1. Roughly selected Sumatra G1 washed mandheling raw beans by hand.
2. Preheat the oven to 100 degrees Celsius.
3. Spread the raw mandheling beans on the baking sheet (one layer).
4. The temperature of the oven is adjusted to 160 degrees, and the baking tray with mandheling green beans is placed in the middle of the oven and bake for 12 minutes to dehydrate.
5. Adjust the oven temperature to 200 degrees Celsius, and take out 1/3 of the coffee beans after hearing the coffee beans burst for 50 seconds to preserve the fragrance of the Mandheling virgin forest. Continue to bake the rest.
6. After another 130 seconds, take out the coffee beans when they are close to the second burst to activate the rich flavor of Mandheling. The oven is powered off.
7. Cool two batches of cooked beans at room temperature and mix them evenly.
8. Grind cooked beans to fine granules. The silver skin is not removed to retain the original flavor.
9. Prepare the siphon pot. Fill the lower pot with 200 grams of hot water (keep the bottom of the pot dry). Hook the filter element on the upper pot, insert the lower pot diagonally, and soak the iron chain into the water of the lower pot. Light the alcohol lamp and heat the lower pot. When the lower pot continuously emits big bubbles, press the upper pot straight into the lower pot, and the water from the lower pot enters the upper pot. After the blisters are reduced, add 30 grams of coffee powder, tap the coffee powder lightly with a bamboo spoon, press the powder under the water, and cook for 30 seconds. Dial the coffee powder again and continue to cook for 30 seconds.
10. Turn off the heat, and the brewed coffee is sucked into the lower pot.
11. Pour the original Mandheling coffee into a cup and enjoy. The coffee has a faint medicinal aroma, mellow and refreshing, with a hint of mint in the sweetness.
Tips:When making coffee, the ratio of coffee powder to water can be adjusted according to your own taste.