Mantenin boutique coffee: description of flavor, taste and aroma of Sumatran Mantenin coffee

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Manning is a rich and solid taste, mellow smell, moderate acidity, rich sweetness and very intriguing coffee. The low acid and fragrant flavor is particularly suitable for deep baking. Through more caramelization reaction, stimulate a strong aroma, mellow taste and obvious sweetness.

It is not easy to bake Mantenin back into mellow. Bakers need not only to control the quality of raw beans, but also to have an in-depth understanding of coffee beans and the impact of the roasting process on coffee beans. in order to bring sweetness to Mantenin coffee beans through longer baking time and suppress unpleasant bitter substances at the same time.

Qianjie Coffee currently sells two types of Mantenin coffee beans, both from Sumatra, but in different producing areas. One is the mantenin coffee bean from the Lindong area, and the other is the golden mantenin coffee bean from the PWN company in Aceh, with a grain size of more than 18 mesh and few defective beans.

Both Mantenin coffee beans are treated with wet planing. After the coffee fruit is harvested, the bean quality will be initially selected and put into the barrel for dry body fermentation, so that the pectin sugar can be fully fermented to increase the flavor, and the fermentation time is usually between 12 and 36 hours, depending on the specific situation. Then expose to the sun for 2 days, when the moisture is dried to 35-40%, grind off the bean shell with a shell planer, and then dry it in the sun until the moisture content reaches about 12% to 15%.

Therefore, the raw beans with more water content in Mantenin have a higher deviation value in moisture than the sun-dried beans. Therefore, Qianjie coffee will pay special attention during the dehydration stage of the roasting process. After the raw beans with high moisture content can be tasted and put into the raw beans, immediately turn off the throttle, steam for 30 seconds and then open to 3, until the color of the raw beans turns light green or white, and the throttle opens to 4. After an explosion, open to 5 (maximum), so that coffee beans can be roasted "transparent" from the inside to the outside in a more uniform temperature environment.

Lindong Mantenin Coffee beans: the temperature of the beans is 200℃, the yellowing point is 5minutes, the temperature is 186℃, the temperature is 186min, the temperature is 202℃.

Golden Mantenin coffee beans: the temperature of the beans is 200℃, the yellowing point is 5cm, the temperature is 40 ", the explosion starts at 9: 54", the temperature is 191.2 ℃, the explosion development is 3: 30 ", the temperature is 204.5 ℃.

After testing and comparing the coffee cups in front of the street, Lindong Mantenin coffee beans will show the unique taste of herbs, spices, nuts and caramel. In addition to herbs, spices and nuts, PWN Gold Manning coffee beans will also have a clean taste and a more obvious sweetness, thanks to the uniform size of Huangman granules and a more uniform roasting process.

After medium and deep roasting, the Mantenin coffee beans will swell and the structure will become loose. Therefore, after grinding, it is easy to absorb more water and accelerate the release of various substances. In order to avoid over-extraction, Qianjie uses a medium grinding degree and a lower water temperature to reduce the release of bitter macromolecules from the extraction.

Qianjie Coffee Store will use the following drip extraction parameters: filter cup: KONO, powder quantity: 15g, water powder ratio: 1:15, grindness: Chinese standard No. 20 sieve pass rate 70%, water temperature: 88 ℃.

Specific cooking methods: the first injection of 30g water, 30 seconds of steaming; the second small amount of water was injected around 125g, waiting for the powder bed water to half, and then injected into 225g, after all the drip filtration, the total extraction time was about 2 minutes and 10 seconds.