Indonesian mantelin G1 and gold mantelin coffee bean variety treatment brewing flavor characteristics of the difference

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Indonesia Manning Coffee is one of the world famous coffee beans. There are many kinds of Manning, and many friends can't tell the difference between Golden Manning and Manning G1 coffee. Qianjie Coffee uses this article to popularize the message of Manning Coffee. Indonesia Mandenin Coffee Bean Mandenin Coffee is not the name of the coffee variety, nor is it the name of the region where coffee is grown. Its name comes from the Mandaining, the tribe that grows coffee. At the beginning, the Japanese soldiers returned to Japan after colonization in Indonesia and were obsessed with the local delicious coffee, so with the help of trading friends, they asked the locals to help collect high-quality coffee beans. When asked what the name of the coffee beans was, the locals mistakenly thought they were asking who he was, so they blurted out Mandaining. It is also known as "Manning" because of the tossing and turning translation. Now Manning Coffee generally refers to Arabica coffee beans on the Indonesian island of North Sumatra. Among them, the most famous producing areas are Aceh with Lake Wata as the core and Lindong with Lake dopa as the core. These two major producing areas are known as "Shuangman in the two lakes".

Manning G1 coffee beans here can actually be said to be the highest quality coffee echelon in Manning coffee. G1 is the highest level in the classification of raw beans in Indonesia. The standard of G1 is that the number of defects per 300g of raw beans is less than 11, while Manning coffee is comparable to the size of the bean image, so the common Manning G1 beans are 18-mesh size. On the other hand, Manning G1 coffee beans can be called Manning G1 coffee beans by grading G1 raw beans in North Sumatra.

Golden mantenin coffee bean gold manning is not only a name, but also a trademark of PWN, an Indonesian raw bean merchant. PWN is the real sense of gold Manning, marked with the PWN brand of gold Manning, but also the guarantee of quality. Pwn's golden manning coffee beans have been screened three times by hand and one by machine, and the beans are very beautiful. 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". Many of the beans on the market that are not made by PWN and hang the gold manning brand should actually be called boutique manning. The Golden Manning Coffee of Qianjie Coffee is certified by PWN.

Qianjie Coffee Indonesia PWN Gold Manning

Producing area: Aceh Jiayu Mountain, North Sumatra

Altitude: 1100-1600m

Variety: Ateng

Treatment method: wet planing method

Grade: G1 three times hand-selected

Mount Azigayo is in the northernmost corner of Sumatra. The coffee cultivation of Mount Jiayu is mainly around the hillside of the town of Takegon and Lake Tawa. The average height in the production area is between 1100 and 1600 meters, and the quality of its coffee has always been excellent, but due to previous political instability, it is difficult to export coffee in this area. In recent years, the situation is peaceful, the cultivation of coffee in Aceh has also been developed, and the quality is also better than that in Lindong. Compared with other mantenins, golden manning has stronger aromas of sweet and sugar. Although we all know that only PWN's Mantenin will be called Golden Manning, but in fact, the annual output of PWN is not much, so a large part of the selected gold Mantning is not from PWN, if you are not sure, you might as well ask the seller to provide the certificate that comes with the beans.

Coffee variety Golden Manning's coffee variety is "Ateng". This seems to be a very strange variety of coffee. In fact, the local names for coffee varieties in Indonesia are not quite the same. For example, the Indonesian name Tim Tim is what we call Timor (Tim). And Ateng is the name of Indonesian localized Catimor (Katim). Ateng is very suitable for planting and flavor development in Aceh. Ateng coffee grown in Aceh does not have the fishy smell of Katim.

Coffee treatment Golden Manning Coffee is treated with wet planing. Wet ploughing is a unique treatment method in Indonesia. The humid and rainy climate in Indonesia makes it difficult to carry out sun treatment that requires a long time of sun drying. At the same time, this unique treatment gives rise to the unique herbs, spices and mellow flavor types of Indonesian coffee. Wet planing process 1. Peeling / beating is the same as washing treatment, the picked coffee berries need to be treated as soon as possible. In Indonesia, coffee berries are usually peeled and beaten in the homes of small farmers. This step removes the skin and part of the pulp of the coffee berry.

2. The peeled coffee beans will be soaked in water for 1 to 2 hours and rub each other to remove part of the pectin. 3. After drying and soaking, the coffee beans will be dried for the first time in the peasant household. At this point, the moisture content of coffee beans will drop to between 20% and 35%. 4. After collecting the coffee beans dried for the first time, they are sent to the market for sale. At this time, the pectin layer of coffee beans has not yet solidified, which is a sticky state. The coffee beans are purchased, collected and sent to the processing plant for further processing. 5. The coffee beans collected and sent to the treatment plant will first be dried for a second time, which will reduce the moisture content of the coffee beans to about 18%. 6. Peeled / wet planed coffee beans after the second drying will be put into the coffee shelling machine for wet planing, a process that removes pectin and sheep skin from the coffee. What is different from other treatments is that the wet planing method removes the sheep skin before the coffee beans are finally dried, while washing and other treatments will retain the sheep skin for drying until export transportation. 7. Drying-the final coffee beans will be sent to the drying field again for final drying, which will reduce the moisture content of the coffee beans to 11%. Dried coffee beans will be bagged and stored in the warehouse waiting for transport exit. Qianjie coffee roasting gold Mantenin has a high-quality herbaceous flavor, caramel sweetness is more intense, fruit acidity is also relatively calm and elegant, rich sweetness, mellow, wild spice flavor, generally Lin Dong Mantning had better bake until the second explosion and then come out of the oven, which can effectively reduce the miscellaneous smell, but the gold Mantenin has a good transparency and sweetness before the second explosion, and the baking interpretation space is wider.

What is the degree of grinding of brewing manning? Due to the deep roasting of 0.85mm coffee, the structure of the coffee is loose and the coffee substances are easily extracted, so in order to prevent too much bitter substance from being extracted into the coffee, the degree of grinding will be a little thicker, according to the previous street standard, the passing rate of the standard sieve of Manning is about 57%.

The ratio of powder to water is 1:13 and the amount of powder is 20 grams of coffee powder. Reducing the ratio of powder to water can make the coffee taste more full-bodied. The water temperature is 87 ℃ and the filter cup is Kono filter cup. Brewing process: slowly pour in the coffee powder, as far as possible in the process of leveling, to avoid shaking the filter cup (because shaking will reduce the distance between the coffee powder, not conducive to steaming exhaust). The coffee powder layer will slowly expand into a "hamburger" when 40g of water is injected in a small circle in the middle of the first section and steamed for 30 seconds.

The center of the second section is injected with 120g water in the outer circle, the water injection height is close to the powder layer as far as possible, the action is slow, and excessive mixing is avoided. 100g is injected into the last stage, and all the coffee liquid from the filter cup flows into the next pot to finish the extraction. The extraction time is 2 minutes. Flavor: spices, herbs, caramel, pine, nuts, chocolate.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925