The correct hand-brewing technique for making Mantenin coffee, the teaching of deep-roasting hand-brewing coffee skills, and how to make a cup of sweet and clean hand-brewed coffee.

What is manning coffee? It is a kind of coffee bean that originated in Indonesia and began to be talked about during the Japanese occupation of Indonesia in World War II. At that time, a Japanese soldier went to a local cafe to drink a cup of delicious coffee, so he asked the owner the name of the coffee, but the owner mistakenly thought the Japanese soldier asked him where he was from, so the owner replied, "Mandaining Mandailing." After the war, the Japanese soldier recalled the cup of Mantenin coffee he had in Indonesia and asked a local Indonesian coffee maker to help him transport 15 tons to Japan. When asked for his name, the Japanese soldier mistakenly referred to Mandailing as Mandehling. It was because of this "double misunderstanding" that the word Mandehling came into being, and because Manning coffee was so popular in Japan, its name came out.

The Mantenin used for teaching today belongs to the card face of Manning, which is the product of PWN Coffee Company of Indonesia (the trademark of Golden Mantenin is owned by PWN Company). The introduction of gold mantenin coffee raw beans will be accompanied by a certificate certificate 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.

Why is the Mantenin usually cooked by my friends very bitter? How can we get out of the clean and delicious Manning? Today, let's teach Qianjie's understanding of the brewing of Mantenin coffee is to show a mellow and clean taste, highlight the flavor of caramel, chocolate and its iconic herbal aroma, and do not want Mantenin 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.