In the Front Street store, there are always customers who clearly express their needs as soon as they come: "Is there a coffee that is not sour and has a stronger taste?" At this time, the baristas of Front Street Coffee often give two choices: Brazilian andMandheling. When it was explained that the flavor difference between the two is that Brazil is slightly sour at low temperatures, many customers with real "heavy tastes" would decisively choose Mandheling. At the same time, many people would also like the Indonesian coffee ranked first in the Front Street Bean unit.Golden MandhelingFull of curiosity: "What kind of coffee is Golden Mandheling, and what is the difference between it and ordinary Mandheling?"
FrontStreet Coffee has been committed to sharing more specialty coffee and related coffee knowledge with everyone. Today, FrontStreet Coffee is here to explain to you the difference between Golden Mandheling and ordinary Mandheling.
What is Mandheling?
The origin of the name Mandheling coffee is quite special. It was originally the name of a famous ethnic group in the Lindong area of Aceh Province, Indonesia. According to a search on FrontStreet Coffee, there are two explanations for the origin of Mandheling.
The first type: According to legend, during the Japanese colonization of Indonesia in World War II, a Japanese soldier drank a very delicious coffee in Indonesia. In the early days, PWN had a rubber plantation on Sumatra Island, specializing in collecting rubber juice raw materials and exporting them to Japan. Later, the Japanese soldier needed coffee raw materials and entrusted PWN to purchase the best coffee beans in the Indonesian production area. The person in charge of PWN went to many production areas to collect many high-quality coffee beans and sent them to Japan for tasting. There was one type of coffee that the Japanese were very attracted to and asked what kind of coffee it was. The person in charge of PWN originally wanted to say that this coffee was near Manderin, the production area of its rubber department. However, because the commercial source was not convenient to disclose, the name Mandheling was mentioned. Since then, PWN has slowly entered the coffee bean raw material market.
The second is that the Japanese military officer at that time asked the store owner the name of the coffee he drank, but the store owner mistakenly thought that the other party was asking about his origin, so he replied: "Mandaining". However, due to a mispronunciation by the Japanese military officer, "Mandening" was mistakenly pronounced as "Mandheling". As a result, Mandheling's name spread like this. After the Japanese military officer returned home, he never forgot about the local coffee in Indonesia, so he entrusted a local Indonesian trader to find green coffee beans. The green coffee bean trader is the founder of the now famous PWN company. Front Street believes that no matter what the content of the story is, at least from these two short stories, we can get the following information: Mendening, the Japanese and PWN Company. Focusing on these three keywords, the following article officially begins.
PWNGolden Mandheling
We mentioned earlier that PWN is the most famous green coffee bean purchasing company in Indonesia. All the highest quality golden Mandheling coffee beans are often purchased by PWN. At the same time, PWN Company registered Golden Mandheling as a trademark, so only the Golden Mandheling produced by PWN Company is the authentic Golden Mandheling. Japan also has a product called Dingshang Golden Mandheling. How to judge the authenticity of Golden Mandheling? Front Street believes that there are two main methods: green bean sacks with PWN logo and gold Mandheling’s factory certificate.
PAWANI (PWN) was established in 1958,Founded by a Chinese family from Quanzhou, Fujian, located in Medan, an important port on the Indonesian island of Sumatra,is a trading company engaged in export business.1957In 2000, we started exporting products such as rubber, cassia, cloves, and patchouli oil, and of course exporting Sumatran coffee beans to Japan. asA long-established coffee bean exporter,Mandheling produced by PAWANISince it was first exported to Japan, the Japanese attach great importance to this coffee and have extremely strict requirements on quality. The coffee beans are picked and processed by hand, and then hand-selected four times to give it a classic, unique thick and strong taste, as well as a highly concentrated aroma.
goldCharacteristics of Mandheling coffee beansDifferent from regular Mandheling. The appearance of golden Mandheling coffee beans is smooth and bright green, and is perfectly polished, but most Mandheling coffee beans have a mottled appearance.
Mandheling coffeeProduction area
The famous coffee producing areas in Sumatra, Indonesia include GAYO mountainous area (also known as Aceh producing area), Lintong (Lindong producing area) and Sidikalang (Western Garang). Lintong Mandheling is produced next to LAKE TOBA, a famous tourist area in Sumatra, where the altitude is 1400-1800M, and the tree species are Jember, Garundang Typica, and Ateng.
In recent years, Mandhelings in the Lindong area have also begun to be subdivided, and some Mandhelings named after regions have begun to appear on the market (for example: Sidikalang, SDK Mandheling for short). The meaning of Lintong has gradually narrowed to the production area near Lintongnihuta, and Lintong Mandheling often represents Mandheling coffee.
