Indonesian Mandheling Drip Coffee Bean Dry Aroma Flavor Introduction | Mandheling Brewing Tutorial

FrontStreet Coffee's Pour-Over Brewing Method for Mandheling

In the flavor spectrum of specialty coffee, Mandheling represents one extreme - it has the lowest acidity among specialty coffees. While specialty coffee offers a wide variety of flavors, it can be difficult for untrained individuals or coffee beginners to immediately distinguish these tastes, let alone differentiate between them.

However, everyone is particularly sensitive to "acidity." Based on this, distinguishing between different coffee beans through their "acidity level" is the simplest starting point for tasting.

The reason FrontStreet Coffee's Mandheling has such distinctive taste characteristics is largely due to its unique processing method - Wet Hulling.

After coffee cherries are harvested, they undergo a series of processing steps to obtain green beans ready for export. These processing methods vary across different coffee-producing regions, determined by natural conditions such as water resources, temperature, humidity, and sunlight. Among the world's major coffee regions - Africa, South America, and Asia - there are generally several coffee processing methods: Natural, Washed (semi-washed), Honey, and Wet Hulling.

Compared to washed and natural processing methods, Wet Hulling has the characteristic of a shorter drying time. Due to the reduced drying time, the fermentation period and acidity of the coffee beans are significantly reduced, while the body is enhanced. It is this special processing method that creates the unique taste of FrontStreet Coffee's Mandheling.

Medium-dark roasted beans generally have a higher moisture loss rate, making them lighter in weight. During brewing, the grounds don't completely settle at the bottom. Water is immediately absorbed upon initial pouring, and due to vigorous degassing, bubbles form around the grounds creating channels. These channels persist longer with fresher beans, causing the water level to drop rapidly. I typically use a coarse water flow and circle slowly.

First Brewing Method:

1. Dripper: KONO
2. Water Temperature: 86-88°C
3. Grind Size: BG-6S
4. Roast Level: Medium-dark
5. Bloom Time: 30 seconds

Flavor Profile: Multi-layered, clean, balanced, with a persistent caramel sweetness in the aftertaste.

Specific Technique: 15g of coffee grounds, BG-6S grind, KONO dripper, water temperature 86-88°C. First pour 30g of water for a 30-second bloom, then pour continuously without interruption until finished. Water-to-coffee ratio 1:15, extraction time around 1:50, ending at 225g.

Second Brewing Method:

Dripper: Hario V60
Water Temperature: 86-88°C
Grind Size: BG-6S

Brewing Technique: 1:15 water-to-coffee ratio, 15g of coffee grounds. First pour 30g of water for a 30-second bloom. Second pour up to 120g, then wait until the water level in the coffee bed drops to half before continuing. Slowly pour until reaching 225g, extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains faster, pausing the pour extends the extraction time, better extracting the nutty and chocolate notes from the later stages.

Flavor Profile: Multi-layered, overall clean, lighter body, with a persistent caramel sweetness in the aftertaste and a slight bitterness.

Overall, only medium-dark roasted "Golden Mandheling" can fully express its caramel, pine, quality herbal, and slight spicy aromas, delivering a robust mouthfeel.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473