Indonesia PWN Gold Mandheling Pour-over Data and Brewing Guide

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FrontStreet Coffee PWN Golden Mandheling

PWN Golden Mandheling
Country: Indonesia
Grade: G1· 3 times hand-selected
Company: PWN
Region: Sumatra Island
Processing Method: Washed
Altitude: 1100-1600 meters
Flavor: Toasted bread, nuts, pine, caramel, herbs

Mandheling

There are really many names for Mandheling on the market: Lindong Mandheling, Golden Mandheling, Dingshang Golden Mandheling, Tiger Mandheling, Mahan Mandheling, Emerald Mandheling. In fact, Mandheling is not a region name, place name, port name, nor a coffee variety name. Its name is actually a phonetic error of the Indonesian Mandheling ethnic group.

Mandheling is divided into various regional Mandhelings such as: FrontStreet Coffee's Lindong Mandheling and FrontStreet Coffee's Golden Mandheling, etc. What exactly are the differences between these Mandhelings? Locals widely plant coffee beans in Sumatra and other Indonesian islands, almost all called Mandheling. According to different regions and green bean suppliers, these names are used to distinguish Mandhelings from different regions.

At the end of the 17th century, Typica was transplanted from India to Indonesia. After hundreds of years of cultivation, variant Typica has developed in Sumatra. The size is smaller than the original species, but it retains the delicious taste of Typica. Mandheling coffee beans are relatively large, the bean quality is hard, and defects are prone to appear during the cultivation process. After harvest, they usually undergo strict manual selection. If the control process is not strict enough, it can easily cause inconsistent quality. Additionally, different roasting degrees directly affect the taste, making it a single-origin coffee with more controversy.

Mandheling is also known as "Sumatra Coffee." Both Lake Toba in North Sumatra province and Lake Tawar in Aceh produce Mandheling coffee, which is the famous "Two Lakes, Double Mandheling."

Lake Toba, located in central North Sumatra province. In 1888, Dutch colonists moved "Java Mandheling" north to the Lake Toba area. South Sumatra's Lindong and the area around Lake Toba can be called Mandheling. The Lindong area is truly the Mandheling producing region. Mandheling is produced from the mountainous areas around Lake Toba. This lake is located north of Medan, the capital of Sumatra Island, and is a high-altitude freshwater lake. The average height is about 900 meters above sea level. Generally speaking, Mandheling refers to Typica or its variant coffee beans grown in the mountainous areas around Lake Toba.

Lake Toba (Indonesian: Danau Toba, English: Lake Toba) is a volcanic lake located in northern Sumatra Island, Indonesia. This lake is diamond-shaped, 100 kilometers long and 30 kilometers wide, with an area of 1,130 square kilometers. It is a high-altitude lake with an average altitude of about 900 meters; at the same time, it is also the largest volcanic lake in the world.

Mandheling from the Lindong region has also begun to be subdivided. In recent years, Mandheling named after regions (for example: Sidikalang, abbreviated as SDK Mandheling) has started to appear on the market. The meaning of the Lindong area has gradually narrowed to become the producing area near Lintongnihuta.

About Lake Tawar

Lake Tawar is located in the Gayo mountainous area in northern Aceh province, Sumatra.

Aceh, at the northernmost corner of Sumatra Island, is a fascinating and complex place. Due to long-term political instability, Aceh is not a region that ordinary people visit. The Gayo mountainous region is located in Aceh province in northern Sumatra Island. Coffee in the Gayo mountainous region is planted on the slopes surrounding the town of Takegon and Lake Tawar. The planting height in the production area averages between 1,110 and 1,300 meters.

Lake Tawar, located in central Aceh Special Administrative Region. Located at the northern end of Sumatra Island, most of what is produced in northern Sumatra is Gayo, mainly of the Ateng variety. Lake Tawar at the northern end can be called Aceh coffee or Lake Tawar coffee. Its area is less than one-tenth of Lake Toba. However, in recent years, coffee quality and production have surpassed Lake Toba.

