Speaking of Indonesian Mandheling, the most famous and popular one is the one produced by Indonesian PWN company.Golden MandhelingCoffee beans, so many people come here to drink Golden Mandheling coffee, and decide to buy the coffee beans and brew them by hand, but they can't always taste the same as what they drink in the coffee shop. Why is this? In this next article, FrontStreet Coffee will introduce the requirements for hand brewing of Golden Mandheling coffee beans.
FrontStreet Coffee pwnGolden Mandheling coffee beans
Country: Indonesia
Production area: Sumatra Aceh Mount Gayoo
Altitude: 1100-1600m
Variety: Ateng
Treatment method: wet planing
Flavor: toast, nuts, pine, caramel, herbs
This pwn introduced in FrontStreet CoffeeGolden MandhelingThe biggest feature is that its specification standard is more than 18 mesh, with less than 3 defective beans (300g raw bean sample). It belongs to the highest grade G1 grade. The color is dark green and the shape is neat and flat.
Everyone knows that Indonesian coffee beans are processed by wet planing. Since the semi-hard and semi-soft wet green beans are easily crushed when the pectin parchment layer is removed, the beans are damaged and cracked like sheep's hooves, commonly known as sheep's feet. Although these sheep's feet are not defective beans, in the opinion of PWN Company, these sheep's feet do not look so good-looking, so they must be screened out, so as to give everyone a sense of workmanship.
Therefore, after three manual screenings, PWN Company also puts the green coffee beans into a machine for density and color separation, and finally presents Mandheling coffee beans with uniform color and uniform bean shape. And it is said that when the green beans are processed, Mandheling emits a golden luster when exposed to sunlight, so it is named Golden Mandheling.After strict screening, FrontStreet Coffee found that the golden Mandheling not only lacked the earthy smell unique to ordinary Mandheling, but also tasted rich and full-bodied while giving a clean and translucent taste.
So how to brew this golden Mandheling coffee by hand correctly?
First of all, you need to know that Pour over(V60) coffee refers to using a filter cup and filter paper to hold moderately ground coffee powder under normal atmospheric pressure. The brewer uses a stable water injection method to pour water of appropriate temperature and volume onto the coffee powder to extract the coffee liquid. Since grinding fineness, water temperature, water injection method, and brewing time all affect the extraction of coffee flavor, it is a brewing method that requires skills and professional coffee knowledge.
Therefore, FrontStreet Coffee has summarized its Pour over(V60) coffee extraction experience over the years.Seven elements of Pour over(V60) coffee, respectively as follows:
1. Fresh coffee beans
FrontStreet Coffee believes that the best tasting period of coffee beans is 30 days. After 30 days, the aroma molecules of coffee beans decrease with the emission of carbon dioxide. Therefore, coffee beans that have passed their tasting period may feel boring and bland when brewed. This is why Front Street always emphasizes "using freshly roasted coffee beans" before talking about brewing knowledge.
2. Hand-brewed coffee powder thickness standard
At the same time, in order to ensure that the grinding degree of each bean is the most suitable for brewing, Front Street recommends that you purchase a No. 20 cupping calibration sieve with a sieve hole diameter of 0.85mm. We grind 10g of coffee beans to a rough grinding degree and then pour it into the sieve for sieving. Weigh the sifted coffee powder (it must be sieved until no coffee powder can be sifted out to complete the sieving).
The pass rate of 80% (10g of powder can sift out 8g) is the most suitable grinding degree for medium-light roasted coffee beans, and the sifting pass rate of 70%-75% (10g of powder can sieve 7-7.5g) is the most suitable grinding degree for medium-dark roasting. If the appropriate sieving rate is exceeded, the coarse grinding degree should be appropriately adjusted. If the appropriate sieving rate is not reached, the grinding degree should be appropriately adjusted small.
Among them Indonesiapwn gold mandheling coffee beansIt is medium-dark roasting, and the reason why the grinding degree pass rate of medium-dark roasting is 70%-75% is because the deeper the degree of roasting, the more mellow the flavor of the coffee, and the taste will be different. The flavor of Golden Mandheling itself is relatively mellow and full, so FrontStreet Coffee uses medium-dark roasting to roast it, and through multiple brewing practices, it is concluded that its grinding degree is most in line with the Gold Cup extraction rate given by SCAA.
