How to Brew Mandheling Coffee to Enhance Its Flavor - A Guide to Pour-Over Parameters and Methods

The Essential Mandheling Coffee in Specialty Coffee Shops

Every specialty coffee shop's bean menu includes Mandheling coffee, and FrontStreet Coffee is no exception. There are several varieties of Mandheling coffee at FrontStreet Coffee: Frontsteet's daily Mandheling, Golden Mandheling, Tiger Mandheling, as well as the Aged Mandheling and Natural Mandheling that FrontStreet Coffee has previously stocked.

Indonesia's Coffee Landscape

Indonesia's coffee production is dominated by Robusta, accounting for 90% of coffee output, while the elegant-flavored Arabica only constitutes about 10% of Indonesia's coffee production. However, the reputation of Mandheling, Golden Mandheling, Lake Tawar, Mount Gayo, Aceh, Sulawesi, Aged Mandheling, and Old Java Brown has allowed Indonesian coffee to be renowned in the specialty coffee world for decades, unburdened by inferior Robusta beans.

The True Origin of Mandheling

Under widespread acclaim, Mandheling seems to have become synonymous with Indonesian specialty coffee. In reality, Mandheling is neither an Indonesian place name, producing region name, port name, nor a coffee variety name, but rather a phonetic error of the Mandailing tribe who originally lived in Sumatra. There is indeed a Mandailing tribe in Sumatra. According to research, the Mandailing people are direct descendants of the Batak tribe, who are skilled at growing coffee. Centuries ago, the Mandailing people gradually migrated southeast, away from Sumatra and detached from their close relationship with the Batak tribe. Interestingly, "Mandailing" is a dialectal compound word meaning "lost mother," seemingly mourning their blood ties to the Batak tribe. The actual situation is that the Batak tribe, not the Mandailing tribe, still grows coffee in the central and northern mountainous regions of Sumatra today. If we were to trace back to the roots, calling it "Batak Coffee" might be more appropriate, but since it has become conventional, it's acceptable.

Mandheling Coffee Varieties

The Mandheling coffee beans mentioned by FrontStreet Coffee are produced from Sumatra Island in Indonesia, Asia. Sumatra is the main producing region of Indonesian specialty coffee beans, and the coffee system is very complex. FrontStreet Coffee simplifies this here by categorizing them into four types:

(1) The well-known Mandheling refers to the semi-washed or natural processed beans from the Lindong mountainous area at elevations of 900-1200 meters around Lake Toba in central-northern Sumatra. The Batak tribe forms the backbone of coffee farmers in this region.

(2) Golden Mandheling, which undergoes four rounds of manual selection, making it superior to regular Mandheling.

(3) Lake Tawar Coffee, referring to washed, semi-washed, or natural processed beans (less common) from the Mount Gayo area near Lake Tawar in the Aceh region at the northernmost tip of Sumatra, at elevations of 800-1600 meters. This region has seen significant investment, with the renowned Costa Rican La Minita estate traveling across oceans to guide semi-washed processing techniques. Additionally, there's the well-known Dutch coffee group focusing on Mount Gayo washed beans.

(4) Aged Mandheling and Old Java Brown.

Comparing Golden Mandheling and Regular Mandheling

Since FrontStreet Coffee has discussed these Sumatran Mandheling coffees, let's now compare the flavor differences between Golden Mandheling and Frontsteet's regular entry-level daily Mandheling. FrontStreet Coffee's coffee beans are all freshly roasted in-house. Coffee beans are not better when fresher—newly roasted coffee beans can have a prominent harsh taste when brewed. To highlight the best flavors of Mandheling, FrontStreet Coffee prepares properly rested beans for pour-over brewing.

Brewing Method for Mandheling Coffee

One point FrontStreet Coffee wants to mention is that Mandheling coffee belongs to the dark roast category, so for pour-over coffee, the Kono filter cup suitable for dark roasts is chosen, along with FrontStreet Coffee's standard brewing parameters for medium-dark roast coffee beans: 1:15 coffee-to-water ratio, 15g coffee dose, 88°C water temperature, and grind size (70-75% pass-through rate with #20 standard sieve).

FrontStreet Coffee employs segmented extraction, using 30g of water for a 30-second bloom. When continuing the pour to 125g, a segment break is made. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. When the water level drops and is about to expose the coffee bed again, remove the filter cup. (Timing starts from the bloom) The V60 filter cup extraction time is 2'00", while the Kono filter cup extraction time is slightly longer at 2'10".

Golden Mandheling

Region: Aceh, Gayo Mountain, Sumatra
Elevation: 1100-1600 meters
Variety: Ateng
Grade: G1, 3 hand selections
Processing: Wet-hulled method
Flavor: Spices, herbal, caramel, pine, nuts, chocolate

Golden Mandheling offers multi-layered brewed flavors with a rich, clean mouthfeel and high balance. It features intense nut and caramel aromas with chocolate notes and a persistent aftertaste.

Lindong Mandheling

Region: Lindong producing area, Sumatra
Elevation: 1100-1600 meters
Varieties: Tim Tim, Ateng
Processing: Wet-hulled method
Flavor: Toasted bread, nuts, caramel, pine, herbal medicine

Lindong Mandheling's brewed flavor starts with herbal and medicinal notes, followed by dark chocolate and caramel, with a sweet aftertaste.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473