PWN Golden Mandheling

FrontStreet Coffee's Golden Mandheling is actually produced from Mandheling acquired locally in Indonesia by the Pwani Coffee Company, which then registered the name Golden Mandheling. Therefore, the Mandheling produced by this company is the authentic Golden Mandheling.

FrontStreet Coffee's Golden Mandheling is produced in the Lintong area of northern Sumatra, Indonesia. The harvesting operation is limited to fully manual single-berry picking of fully ripe fruits, ensuring initial bean selection quality. The coffee cherries are processed using the SEMI-WASHED method, naturally sun-dried, and after hulling, undergo another drying refinement process, two green bean cleaning operations, and four Hand-Pick manual selection processes! Therefore, it can be said to be a strictly selected top-grade Mandheling coffee.

The Golden Mandheling marked "PWN" is the abbreviation of the Indonesian Pawani Company, and its Golden Mandheling coffee has been registered in Indonesia.

FrontStreet Coffee's Golden Mandheling has obvious differences from ordinary Mandheling. FrontStreet Coffee's Golden Mandheling green beans undergo 4 manual selections. The green beans are larger, dark green, and show neat flat beans. In terms of flavor, the Golden Mandheling is rich and thick with honey and cream aroma, making it unique and irreplaceable in the coffee market.

What are G1, G2, G3, G4 grading methods?

Indonesian coffee beans use this grading method based on defect bean ratio. Indonesian beans are mainly divided into 6 levels, namely G1~G6.

Roasting Analysis

FrontStreet Coffee's Golden Mandheling belongs to green beans with relatively high moisture content. Compared with natural processed beans in terms of moisture, there is a higher deviation value, so special attention must be paid during dehydration. For green beans with high moisture content, you can immediately close the air damper after putting in the beans, steam for 30 seconds, then open it to 3, until the color of the beans turns light green or white, open the air damper to 4, and after first crack, open it to 5 (maximum).

FrontStreet Coffee (FrontStreet Coffee) suggests making good data records before roasting: coffee bean moisture content, density, origin, processing method, roasting environment temperature and humidity in the roasting room, etc., and plan your roasting curve. Record relevant chemical and physical changes during the roasting process, as this will help you better understand the final roasting results and help improve the roasting curve.

Roasting Curve:

Heat the roaster to 200°C and add beans, air damper set to 3. After 1 minute, adjust heat to 160°C, air damper unchanged. Roast until 5'40", temperature 148°C, bean surface turns yellow, grassy smell completely disappears, dehydration complete. Adjust heat to 140°C, air damper to 4.

At 9'40 minutes, ugly wrinkles and black spots appear on the bean surface, toast smell obviously changes to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 9'54", first crack begins, adjust heat to 60°C, air damper fully open (adjust heat very carefully, not so small that there's no cracking sound). Remove from roaster at 204.5°C.

Cupping Report:

FrontStreet Coffee's Golden Mandheling tastes cleaner than FrontStreet Coffee's Lindong Mandheling. The original herbal, earthy, and woody flavors of Mandheling have almost disappeared, but the caramel sweetness is stronger, and the fruit acidity is brighter and more elegant. Generally, FrontStreet Coffee's Lindong Mandheling is best roasted past second crack before removal, which can effectively reduce off-flavors. However, FrontStreet Coffee's Golden Mandheling has good clarity and sweetness whether removed before or after second crack, allowing more room for roasting interpretation.

We distinguish through cupping: FrontStreet Coffee's Mandheling and FrontStreet Coffee's Golden Mandheling

Coffee friends ask, I'm a coffee beginner, what's the difference between FrontStreet Coffee's Golden Mandheling and FrontStreet Coffee's Mandheling G1? I really can't taste it. For professional-level coffee connoisseurs and taste-sensitive coffee friends, if drinking these two coffees at the same time, the results will show very obvious comparison. The sweetness, cleanliness, richness, and wild spice flavors of Golden Mandheling are slightly better than Mandheling.