Golden Mandheling is mainly produced in Sidikalang, Sumatra, adjacent to Lake Toba, at an altitude of 1,500 meters to 2,000 meters. However, it is worth noting that starting from the new production season in 2020, Golden Mandheling is produced in the alpine production area of GAYO in Lake Tawa, Aceh Province further north, and the bean type has also changed from Typica to Ateng (the local name for Katim in Indonesia).
Mandheling's uniqueTreatment method: wet planing
The climate of Sumatra is humid, and the three traditional coffee bean processing methods: sun drying, water washing and honey processing all require very high sunshine conditions. As a result, local coffee makers invented this unique production method according to local conditions.
1. Remove the peel and pulp, keep the parchment paper and pectin
2. Pool fermentation
3. Wash off the pectin
4. Cover with parchment paper and dry in the sun for 2-3 days until the moisture content is 20-24%.
5. Peel off the parchment paper
6. Dry the green beans to a moisture content of 12-13%
7. Prepare for export
Golden Mandheling and Lintong Mandheling Baking Analysis
FrontStreet CoffeePWN Gold Mandheling Coffee BeansBaking curve
FrontStreet Coffee Lindong Mandheling coffee bean roasting curve
Golden Mandheling is a green bean with a relatively high moisture content, and has a higher deviation value in moisture than sun-dried beans, so special attention should be paid when dehydrating. For green beans with a high moisture content, you can try putting in the green beans, immediately close the air door, steam for 30 seconds, and then open it to 3 until the color of the green beans turns light green or white. Open the air door to 4, and after the first explosion, open the air door to 5 (maximum).
FrontStreet Coffee recommends recording data before roasting, including the moisture content, density, origin, processing method of coffee beans, roasting environment temperature and humidity in the roasting room, etc., and plan your roasting curve. Recording relevant chemical and physical changes during the baking process will help you better understand the final baking results and help improve the baking curve.
Put the pot into the pot at a temperature of 200 degrees Celsius, and open the damper to 3. After 1 minute, adjust the heat to 160 degrees with the damper unchanged. Bake until 5 minutes and 40 seconds, the temperature is 148 degrees, the surface of the beans turns yellow, the grassy smell completely disappears, and dehydration is completed. Adjust the heat to 140 degrees, and the damper changes to 4; at 9 minutes and 40 seconds, ugly bean sprouts appear on the surface. Wrinkles and dark spots, the smell of toast obviously changes to the aroma of coffee, which can be defined as the prelude to the first crack. At this time, you should listen clearly to the sound of the first crack. The first crack will start at 9 minutes and 54 seconds. Turn down the heat to 60 degrees, fully open the damper (be very careful when adjusting the heat, not so low that there is no popping sound), and cook at 204.5 degrees.
Golden Mandheling and Lindong Mandheling Cupping Report
Golden Mandheling tastes cleaner than Linden Mandheling. Mandheling's original herbal, earthy and woody flavors are almost gone, but the caramel sweetness is more intense and the fruity sourness is brighter and more elegant. Generally, it is best to bake Lindong Mandheling after the second crack before baking it, which can effectively reduce the odor. However, Golden Mandheling has good transparency and sweetness when it is baked before or after the second crack, and the room for baking interpretation is wider.
FrontStreet Coffee Brewing Analysis
The two types of beans from Front Street: Lin Dong Mandheling and Golden Mandheling, are both medium-dark roasted. Medium-dark roasted beans generally have a higher dehydration rate, so they are lighter in weight. When brewing, the powder does not completely sink to the bottom. It will be absorbed immediately when water is injected. Because the air is strong, the powder is surrounded by bubbles, which creates channels. The fresher the beans are, the longer these channels will last. To make the water level drop quickly, I usually use a coarse flow of water and slowly circle it.
Front Street Brewing Suggestions
Filter cup: KONO
Powder weight: 15 grams
Pink to water ratio: 1:15
Water temperature: 86-88 degrees
Grinding degree: medium coarse (national standard No. 20 screen screening rate 70%)
FrontStreet Coffee Brewing Technique
Inject 30 grams of water into the first stage and steam for 30 seconds. In the second stage, add small water flow in a circle and inject water to 125 grams. When the water level drops and the powder bed is about to be exposed, continue to inject water to 225 grams and stop injecting water in the third stage. When the water level drops and the powder bed is about to be exposed, remove the filter cup. (Steaming starts timing) The extraction time is 2'00'.
Golden Mandheling Flavor Description:Multiple layers, clean and balanced, with a long-lasting caramel sweetness aftertaste
Lindong MandhelingFlavor Description:The entrance is herbal, dark chocolate, caramel, with a sweet aftertaste.
Golden Mandheling tastes cleaner than Linden Mandheling. Mandheling's original herbal, earthy and woody flavors are almost gone, but the caramel sweetness is more intense and the fruity sourness is brighter and more elegant.
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You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
