Some friends who don't like sourness and are new to single-origin coffee go to the cafe and say to the barista: "I want a cup of Pour over(V60) coffee that is not sour." At this time, the barista will usually recommendMandheling coffee beans. After brewing it and taking the first sip, the answer was that it was bitter, and some people even wanted to add sugar. Thinking back to the first time I drank Mandheling in Front Street, what surprised me was not its bitter taste, but the herbal aroma before the entrance, the sweetness that exploded on the taste buds in the second half of the entrance, and the smoky aftertaste. But when I went to another cafe and ordered another cup of Mandheling, something was wrong with the first sip. Mandheling actually had a faint sour taste. Isn’t Mandheling supposed to be bittersweet! Why does it smell sour?MandhelingWhat should it taste like?
Origin of the name Mandheling
Mandheling's original name was Mandailing, which originally referred to the name of a tribe in Indonesia. During the Japanese occupation of Indonesia in World War II, a Japanese soldier went to a local cafe and drank a cup of extremely fragrant coffee, so he asked the shopkeeper the name of the coffee. The shopkeeper mistakenly thought that the Japanese soldier asked him where he was from, so the shopkeeper replied: "Mandailing".
After the war, the Japanese soldier recalled the extremely fragrant cup of coffee he drank in Indonesia, so he asked a local coffee shop in Indonesia to help him transport 15 tons to Japan through a friend. When others asked for his name, the Japanese soldier mistakenly said Mandailing instead of Mandehling. It was because of this "double misunderstanding" that the term Mandheling was born. Because Mandheling coffee was so popular in Japan, Mandheling's name spread, and the coffee merchant was the now-famous Pwani Coffee Company (PWN).
PWNGolden Mandheling
When mentioning Mandheling flavored coffee, everyone often thinks of "golden Mandheling" first. This oneIndonesian Mandheling coffee beans. However, have you noticed that a few English letters are always mixed with the name of Mandheling coffee, such as Front Street PWN Golden Mandheling.
In fact, PWN (Pwani Coffee Company) is the abbreviation of Pwani Coffee Company. This company is a very famous local coffee purchasing company in Indonesia. It mainly purchases Indonesian Mandheling coffee beans, and almost all of the best producing areas in Indonesia have been acquired by it. Therefore, most of the Indonesian Mandheling coffee beans produced by PWN Company are unique and high-quality. After the beans are bought back, PWN Company will go through multiple manual selections to select plump and flawless beans. Only such beans will be classified as golden Mandheling.
Later, PWN registered the trademark "Golden Mandheling". PWN Golden Mandheling has become today. Only the Golden Mandheling produced by this company can be regarded as the real "Golden Mandheling". Front Street needs to emphasize that most of the PWN gold Mandheling currently on the market comes from the Aceh production area in Sumatra.
Ateng
FrontStreet Coffee’s new production season of 2020The Mandheling coffee bean variety is Ateng, which is Katim. Only katim grown on the islands of Sumatra and Indonesia’s mainland can be called Ateng. Katim is not a purebred Arabica bean as we often say, but a cross between Tim, a Robusta species, and Catura, a variant of Bourbon species.
It was originally developed in 1959 and began to be promoted in Brazil in the 1970s and 1980s. With its disease resistance and high yield, it has occupied a place among Central and South American coffee varieties. The coffee leaf rust crisis that breaks out from time to time in Central and South America has also fueled the application of Catim coffee beans. Compared with Typica, Bourbon and other varieties, Katim is characterized by high yield, short plants, can be planted densely, and new leaves are reddish brown. However, due to its fast maturity and high yield, it must have sufficient fertilizer supply and shade. However, according to Front Street, its lifespan is very short, with an average of only ten years.
wet planing
When it comes to Indonesian Mandheling coffee, the most impressive thing is probably the strong cocoa flavor in the mouth and the special herbal and earthy flavors. The reason for this special flavor is actually related to the processing method of Mandheling coffee.
Just like K72 is to Kenya and honey processing is to Costa Rica, the wet planing method can also be said to be a very unique processing method in Indonesia. Since the local water resources are very precious and the sunlight conditions are not very stable, the locals invented the wet planing method based on Indonesia's rainy climate.
The wet planing process is as follows:
1. Peel the coffee cherries, place the shelled beans into a vat or sink filled with water, and remove any defective shelled beans floating on the liquid surface.
2. Wash the dense shelled beans that have sunk to the bottom of the water, take them out and put them in a bucket or plastic bag for a little dry fermentation, which means that the pectin sugar on the surface of the seed shells is fermented to add flavor. Basically, the longer the fermentation time, the stronger the sour taste. The length of fermentation time varies from person to person, usually just a few hours, but there are also estates that omit the dry fermentation stage and directly expose the shelled beans to the sun, which can keep the sourness and improve the viscous taste, allowing the pectin sugar to fully ferment and increase the flavor. Usually the fermentation time is between 12-36 hours, depending on the specific situation.
