Nav: Home > Coffee >

Indonesian Mandheling Coffee Bean Grind Settings: V60 Drip Brew Golden Mandheling Coffee Water Temperature

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Indonesian Mandheling coffee bean grind settings variety processing method flavor characteristics introduction. Mandheling has always expressed its most unique sweetness through its distinctive bitterness, much like the bittersweet aspects of life. No amount of sugar can mask this bitterness, which astonishes at first taste. However, the captivating aroma it releases makes us unable to control ourselves

Some customers who have purchased FrontStreet Coffee's PWN Golden Mandheling coffee beans have asked FrontStreet Coffee: "Why does the coffee I brew at home taste different from what I drink in the shop? I've already scanned the QR code on the coffee bean packaging and followed your parameters for grinding and brewing, but something still feels missing." Don't worry! FrontStreet Coffee uses the Kono Meimon dripper to brew PWN Golden Mandheling coffee beans. The biggest feature of this dripper is that it can enhance the coffee's body, so the grind size in the parameters is also slightly coarser. Many people use V60 drippers at home to brew PWN Golden Mandheling coffee beans. So how can you brew PWN Golden Mandheling coffee with a V60?

FrontStreet Coffee: PWN Golden Mandheling Coffee Beans

Region: Aceh, Sumatra, Indonesia

Company: PWN Company

Altitude: 1100-1600m

Processing: Wet-hulled + Four times screening above 19 mesh

Variety: Ateng

What's the difference between Kono Meimon and V60 drippers?

The V60 dripper is a large-hole dripper, and fast flow rate is its characteristic. The extended ribs and large-hole design allow baristas to have plenty of room to control the flow rate. For example, during the early brewing stage, you can reduce the flow rate to fully extract the early flavor compounds, and then increase the flow rate in the later stage to reduce the production of bitter substances. FrontStreet Coffee believes that coffee brewed with a V60 dripper has good layering and complexity.

The Kono dripper is a small-hole dripper, and slow flow rate is its characteristic. It only has short ribs near the hole opening, with no ribs on the upper part, allowing the coffee grounds to fit tightly against the filter paper, leaving no space for air flow. This slows down the extraction speed, and the water-coffee contact time will be longer than with a V60 dripper. FrontStreet Coffee believes that the Kono Meimon dripper can enhance the coffee's body, so this dripper is always used when brewing medium-roasted coffee beans.

Adjusting brewing parameters for V60

Getting back to the main topic, if using the grind size that FrontStreet Coffee uses for Kono dripper brewing of PWN Golden Mandheling coffee results in a thin feeling when brewed with V60, how should we adjust it?

First, let's review the Kono brewing parameters provided by FrontStreet Coffee for PWN Golden Mandheling: 15g coffee, 1:15 coffee-to-water ratio, 88°C water temperature, grind size: medium-coarse (65% pass-through rate with 0.85mm mesh sieve). Seeing this, are you wondering what a 0.85mm mesh sieve is?

The purpose of the 0.85mm sieve is to determine a grind size calibration standard suitable for the brewing method of this coffee bean. First, weigh 10 grams of coffee beans, then grind them according to the grind size to be tested. Place the ground coffee into the upper part of the sieve and shake vigorously to let the coffee particles smaller than 0.85mm fall into the lower part of the sieve. Shake multiple times continuously to ensure all coffee particles smaller than 0.85mm fall through. Then weigh the coffee particles in the lower part and divide the weight of the sieved coffee by 10 grams to get what we call the pass-through rate.

FrontStreet Coffee has conducted different sieve tests and multiple experiments for various coffee brewing methods. The final grind size recommendations for black coffee brewing based on 10g coffee powder sieving standards are: Cold drip > Light roast pour-over, siphon 80% pass-through rate > Moka, American drip filter 75-80% pass-through rate > Cupping 70-75% pass-through rate > Medium roast pour-over, French press 65-70% pass-through rate. Since FrontStreet Coffee's PWN Golden Mandheling is medium-roasted, the brewing uses a grind size where 6.5g-7g of coffee powder passes through from 10g, approximately the size of coarse sugar.

What should we adjust when brewing with V60?

So since we don't adjust the grind size, what should we adjust when brewing with a V60 dripper?

When the grind size is not recommended for adjustment, then we need to adjust the coffee-to-water ratio! FrontStreet Coffee uses a 1:15 coffee-to-water ratio when brewing with the Kono Meimon dripper. Because the characteristics of the Kono dripper are slow flow rate and enhanced body, this parameter is just right for Kono Meimon dripper brewing. For V60 drippers with their fast flow rate and high coffee complexity characteristics, FrontStreet Coffee recommends using a 1:13 ratio to increase the overall body of the coffee by reducing the coffee-to-water ratio.

Should we adjust the water temperature for V60 brewing?

Here, FrontStreet Coffee recommends using 90°C water temperature. Higher water temperature will make the coffee's flavor molecules release faster. Combined with the V60's fast flow rate characteristic, this can make the brewed PWN Golden Mandheling coffee flavor appear richer and more full-bodied. One point to note is that when using this 90°C water temperature, ensure the coffee grind size is still at the 65%-70% pass-through rate level. If the grind is too fine when using this temperature for brewing, the coffee will develop bitter/woody and other off-flavors.

After all this discussion, let FrontStreet Coffee summarize the V60 brewing parameters for Golden Mandheling coffee beans!

Coffee Amount: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Medium-coarse (65%-70% pass-through rate with China No. 20 standard sieve)

Water Temperature: 88°C

Three-stage extraction method

Use three-stage extraction: In the first stage, use 30g of water to fully wet the coffee layer for blooming. Then, using a medium-fine water stream, pour in a circular motion 70g (total weight now 100g). When the liquid level drops to 2/3 of the coffee layer, begin the third stage injection. Similarly, using a medium-fine water stream, pour in a circular motion 95g and stop pouring. The total injection amount is 195g, with a final coffee extraction amount of 170g, and extraction time of 1'45".

Because coffee brewed with a V60 dripper has distinct layers, the coffee should be thoroughly shaken evenly after extraction is complete before tasting.

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

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat account: qjcoffeex