印尼黄金曼特宁咖啡豆手冲参数风味特点 印尼湿抛处理法原理

The most famous coffee beans in Indonesia are the Mandheling coffee beans from Sumatra, and the best of the Mandheling coffee beans is the Golden Mandheling. Today, Qianjie will take you to know the story of Mandheling.

曼特宁并不是咖啡品种的名字，也不是种植咖啡的地方，而是一个误认的种咖啡的族群。 Mandheling originally refers to the name of a tribe in Indonesia. There is also a story about how it became the name of coffee beans by accident. When Japanese soldiers returned to Japan after colonizing Indonesia, they were obsessed with the delicious local coffee, so they used their trade friends to ask locals to help collect high-quality coffee beans, including this Mandheling. The Japanese liked this coffee bean very much and asked for its name. The locals mistakenly thought they were asking where they were from, so they blurted out "Mandailing". The Japanese mistakenly said "Mandailing" as "Mandehling". Due to this double misunderstanding, Mandheling became the name of a coffee bean.

Precisely because it was favored by Japan, which was booming economically, Mandheling coffee suddenly became known as the top-quality coffee beans at that time. The local man who helped the Japanese find Mandheling was later the boss of the famous green bean company Pawani.

Golden Mandheling coffee beans are Pawani's top product. The biggest feature of Golden Mandheling is that it has large particles, few defects, and exquisite bean appearance. To do this, Pawani uses the strictest standards.如今黄金曼特宁的产地是在亚齐的伽佑山，这里出产的咖啡是整个苏门答腊岛风味最好的。 The breed was also domesticated over the years by the Katim, known locally as "Ateng". After pawani has processed the coffee beans of the new production season, it will conduct a machine selection and three hand selections to pick out defects and small coffee beans to ensure the quality of the entire product. Therefore, the price of gold Mandheling will be much higher than other Mandhelings. You get what you pay for.

By the way, Golden Mandheling is a registered trademark of Pawani, and authentic Golden Mandheling will be certified by a certificate. The golden mandheling introduced by Front Street has complete sacks and certificate certification.

A large part of the flavor of Mandheling coffee comes from Indonesia's unique processing technology-wet planing method. The wet planing method involves washing the coffee beans in the early stage, then drying the coffee beans with sheepskin to a semi-dry state, then planing off the sheepskin, and then drying. The advantage is that the drying time is greatly shortened, which greatly reduces the sourness of the coffee beans, significantly increases the mellowness, and has a clear caramel aroma and a slightly herbal fresh aroma.

Of course, if you want to drink the authentic golden Mandheling coffee flavor, you still need to know some correct brewing methods. Qianjie recommends using hand-brewed coffee, which can reflect the cleanness of the coffee without losing its mellowness.

Front Street’s understanding of the brewing of Mandheling coffee is that it hopes to have a mellow and clean taste, highlighting the flavors of caramel, chocolate and its signature herbal aroma, and does not want Mandheling coffee to have an unpleasant bitter taste. Qianjie will explain the selection of utensils and various important brewing parameters, using Golden Mandheling for demonstration.

When it came to choosing a filter cup, Qianjie chose the famous Kono filter cup. The biggest feature of the Kono filter cup is that the ribs extend from the bottom to the middle, and the upper part is a smooth filter cup wall. This way, when the filter paper fits the filter cup, water cannot "sneak" around the coffee powder and escape, improving the richness of the taste.

The amount of coffee powder used by Qianjie is still 15g. The amount of coffee powder is not better, nor is it less. It depends on the specifications of the filter cup. Qianjie uses a filter cup for 1-2 people. A reasonable amount of coffee powder is 15-20g. It will be difficult to brew powder amounts outside this range.

In terms of the ratio of brewing powder to water, Qianjie Society recommends using 1:15. This ratio of powder to water can also well express the mellow taste of Mandheling without feeling abrupt.

In terms of coffee grinding, Qianjie uses a No. 20 sieve with a pass rate of 70%. The grinding degree for brewing Golden Mandheling coffee is slightly coarser than that of light-roasted coffee beans. This is because the dark roast used by Golden Mandheling has a looser structure and is easier to absorb water and release coffee substances. If it is ground to the thickness of light-roasted beans, it is easy to produce a burnt and bitter taste; if it is ground coarser, the coffee will become thin and tasteless, and the taste will be as thin as water.

When it comes to the choice of water temperature, Qianjie recommends using a water temperature of 87-88°C for brewing.

The brewing method uses a three-stage water injection method. The three-stage water injection can better express the mellow taste of golden Mandheling coffee and the sweetness of caramel. The specific amount of water injection is divided into 30ml of steaming water in the first stage, which fully wets the coffee powder and exhausts it. In order to better extract the flavor substances of the coffee later, 100ml is injected in the second stage, and 95ml is injected in the last stage to improve the sweetness of the coffee. The overall taste is thick and mellow, with the sweetness of caramel and the flavor of chocolate and nuts.