3. After the shelled beans are exposed to the sun for one to two days, the moisture content of the bean body reaches 30%-50%, and the bean body is still semi-hard and semi-soft. Use a shelling machine to wipe off the seed shells and then dry them in the sun to speed up the drying process. The moisture content reaches 12%-13% in about two days. The coffee beans are collected into woven bags, usually 40kg and 80kg per bag, and sent to the coffee processing factory for shelling. You are done, which takes about four days.
4. The shelling process is to use a shelling machine to grind off the soybean shells and then dry them until the moisture content reaches about 12% to 15%. The beans are then sent to a machine where they are sorted to remove various impurities and sorted by particle size.
The wet planing method will also cause the beans to be in direct contact with the air because the peel is shaved off during the production process. Therefore, the beans with moldy beans and other defects are much higher than the washed and sun-dried methods. It is precisely because of this that Mandheling has those special flavors like grass jelly, herbs, and earth.
The impression of Mandheling should be bittersweet, why is it sour?
In fact, from the perspective of the raw Mandheling coffee beans themselves, this is a coffee bean with extremely high acidity. Its sourness transformation characteristic is that under medium light, medium and medium dark roasting, the acidity will undergo a very obvious change from strong acid to acid to weak acid.
Front Street once tried roasting Front Street Golden Mandheling into three roasting degrees: light, medium and dark to compare the differences. It turned out that the flavor is not bad no matter which roasting degree is light, medium or dark.
The reason why our common Mandheling is dark roasted is that firstly, due to its processing method and the complexity of varieties, this bean has a high defect rate, and dark roasting can perfectly cover up this defect; secondly, because Mandheling was first discovered by the Japanese, and the Japanese are also more inclined to taste in coffee tasting. So it is not difficult to understand why Mandheling chooses dark roasting.
Coffee beans are the fruit of the coffee tree, and each fruit contains natural fruit acids. The "acid" in coffee is also affected by roasting and extraction. How the roaster roasts and the barista brews will affect the flavor of a cup of coffee. If you really don’t want a sour Mandheling, you might as well choose beans with a darker roasting degree. After all, the longer the roasting time, the floral fruit acids in the coffee have been ground away; but Front Street believes that fruit acids can actually be said to be an essential part of a cup of coffee, because it is these sour flavors that make the coffee’s flavor levels fuller, which also creates each cup of coffee with its own unique personality.
FrontStreet Coffee: FrontStreet Golden Mandheling Coffee Beans
Company: PWN
Production area: Gayo Mountain, Aceh, Sumatra
Altitude: 1100-1600m
Variety: ateng
Treatment method: wet planing
【Baking suggestions】
When FrontStreet Coffee roasts Front Street Gold Mandheling coffee beans, the roasting level is medium-dark in order to erase the excessive sourness of Mandheling and enhance its body and balance. front streetGolden Mandheling is a green bean with a relatively high moisture content, and has a higher moisture deviation value than sun-dried beans, so special attention should be paid when dehydrating. FrontStreet Coffee recommends that after putting in the green beans, immediately close the damper, steam for 30 seconds, and then open the damper to 3 until the color of the green beans turns light green or white. Open the damper to 4, and then open it to the maximum after the first burst.
Machine: Yangjia 800N, 550g of green bean input
Bean entry temperature: 200℃
Turning yellow point: 5'40", 148℃
Explosion point: 9'54", 191.2℃
It developed for 3 minutes and 30 seconds after the first explosion, and came out at 204.5°C.
【Brew Recommendations】
Front Street recommends using freshly roasted coffee beans for brewing，This way you can experience the rich flavor of coffee to the greatest extent。The coffee beans shipped by FrontStreet Coffee are all roasted5within days，Because Front Street knows that the freshness of coffee beans has a great impact on the flavor.。The mission of Front Street Baking is to「Freshly roasted good coffee」，Let every customer who orders receive the freshest coffee。The growing period of coffee beans is4-7about days，Therefore, the flavor is at its best when customers get it.。
Filter cup: Kono filter cup
Water temperature: 88℃
Amount of powder: 15g
Pink to water ratio: 1:15
Grinding degree: medium to fine grinding (EK43s scale 11 divisions)
*Reason for choosing Kono filter cup: The Kono filter cup has few ribs and is located at the low end. The filter paper is close to the filter cup, which can limit the air flow and increase the contact time between water and coffee powder, allowing the coffee powder to be fully extracted and improving the mellow taste.
Brewing method: segmented extraction
Use 30 grams of water to steam for 30 seconds. When the water level drops and the powder bed is exposed, continue to pour water to 225 grams and stop pouring water. When the water level drops and the powder bed is exposed, remove the filter cup. (Steaming starts timing) The extraction time is 2'00'.
Taste description of the characteristics of Front Street Mandheling coffee: varied layers, mellow and clean, high balance, strong nutty and chocolate flavor, rich spice and caramel aroma, with fruity flavor and long-lasting aftertaste.
Professional coffee knowledge exchange More coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style ）
For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: kaixinguoguo0925
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
