KONO Dripper + Golden Mandheling Pour-Over Insights: Medium-Dark Roast Coffee Bean Brewing Recommendations

Professional Coffee Knowledge Exchange & More Coffee Bean Information

For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

The Difference Between FrontStreet Coffee Mandheling and FrontStreet Coffee Colombia: Who Are They Suitable For?

Since our customer base is quite diverse, and although light roast beans are currently mainstream, a small portion of customers still appreciate medium-dark roast beans. Many customers in our shop have a special fondness for medium-dark roast beans. Through communication, regardless of roast level or acidity, it's mainly about that feeling of "this is right." In their daily lives, they are also very willing to try different coffees.

This type of customer has particularly high requirements for coffee mouthfeel, requiring ultimate sweetness, high body, and silky texture. For those with such mouthfeel requirements, I usually recommend FrontStreet Coffee Gold Mandheling first, because this bean itself has no acidic characteristics, plus the roasting time is relatively long.

Product Name: FrontStreet Coffee Gold Mandheling

Origin: Sumatra Island, Indonesia

Processing Method: Wet Hulling

Variety: Typica

Roast Level: Medium-Dark

We choose to drop the beans before the second crack, preserving a soft acidity. The taste is highly sweet, aromatic and rich, with flavors of toast, pine, caramel, cocoa, and a slight earthy note.

Brewing Methods

When brewing this type of medium-dark roast bean, if the time since roasting is short, I will first choose the Hario V60 with spiral ribs, because the Hario V60's rib design can better help fresh beans degas compared to other drippers.

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

For daily brewing, I usually use the KONO 90th anniversary dripper because it can produce a rounder, fuller body and more direct flavor expression. However, the KONO dripper has relatively poor degassing performance because its ribs are straight and only extend one-quarter of the dripper's depth. Above this quarter-rib section, the dripper walls form a sealed state.

Therefore, when the beans have passed their resting period, I will use the KONO dripper. Because this dripper's only degassing area is in those quarter-ribs, when the water level rises above the rib section, the water in the dripper continues to rise, increasing pressure through the water's weight. Since the outlet is relatively small, it can extend the contact time between coffee particles and water. As the water flow carries through, this can more effectively extract soluble substances, generally achieving the high body effect that customers expect.

FrontStreet Coffee Indonesian Mandheling Coffee_Gold Mandheling_Mandheling Coffee Flavor Characteristics

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473