Introduction to the description of the characteristics and flavor of the wet planing process of Indonesian Mantenin coffee beans

What is wet soaking? Wet soaking is a method of processing coffee beans, which is a special processing method for Indonesian coffee beans. The processing method of coffee beans is actually related to the local climate. Indonesia uses this unique coffee bean treatment method, completely because the local weather is often rainy days, typhoons continue, can not achieve the good weather required for sunshine, and the local economy is not good, also can not use washing method this relatively expensive way, Indonesia perennial high temperature and humidity, lack of long-term sunlight, humidity is as high as 70-90% all the year round. Therefore, it is obviously unrealistic to rely on pure sun treatment. For Sumatra, where the weather is changeable, it is difficult to free up 1 week of sunshine for drying even if the coffee beans are washed, so the wet planing method comes into being. Mistake has become a unique treatment in the world, but also the achievement of Indonesia's mantnin coffee unique herbal nuts mellow pine flavor.

Front Street's ration beans Indonesian mantinin coffee has always been everyone's favorite, especially single bean gold mantinin coffee. Maybe some people don't like the taste of mantelin coffee, but friends who like this taste will fall in love with it as soon as they drink it. Manteling coffee is representative of Asian coffee, with obvious pine, herbal and nut caramel flavor, and some people even say that it tastes like Chinese medicine. However, manteling coffee is the most mellow coffee in the world.

Mantenin is also known as "Sumatra coffee", most of which are produced in North Sumatra, Tawa Lake, which is dominated by ateng varieties, can be called Aceh coffee or Tawar lake coffee, Lintong and Toba lake in South Sumatra can be called Mantenin, Lindong area is Mantenin producing area, Mantenin is produced in the mountains around Lake Toba, which is located in the north of Medan, the capital of Sumatra Island, and belongs to alpine freshwater lake. The average altitude is about 900 meters above sea level. Sumatra's mysterious and unique natural environment gives mantnin coffee its characteristics: rich taste, intense flavor, with slight chocolate and herbal flavors.

Mantenin is also known as Sumatra Coffee, Lake Tawa in the north can be called Aceh Coffee or Lake Tawa Coffee, Lintong and Toba Lake area can be called Mantenin. There are two types of Mantelin coffee on the front street, namely, Indonesian Mantelin coffee and single gold Mantelin coffee.

Lindonmantinen

Lindong mantenin is produced in the Dongshan District of north-central Sumatra, near Lake Toba. Linton mantinen is the regular mantinen. Linton Mantning also uses the conventional wet planing method, which creates its low acidity and high alcohol content. Front Street's ration beans, Indonesian mantinen, come from Lin Dong.

Gold mantinine

The specification of gold mantinin is more than 18 items of iron pickup varieties, less than 3 defective beans (300g raw bean samples), belonging to the highest grade G1 grade, dark green color, is a neat shape of flat beans. After a rigorous screening of gold mantelin, Front Street Coffee found that not only did it not have the earthy taste unique to ordinary mantelin, it tasted cleaner and brighter, and its sweetness was stronger. Front Street Coffee's gold mantinin is from PWM. Gold Mantelin is actually produced by a company Pwani Coffee Company that bought Mantelin locally in Indonesia, and then registered the name of Gold Mantelin, so in fact, the Mantelin produced by this company is the authentic Gold Mantelin.

Gold mantnin differs from regular mantnin not only in size, but also in flavor determined by the production process and the choice of region. Qianjie believes that for professional coffee drinkers and taster-sensitive coffee friends, if they drink these two coffees at the same time, the results will be very obvious. Huangman's sweet feeling and clean, rich and wild spice flavor are slightly better than G1, which is one of the reasons why Huangman is much more expensive than G1.

The difference between wet soaking method and washing method is that washing method is to retain pectin for fermentation, use clean water to refresh residual pectin and then directly dry in the sun. Coffee beans will be stored together with parchment. The wet planing method uses washing treatment for fermentation, then semi-drying, removing parchment paper by machine, and finally drying, coffee beans will be "naked" into the storage process. The body of mantnin coffee is at the forefront of fine coffee, heavy taste and low acid are its characteristics, while dark chocolate and caramel-like smoothness and sweetness provide a very long lasting finish to the coffee, and the taste is complex.

Mantenin coffee beans wet planing method specific steps:

1. Coffee farmers first pick up mature coffee fruits and put them into the sink to remove impurities and immature coffee fruits by flotation.

2. Then remove the pulp and pericarp with a peeling machine, retain the endocarp and pectin, and decompose the pectin after a short fermentation.

3, the cleaned coffee beans for drying treatment, put the coffee beans with sheepskin in the sun exposure for 1-2 days, so that the water content of coffee beans reduced to 30%-50%.

4, and then use the machine to remove pectin and sheepskin layer, planing the coffee beans to the endocarp and then drying, drying process takes 2-4 days, so that its water content to about 12-13%, the treatment is completed.