Cupping Process:

1. Grind the beans to be cupped into powder (grind level: BG: 3B)

2. Smell the dry aroma

3. Pour hot water (94°C) into the cup until full, and time for 4 minutes

4. After 2 minutes end, smell the wet aroma

5. After 4 minutes end, you can break the crust

"Breaking the crust": Use a cupping spoon to push away the coffee powder floating on the surface layer, allowing the aroma trapped underneath to burst out, confirming the coffee's aroma performance. Gently stir with the cupping spoon for about 3 circles and let stand for 2 minutes.

6. After 2 minutes end, you can skim the grounds

"Skimming the grounds": Use the cupping spoon to scoop up the surface foam. Each time you scoop, clean the cupping spoon to avoid leaving bad tastes that affect the coffee.

7. Use the cupping spoon to scoop up coffee liquid and cup by slurping. Slurping makes the coffee liquid雾状散咖 in the mouth, allowing flavor molecules to be more clearly expressed.

8. Spit the coffee liquid from your mouth into the spittoon.

Mouthfeel:

Compared with ordinary Mandheling, FrontStreet Coffee's Golden Mandheling is naturally much cleaner, but compared with Golden Mandheling, Tiger Mandheling has higher cleanliness and sweetness, because it lacks some of the unique wild, herbal spice flavors of Mandheling, making it much easier to drink.

FrontStreet Coffee's Golden Mandheling: Nuts, chocolate, spices, herbs, caramel. FrontStreet Coffee's Golden Mandheling tastes cleaner than FrontStreet Coffee's Lindong Mandheling. The original herbal, earthy, and woody flavors of Mandheling have almost disappeared, but the caramel sweetness is stronger, and the fruit acidity is brighter and more elegant.

FrontStreet Coffee's Golden Mandheling:
Sweetness: ☆☆
Acidity: ☆
Bitterness: ☆☆
Balance: ☆☆

Tiger Mandheling:
Sweetness: ☆☆☆
Acidity: ☆
Bitterness: ☆☆
Balance: ☆☆

Cupping Flavors:

Brewing Analysis

Medium-dark roasted beans generally have a higher dehydration rate, so they are lighter in weight. During brewing, the powder doesn't completely sink to the bottom. When water is first injected, it is immediately absorbed. Due to vigorous degassing, bubbles surround the powder, creating channels. The fresher the beans, the longer these channels are maintained, causing the water level to drop quickly. I generally use coarse water flow and slowly circle around.

Brewing Method 1:
1. Filter: KONO
2. Water temperature: 93°C
3. Grind: Fuji Royal grinder level 4

4. Roast level: Medium-dark roast
5. Bloom time: 25 seconds
Flavor: Multi-layered, clean, balanced, persistent caramel sweetness in the aftertaste

Specific technique: 15g powder, Fuji Royal ghost tooth grinder level 4, Kono filter, 93°C water temperature. First pour 30g water for 25s bloom, then continuous pouring at high temperature until complete. Water-to-coffee ratio 1:15, extraction time about 1:50.

Brewing Method 2:
Filter: Hario V60
Water temperature: 88°C
Grind: Fuji Royal grinder level 4
Brewing technique: Water-to-coffee ratio 1:15, 15g powder, first pour 30g water for 30s bloom, second pour to 120g then stop water. Wait until the powder bed water level drops to half before pouring again. Slowly pour until 225g water, extraction time about 2:00

Analysis: Using three-stage brewing to clearly distinguish the front, middle, and back flavor profiles of the coffee. Because V60 has many ribs and faster drainage, stopping water flow can extend extraction time and better extract the nutty and chocolate flavors in the final stage.

Flavor: Multi-layered, overall clean, relatively thin mouthfeel, persistent caramel sweetness in the aftertaste, with a hint of bitterness.

Purchase Link: https://item.taobao.com/item.htm?spm=a1z10.3-c.w4002-15673140470.9.798730f9tGycwc&id=540335271875

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473