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Pour-Over Brewing Parameters for Indonesian Aged Mandheling G1 Washed Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional barista discussions, follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Mandheling brewing guide: 15g coffee grounds, medium grind (Fuji ghost tooth grinder setting 4), V60 dripper, water temperature 88-89°C. First pour 30g water for 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour to reach 225g total. Avoid the tail end of the extraction.

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Pour-over Mandheling. 15g of coffee grounds, medium grind (Fuji Royal hand grinder #4 setting), V60 dripper, water temperature 88-89°C. First infusion with 30g water for 27 seconds bloom, then pour to 105g and stop. Wait until the water level drops to halfway, then slowly pour until reaching 225g total. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Aged Mandheling

Origin: Indonesia

Grade: G1

Region: Sumatra

Roast Level: Medium-dark roast

Processing Method: Semi-washed

Aged Golden Mandheling

Aged coffee actually has a long history in Indonesia. Because early shipping was not so developed, transporting coffee from Indonesia to other countries took a considerable amount of time. Over time, the originally moisture-rich fresh coffee beans gradually dried, and the exposure to sea breees added a quite special flavor. Due to advancements in modern shipping that have greatly reduced transportation time, coffee with such special flavors has become a specialty processed coffee bean. Processing aged beans is a technique that requires careful monitoring throughout the aging process. Warehouse humidity and temperature have standard requirements, and the raw coffee beans must be turned periodically to prevent differences in humidity levels between top and bottom or mold that would render them useless. The aging process is not about losing flavor but creating another flavor, and a pleasant one at that.

Variety: Typica

Producing Area: Aceh Province

Flavor: Spices, caramel, woody, earthy

Mandheling is a premium coffee bean grown at altitudes of 750-1500 meters in mountainous regions. It is a rare Arabica variety in Indonesia, which mainly produces Robusta. Due to altitude, climate, and various environmental factors, the coffee beans grown have rich aroma, full body, and intense flavor, with some hints of chocolate and syrup. It's precisely because of its rich richness and vibrant, lively character—non-astringent and non-acidic—that this flavor is quite special, providing an unforgettable taste experience and olfactory enjoyment.

Flavor Description

The dry aroma has notes of sticky rice, malt, spices, caramel, and woody flavors. The wet aroma after adding hot water reveals dark roasted caramel and pine notes, with a faint earthy fragrance. Upon entry, there's a strong and stimulating bitterness, followed by clove and woody aromatic flavors, spicy and minty sensations, and a strong, persistent aftertaste.

Suitable for coffee lovers who prefer bitter profiles!