Coffee Knowledge | How to brew Golden Mandheling more comfortably?

Today a friend asked me, "Why is the coffee I brewed from Golden Mandheling bitter and astringent, like drinking Guangzhou herbal tea? I just like mellow coffee without sourness. Every time I brew coffee, it feels over-extracted and I need to add some milk to dilute its taste. How should I brew darker roasted beans?"

Well, today I will also share how to brew dark roasted beans. Take the Golden Mandheling beans for example, and introduce its brewing ideas in detail from the brewing utensils, water temperature, grinding degree, powder-water ratio, and techniques.

Speaking of Golden Mandheling, we have to mention PWN. PWN's full name is Pwani Coffee Company. It is a very famous coffee purchasing company in Indonesia. It mainly purchases Mandheling coffee. Almost all the best producing areas in Indonesia have been purchased by it, so most of the beans produced by PWN are also unique and fine.

Golden Mandheling is the product of this company. After the raw beans are purchased, they undergo multiple manual selections to pick out plump and flawless beans. Finally, these high-quality beans that have been screened layer by layer like a talent show can be classified as Golden Mandheling.

PWN has registered the trademark of Golden Mandheling, which means that in the future only the Golden Mandheling produced by PWN can be considered the real "Golden Mandheling".

Many beans on the market that are not produced by PWN and carry the Golden Mandheling brand should actually be called Premium Mandheling.

After a brief introduction to Golden Mandheling, let’s take a look at the brewing part.

01

Utensil filter cup: KONO

The KONO filter cup is used for dark roasted beans because the "ribs" of the filter cup are relatively short, and the guide groove extends to the bottom of the hole where the coffee liquid flows out. During the brewing process, when the water level submerges the ribs, there are no guide groove ribs on the top, and the filter paper fits tightly to the wall of the cup, so that the air is blocked and can only flow downward, and the coffee powder is soaked.

This extraction method will produce a more concentrated flavor, a higher body, and a fuller flavor, which is very suitable for the mellow taste of dark roasted beans.

02

Water temperature: 88-85℃

Generally speaking, the higher the temperature of the water, the faster the coffee will be extracted. For medium-dark beans, too high a temperature will easily lead to over-extraction, which will increase the bitterness of the coffee. Extraction is also related to time. The longer the coffee is in contact with water, the longer the extraction time will be, which will also increase the bitterness of the coffee.

This Golden Mandheling is darker, and the water temperature used for extraction is 86-85℃. Considering that the beans are loose in texture and absorb water better, the powder layer will easily swell up when exposed to water. If the water temperature is higher, the burnt bitter taste will be obvious. Therefore, lowering the water temperature can slow down the extraction speed and reduce the amount of bitter substances extracted.

03

Grinding degree: medium grinding (BG 6W: China standard No. 20 sieve pass rate 48%)

The grinding degree will be slightly coarser to reduce the contact time between coffee powder and water, so that the coffee will not have a burnt and astringent taste due to the high temperature water at the beginning. Combined with the even pouring of water in circles, the coffee flavor and taste substances can be extracted.

04

Powder-water ratio: 1:15

The powder-to-water ratio of medium-dark beans should not be too large. If the powder-to-water ratio is too high, the taste will be watery, thin and clean; conversely, if the powder-to-water ratio is too low, the taste will be strong and bitter.

For dark roasted beans, some friends like to use a 1:10 ratio of coffee powder to water to extract a solid taste, but I usually use a 1:15 ratio of coffee powder to water to extract, mainly because the taste of this ratio is more stable. (You can also adjust it according to your own taste)

05

Technique: Segmented extraction

In the first stage, add 30 grams of water and steam for 30 seconds. In the second stage, add 129 grams of water. In the third stage, when the water level drops and is about to expose the powder bed, continue to add 225 grams of water. When the water level drops and is about to expose the powder bed, remove the filter cup. (Start timing from water injection) The extraction time is within 2 minutes.

During the extraction process, water should be injected gently to reduce excessive stirring or impact of the water flow on the powder bed. After steaming, water can be injected slowly from a low height to make the coffee powder seem to be soaked, which is easy to produce a soft and solid taste.

Pour water in circles slowly; slowly from the inside to the outside and then from the outside to the inside. Circling too quickly will increase the stirring effect on the powder bed, while circling too slowly will prolong the extraction time. Both of these will easily make the coffee taste bad, astringent, bitter, and mixed.

Therefore, when brewing coffee, it is very important to control the water flow, time, and strength of water injection during the process! !

The above is a brewing idea of ​​Golden Mandheling. Of course, there are too many factors that affect the extraction of a cup of coffee. The pure purpose is to share it~

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