Teacher Han Huaizong once described the flavor characteristics of wet planing coffee beans in the book: "This is also a rare treatment in the world. It accidentally creates the special low acid, thick and stuffy flavor of Mantenin."

Although the wet soaking method achieves the unique flavor of mantnin coffee, the wet planing method will occur because the semi-hard and semi-soft wet green beans are easily crushed when the pectin sheepskin layer is removed, and the beans are damaged and cracked like sheep's hoof, commonly known as sheep's hoof beans. Front Street Coffee believes this is a distinctive feature of mantning coffee beans and is not a defective bean.

Mantenin coffee bean varieties

Mantenin coffee refers to Arabica coffee beans grown on the Indonesian island of Sumatra. The varieties are mainly timtim or ateng varieties. Timtim is Timor, an Arabica variety of Robusta descent, while Ateng is Catimor, a hybrid of Kadura and Timo.

Both varieties have genes for arabia and robusta. Arabica brings a better coffee flavor to coffee, and Robusta brings a better pest resistance to coffee, suitable for growing in Indonesia's hot and humid climate.

Robusta gene has a bad place, that is, its own flavor is relatively rough, not very good to drink, not only the mantenin varieties mainly Arabica gene, but also can not completely eliminate Robusta dull tonality, plus Indonesia unique coffee processing method "hard core" operation.

Therefore, no matter what kind of mantnin coffee beans, they will show rich flavors such as herbs, spices and cocoa, low acidity and high body, which are unique to Sumatra.

Careful friends may notice the characteristic "sheep's hoof" of mantning coffee beans, and front street also noticed that they share the common bean characteristic "sheep's hoof". This is due to the semi-hard semi-soft wet raw beans using the machine to remove the pectin sheepskin layer, easy to be crushed, beans damaged crack such as sheep's hoof-like, commonly known as sheep's hoof beans. "Sheep's hoof" is a distinctive feature of mantning coffee beans, so it is not a defective bean.

The parameters for brewing mantelin coffee on Front Street:

The KONO filter cup is used for brewing Mantning coffee in the front street. The ribs of KONO stop when they are less than half the height of the filter cup. This design is actually to ensure that the filter cup is attached to the wall of the filter cup after wet water and limit the airflow. This will increase the water absorption time of coffee powder particles, so that the extracted coffee is more uniform as a whole and enhances the mellow taste.

KONO filter cup, 88 ℃ water temperature, 1:15 powder-water ratio, 15g coffee powder, grinding degree (20 standard sieve pass rate 75%), three-stage extraction.

The use of segmented extraction, with 2 times the amount of coffee powder water for stewing, that is, 30 grams of water stewing for 30 seconds, and the reason for the need for stewing process, is to allow coffee powder to exhaust the internal carbon dioxide gas, so that the latter stage of extraction is more stable. Water is injected into the filter cup by small water flow in a circle until 125 grams, and then water is injected into the filter cup until 225 grams. After the water drops in the filter cup are finished, the filter cup is removed. The extraction time is 200 "from the beginning of water injection. Next, shake the whole cup of coffee evenly and pour it into the cup to taste it.

[Linton Mantning Coffee Flavor] Herbs, chocolate, caramel, overall balanced.

[Gold Mandolin Coffee Flavor] Nuts, spices, herbs, licorice, chocolate, caramel.

Front Street Brewing Coffee Advice:

To brew a delicious cup of coffee, Front Street believes that any brewing method requires fresh coffee beans. Front Street has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee. Therefore, coffee beans shipped by Front Street Coffee are roasted within 5 days. Front Street Roasters 'motto is "Freshly Roast Good Coffee," so that every customer who orders coffee receives the freshest coffee. Coffee has a growing period of 4-7 days, so when the customer gets it, the flavor is at its best.

For friends who need grinding, the front street reminds you warmly: coffee beans are ground in advance, so there is no need to raise beans, because in the process of transportation, the pressure generated by carbon dioxide in the package can also make the coffee flavor mellow, so you can drink a cup immediately after receiving coffee powder. However, coffee powder needs to be brewed in time, because coffee powder oxidizes faster after contact with air, that is to say, the flavor of coffee will disperse faster, and the flavor of coffee will not be so good. Therefore, Qianjie recommends buying whole beans and grinding them now, so as to better taste the flavor of coffee.

There are many ways to treat coffee beans, but they are all based on washing and sun exposure. At the same time, the processing method is different, the flavor is also different, with the promotion of fine coffee, many processing methods have been introduced, such as: honey treatment, anaerobic treatment and so on. Coffee beans with these treatments have been introduced, such as Costa Rica's honey-treated Miraso summer coffee, Musician series Mozart coffee; Colombia anaerobic treatment of Flower Night coffee and Rose Valley coffee, etc. There are more than 50 coffee beans from different producing areas in Qianjie, which can satisfy coffee friends 'discussion and understanding of coffee.

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