How much is Golden Manning Coffee beans? Indonesian Manning Coffee Flavor and Taste characteristics the story is shared correctly

Manning: the palate is rich and solid, with a pleasant sour taste. The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma. The gentleman in coffee-Sumatra manning is a first-class coffee bean growing in the plateau with an altitude of 750-1500 meters, and the first-class mantenin produced by Takengon and Sidikalang is of the highest quality. Because of its irreplaceable mellow taste, UCC Ujima Coffee, the largest coffee company in Japan, partnered with PT Gunung Lintong, a famous coffee maker in Sumatra, to operate their first coffee plantation in Asia in 1995, which shows how important Mantenin is in the coffee field.

Manning contains a kind of masculinity, drinking with a feeling of dripping, wanton and gallop, which fascinates men and symbolizes a great spirit of tenacity and boldness. Some people say that Manning is thick and strong, the Caesar in coffee, whose iron hoofs are broken into the ancient desolation and the distant horizon of the yellow sand; some people say that Manning is gentle and easygoing. No matter how people describe it, men become great because of Manning; women become charming because of Manning.

Manning has always expressed its most unique sweetness with the most unique bitterness, just like the joys and sorrows of life. No matter how much sugar you put in, you can't hide the bitterness. When you first tasted her, it was amazing. But the charming aroma makes us unable to control our crazy infatuation with her. Her bitterness is like thorns on the edge of flowers, making people aware of it, while her fragrance is refreshing. Instead of upsetting you, Manning's suffering will make you feel more awake. Before you encounter real pain, Manning is just an ordinary bitter drink, a refreshing liquid, a tool to slow you down, and when you really encounter pain, she will smile and tell you, "because love is bitter." Let you calm down and taste it carefully.

How do you suggest Manning drink coffee in front of the street?

Before using utensils for brewing, we must first understand the characteristics of [Mantenin] and the design principle of the utensils before we can judge what degree of grinding and water temperature are suitable for cooking with other utensils.

[Mantenin] grows in Indonesia, mainly on the islands of Sumatra, Java and Sulawesi. The northern part of Sumatra is relatively high above sea level. Aceh, where Lake Tawa is located, and North Sumatra, where Lake Toba is located, are the main Arabica coffee producing areas. Lake Tawa is located in the Gayo Mountains in the northern Aceh province of Sumatra, straddling Indonesia on both sides of the equator. The humid tropical rain forest climate is rich in rainfall and fertile volcanic soil brings rich nutrients to coffee. However, due to the remote location and inconvenient transportation, coffee was not grown until 1924, mostly with traditional shading and organic planting without pesticides.

And because the humidity in Indonesia is between 70-90% throughout the year, the annual rainfall can even reach as much as 2000mm, typhoons continue, and farmers pursue faster economic returns, so the wet planing method is adopted. In the process of ordinary washing, parchment is dried in the sun for 2-3 days with parchment, and then dried to 10-13% when the moisture content is 20-24%. So beans are more likely to be squeezed. Form a small gap. This is what we often call horseshoes or sheep's hoof beans, which have higher defects, but create a mellow and strong flavor with a very distinct personality.

The main varieties of Mantenin are Kaddura, iron pickup and Sidikalong, with sour taste of lemon or citrus, clean citric acid and sweet finish. This Mantenin is well-balanced and clean, with distinct flavors of cream, dark chocolate, caramel and nuts. Its raw bean body is round, green and yellowish, with better uniformity and high moisture content. The goal of baking is medium-deep baking, which removes too much sour taste and increases its mellow thickness and balance.

So, what is the slight difference in taste when cooking [Manning] with different utensils? Let's take a look at Qianjie coffee to see what it will be like to brew [Manning] with different utensils.

[V60 hand flush]

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.

Flavor: the level is changeable, the whole is clean, the taste is thin, the finish is long-lasting caramel sweet, there will be a hint of bitterness.

