Introduction to the characteristics of taste grindability of golden Mantenin coffee bean flavor description method

Indonesia's Mantenin coffee is characterized by low acidity, mellow flavor and bitter rhyme, which is very consistent with people's understanding of traditional coffee. Among them, Manning's ceiling version, Golden Manning Coffee, has been carefully selected, with rich dark chocolate, caramel, nuts, unique herbs and spices.

The unique wet planing method of Mantenin, Indonesia

Since the Dutch colonists introduced coffee to Indonesia in 1699, coffee has become a major cash crop for local farmers. If the traditional natural treatment method is used, it will take too much time and it will be difficult to sell it to merchants in time for a profit. It will take at least 2-3 weeks to dry in the sun and washing. The most important thing is that the islands of Indonesia are often windy and rainy, and the air is humid, so the raw coffee beans are moldy and spoiled before they are dried.

The steps in front of the wet planing method are the same as the water washing method. Indonesians first remove the pulp of the coffee fruit and ferment it in water for 3 hours. After washing the mucous membrane, the raw coffee beans with parchment are dried for a short time for 2-3 days. Remove the parchment when the water content is 20-24%, and then continue to dry until the water content of the coffee is 13%.

Because the shelling machine uses a large friction force, the parchment paper layer attached to the raw bean is torn open, and after friction stirring, the raw bean is more likely to be crushed or squeezed, especially at both ends, forming a small gap, resulting in sheep's hoof beans. The drying speed of "naked beans" without sheep skin is very fast, and at the same time, it is also directly exposed to the humid environment, which is bred by various bacteria. Let Indonesian coffee with a unique woody, spicy, herbal flavor, that is, what we call "regional flavor".

I believe some friends have begun to wonder what the taste of Southeast Asia is like. If you haven't tasted Mantenin Coffee, Qianjie suggests that you can start with small packaging of Lindong Mantenin rations beans treated with wet planing, showing a classic Mantenin flavor. it's convenient for us to try it at home. If you are an "old coffee man" and want to taste the great aroma of Mantenin, Qianjie thinks golden manning coffee is perfect.

What does gold manning mean?

Manning Coffee became famous when Pwani Coffee Company (PWN) successfully launched it for sale in Japan. Unlike many local raw bean merchants in Indonesia, PWN is the exclusive supplier of high-grade gold manning coffee, contracted to Indonesia's best mantenin coffee producing area, and produces high-quality mantenin beans. The gold mantenin coffee in the top right corner of Qianjie bean list is made by PWN, and the Dongshankou store also displays sacks and certification certificates for raw bean packaging.

The wet planing method saves a lot of time cost and labor cost for raw bean processing, but the rapid process also brings a high defect rate, so the defects that can not be screened by the machine can be eliminated only through strict manual selection. PWN will buy Mantenin raw beans for one machine selection + three manual selection, the quality is much higher than the highest local G1 grade in Indonesia, in line with the PWN gold mantenin production standards, need to meet the following points:

1. The number of raw beans is more than 18 by hand.

2. there are less than 3 defective beans in 300 grams of raw bean samples.

3. Raw coffee beans are grade G1 in Indonesia.

4. Dark green in color, uniform in size and neat in shape

Qianjie will taste the coffee in the form of a cup test before launching a coffee bean. The cup test is the evaluation of the quality and flavor of coffee beans. A unified standard can more objectively find out the advantages and disadvantages of the flavor presented by beans, as well as their characteristics. After cup test in the front street, Lin Dong Mantenin rations beans showed a strong nutty tone, with a hint of melon aroma in the back section. After the temperature dropped, the herbaceous flavor appeared, the taste was mellow and the aroma was saturated. PWN Gold Manning has not only aromas of dark chocolate, nuts and caramel, but also herbal spices and pine flavors, with a black, full finish, high cleanliness and soft acidity as the temperature drops.

What kind of golden manning is it?

There is a wide variety of coffee grown in Indonesia. The coffee variety originally grown in Indonesia is recognized as a tin pickup with good flavor, which was introduced by the Dutch at the end of the 17th century. In 1877, almost all coffee trees in Indonesia were seriously affected by leaf rust, and large tracts of tin-pickup trees withered. In order to solve this dilemma, the Indonesian government has introduced Robusta varieties with stronger disease resistance from Africa and other places. Up to now, Robusta is still the main variety in Indonesia.

In order to increase coffee production, Indonesia continues to introduce a variety of disease-resistant varieties from other countries, among which Tim varieties Tim Tim, Bor Bor and Katim series Ateng, which are a mixture of Robsta and Arabica, have good disease resistance and adapt to the native land of Sumatra, showing a unique flavor of cedar. Ateng and Tim Tim now account for 70 per cent of Sumatran coffee. In front of the street, Indonesia's Lindong Mantenin rations beans are a mixture of Tim Tim and Ateng, and Golden Manning is selected from Ateng, which is what we call Katim.

Golden Manning is the best way to flush by hand.

Golden manning coffee has a complex aroma. If you want to drink the best flavor, Qianjie recommends using freshly roasted coffee beans for brewing. Coffee beans will have the best taste period 4-7 days after roasting, after which (about a month and a half) the aroma will gradually fade and produce a woody defective smell. Qianjie believes that the freshness of coffee beans is particularly important, so the coffee beans shipped are freshly roasted within 5 days, plus the time of logistics and shipping, you can start to taste them.

Qianjie's brewing ideas for each type of coffee beans are based on the characteristics of cup timing coffee, such as Golden Manning coffee with herbs, dark chocolate, caramel, nuts, pine and so on. For this kind of mellow beans, Qianjie baristas will use kono filter cups. 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.

Due to the deep-roasted coffee beans are relatively loose, strong water absorption, it is easy to cause too much water absorption and over-extraction, washed out of the Mantenin coffee is bitter and astringent. So Qianjie will thicken the grinding degree and cook it with lower temperature water.

Recommended cooking parameters

Water temperature: 87 ~ 88 °C

Coffee powder: 15g

The ratio of powder to water is 1:15

Grinding degree: EK43s scale 11 (Chinese standard No. 20 screen pass rate 70%)

The brewing method uses three-stage water injection, which is divided into three stages to better show the mellow taste of golden Manning coffee and the sweetness of caramel. The first stage of steaming water injection 30ml, this stage of water injection all wet coffee powder, exhaust, in order to better extract coffee flavor substances, the second stage injected 100ml, this stage mainly flushed out Mantenin's golden foam, and raised the powder layer. In the last paragraph, pour 95ml into the soft center, remove the filter cup after all the coffee has passed, gently shake the coffee in the pot, and then you can taste it.

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