What about the sour Blue Mountain Coffee? how to make a good Blue Mountain Coffee? what are the skills?

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The Blue Mountain coffee has been sent home, so how to brew it? Here are 7 kinds of cooking methods:

1, [Italian concentrate] and [latte]

Did not expect that [Blue Mountain] can also do concentration! How does Blue Mountain SOE do it? The correct method of powder distribution, the surface of the powder layer is flattened and then filled and pressed, it will be the pressure like 25kg/m2 (but we use a constant pressure powder hammer, the powder strength is basically the same), the grinding degree is # 1.9, the grade of very fine powder, the thickness of salt, we extract 20 g liquid weight with 13.5 g per head, and the extraction time is 27 seconds. Double head 20.5g extract 40g liquid weight, extraction time 26 seconds (single end full load 14g, double head full load 22g), because beans are relatively fresh, fat medium, showing golden color, rich caramel aroma, first drink soft fruit acidity, slowly appear caramel sweetness, tail rhyme is chocolate and brown sugar.

Blue Mountain espresso mixed with hot water to make [American Coffee], the sweetness is improved a lot, the sweetness becomes light, the acidity of the fruit is reduced, and the taste of dark chocolate is high in the mouth.

[blue Mountain latte]: we use Viagra fresh milk, beat to 60 degrees, foam and milk blend evenly, with concentrated, hazelnut sweet, obvious cream chocolate, while not covered with the sweet taste of milk, the taste is eye-catching.

2, [hand coffee]

(1) kalita fan-shaped, cake cup, kono filter cup:

Coffee made with kalita fan, cake cup and kono filter cup will taste full and have a good flavor. In the extraction process, kono filter cup is the use of siphon effect of air pressure for extraction, so coffee powder particles in the initial water saturation, immersion extraction, the concentration will be increased, soluble matter will be brought out with the flow, like the heavy taste of Blue Mountain Coffee, will be more recommended to use this.

Prepare 17 grams of powder, water temperature 88 degrees, grinding degree BG 6m (Chinese standard 20 sieve, 47% pass rate), water powder ratio close to 1:14

Technique: first steaming with 30g water, the steaming time is 30s, water is injected against the noodle, the first water injection is cut off to 120g, and then the second water injection is carried out when the water level drops by 1 inch 3-1 / 2, and the water injection stops at 234g. The cooking time is controlled at about 2 minutes and 15 seconds. If there is enough time, you can not use this part of the liquid.

(2) V60 filter cup:

Hario V60 series filter cup mouth is relatively large, coupled with unique spiral curve ribs, making the air flow easier to be derived, improving the extraction quality; rib design can extract soluble substances in a short time, mainly in the way of flushing, taste light like fruit juice, bringing out obvious sweet and sour and aroma. With different ways and methods of water injection, you will also get coffee with different taste and flavor, which is more playable.

Prepare 15g powder, water temperature 88 degrees, grinding degree BG 5R (Chinese standard 20 sieve, 60% pass rate), water powder ratio close to 1:15

Technique: first steam with 30g water, the steaming time is 30s, pour water against the flour, the first water injection to 120g cut off water, when the water level drops 1 inch 3-1 / 2, then the second water injection, water injection to 225g stop, cooking time is controlled at about 2 minutes 05 seconds.

Flavor: the taste of Blue Mountain Coffee is very clean, very mild, sweet chocolate, very mellow. The taste is full-bodied and mellow. the sweet, sour and bitter taste of the coffee is perfect, with no bitterness at all, only a moderate and perfect sour taste and a long fruity taste. Kono, kalita fan-shaped, cake cup cooking, the concentration is increased, the taste is solid, thick and strong, while the V60 filter cup boils, refreshing and sweet taste, sugar sweetness, the end will have nuts, high concentration of dark chocolate aftertaste and back sweet.

3, [siphon coffee]

Preparation steps:

(1) add water to the siphon pot. Take coffee for two as an example, then add water to the 5mm above the siphon pot sign for two, because the powder absorbs water, so if you want to make coffee for two, you have to add more water appropriately.

(2) Grinding coffee beans, preparing 25 grams of coffee powder (about 15g per cup) and moderately grinding BG 6m (Chinese standard No. 20 sieve, 47% pass rate), that is, the particles are between white sugar and brown sugar.

(3) after adding water, remember to dry the outside of the pot with a soft cloth, do not leave water stains, so as to avoid bursting the pot when heating.

(4) fill the pot with hot water and heat it in a gas stove. Generally, a single cup of coffee uses about 180g of water and 300g for two (powder: 1:12).

(5) now that everything in front is done, let's start boiling water.

When the water is heated enough to brew, put the filter in the upper pot and be sure to hook the hook as shown in the picture below. Otherwise, when the water from the pot rushes to the upper pot, the filter will be washed away.

[after adding powder]: the taste is relatively rich, and the flavor of caramel and honey in the middle will be more prominent.

Contrary to adding powder first, adding powder after adding powder is to let the water in the next pot rise completely to the top, and then put in the coffee powder. Before adding powder, we can have plenty of time to reduce the firepower of the fire source just enough to support the water on the pot will not fall back. Then adjust the position of the filter to keep it in the middle, and finally wait a few minutes to let the water temperature drop a little bit. As soon as the water in the lower pot rises to the top, the water temperature will be about 90 Mel 95 degrees, so we can lower the water temperature by about 2 Mel 5 degrees and then put in the coffee powder.