[KONO hand flush]

Filter cup: KONO filter cup

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking method: the ratio of water to flour is 1:14, 17g powder, 25g water for the first time, steaming for 30s, and 238g water for the second time. The extraction time is about 2:30 seconds.

Analysis: there are not many ribs at the bottom of the Kono cup, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, which can make water and coffee powder have longer contact soaking time in the filter cup and ensure the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.

Flavor: well balanced, clean, thick and solid on the palate, with a long dark chocolate finish.

[siphon pot]

Appliance: Hario siphon kettle

Water temperature: 89 degrees

Degree of grinding: small Fuji 3.5

Technique: it is recommended that 20 grams of powder for 2 people, the ratio of water to powder at 1:12, add 240g hot water to the pot, use the method of adding powder, after blistering, measure the temperature at 89 degrees Celsius, stir for 4-5 times, steam for 30 seconds, extract for about 30 seconds, then turn off the fire, finally, stir quickly for 2-3 times, waiting for the coffee liquid to fall freely.

Analysis: siphon pot coffee heated by fire will produce differences in high, medium and low temperature with brewing, thus creating rich flavor changes. At high temperature, the aroma of [Mantenin] coffee is very strong, high-quality herbal aroma, when the temperature drops to 70 degrees, showing a rich and full taste of nuts, caramel sweetness will gradually emerge.

Flavor: round texture, full-bodied taste, herbs and dark chocolate, accompanied by caramel sweetness.

[Philharmonic pressure cooking]

Utensils: love music pressure

Water temperature: 85 degrees

Degree of grinding: small Fuji 3.5

Technique: for the preparation of Philharmonic pressure backpressure, it is recommended to add 20 grams of coffee powder, the ratio of water powder to water is 1: 15 and 85 degrees water, first inject 100g, stir three to five times to make the coffee powder fully wet, rest for 30s, add remaining hot water to 300g, rest for 30s, then stir for 5s, wait until 1 minute 50 seconds when inverted, vertical uniform pressure, the total time is about 2:30 seconds.

Analysis: the production material of Philharmonic pressure has the advantages of slow heat dissipation and less loss of temperature. we use 85 degrees of water and appropriate pressure to brew out low acidity and no bitterness, clean and smooth taste; complete immersion can maximize and evenly extract, retain the [Mantenin] flavor intact; pressure extraction in the pressing process can get a thicker alcohol thickness than other soaked coffee. The density of the filter paper is high, and the coffee filtered out is very clean, which enhances the sweetness and smoother texture.

Flavor: full-bodied, refreshing herbal flavor, medium caramel sweetness and nutty chocolate.

[French pressure kettle]

Utensils: French pressure kettle

Water temperature: 88-89 degrees

Degree of grinding: small Fuji degree of grinding 4

Technique: 20 g coffee beans, water powder ratio 1: 14. Pour 88 degrees water into the kettle to 280g, start the clock, put the lid on the lid, stop the strainer at the top, wait for two and a half minutes, and then press the strainer to the end.

Analysis: using immersion extraction, the front extraction is faster, the rear extraction is slower; the coffee powder is evenly extracted in water, so that the taste of [Mantenin] is balanced, and it is not easy to produce bitter taste; press the filter powder layer with a metal filter to retain the rich oil, increase the smooth taste, improve the alcohol thickness and caramel sweetness.

Flavor: balanced taste, mellow texture, good fat, with a little sweetness

Summary

Qianjie Coffee believes that even if the same bean is used with different utensils with appropriate cooking data and techniques, the taste will be different. [Mantning] belongs to medium and deep baking, using the ratio of water to powder at 1:14, the water temperature is controlled at 88-89 degrees, the degree of grinding is the size of coarse sugar, and the immersion extraction time is controlled at about two and a half minutes, which can improve the thickness and solid texture of alcohol; if the extraction time is too long, the water temperature is too high, and the grinding degree is too fine, the uncomfortable bitter taste will be extracted.

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