As one of the representatives of dark-roasted coffee, rich and full-bodied,Mandheling coffeewith its low acidity and mellow, solid characteristics, has always been a favorite among coffee connoisseurs. Compared to the noticeably acidic coffees of today, Mandheling coffee always gives people a sense of steadiness—you never tire of drinking it.

Mandheling coffeespecifically refers to the Arabica coffee varieties grown on the Indonesian island of Sumatra, while specialtyMandheling coffeeis mainly produced in the Lake Toba Lintong region and the Gayo mountain region of Aceh on the island.

The two Indonesian-origin coffee beans currently offered by Front Street Coffee both come from the producing regions of specialtyMandheling coffee. "Front Street Coffee — Everyday Series Lintong Mandheling Coffee Beans" exhibits flavors of baked toast, nuts, caramel, pine wood, and herbs; "Front Street Coffee —PWN Golden Mandheling Coffee Beans" exhibits flavors of spices, nuts, pine wood, caramel, herbs, and dark chocolate.

The twoMandheling coffee beansselected by Front Street Coffee both express the unique flavor profile of the Indonesian producing region. To ensure the two Mandheling coffee beans taste solid and mellow without lacking cleanliness and sweetness, they are discharged from the roaster just before the second crack, at a medium-dark roast level.

Medium-dark roasted coffee beans have a loose structure, making the substances in the beans easier to extract, so regardless of the brewing method, a coarser grind is recommended. To let everyone enjoy a more complete coffee flavor, all coffee beans sold are shipped within 5 days of completing the roast, guaranteeing 100% freshly roasted.

"Pour OverMandheling CoffeeParameter Recommendations"

1. Equipment selection: KONO short-rib dripper

2. Water temperature: 88°C

3. Grind size: medium-coarse grind (70% passing rate on China No. 20 standard sieve)

4. Dose: 15g

5. Coffee-to-water ratio: 1:15

Staged pouring: Front Street Coffee will first wet the coffee bed with water at twice the weight of the coffee grounds, forming a dome for a 30s bloom, then pour in a thin stream in circles from the inside out until reaching 125g, pause, wait for the coffee bed to drop to half the height of the dripper, then continue with the same thin stream for the third pour up to 225g, until all the coffee liquid has filtered through, then remove the dripper. Total time is about 2 minutes.

"French Press Mandheling Coffee Parameter Recommendations"

1. Equipment selection: French press

2. Water temperature: 88°C

3. Grind size: coarse grind (60% passing rate on China No. 20 standard sieve)

4. Dose: 15g

5. Coffee-to-water ratio: 1:15

French press method: Pour the ground coffee into the French press, then add 225ml of hot water. The pouring can be done with a bit of force (finish pouring in about 3 seconds) to let the coffee grounds tumble and improve extraction efficiency. After pouring, pull up the filter mesh, put the lid on, and wait 4 minutes. After 4 minutes, gently press down the plunger to about 1/4 of the way down the carafe—avoid letting the fine grounds at the bottom surge upward.

"AeroPress Mandheling Coffee Parameter Recommendations"

1. Equipment selection: AeroPress 

2. Water temperature: 85°C

3. Grind size: medium grind (75% passing rate on China No. 20 standard sieve)

4. Dose: 20g 

5. Coffee-to-water ratio: 1:17

AeroPress method: First pour in 100g of hot water, stir three to five times to fully wet the coffee grounds, let sit for 20s, add the remaining hot water up to 240g, let sit for 40s, stir for 5s, then at 1 minute 50 seconds attach the cap and press down. Total time is 2 minutes 5 seconds.

"Siphon Mandheling Coffee Parameter Recommendations"

1. Equipment selection: Siphon

3. Grind size: medium-coarse grind (60% passing rate on China No. 20 standard sieve)

4. Dose: 18g 

5. Coffee-to-water ratio: 1:10

Siphon method: When the water in the lower chamber reaches 90°C, insert the upper chamber tightly. When the water in the upper chamber reaches 90°C, add the coffee grounds and begin stirring back and forth in a cross pattern 4 times to let the coffee grounds fully contact the water. After steeping for 1 minute, remove the heat source and wipe the lower chamber with a dry cloth to speed up the return of the coffee liquid. Total time is 1′20″.

The above content is compiled by CoffeeHunters, a coffee news website.