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'<p><span style="color: rgb(0, 0, 0);"><img src="https://m.gafei.com/uploadfile/ueditor/image/202211/1668136657b9ba20.jpg" title="林東曼特寧" alt="林東曼特寧"/></span></p><p><span style="color: rgb(0, 0, 0);"><br/></span></p><p><a href="https://m.gafei.com/views-102329" target="_self"><span style="color: rgb(0, 0, 0);">曼特寧咖啡</span></a><span style="color: rgb(0, 0, 0);">一直以獨特的草木香料氣息、醇厚口感與溫潤回甘,成爲不少濃苦單品咖啡中的代表,耐人尋味。不少沒喝過的朋友也在好奇這款口味獨到的咖啡味道如何吧,那就隨前街來看看這款產自印尼的<a href="https://m.gafei.com/views-136102" target="_self" style="color: rgb(0, 0, 0); text-decoration: underline;"><span style="color: rgb(0, 0, 0);">曼特寧咖啡</span></a>。</span></p><p><br/></p><p><span style="font-size: 16px;"><strong><span style="color: rgb(0, 0, 0);">曼特寧咖啡是什麼?</span></strong></span></p><p><span style="color: rgb(0, 0, 0);">曼特寧咖啡(Mandheling)產自神祕的蘇門答臘島,位於全亞洲最大的咖啡產國印度尼西亞。與大多咖啡不同,曼特寧咖啡的名字與一個流傳已久的故事相關,主要源於印尼當地一個土著名族的誤音。</span></p><p><span style="color: rgb(0, 0, 0);"><br/></span></p><p><span style="color: rgb(0, 0, 0);"><img src="https://m.gafei.com/uploadfile/ueditor/image/202211/1668136680dd5208.jpg" title="咖啡杯5" alt="咖啡杯5"/></span></p><p><br/></p><p><span style="color: rgb(0, 0, 0);">二戰期間,一位日本兵在印尼中部的一家店飲用咖啡時,問老闆所飲是何種咖啡,老闆以爲問他是哪裏人,就回答“Mandailing”(曼代寧人)。戰後該日本兵回國後想起當年味道特別的咖啡好像叫“曼特寧”,1968年日本大阪的野村貿易公司拜訪印尼N.V. Pawani Medan公司,進口了15,000公斤蘇門答臘<a href="https://m.gafei.com/views-123607" target="_self" style="color: rgb(0, 0, 0); text-decoration: underline;"><span style="color: rgb(0, 0, 0);">曼特寧咖啡</span></a>,投放在日本市場後大受歡迎。從此,曼特寧咖啡和普旺尼咖啡公司的名聲大振。</span></p><p><br/></p><p><span style="color: rgb(0, 0, 0);">整個蘇門答臘共分爲八個省,其中只有位於北端的亞齊省和蘇北省大規模栽種咖啡。作爲世界上最大最深的火山湖,風景優美的多巴湖爲林東曼特寧咖啡提供了富含礦物質的土壤。大部分果樹生長在海拔較高的坡地上,數種蕨類植物將其表面覆蓋,爲咖啡提供較好的防曬效果,因此種植者無需採用遮蔭栽種。</span></p><p><span style="color: rgb(0, 0, 0);"><br/></span></p><p><span style="color: rgb(0, 0, 0);"><img src="https://m.gafei.com/uploadfile/ueditor/image/202211/16681367043f5ae8.jpeg" title="蘇門答臘地圖" alt="蘇門答臘地圖"/></span></p><p><br/></p><p><span style="font-size: 16px;"><strong><span style="color: rgb(0, 0, 0);">曼特寧風味獨特的原因</span></strong></span></p><p><span style="color: rgb(0, 0, 0);">蘇門答臘位於赤道附近,屬於海島型熱帶雨林氣候,空氣中溼度高達70~90%,溼熱的環境容易使咖啡生豆在發酵或乾燥過程中發黴。於是當地咖啡農民因地制宜總結出一種半水洗的處理法——溼刨法。所謂溼刨就是包裹着生豆的羊皮層還未完全乾透的狀態下“強行”刨去,因此生豆是以“裸露”的狀態完成最後的乾燥。