Why is the flavor of Indonesian coffee beans cleaner than that of Manning coffee?

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Golden Manning has always been a popular coffee bean in Qianjie Coffee, and its mellow coffee flavor is a good choice for coffee lovers who don't like sour coffee. When introducing Golden Manning, Qianjie has been using almost no acid, clean high, mellow thickness, with herbal flavor to describe this bean. But in the impression of many people, Mandarin coffee gives the impression of herbal aroma and not so clean taste, so why does Golden Manning really taste clean? Why is Golden Manning called Golden Manning?

Coffee producing areas in Indonesia

90 per cent of coffee beans grown in Indonesia are Robusta varieties, while 10 per cent of Arabica coffee beans are mainly grown in Sumatra's Lintong, Gayo, Jawa and Sulawesi of Sulawesi. There are usually two harvest seasons in Indonesia, the main harvest season (main crop) occurs from September to October, and the second harvest season (fly crop) occurs from May to June. Golden Manning Coffee, the main production season in 2020, was affected by the epidemic and finally arrived in China at the end of November. Qianjie Coffee was also the first time to get Golden Manning Coffee in the latest production season. Gold manning is produced in the Acjiayo mountain region of Indonesia.

The Gayo region is located in Aceh province, north of Sumatra, and coffee is grown in the slopes around the town of Takegon and Lake Tawar in the Gayo region. The average planting height in the production area is between 1110 and 1600 meters. Coffee is planted by shade farmers under shade trees, showing a peculiar flavor, low depth and lively and full-bodied flavor. Aceh, the northernmost corner of Sumatra, is a fascinating and complex place. Aceh is not an area visited by ordinary people because of its long-term political instability. Through the cup test of Qianjie coffee, it is found that the Mantenin coffee beans in the changed area have a strong mellow degree and rich and lively dynamic feeling, not astringent but not sour, mellow and bitter degree can be fully revealed, but lack of cleanliness. The clean flavor of golden manning coffee beans should be attributed to Indonesia's famous PWN company.

PWN Corp.

Established in 1957, Indonesian coffee brand N.V. Pawani Medan (PWN) is engaged in the export of Indonesian products such as coffee, rubber, cinnamon, cloves and patchouli oil. It is the first Indonesian company to export coffee from North Sumatra and the first company to make "Manning Coffee" famous in Japan. Since 1977, the company has focused on the export of premium coffee beans, Sumatran Arabica coffee Manning I and Robusta coffee AP-I II, mainly to Japan, Taiwan and the United States, of which Japan and Taiwan account for more than 95%. In Japan and Taiwan, "PWN" has become synonymous with "quality assurance". Pwangni Coffee Company holds the "Golden Golden Mandheling" trademark, so Japanese companies have to register the "Jinding Gold Top Mandheling" trademark separately.

PWN is the real gold manning, the gold manning marked with PWN, the yellow man of pwn three times manual screening, one machine selection, the beans are very beautiful, on the other hand, very uniform, so that the roasted coffee will look cleaner. PWN has registered the gold manning as a trademark, which means that only the gold manning produced by PWN can be regarded as a real "golden manning". Qianjie Coffee Gold Manning Coffee comes from PWN Company. Golden Manning comes from Manning. Golden Mantning can be understood as a selection of Mantenin, which is also the reason why Qianjie Coffee chooses to put it on the shelves. Qianjie Coffee will test 300,500 groups of beans every year, and choose 1/5 of the beans with the most representative regional flavor. Gold manning is a masterpiece of this choice. Qianjie believes that golden mantenin coffee beans represent the Sumatran style.

Golden Mantenin coffee bean treatment

As the local weather is often dominated by Rain Water, with continuous typhoons, it is impossible to achieve the good weather needed for the sun, and the local economy is not good, so it is also impossible to use the more expensive way of washing. For various reasons, the wet planing method with local characteristics is derived (the wet planing method is to dry the parchment in the sun for 2-3 days with a water content of 20-24% to remove the parchment during the ordinary washing process.

