Teach you how to use the press to make a cup of Blue Mountain Coffee, and how to use the characteristics of Blue Mountain Coffee.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

the pressure pot

Also known as French press, tea brewer, French Press

French press: a simple brewing vessel originating in france around 1850 and consisting of a pyrex bottle (or transparent plastic) and a metal strainer with a pressure rod. At first, it was mostly used for brewing black tea, so it was also called a tea maker.

The principle of using a pressure pot to brew coffee: the essence of coffee is released by stewing in a steeping manner through full contact between water and coffee powder.

Applicable coffee: coffee powder of all shades.

Grindability: Coarse granular.

The practice of the French press pot

Step 1: Use a professional measuring spoon to measure coffee powder and put it into a clean French press pot. The amount of coffee powder is about 10g corresponding to a cup of water. For example, 350CC French press pot requires a full spoonful of coffee powder (about 22g), which can be measured according to the size of the pot.

Step 2: Pour the water at about 92 degrees Celsius into the French pressure kettle (preparation method of 92 degrees Celsius water: no matter what kind of heat source is used, after boiling the water, close the heat source and open the lid of the hot water kettle for 1 minute. At this time, the water temperature is about 92 degrees Celsius.)

Step 3: Correctly and properly cover the lid of the press pot, press the filter plug, keep this state for two minutes, if you use the friend of the water dispenser, then let stand for three minutes.

Step 4: Slowly press the filter plug of the French press pot into the black coffee solution below the golden grease.

Operation 5: In order to avoid excessive coffee grounds in coffee production, after four minutes of soaking, press the pressure plug as slowly as possible to the bottom of the pot. Making a pot of French coffee is complete.

Jamaica Blue Mountain coffee flavor characteristics are: dark chocolate characteristics of nutty flavor, low acid, mellow, soft, soft taste.

1. Variety

Jamaica Blue Mountain Coffee is one of the world's famous island coffees, and the variety of Jamaica Blue Mountain is Typica. In fact, the flavor of Blue Mountain Coffee is very easy to identify, that is, the dark chocolate flavor unique to very traditional classical Typica coffee. Not milk chocolate, but dark chocolate flavor with purity above 92, this flavor is brought by the pure variety Typica. Typica coffee is very intolerant to leaf rust. Typica coffee, which was originally widely planted in Central and South America, has been continuously replaced due to the prevalence of leaf rust. However, Jamaica is still the main variety here due to its geographical advantages, and the incidence of leaf rust is very low.

Because Jamaica is an island nation in the Caribbean, Blue Mountain coffee does not have the high altitude advantage in cultivation, so it does not have the pleasant bright acidity of Central American high altitude coffee. Mild and low-acid, it is characterized, although the soil of Blue Mountain is also volcanic soil. Because the cultivation altitude is not high, so the body of Blue Mountain coffee is medium, we do not use the body to describe Jamaica Blue Mountain coffee, but mild mellow.

II. Treatment methods

Jamaica Blue Mountain has been treated with full washing since it was planted. This point Jamaica people are very dead, never will Blue Mountain coffee fresh fruit do different processing, which also brings delicate and supple sensory characteristics to Jamaica Blue Mountain coffee. As we all know, Japan is the main consumer of Jamaica Blue Mountain, not because it has a prominent background, but because its low bitter, mellow and low acid taste characteristics are more in line with Japanese sensory appeal for coffee.

Three, bake.

Jamaica Coffee Industry Board CIB has strict and persistent roasting requirements for roasters who can use the Jamaica Blue Mountain Coffee logo. The roasting degree must be moderate. In the early years, it was called City Roasting. Jamaica CIB officials repeatedly test roasters for roasting results when identifying roasters, which shows that Jamaica Blue Mountain coffee is not suitable for light roasting, and coffee with the official Jamaica logo is not allowed to be lightly roasted.

How to cook Blue Mountain in a press pot

90 degrees Celsius, soak for about 3 minutes, 25 grams of powder, 180ML water flow

For more professional coffee exchanges, please scan the code and follow WeChat: qiannjie

Please indicate the source for reprinting.