Manning Tiger Super (Cafe of Memory) Manning Coffee
Country of Origin Country:Indonesia Indonesia
Origin: Nihuta, Siborongborong and Doloksanggul in Lindong, Sumatra
Treatment method Processing: wet planer, hand-selected beans with more than 19 mesh
Variety Cultivar:Mandeling Mantenin
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Roaster: Cafe of Memory (Hangzhou)
Baking degree Roast Profile: moderate
Flavor description: sweet-scented osmanthus, guava, nectar, herbs
Freshness: about three weeks after baking
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Cooking method: hand drip filtration
Filter cup: Bonmac V02
Water temperature: 90C
Degree of grinding: anonymous second generation new grinding core one and a half less than two squares (thicker than white granulated sugar, suspected to run scale)
Powder content: 15g
Total amount of water injection: 225g (1:15)
Steaming time: 30s (water volume 50g)
Total extraction time: 1min45s (30s+50s+25s)
Technique: once water injection, circle slowly, evenly and gently
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Bouquet: orange peel, herbs, wood smoke, with hints of passion fruit and sweet-scented osmanthus.
Taste: medium mellow thickness, medium bitterness and darker, but not very weak acidity; orange peel, herbal rhyme, weak aromas of wood, fruit and flowers, sweet in medium-deep baking, but high cleanliness. Orange peel lingering in the aftertaste; bitterness increases when it is cold.
Evaluation: although the taste is relatively slow, there are still some depressions during water injection, and the performance of the flavor is not as good as that of the freshest time, the sense of hierarchy and cleanliness can still highlight the trump card position of tiger class in Mantenin; some micro-extraction is insufficient and the water is too fast.
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