3. Brewing water temperature
FrontStreet Coffee also chooses different water temperatures when brewing coffee beans with different roasting levels. During roasting, the substances contained in the coffee beans are lost as the degree of roasting deepens, so the temperature of darkly roasted coffee beans will be lowered to avoid extracting too much impurities. FrontStreet Coffee recommends a water temperature of 90-91°C for medium-light roasted beans, and a water temperature of 87-89°C for medium-dark roasted pwn gold Mandheling beans.
4.Water quality
The mineral components in the water, such as calcium, magnesium, sodium, potassium and other mineral ions in the water, will affect the thermodynamic extraction ability of coffee, thus causing changes in the flavor of the coffee. FrontStreet Coffee does not recommend using tap water to heat and brew directly. Tap water contains many impurities, and the extracted coffee is prone to unpleasant experiences. Front Street recommends that you use tap water filtered by a filtration system or Nongfu Spring as water for brewing coffee.
5. Brewing filter cup selection
Like this medium-dark roasted pwn goldMandheling coffee beansFrontStreet Coffee recommends using a KONO filter cup because 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 enhancing the mellow taste. It can better highlight the original flavor of golden Mandheling coffee beans, so for example, FrontStreet Coffee uses kono filter cups when producing darkly roasted coffee beans.
6. Powder to water ratio
This is obtained by FrontStreet Coffee based on the Scaa Gold Cup extraction theory.Hand brewed coffee water to powder ratioDifferences in extraction parameters and flavors
[Heavy flavor] 1:10～1:11, which is 1:12.5～1:13.5 of the Jinbei standard
[Moderate taste] 1:12～1:13 (i.e. 1:14.5～1:15.5 of the Jinbei standard)
[Little freshness] 1:14～1:16 (i.e. 1:16.5～1:18.5 of the Jinbei standard)
The gram ratio of coffee beans to brewing water is 1:14.5~1:15.5, and it is easiest to reach the golden range of 18%~22% Gold Cup extraction rate and 1.15%~1.35% concentration.
So this is why FrontStreet Coffee always recommends everyone to use 1:15 brewing. Therefore, FrontStreet Coffee summarizes the information given to us by the above SCA extraction ratio parameters:
(1) The greater the powder-to-water ratio, the lighter the coffee taste; the smaller the powder-to-water ratio, the stronger the coffee taste.
(2) Increase the amount of water injected to increase the powder-to-water ratio, resulting in more taste-affecting substances but a lighter taste; reducing the water injection amount to lower the powder-to-water ratio, resulting in fewer taste-affecting substances but a richer taste.
(3) Increase the amount of powder to reduce the powder-to-water ratio, which will reduce the extraction of macromolecules at the end of the coffee and make the taste stronger; reduce the amount of powder to increase the powder-to-water ratio, which will extract more complete flavor substances before reaching the limit, while the richness of the taste will be reduced.
7. Brewing time
Finally, in the extraction of coffee, the early aroma and taste are strong and the concentration is also high. The later the extraction liquid goes, the taste and aroma will become lighter. At the same time, the amount of water poured will also affect the extraction time of the coffee. FrontStreet Coffee generally has 15 grams of powder, which varies from bean to bean. When the water to powder ratio is 1:15, the brewing time will be between 1 minute and 50 seconds to 2 minutes and 20 seconds, which will not easily lead to over-extraction or under-extraction.
The above are the seven elements of Pour over(V60) coffee compiled by Front Street. In addition, Pour over(V60) coffee techniques are also very important. Next, FrontStreet Coffee will teach you the most common and best-controlled Pour over(V60) coffee technique.
Hand-brewed coffee brewing techniques
Currently, there are various Pour over(V60) coffee brewing techniques that can be seen in coffee shops. Commonly seen ones include three-stage brewing, one-shot flow, drip brewing, etc. Here, FrontStreet Coffee recommends that novices use the three-stage water injection method to brew, because this method is suitable for light roast, medium light, and medium roast coffee beans. The segmented extraction method of three-stage water injection can clarify the flavor of the front, middle and back sections of coffee, which can better ensure the flavor presentation of coffee.