The ultra-fast speed of wet planing also causes Manning to have a higher defect rate, and Golden Manning can avoid this shortcoming very well. The specification of Gold Manning is more than 19 mesh, and there are less than 3 defective beans (300g raw bean samples). It belongs to the highest grade G1, the color is dark green, and it is a neat flat bean.

Analysis of raw beans of Qianjie coffee

There is an obvious difference between the PWN gold mantenin of Qianjie coffee and the ordinary mantenin. The golden mantenin raw beans are hand-selected four times by 3mur. the raw beans are larger, dark green and neat flat beans, with rich and thick flavor with honey cream in the flavor, which is irreplaceable in the coffee market.

Qianjie Coffee Baking Gold Manning suggestion

Gold manning is a raw bean with more moisture, which has a higher moisture deviation with sun beans, so pay special attention to dehydration. Raw beans with high moisture content can be tasted and put into raw beans. Immediately close the throttle, steam for 30 seconds and then open to 3, until the color of raw beans becomes light green or white, the throttle opens to 4, explodes and then opens to 5 (maximum). Qianjie coffee is recommended to record the data before roasting, the water content, density, origin, treatment method, ambient temperature and humidity in the baking room, etc., and plan your baking curve. Recording the chemical and physical changes during the baking process will help you better understand the final baking results and help improve the baking curve.

Yangjia 800N, bean dosage 480g. Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 1 minute, bake to 5 degrees Celsius 39 degrees 40 ", the temperature is 148 degrees, the bean surface turns yellow, the smell of grass disappears completely, dehydration is completed, the firepower is adjusted to 140 degrees, and the throttle is changed to 4 degrees. In the 9th & # 39th "minutes, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point, and start to explode at 9 degrees 39: 54". Turn the firepower down to 60 degrees, open the throttle 5, and put the pot at 204.5 degrees.

Test report of Qianjie Coffee Gold Manning Cup

Street Coffee will be tested within 8-24 hours after the sample beans are roasted. Qianjie coffee makers generally use the cup test bowl capacity of 200ml ceramic bowl, which will be marked with 150ml and 200ml scale, according to SCAA standards, the TDS of water is about 150ppm, TDs is too low will easily cause over-extraction, too high will affect the taste and easy to lack of extraction, the cup measured the use of water temperature of 94 °. The cup test grinding degree according to the cup test standard of SCAA, the grinding degree is controlled as 20 standard screen (0.85mm), and the passing rate is 70% Mel 75%. Ratio: 11 grams of coffee powder plus 200 milliliters of hot water, that is, 1VR 18.18, so that the concentration of extraction happens to be within the range of 1.15% Murray 1.35% gold cup, soaking time: 4 minutes.

Golden Mantning Cup Test report

Dried incense: pine, herbs

Damp incense: herbs, nuts

Flavor: baked toast, nuts, pine, herbs, nuts

Experience of Qianjie coffee brewing gold manning

Kono filter cups are used to brew manning coffee in front of the street. Kono's ribs are less than half the height of the filter cup, which is designed to ensure that the filter cup is wet and close to the wall of the filter cup to limit the airflow, which will increase the water absorption time of coffee powder particles, resulting in a more uniform extraction of coffee as a whole and enhance the mellow taste. And the grooved frame under the kono filter cup is a key design for subsequent cooking to produce siphon effect.

Recommended water temperature: 87-88 degrees

Degree of grinding: medium rough grinding

Ratio of powder to water: 1:15

Amount of powder: 15g

Qianjie coffee is extracted by stages, also known as three-stage brewing: steaming with 30 grams of water for 30 seconds, injecting water around a circle to 125 grams for stages, continuing to inject water to 225 grams when the water level is about to appear in the powder bed, removing the filter cup when the water level is about to be exposed to the powder bed, (steaming starting timing) the extraction time is 2 grams 3905 ".

Cooking flavor: changeable layers, mellow and clean, high sense of balance, rich nutty and caramel aromas, chocolate aromas and a long finish.

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