Original Mandheling

Hand-selected Sumatran G1 washed Mandheling beans.

Preheat the oven to 100 degrees Celsius.

Spread the Mandheling green beans onto a baking sheet (in one layer).

Adjust the oven temperature to 160 degrees, place the baking sheet covered with Mandheling green beans in the middle of the oven, and bake for 12 minutes to dehydrate.

Adjust the oven temperature to 200 degrees Celsius, take out 1/3 of the coffee beans 50 seconds after hearing the coffee beans burst, to retain the original Mandheling forest aroma. Continue baking the rest.

After another 130 seconds, remove the coffee beans when they are close to second crack to activate the rich flavor of Mandheling. The oven has lost power.

Cool both batches of cooked beans to room temperature and mix evenly.

Grind the cooked beans until fine particles form. Do not remove the silver skin to retain the original flavor.

Prepare siphon pot. Fill the lower pot with 200 grams of hot water (keep the bottom of the pot dry). Hook up the filter element in the upper pot, insert it obliquely into the lower pot, and soak the iron chain into the water in the lower pot. Light the alcohol lamp and heat the pot. When big bubbles continue to appear in the lower pot, straighten the upper pot and press it into the lower pot, and the water from the lower pot will flow into the upper pot. After the water bubbles have reduced, add 30 grams of coffee powder, use a bamboo spoon to lightly stir the coffee powder, press the powder under the water, and cook for 30 seconds. Dip in the coffee grounds again and continue brewing for 30 seconds.

Turn off the heat and the brewed coffee will be sucked into the lower pot.

Pour original Mandheling coffee into a cup and enjoy. The coffee has a light herbal aroma, is mellow yet refreshing, and has a sweet aftertaste with a hint of mint.

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