How to Brew Manlaojiang Coffee - Manlaojiang Estate Nagi Peaberry and Manwan Mountain Coffee Brewing Guide

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Coffee Review

Coffee Review is an international professional coffee evaluation organization. Coffee roasting manufacturers from around the world send samples of roasted coffee beans for evaluation, and the winners and losers are all disclosed to consumers. This has also made Coffee Review one of the most authoritative and fair coffee evaluation organizations today. Coffee beans that have achieved excellent results have almost always sparked a buying frenzy in the market, making it a true coffee buying guide. Two of Manlao Coffee's Coffee Review 90+ beans both come from the Manlao Coffee Estate.

Nagy Peaberry

Premium sun-dried garden beans from Nagy Estate, China's first 90+ point coffee, allowing Yunnan coffee to compete with world specialty coffees on the same stage.

Man Wan Shan

In 2016, Manlao Coffee's head roaster Arire used Manzhongtian Man Wan Shan micro-batch coffee beans, breaking his own year-long record of China's first 90-point coffee, once again creating a new record for Chinese coffee with a Coffee Review score of 93 points.

Siphon Pot

Siphon pots, French press pots, Moka pots, and drip pots all belong to coffee brewing methods. Among them, the siphon pot, commonly known as a vacuum pot or siphon method, is a simple yet effective coffee brewing method, and also one of the most popular coffee brewing methods in cafes. The special brewing principle of the siphon pot produces coffee whose aroma and richness cannot be compared with machine-brewed ground coffee.

Medium Grind

Medium Grind - The grind size is related to the machine and equipment used for brewing coffee. For example, French press is recommended to be ground coarser because the extraction time is longer; Moka pots and semi-automatic machines should be ground finer, but not to a powdery consistency, presenting fine granular particles; for electric drip brewers, you can decide according to taste preferences - finer for stronger coffee, coarser for milder coffee. For manual brewing and siphon pots, medium grind fineness is recommended.

Water-to-Coffee Ratio

Water-to-Coffee Ratio - This refers to the ratio of coffee grounds to water, where the water amount refers to the volume of unheated water. This concept was also proposed by the SCAA (Specialty Coffee Association of America). Depending on the different flavors of coffee beans and different brewing methods, the water-to-coffee ratio will also vary. Generally, the water-to-coffee ratio is 1:12-16. The optimal water-to-coffee ratio for siphon pots is 1:12.

Water Temperature

Water Temperature - Water temperature is very important for a cup of coffee. Generally speaking: for medium-light to light roast coffee, water at 88°-94°C is suitable. For dark to medium-dark roast coffee, water at 82°-87°C is appropriate. Assuming the same coffee beans and the same extraction time, the higher the water temperature, the more pronounced the bitterness of the coffee. Too low a temperature will cause insufficient extraction, resulting in lack of flavor and more prominent acidity.

From this perspective, the "domineering CEO" Yuan Hong is quite professional! Those who truly understand coffee can taste the sweetness in its bitterness. Many people have only learned to drink coffee but have not learned to appreciate coffee.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse variety of beans, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473