Blue Mountain Coffee is ready to drink in a siphon pot? blue Mountain coffee siphon pot brewing temperature grinding thickness

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Blue Mountain Coffee has a special vanilla flavor and fragrant and mellow characteristics, a very good sense of sour and bitter balance and smooth, the colder the more mellow, for one of the most delicate and delicate coffee.

Introduce how to cook Blue Mountain Coffee in a siphon coffee pot.

1. First, dig two tablespoons of coffee powder and pour it into the upper seat of the coffee pot.

two。 Prepare 150 CC of mineral water (my experience is that coffee made from mineral water is very sweet)

3. Boil the water over medium heat until it boils up (be careful not to boil it over high heat, because too much boiling will scald the coffee and boil out the bitterness)

4. After the water runs up, turn the fire to a low heat, and then cook over low heat for 30 seconds (I have calculated that it is the best time to bring out the taste of Blue Mountain Coffee. Too much or too little will affect the taste of the coffee.)

5. Stir gently with a spoon when the water stays in the upper seat for 30 seconds.

6. Stir for 30 seconds and then let the coffee drop.

PS suggested drinking method: the best taste temperature of Blue Mountain Coffee is about 60 degrees Celsius. Just pour out the coffee and smell the aroma first. When you smell the aroma, the coffee will drop to 60 degrees in about 30 seconds. At this time, you can taste the taste. In addition, the cold Blue Mountain also has a different flavor. You can try it.

The brewing method of all coffee is the most varied and the most difficult to standardize, because this method involves the most human variables, and each school has its own argument. The point is that it is the most important to taste good. The taste of coffee also needs to rely on independent training to accumulate experience.

I learned siphon cooking from three teachers, and the first one asked us to do cross mixing twice when we rushed to the pot, about 20 times each time, but I just felt bitter and astringent. It was only later that the third teacher's teaching method really made me drink good coffee.

Basically, coffee is the same as tea, excessive extraction will dissolve its bad taste. In principle, the brewing time of my coffee is completed in one minute. Of course, coffee should be ground, water temperature, firepower, and coffee roasting degree is different, but all within a minute. The kind of brewed coffee you are talking about will have the problem of over-extraction, coupled with his hard stirring, the acid of the coffee you drink is the acid of coffee oxidation, which is a very uncomfortable feeling.

Besides, Blue Mountain Coffee should be medium-roasted coffee with a gentle stirring force. As for his so-called tannins, there is no such thing. Tannins are destroyed only when the coffee is roasted. The tannins in the roasted coffee are extracted from the hot coffee and cannot be removed, and can only be covered up by adding sugar and milk. And if the coffee powder you use does not bubble in the brewing process, there will be a bubble meter on the first layer of the pot of coffee, which is not fresh enough for your reference.