(1) straighten the upper pot when the water temperature is 90 ℃. When the water reaches the pot, pour the coffee powder into the pot and time it. Stir it by the method of rotating circle, and make sure that the coffee powder absorbs enough water.

(2) adjust the firepower to a suitable size, steam for 30 seconds and stir for the second time.

(3) stir for the third time in about 50 seconds, remove the source of fire after stirring, wipe the pot with a semi-dry wet cloth, and let the coffee liquid return for about 2 minutes and 15 seconds.

Flavor: the freshly brewed siphon coffee must be very hot-yes, of course, wait for it to cool a little bit before tasting it. Caramel has a rich taste and a thicker taste, but it does not affect its clean taste. The fruit becomes sour and has an obvious taste.

4, [Philharmonic pressure]

It combines the immersion extraction method of French filter pressure pot, the filter paper filtration of hand-brewed coffee, and the rapid and pressurized extraction principle of Italian coffee. So in theory, the coffee brewed by the Philharmonic can have both the richness of espresso, the purity of hand-brewed coffee, and the smoothness of a French kettle.

Philharmonic pressure standard accessories: Philharmonic pressure body (rubber head installed), funnel, filter paper receiver, filter cover, filter paper, measuring spoon, mixing rod

The advantages of Philharmonic pressure:

(1) Clean and smooth taste: with the right warm water and appropriate pressure, you can brew low acidity and no bitterness, but full flavor of coffee, sweet taste is very obvious.

(2) full-bodied alcohol thickness: 2 minutes to make a perfect cup of coffee, the actual filtration time is only 20 seconds. However, because of the pressurized extraction in the pressing process, it can be more refreshing than other soaked coffee.

Technique: reverse pressure, 15g powder per person, grinding degree BG 6A (Chinese standard No. 20 sieve, 50% pass rate), 85 degrees water. Preheat the Philadelphia pressure, stir 2 times with hot water, soak all the powder particles, steam 35 g water for 30 seconds, then inject 200 g water, stir slightly for 45 seconds, reverse pressure for 1 minute 50 seconds, apply vertical uniform pressure, and finish the extraction for 2 minutes and 17 seconds.

Flavor: the sweetness becomes quite fresh and prominent, with light sour fruit, sweet and sweet with the flavor of milk chocolate, slightly sweet in the back, and tea on the whole.

5, [French pressure kettle]: there are not many skills, no filter paper, easy to use

Degree of grinding: BG 6m (Chinese standard No. 20 screen, 47% pass rate)

Technique: 20 g coffee beans, water powder ratio 1: 14. Pour 88 degrees water into the kettle to 280g, start the clock, put the lid on the lid, stop the strainer at the top, wait for two and a half minutes, and then press the strainer to the end.

Analysis: using immersion extraction, the front extraction is faster, the rear extraction is slower; the coffee powder is all soaked in water to evenly extract, so that the taste of [Jamaican Blue Mountain Coffee] is balanced, and it is not easy to produce bitter taste. Press the filter powder layer with a metal filter to retain rich oil, increase the smooth taste, improve the alcohol thickness and caramel sweetness.

Flavor: compared with the Philharmonic pressure, the flavor of caramel is enhanced, but it retains more dark chocolate aftertaste and fruit acidity, and the mellow thickness is improved.

6, [iced coffee]

Grind degree BG 4m (Chinese standard 20 sieve, 75% pass rate), the requirement of the ice drop is not high; 60g powder, trickle 600ml liquid, usually use the powder-water ratio between 1:10 or 1:12, use 0-2 degrees ice water, ice and water 1:1 ratio, at 10.7 drop rate

After the drip filtration is completed, remember to seal and store the refrigerator for fermentation for 3-4 nights. Why? Because the coffee liquid that has just been dripped is not full in taste and tastes a little dry, while the medium-deep-baked beans need to ferment longer, which can make the taste more smooth and full.

Attention to details: ice drop coffee must gently press the powder to keep the structure of the coffee powder in the filter tube uniform; add a piece of filter paper to the surface of the powder layer so that the water can evenly soak the powder; "pre-soaking" is also necessary, in fact, it is similar to the steaming process in hand flushing.

Flavor: when drinking without ice, there will be caramel, black sugar, dark chocolate sweetness in the mouth, plus ice cubes, the taste becomes smooth, light fermented flavor, refreshing, with soft fruit acidity.

7, [Japanese ice hand]

Preparation utensils: ice cubes, coffee beans, hand punch set (V60 filter cup filter paper, sharing pot, electronic scale, thermometer, hand punch, small spoon)

Method: grind degree BG 5R (Chinese standard No. 20 sieve, 60% pass rate), water temperature 89 (1-2 degrees higher than normal hand flushing), the lower pot is pre-filled with 100g ice cubes, the amount of steaming water is 40g, steaming for 30 seconds, stir with a small spoon on the way, promote exhaust, accelerate the speed of dissolved matter, then small water is injected to 160g, finally shake, the ice hand is finished.

Flavor: after the ice is dissolved, the concentration is diluted and the sticky silky taste is improved. the acidity of the fruit is improved, and the finish of melon, nut and roasted peanut appears slowly, and the ice hand is weaker than the hot hand in the layer. the taste doesn't change much from beginning to end.

[Jamaica Blue Mountain] there are many ways to play, each with different tastes. Here is a reference for you, and you can also adjust it according to your own taste.