The difference between manning coffee and espresso, is manning coffee beans Arabica boutique coffee beans?

The reason why Mantenin is widely liked by coffee fans is that with the development of the third wave of boutique coffee, people are more and more inclusive of coffee, such as Indonesia's Mantenin coffee beans, which are famous for their herbaceous flavor and mellow feeling. At first, the evaluation was quite controversial, but now Qianjie Coffee has found that there are many people who like it. Tasting Mantenin's unique aroma, Qianjie baristas usually extract it by hand. Before brewing a coffee bean, Qianjie thinks it is necessary to know its information.

What kind of manning is it?

There is a wide variety of coffee grown in Indonesia. The coffee variety originally grown in Indonesia is recognized as a tin pickup with good flavor, which was introduced by the Dutch at the end of the 17th century. In 1877, almost all coffee trees in Indonesia were seriously affected by leaf rust, and large tracts of tin-pickup trees withered. In order to solve this dilemma, the Indonesian government has introduced Robusta varieties with stronger disease resistance from Africa and other places. Up to now, Robusta is still the main variety in Indonesia.

In order to increase coffee production, Indonesia continues to introduce a variety of disease-resistant varieties from other countries, among which Tim varieties Tim Tim, Bor Bor and Katim series Ateng, which are a mixture of Robsta and Arabica, have good disease resistance and adapt to the native land of Sumatra, showing a unique flavor of cedar. Ateng and Tim Tim now account for 70 per cent of Sumatran coffee. The Indonesian Lindong Mantenin ration beans on the front street are a mixture of Tim Tim and Ateng, while the Golden Mantenin coffee beans are selected from Ateng, which is what we call Katim. Both models use the most common local wet planing method.

Sumatran semi-washing method-wet planing method

Since 1699, Dutch colonists introduced coffee to Indonesia and began to grow it. Coffee has become a major cash crop for local farmers. If the traditional natural treatment method is used, it will take too much time and it will be difficult to sell it to merchants in time for a profit. It will take at least 2-3 weeks to dry in the sun and washing. The most important thing is that the islands of Indonesia are often windy and rainy, and the air is humid, so the raw coffee beans are moldy and spoiled before they are dried.

The steps in front of the wet planing method are the same as the water washing method. Indonesians first remove the pulp of the coffee fruit and ferment it in water for 3 hours. After washing the mucous membrane, the raw coffee beans with parchment are dried for a short time for 2-3 days. Remove the parchment when the water content is 20-24%, and then continue to dry until the water content of the coffee is 13%.

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 more likely to be crushed or squeezed, especially at both ends, forming a small gap, resulting in sheep's hoof beans. The drying speed of "naked beans" without sheep skin is very fast, and at the same time, it is also directly exposed to the humid environment, which is bred by various bacteria. Let Indonesian coffee with a unique woody, spicy, herbal flavor, that is, what we call "regional flavor".

I believe some friends have begun to wonder what the taste of Southeast Asia is like. If you haven't tasted Mantenin Coffee, Qianjie suggests that you can start with small packaging of Lindong Mantenin rations beans treated with wet planing, showing a classic Mantenin flavor. it's convenient for us to try it at home. If you are an "old coffee man" and want to taste the excellent aroma of Mantenin, Qianjie thinks golden manning coffee is perfect.

So, how do you make high-quality manning coffee?

Deep roasting loosens the inner texture of coffee beans, which can be crushed with a gentle pinch of the hand, indicating that the structure of coffee beans has been changed a lot and is highly absorbent after grinding into powder. In order to avoid excessive extraction of coffee powder after water absorption, releasing a large amount of bitter substances, Qianjie will be used to grind coffee beans with a thicker degree of grinding than shallow roasted coffee beans. Coarse grinding is used here (the pass rate of Chinese standard No. 20 screen is 70%) and the store EK43s- scale is 11.

Roasting promotes the caramelization reaction and Maillard reaction of coffee beans. with the deepening of baking degree, the interaction and decomposition of monosaccharides and amino acids cause more non-enzymatic browning, so it is easier to release bitter macromolecules. In order to avoid excessive extraction of miscellaneous flavor, Qianjie will lower the water temperature a little bit. The brewing temperature of light roasted coffee is 91-93 ℃, and 87-88 ℃ is recommended for deep-roasted coffee beans.

Hand parameters of Manning Coffee:

Temperature of cooking water: 87-88 degrees

Coffee powder: 15g

The ratio of powder to water is 1:15

Filter cup: KONO filter cup

Degree of grinding: medium and coarse grinding (Chinese standard No. 20 screen pass rate 70%)

Flushing and cooking technique: three-stage water injection

Qianjie baristas always use 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. at the same time, time and water are more controllable.

Wetting the KONO filter cup can make the filter paper fit better with the coffee filter cup. After getting out of the water in the sharing pot, put in 15g ground coffee powder and steam with 30g water for 30s. In this section, the coffee powder is completely wet and exhaust, in order to better extract the flavor substances of coffee.

When extracting shallow roasted coffee beans, some friends use to extend the steaming time to 45 or 50 seconds to improve the aroma of the front part of the coffee. However, if the steaming time of the deep-roasted Mantenin coffee is too long, it is easy to release the woody flavor and miscellaneous flavor. Therefore, Qianjie will choose steaming for 30 seconds.

In the second section, a small flow of water is slowly injected into the hot water from the center until the segment begins at 125g. The flow of water needs to be injected smoothly in the whole process, and excessive stirring is easy to disperse the coffee powder wall, resulting in uneven extraction.

When the coffee powder layer drops to half the position of the filter cup, the exposed powder bed begins to inject the second section in the same way until 225g, and the filter cup can be removed after all the dripping is completed. The extraction time is two minutes and the error is 10 seconds.

Finally, shake the next pot of coffee and begin to taste the hand-brewed gold Manning black coffee. The entrance of the brewed Mantenin coffee is aromas of spices, dark chocolate, nuts, caramel and pine. The taste is mellow and clean, with a clear finish and a long finish.

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