Sumatra Gift Indonesia Manning Coffee beans

Most of the boutique coffee is named after the producing area, region or port, while Manning is named after the nation. It is a phonetic mistranslation of the Mandainin people in Indonesia, and the origin of the name is a very interesting short story. Legend has it that during the Japanese occupation of Indonesia during World War II, a Japanese soldier drank a cup of mellow coffee in an Indonesian cafe. He asked the owner the name of the coffee, but the owner of the coffee shop thought he was asking, "where are you from?" so he answered "Mandaining." After the war, the Japanese soldiers could not forget the "Mantenin" they had drunk in Indonesia for a long time, so they sent 15 tons of Indonesian coffee to Japan, which was very popular in the Japanese market. So the name "Manning" spread in this way. And that coffee merchant is the famous Pwangni Coffee Company.

Before Blue Mountain Coffee appeared, Manning was considered to be the best variety of coffee in the world. You can imagine how attractive it is after Blue Mountain Coffee. It is because it has a strong mellow and rich and lively dynamic, not astringent and sour enough special taste, unforgettable taste, olfactory enjoyment, it is today's position in boutique coffee second only to Blue Mountain Coffee.

In Indonesia, due to the climatic conditions in the Lindong area of Sumatra, the farming level of coffee farmers, and various factors of precious local water resources, Mantenin was initially treated with sunlight, but the quality was unstable, so it was changed to a half-sun method similar to that in Brazil. However, the climate in Indonesia is so humid that it is impossible for Brazil to take out sticky pods and dry them outdoors for 2 to 3 days. In Indonesia, this will make the pods moldy, so within a few hours to a day of drying, the moisture content will be reduced to 2030%, and the pectin will be purchased by bean merchants before it is solidified. Bring it back to the simple processing plant to remove the pectin by machine, so as to prevent the pectin from excessive fermentation and sour smell. In other words, Manning scraped off the pectin layer before the pod was dry, which is the main reason why the fruit is sour and mellow. After a little drying, the water content of the coffee in the pods is about 18%. Finally, the exporters of Medan come to purchase the undried pods, place them in a large drying farm or dry them by machine until the water content is 12%. It can be seen that Manning's drying process, due to the lack of hard equipment of farmers, adopts a three-stage division of labor among farmers, bean collectors and exporters. Mantenin's unique aroma of herbs and sunwood is caused by high humidity and drying pectin layer in three stages. This is also a rare treatment in the world, accidentally creating a low-acid, thick and smelly flavor of Mantenin.

After the coffee beans are roasted, they can only be kept fresh for 1 to 7 days, and then they will begin to lose their taste, leaving only bitterness and no mellow taste. Therefore, self-baking can ensure the freshness of coffee beans. The household drum roaster is naturally the best choice for beginners. The household drum roaster can bake half a pound of coffee beans at a time, and the baking time (including cooling and producing beans) takes about 210.25 minutes. If you want to bake deeply, just increase the time. When in use, just put the raw beans, set the baking degree, press the start button, from baking to cooling, the roaster can be easily completed. After baking, the beans are very large, raw beans are brown or dark green, caramel-like special aroma, mellow taste, sweet and bitter without soft sour taste.

Baked beans, of course, is to quickly grind into coffee powder, make a cup to give yourself a try. To treat such good beans, how to make a good cup of coffee is also a time to test the barista's skills. Let's take Manning by hand as an example:

Utensils: filter cup, filter paper, filter kettle, fine kettle thermometer

Step: 1. First wet the filter paper with hot water to make it close to the filter cup.

two。 Pour 15g coffee powder into the filter cup and gently push the surface of the coffee powder flat with your hand.

3. After the hot water is boiled, it will cool to 91 °later.

4. After cooling the hot water, pour the hot water into the coffee powder smoothly clockwise. After the coffee powder absorbs water evenly, steam for 30 seconds.

5. When you see coffee dripping in the leaky pot, inject water a second time. Still make a circle in a clockwise direction to water the coffee powder twice.

6. When the coffee powder surface is swollen and sinks, water is injected again for the third time. The coffee powder has been smoothly injected with water in a circle to complete the extraction of 240ml.