Ask Mandheling to do it? What is Mandheling

Ingredients: 1 set of siphon coffee pots, 1 stirring spoon, 1 alcohol lamp, 1 pair of timer, 1 damp cloth, 16 grams of Mandheling coffee beans, 200 hot water

How to make Mandheling:

1.Pour hot water into the lower pot.

2.Pass the chain of the filter through the tube of the upper pot, pull the chain out and hook the hook to the tube of the pot.

3.Insert the upper pot into the lower pot and gently press to confirm that it is properly installed.

4.Put an alcohol lamp under the lower pot and light the fire to continue heating the hot water until the hot water rises from the lower pot to the upper pot, at which point the water in the upper pot will show a large bubble.

5.When the water in the pot stabilizes slightly, it will take on small bubbles, so pour in the ground coffee and start the timer.

6.At first, use the stirrer to gently press the coffee powder left and right to make sure that the coffee powder is not lumpy and fully in contact with the hot water, and stop the light pressure.

7.When it has been brewed for about 25 seconds (half of the desired brewing time), use the tamper to stir clockwise in a circular motion, stirring 5 to 6 times clockwise, and then stop stirring.

8.At the end of the brewing time, remove the alcohol lamp, and then use the stirring rod to draw a circle, stirring clockwise 5 to 6 times and then stop stirring.

9.Take a damp cloth and wrap it around the lower pot, so that the coffee liquid in the upper pot will slow down to the bottom pot. When the coffee liquid has dropped, remove the upper pot as soon as possible.

Mandheling: South American coffee, rich and solid on the palate, with a pleasantly sour taste. The nose is mellow, with moderate acidity, rich sweetness and intriguing, suitable for dark roasting, and exudes a rich aroma.

Mandheling is a fine coffee bean grown in the highlands and mountains at an altitude of 750 to 1,500 meters, implying a spirit of perseverance and affordability. It represents a kind of masculinity, and it tastes like a kind of blind and happy, wanton ocean, galloping rivers and lakes, and this taste makes men's hearts flutter.

Mandheling Roll Cake [Ingredients].

a.1 part of crispy egg roll batter.

100 grams of cake flour.

Gram of vanilla powder.

100g unsalted cream.

100 grams of egg white.

100 g of powdered sugar.

Salt 5 g b30 grams of Mandheling coffee sauce.

c.Coffee cream cream to taste.

Practice: Fierce rent] 1Put the coffee cream cream in an extruded bag and set aside. Take a small triangular plastic bag and fill it with an appropriate amount of crispy and hard egg roll paste, and cut a small hole at the tip of the triangle of the triangular plastic bag (the size of the hole determines the thickness of the grain).

2.Method 1: Mix the remaining plain crispy hard egg roll batter and Mandheling coffee sauce into Mandheling egg roll batter and set aside.

3.Line a baking sheet with silicone cloth or non-stick baking paper. Take the original crispy and hard egg roll paste from method 1 and squeeze out the texture on the baking sheet, and determine the texture block according to the size of the finished egg roll.

4.Place Method 3 in the refrigerator together with the baking tray and freeze for about 30 to 60 minutes until the plain egg roll batter is set.

5.Take out the stereotyped original egg roll batter, spread the Mandheling egg roll paste on the original egg roll paste in order, and use a spoon to spread the egg roll paste into a thin sheet (when smoothing the egg roll paste, the spoon should be constantly moistened with water to avoid the egg roll paste sticking).

6.Put method 5 into the preheated oven, bake for about 10 minutes on the top heat and 150 on the lower heat, until the thin slices of the egg roll are golden brown. World Fight.

7.Take out the baked egg roll slices and quickly roll them up with chopsticks or iron roll sticks.

8.Once the egg rolls have cooled, fill them with coffee cream in order.

You're talking about Mandheling, right? 0 2 It is a coffee bean, not a type of coffee to drink.

Mandheling's jumping slightly acidic blend with the richest aromas, allowing you to easily appreciate the lively factor in the mild richness, and its extraordinary taste has bewitched many suitors. In the 17th century, the Dutch first introduced Arabica seedlings to Ceylon (present-day Sri Lanka) and Indonesia. In 1877, a large-scale disaster struck the Indonesian islands, and the coffee rust disease destroyed almost all the coffee trees, and people had to abandon Arabica, which had been in business for many years, and imported the disease-resistant Robusta coffee trees from Africa.

Today, Indonesia is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawe, with the Robusta variety accounting for 90% of the total production. Sumatra, on the other hand, is a rare Arabica species.

The trees are planted on the slopes of the mountains between 750 and 1,500 meters above sea level, and the mysterious and unique Sumatran species give Mandheling coffee a rich aroma, a rich mouthfeel, an intense flavor, a hint of chocolate and syrup.

Mandheling coffee beans are larger, the beans are harder, and it is easy to have defects in the planting process. Mandheling has a strong taste, with a rich body and a rich and lively dynamic, not astringent or sour, and the body and bitterness can be fully revealed. The appearance of Mandheling coffee beans is arguably the ugliest, but coffee fans say that the less beautiful Sumatran coffee beans are, the better, more mellow, and smoother they taste.

Mandheling coffee is considered to be the most mellow coffee in the world, and when tasting Mandheling, you can feel the obvious lubrication on the tip of the tongue, and it has a low acidity, but this acidity can also be tasted obviously, and the jumping slight acidity is mixed with the most intense aroma, so that you can easily appreciate the lively factor in the mild and rich aroma. In addition to this, this coffee has a faint earthy aroma, which some people describe as herbaceous.