Mandheling coffee beans mainly reflect the mellow taste and sweet caramel flavor. Therefore, dark roasting is generally used.
Street beforeGolden MandhelingTake coffee beans as an example. Before roasting Golden Mandheling, Front Street will roughly know the roasting direction from the planting information.Golden Mandheling coffee beansPlanted at an altitude of 1100-1600 meters, it is produced in the Lindong area in northern Sumatra, Indonesia. The climate is humid. In order to speed up the drying speed, the wet planing method is used. The ripe fruits are picked individually by hand to ensure the quality of the initial bean selection. They are put into barrels for dry fermentation to allow the pectin sugar to fully ferment. Increase the flavor and allow the pectin sugar to fully ferment to increase the flavor. Usually the fermentation time is between 12-36 hours, depending on the specific situation; then expose it to the sun for 1-2 days. When the moisture is dried to 35-40%, use a shell grinder to grind off the bean shells, and then dry in the sun until the moisture content reaches approximately 12%-15%.
Green beans with a relatively high moisture content have a higher moisture deviation value than sun-dried beans, so special attention should be paid when dehydrating. For green beans with high moisture content, you can try 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 raw beans turns light green or white. Open the damper to 4, and after the first explosion, open to 5 (maximum).
To put it simply, putGolden MandhelingRoasted "transparently" from the inside out, using better roasting techniques to bring out the flavor of the beans. Caramelization is the link that most affects the flavor of coffee. The green beans are roasted for six to seven minutes, absorbing a large amount of heat energy and initiating the pyrolysis reaction. The first explosion occurs. Some sugars are converted into carbon dioxide, and the water continues to evaporate. New aromatic components gradually develop, forming the so-called coffee oil, which is combined with hundreds of aromatic substances such as nicotine acid, citric acid, quinic acid, malic acid, acetic acid, and caffeine.
The pyrolysis reaction can continue until the second explosion. Although caramelization is an important process to awaken the aromatic spirit, as the baking time increases, some ingredients will be carbonized, forming bad astringent and bitter substances. How to obtain the highest caramelization while minimizing carbonization to avoid the production of defective flavors such as coke and tire.
Bring the oven temperature to 200 degrees Celsius and put the beans into the pot. Open the damper to 3. After 1 minute, adjust the heat to 160 degrees with the damper unchanged. Bake to 5'40" and the temperature is 148 degrees. The surface of the beans will turn yellow and the grass smell has completely disappeared. Dehydration is complete. Adjust the heat to 140 degrees and adjust the damper to 4.
At 9'40 minutes, ugly wrinkles and black spots appear on the bean surface, and 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 need to listen clearly to the sound of the first crack. At 9'54", the first crack will begin. 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 Mandhelingflavor characteristics
Golden Mandheling coffee has a high-quality herbal aroma, a stronger caramel sweetness, a relatively calm and elegant fruity acidity, rich sweetness, and a mellow, wild spice flavor. Generally, it is best to roast Lindong Mandheling coffee after the second crack, which can effectively reduce the foreign flavor. However, Golden Mandheling coffee has good transparency and sweetness when it is baked before the second crack, and the baking interpretation space is wider.
Golden MandhelingBrewing method
Front Street recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of the coffee. The coffee beans shipped by FrontStreet Coffee are all roasted within 5 days, because FrontStreet knows that the freshness of coffee beans has a great impact on the flavor. The purpose of Front Street Roasting is "freshly roasted and good coffee", so that every customer who orders receives the freshest coffee. The bean-growing period of coffee is about 4-7 days, so the flavor is at its best when customers get it.
Dark roasting makes the internal structure of the coffee beans loose, and we can crush them with just a pinch of our hands, which shows that they are highly absorbent after being ground into powder. In order to prevent the coffee powder from absorbing water and releasing too much bitter substances, Front Street will adjust the grinding degree to a coarser size and use lower-temperature water for manual brewing. The ratio of powder to water used in Front Street Street is 1:15. If you want a stronger taste, you can use 1:13 and adjust it according to your own taste.
The FrontStreet Coffee barista's brewing idea is to make the Golden Mandheling coffee have a more mellow and balanced taste. It is recommended to use the KONO filter cup with the characteristics of "immersion extraction" for brewing. The ribs of KONO are mainly distributed in the lower part. The function of the ribs is to guide the coffee liquid to flow down, while the upper part fits closely with the filter cup, which hinders the discharge of water vapor, slows down the flow rate, and extracts coffee with a higher concentration and a more mellow and solid taste.
Water temperature of 88 degrees Celsius, powder to water ratio of 1:15, 15g of coffee powder, grinding size (70% passing rate of No. 20 standard sieve), three-stage extraction.
Inject 30ml into the first section and steam for 30 seconds;
Inject 100ml in the center of the second section and circle outward;
Inject 95ml in the center of the third section and circle outward.
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