For example, FrontStreet Coffee mentioned above that the brewer must use a stable water injection method to pour water of appropriate temperature and volume onto the coffee powder for coffee liquid extraction in order to extract a cup of delicious coffee. After all, Pour over(V60) coffee can also be called an art. For example, in addition to fresh ingredients, making a dish also requires attention to heat and chef skills. Hand-brewed coffee is no exception. Then FrontStreet Coffee (FrontStreet Coffee) Coffee) will teach you how to pour water into three stages of Pour over(V60) coffee.
Three-stage brewing method:
The first water injection: steaming (to help exhaust gas)
Many coffee lovers don't know the significance of steaming Pour over(V60) coffee. In fact, steaming is needed because coffee beans will undergo a series of chemical reactions and physical changes during the roasting process from green beans to mature beans. After reaching a certain level of roasting, a large amount of gas will accumulate in the coffee beans (mostly carbon dioxide).
Generally speaking, the fresher it is and the closer it is to baking, the more it will bubble during steaming. Dark roasted beans also release more gas during the steaming process than lightly roasted beans. FrontStreet Coffee's coffee beans are freshly roasted, so customers are generally advised to keep the beans for three days to allow the coffee beans to release carbon dioxide first, thus avoiding instability and under-extraction problems during brewing.
After steaming and releasing the gas, the coffee particles can evenly absorb water, allowing for even extraction in the later stages. Good steaming can exhaust the coffee powder quickly, fully and evenly, and also allow the coffee powder to fully and quickly contact the water, helping the coffee powder to be extracted evenly. These are exactly the purpose and meaning of steaming Pour over(V60) coffee.
Second water injection
The second water injection starts from the middle and injects a small water column into the bottom of the powder layer. In order to concentrate the penetrating power of the water column, the circle movement range should be small, about the size of a one-yuan coin, and then go out. At the beginning of the second water supply, pay attention to the amount of water and try not to exceed the height of the powder layer. That is to say, when the water column is almost close to the filter paper, the water supply can be stopped.
third water injection
As the originally thicker powder layer on the edge of the filter paper will become heavier due to the draft, it will slip and become thinner as the water level drops. When the water level drops to half, the third water injection can be performed.
From the third water supply, you must observe the extent of the water level drop. Also start from the center and supply water in a circle. The water volume should not exceed the height of the powder layer. At this time, you will also observe that the foam ratio has occupied the surface. For the third water injection, you must increase the tumbling of the coffee particles to allow all the deposited particles to tumble and dissolve the soluble substances.
The rolling particles will start to stop when water is added. At this time, the flow rate caused by the falling water level is used to cause friction in the coffee particles. Therefore, once the water is stopped, the coffee powder particles will sink and cause blockage, so pay special attention to the rhythm of adding water. If the water is cut off too many times, it means that the coffee powder particles are kept soaked in water. This will cause astringency and miscellaneous flavors in the final coffee extraction.
The above is the three-stage extraction method compiled by FrontStreet Coffee. At the same time, its other name is the "staged" extraction method. Next, FrontStreet Coffee will share how to brew pwn golden Mandheling coffee beans!
FrontStreet Coffee pwn golden mandheling brewing data sharing
Filter bowl: Kona
Water temperature: 86-88℃
Powder amount: 15g
Pink to water ratio: 1:15
Grinding degree: Grinding degree (No. 20 standard screen pass rate 70-75%)
Brewing method: segmented extraction.
First, use 30 grams of water to steam for 30 seconds. When the water level drops to 125 grams, the water will be poured into sections. 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 V60 filter cup extraction time is 2'00', and the Kono filter cup extraction time is slightly longer, 2'10'.
pwn Golden Mandheling Brew Flavor:Varied layers, mellow and clean, high balance, rich nutty and caramel aroma, with chocolate flavor, and long-lasting finish.
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