</span></p><p><span style="color: rgb(0, 0, 0);"><br/></span></p><p><span style="color: rgb(0, 0, 0);"><img src="https://m.gafei.com/uploadfile/ueditor/image/202211/1668136746d3ea30.jpeg" title="溼刨8" alt="溼刨8"/></span></p><p><br/></p><p><span style="color: rgb(0, 0, 0);">溼刨法從發酵開始與傳統水洗法開始產生差異,溼刨法的發酵用水量少,發酵時間短,經過這一短暫的發酵之後,豆殼上還會殘存一小部分果膠。在生豆第一次乾燥達到35/40%的含水量時,咖啡農就會把咖啡豆賣給收購者。收購者會將購買的半乾帶殼豆直接進行脫殼處理,去除果膠和豆殼得到生豆。雖然每個環節的用時大大縮短,但“裸豆”還是會吸收溼熱空氣中的水分,因此產出的曼特寧咖啡多了些木質、草本、香料的悶沉香氣。</span></p><p><br/></p><p><span style="color: rgb(0, 0, 0);">林東曼特寧咖啡所採用的就是溼刨法,同樣帶着傳統曼特寧的風味特色,前街認爲這股“悶沉的香氣”是印尼曼特寧咖啡所獨有的,於是將它列爲口糧豆系列。前街推出口糧豆系列的初衷是希望剛入門精品咖啡的小夥伴能以超實惠的價格品嚐到不同產區的基礎風味,再按照自己口味入手更多精緻處理的風味類型。另外,前街的口糧豆是按100克小包裝形式出售,儘量杜絕喝不完浪費的情況。親民的價格加上著名產區的經典風味就是名副其實的日常口糧豆。</span></p><p><span style="color: rgb(0, 0, 0);"><br/></span></p><p><span style="color: rgb(0, 0, 0);"><img src="https://m.gafei.com/uploadfile/ueditor/image/202211/1668136773b63763.jpg" title="口糧豆合集" alt="口糧豆合集"/></span></p><p><br/></p><p><span style="font-size: 16px;"><strong><span style="color: rgb(0, 0, 0);">印尼咖啡等級</span></strong></span></p><p><span style="color: rgb(0, 0, 0);">印尼生豆的分級會以瑕疵豆數量爲主,規格大小爲輔的方式。在咖啡生產地,咖啡豆一般都會用選豆機進行篩選,以防止雜質與瑕疵豆混入。然而曼特寧咖啡生豆的顆粒較大,豆子質地偏硬,栽種、採收、處理過程中都會出現各種瑕疵,因此只使用選豆機很難做到完全去除瑕疵。想要咖啡達到更高的等級,就必須經過嚴格手選。當地生豆按照瑕疵率會分爲六個等級,其中最高等級G1,需要滿足300g樣品中總瑕疵豆必須少於11顆。前街的林東曼特寧就是手選G1等級。</span></p><p><span style="color: rgb(0, 0, 0);"><br/></span></p><p><span style="color: rgb(0, 0, 0);"><img src="https://m.gafei.com/uploadfile/ueditor/image/202211/16681369721d1fe9.jpeg" title="挑曼特寧豆2" alt="挑曼特寧豆2"/></span></p><p><br/></p><p><span style="color: rgb(0, 0, 0);">說到手選,前街第一時間想到的是經層層篩選的佳豆PWN<a href="https://m.gafei.com/views-104303" target="_self" style="color: rgb(0, 0, 0); text-decoration: underline;"><span style="color: rgb(0, 0, 0);">黃金曼特寧咖啡</span></a>。印尼當地著名的生豆採購商,普旺尼咖啡公司(Pwani Coffee Company)是黃金曼特寧咖啡的獨家供應商,主打收購品質優異的曼特寧生豆。生產咖啡時,PWN公司將購入的曼特寧生豆進行一次機選+三次手工挑選,保證每個生豆完整、均勻、飽滿、且規格必須達到18目以上,也就是印尼當地的G1等級。前街通過杯測對比,發現嚴選後的<a href="https://m.gafei.com/views-102329" target="_self" style="color: rgb(0, 0, 0); text-decoration: underline;"><span style="color: rgb(0, 0, 0);">黃金曼特寧</span></a>咖啡消除了一般曼特寧帶有的泥土、木頭味,整體風味更乾淨透亮。</span></p><p><br/></p><p><span style="font-size: 16px;"><strong><span style="color: rgb(0, 0, 0);">如何展現曼特寧咖啡獨特風味?</span></strong></span></p><p><span style="color: rgb(0, 0, 0);">正如前街上文提到的,蘇門答臘的環境土壤讓咖啡富含草木氣息,同時帶有可可、水果的甘甜。而經典的曼特寧風味以醇厚黑巧著稱,因此前街選擇中深烘焙進行呈現馥郁醇厚口感,同時保留草本植物的芳香。</span></p><p><span style="color: rgb(0, 0, 0);"><br/></span></p><p><span style="color: rgb(0, 0, 0);"><img src="https://m.gafei.com/uploadfile/ueditor/image/202211/1668137002d737e6.jpg" title="杯測1" alt="杯測1"/></span></p><p><br/></p><p><span style="color: rgb(0, 0, 0);">由於咖啡豆在烘焙後的4~7天會進入最佳賞味期,過了這個時間(大約烘焙後一個半月)咖啡的香氣可能已經流失跑掉,並生成了部分木味。