb flavors as the temperature drops.

The smell of Manning comes from wet planing.

The humidity in Indonesia is between 7090% and 90% throughout the year, typhoons come at any time, and the annual rainfall even reaches more than 2000mm. Such bad weather simply cannot be dried in the sun for as long as 2 to 3 weeks as in Africa, and water washing is not only time-consuming, labor costs and water resources are also more expensive, and Indonesia, which aims at mass production, simply cannot afford it. So summed up a unique semi-washing method-wet planing method.

The coffee fruit without peel and pulp is poured directly into the pool to ferment for a few hours, at which time a small amount of pectin remains on the bean shell and the mucous membrane is removed by brushing. Then dry the shell beans, the first drying only needs to reach 30% water content, about 2-3 days, coffee farmers will sell raw beans to the purchaser. The purchaser will shell the semi-dried shell beans directly with the machine to get the innermost raw beans. Because the shelling machine uses a large friction force, the parchment paper layer attached to the raw bean is torn open, and after friction stirring, the raw bean is also more likely to be crushed or squeezed, especially at both ends, forming a small gap, resulting in the bauhinia bean.

The drying rate of "naked beans" without sheep skin is very fast, because the drying time is shortened, the fermentation period and sour taste of coffee beans are reduced, but the thick thickness is increased, and the caramel and fruit aromas are obvious, with slightly woody and herbal flavours. This is the classic "regional flavor" of Sumatran coffee. Qianjie thought that the wet planing mantney in the Lindong producing area had such characteristics, so it was added to the ranks of daily rations and beans packaged in Qianjie so that everyone could have a taste.

PWN Gold Manning Coffee tastes better this way?

Some friends after buying coffee beans, do not know how to brew delicious, worried that their extraction is not good, a waste of coffee beans. Here Qianjie takes the parameters produced by our store as an example to talk about the operation of Qianjie hand brewing gold manning coffee.

Before brewing, Qianjie will confirm the freshness of coffee beans and make sure that coffee beans that have been roasted for no more than one month are used. Freshly roasted golden mantenin coffee beans require 7 to 10 days of exhaust before they enter the best taste period for coffee. Qianjie hopes that every guest who places an order can enjoy the full aroma of the coffee and only ship the coffee beans freshly roasted within 5 days, so that everyone can enjoy the full taste period of the coffee when they receive it.

The roasted coffee beans are swollen and loose, so they absorb more water and release various substances more quickly after grinding. In order to avoid over-extraction, Qianjie uses a medium grinding degree and a lower water temperature to reduce the release of bitter macromolecules from the extraction.

For this brewing, Qianjie barista hopes to highlight the mellow, clean and fragrant characteristics of Golden Manning and extract it with KONO filter cup. Also a tapered filter cup, the KONO filter cup has more than half less diversion ribs than the v60, and the upper part is divided into a smooth curved surface, making the filter paper more suitable. Limit the air flow up, hot water can only flow down, forming the effect of siphon extraction, so that coffee powder aroma substances released more fully, so as to improve the mellow taste.

Golden mantenin coffee hand brewing parameters: 87 °88 °C medium grinding (Chinese standard No. 20 sieve pass rate 70%) Coffee powder: 15 g powder water ratio 1:15 three-stage water injection

Moisten the powder bed with twice as much water as coffee powder to form a drum and steam for 30 seconds, then fill the small water circle from inside to outside to 125 g, wait for the powder bed to drop to half of the filter cup, and continue to pour the same fine water into the third section to 225 g, until all the coffee liquid has been filtered and the filter cup has been removed for about 2 minutes. Finally, the coffee liquid in the shaker can be enjoyed.

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