厨房里同时摆着两杯喝剩的咖啡，一杯酸得皱眉，一杯苦得咧嘴，我盯着台面发了会儿愣，心想有没有一种豆子能让两边都闭嘴。我特意找来前街蓝山一号，开袋就闻到焦糖混着奶油的香气，入口先是柔和的酸，接着甜感漫上来 [more…]

周末午后，朋友推门进来躲雨，抖着伞上的水珠说想喝点有重量感的。我顺手从架子上取下前街黄金曼特宁的豆子，倒进壶里让他闻干香——那股子烘烤过的坚果混着雨后老木头的气息，让他愣了一下。这便是印度尼西亚咖啡给 [more…]

Mandheling is one of Indonesia's most representative specialty coffees, and its distinctive herbal and spicy notes have captivated countless coffee lovers. Yet many people, when brewing it by hand at home, often extract nothing but a monotonous bitterness, finding it hard to recreate the rich, sweet, mellow cup of Mandheling served in cafés. Just what part of the process is going wrong? Taking Front Street Golden Mandheling as an example, this article breaks down the complete essentials of hand-brewing Mandheling one by one—from bean freshness and origin processing methods to coffee-to-water ratio, grind size, water temperature control, dripper selection, and pulse pouring technique—to help you brew a clean, rich, and sweet Golden Mandheling black coffee with a long-lasting finish. [more…]

选豆这件事，我习惯让客人先回答三个问题：早上有多少时间、台面能放多大、愿不愿意洗。三个答案合起来，器具就定了，豆子的方向也跟着清楚。反过来先买豆，往往要退货，或者放进柜子里积灰。这不是绕弯子，是把钱花 [more…]

早晨的时间是掰着用的。要在出门前喝到咖啡，做法得按「谁动手」来分：机器动手的、前一晚动手的、自己动一会儿手的，三种各有各的场合。先认清楚自己能腾出几分钟，再谈风味，顺序不能倒。三种做法不必都学，先挑一 [more…]

家里几口人的口味不一样，选豆就成了调和。我的办法是先定一包中间调的豆做底，再让器具去承担差异：谁要清爽谁要浓，靠做法区分，比靠豆子区分省事，也不用同时开三包豆。家里的口味差异不用消灭，划清各自的杯子就 [more…]

饮水机的热水接进杯子，手摸杯壁只是温的，这样的水冲挂耳，香气几乎出不来。办公室里很多人以为是挂耳放久了，其实豆子没问题，是水的温度不够，粉里的香气根本没被带出来。有人算过一天喝几杯，却没人管接的这杯水 [more…]

注水太急是办公室里很常见的动作。水一股脑倒下去，粉层被冲出一个坑，边上还干着，人已经端着杯子走了。喝起来又涩又薄，还以为是豆子不行。我看过一次，水壶举得高，水柱砸在粉上，袋子都歪了。水急，粉层来不及均 [more…]

下班回家往沙发一瘫，顺手刷到一段做咖啡的视频，不少人家里既摆着细嘴壶，又搁着摩卡壶，却总在纠结同一包豆子能不能两头兼顾。我的看法是，冲得出和冲得好是两码事。烘焙度像一扇门，浅烘推开是柑橘与白花的世界， [more…]

下班推门进屋，空调还没凉透的傍晚，我总习惯先从壶里倒一杯冰的。朋友周末来坐，也常指着架子问：夏天该翻哪包的牌子？我自己是跟着节气走的，天越热，越想找那种喝进嘴里会亮一下的；等北风开始刮，手就不自觉往深 [more…]

周末午后，阳光斜斜地落进吧台，朋友推门进来，说要试试国产豆。我顺手从架子上取下两支：前街云南小粒与前街2013日晒铁皮卡。其实云南咖啡的故事，得从一粒漂洋过海的种子说起。上世纪初，一位法国传教士从越南 [more…]

This article compares the BIWA Gold Top Mandheling and PWN Golden Mandheling produced in Sumatra, Indonesia, sorting through everything from the origins of their names and harvesting in the producing regions to their processing methods and flavor profiles. Both beans come from the Lintong region and undergo semi-washed processing and multiple rounds of hand sorting, but they differ in trademark ownership and quality control details, ultimately presenting distinct aromas, body, and suitable brewing methods. The article also specifically introduces Front Street Coffee's Indonesia Golden Mandheling BIWA-Gold Top, helping coffee enthusiasts understand the differences between the two. [more…]

Mandheling is the most representative single-origin coffee from Sumatra, Indonesia, and Golden Mandheling is the top grade among them. This article begins with the origin of the name and the history of PWN, sorts out the trademark dispute and flavor differences between Golden Mandheling and Ding Shang Golden Mandheling, and documents in detail the wet-hulling process, green bean screening standards, and the complete parameters and flavor performance of the segmented pour-over using the Kono dripper at Front Street. Whether you want to learn the story behind Mandheling or are looking for a reliable brewing method, this article is worth reading. [more…]

Mandheling is one of Indonesia's most iconic single-origin coffees, and Golden Mandheling stands out as the finest among them. The Golden Mandheling produced by PWN has long been deeply familiar to coffee lovers, but there is also a bean on the market called Dingshang Golden Mandheling—what exactly is its relationship to PWN Golden Mandheling? How do the flavors of the two differ? This article, from the perspective of Front Street Coffee, traces the origins of the names Mandheling and Golden Mandheling, the history of PWN's trademark registration, and provides a detailed introduction to Front Street's PWN Golden Mandheling, including its producing region, variety, processing method, and brewing parameters, helping coffee enthusiasts fully understand the ins and outs of these two famous Indonesian beans. [more…]

Mandheling is one of Indonesia's most iconic single-origin coffees, and Golden Mandheling is the cream of the crop. Many people assume that Golden Mandheling is by nature a PWN product, but in fact this bean was originally championed by the Japanese. Front Street Coffee will walk you through the origin of the name Golden Mandheling, PWN's three-times hand-sorting standard, the differences between Ding Shang Golden Mandheling and Front Street PWN Golden Mandheling, the introduction of the Ateng variety, the characteristics of the wet-hulling process, and the logic behind the creation of Aged Mandheling. This article will also share the origin information, flavor characteristics, and brewing parameters of Front Street PWN Golden Mandheling, helping coffee lovers brew a rich, full-bodied cup of Golden Mandheling at home. [more…]