爲了避免這種情況,前街在許多文章中都有提及,最重要的是前街只發貨5天內新鮮烘焙的咖啡豆,這樣大家就能品嚐到風味俱佳的咖啡了。</span></p><p><br/></p><p><span style="color: rgb(0, 0, 0);">當我們購入一包新鮮優質的曼特寧咖啡豆時,剩下的就是如何沖泡才能展現曼特寧獨到香氣了。咖啡的沖泡方式千千萬萬,並沒有標準答案,前街認爲只要能呈現咖啡中應有的風味,通俗地說:好喝就行。像PWN<a href="https://m.gafei.com/views-103672" target="_self" style="color: rgb(0, 0, 0); text-decoration: underline;"><span style="color: rgb(0, 0, 0);">黃金曼特寧</span></a>咖啡,前街會採用慣用的三段式手衝方式進行萃取,希望喝到更具有層次感的曼特寧風味。</span></p><p><span style="color: rgb(0, 0, 0);"><br/></span></p><p><span style="color: rgb(0, 0, 0);"><img src="https://m.gafei.com/uploadfile/ueditor/image/202211/166813702307fe72.jpg" title="IMG_5565" alt="IMG_5565"/></span></p><p><br/></p><p><span style="color: rgb(0, 0, 0);">前街衝煮深度烘焙的咖啡豆時,會採用比淺烘咖啡豆更粗一點的研磨度和偏低的水溫,目的是避免過多的苦味大分子釋出,導致咖啡只有焦苦味。Kono濾杯的選擇是爲了提高咖啡的圓潤醇厚口感。kono上半部分是光滑的曲面,讓濾紙更貼合,限制了氣流上走,熱水只能往下流,形成虹吸式萃取的效果,讓咖啡粉的香氣物質釋出更充分。</span></p><p><br/></p><p><span style="color: rgb(0, 0, 0);">濾杯:KONO濾杯</span></p><p><span style="color: rgb(0, 0, 0);">水溫:87~88℃</span></p><p><span style="color: rgb(0, 0, 0);">粉量:15克</span></p><p><span style="color: rgb(0, 0, 0);">粉水比:1:15</span></p><p><span style="color: rgb(0, 0, 0);">研磨度:中等研磨程度(中國標準20號篩網通過率70%)</span></p><p><br/></p><p><span style="color: rgb(0, 0, 0);">用咖啡粉兩倍的水將粉牀溼潤,形成一個鼓包悶蒸30s,然後小水流由內至外繞圈注水至125g時分段,等粉牀下降至濾杯一半的位置,繼續同樣細水流注入第三段到225g,直到全部咖啡液過濾完取走濾杯,時間約2分鐘。</span></p><p><span style="color: rgb(0, 0, 0);"><br/></span></p><p><span style="color: rgb(0, 0, 0);"><img src="https://m.gafei.com/uploadfile/ueditor/image/202211/1668137038754803.jpg" title="咖啡杯11" alt="咖啡杯11"/></span></p><p><br/></p><p><span style="color: rgb(0, 0, 0);">手衝的PWN黃金曼特寧咖啡有着濃郁的黑巧克力、堅果、焦糖香氣,香料、草本植物的餘韻,口感乾淨透徹,醇厚紮實,層次分明。</span></p><p><br/></p><p><br/></p><p><strong><span style="color: rgb(0, 0, 0);">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房(微信公衆號cafe_style )</span></strong></p><p><br/></p><p><strong><span style="color: rgb(0, 0, 0);">更多精品咖啡豆請加私人微信前街咖啡,微信號:qjcoffeex</span></strong></p><p><br/></p><p class="p2" style="margin-top: 0px; margin-bottom: 0px; font-variant-numeric: normal; font-variant-east-asian: normal; font-stretch: normal; font-size: 13px; line-height: normal; font-family: "Helvetica Neue"; min-height: 15px; white-space: normal;"><br/></p><p><br/></p>' |
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