The brewing method of Blue Mountain Coffee what is better to drink Blue Mountain Coffee? which kind of siphon is used to press Italian coffee?

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

Because the Italian machine is a compressed way to extract coffee

Therefore, it will cause the acid content of the beans that originally belonged to the refreshing line to be more obvious

And because blue mountain coffee is a high-end bean, it's not too deep roasted.

to preserve the flavor and nuance of his beans.

If you change to other methods such as hand brewing or siphon brewing, he will still have acid to appear

It depends on how well he bakes it.

Usually, the beans in the pot under the second explosion break are roughly caramelized.

The relative acid value is also almost removed. This is full city++ baking degree.

As for whether the single product beans can be brewed with the Italian machine, it is different.

If you want a little more flavor, you can choose to mix beans to brew.

If you want to taste consistent, you don't have to imitate it. It can often be a single bean.

Like James, the WBC champion this year, his espresso is cooked with single-ingredient beans.

So coffee is very alive and there is no absolute quality.

The most important thing is to see what you want it to taste like.

These are the more important things.

Baked light will be sour, this is the baker decided taste, it is difficult to use brewing equipment to change the taste

Of course, you can use the word "acid" to highlight the performance... It is recommended to double the hot water dilution before drinking

Or switch to the general follicular cooking method (siphon, hand flush, French pressure...), The sourness will ease up a bit.

Blue Mountain Coffee Pour boiling water 240c.c. into a spherical beaker, wipe the outside water droplets clean, and heat with an alcohol lamp. Put a suede filter cloth on the bottom of the funnel shaped extraction cup, pull the spring to the front of the siphon to fix it, and put 20 grams of coffee powder (the amount can be increased or decreased according to personal taste) into the extraction cup. When the boiling water at the bottom is completely boiling, turn the extraction cup into a beaker and fix it. When boiling water rises to the extraction cup, stir the coffee powder evenly with a bamboo ladle to release the ingredients of the coffee powder completely. Care should be taken to avoid excessive agitation causing turbidity. After about 20 to 30 seconds, the flame is extinguished, and the coffee will flow through the filter cloth to the beaker. After the coffee in the cup has run down, it can be removed. Shake the beaker gently to make the coffee liquid uniform. About 87 degrees is the ideal drinking temperature. Pour it into the warmed coffee cup and enjoy it.

Notes:

Repeated brewing of coffee should be avoided, because the second brewing can only get smoky brown water instead of coffee.

When the beaker is at a high temperature, it should avoid contact with cold water and cause cracking, and it should be noted that when there is no water or coffee in the cup, do not ignite the baking to prevent cracking.

Filter cloth should be fully washed after use and stored in water or refrigerator. To avoid the smell of grease after drying.

Because the beaker mouth is very small, cleaning must be used immediately after brewing with lukewarm water or lemonade, coffee oil can be completely washed away, and placed in a cool place to dry.

boiling method

It is to add water and coarse coffee powder in the pot to boil and filter and drink. Turkish coffee is representative (using deeply ground coffee). It is the oldest and most primitive method in history.

Blue Mountain Coffee for 5:

Heat a pot or kettle with 650c.c. water, bring to a boil, and pour in 40g (lightly ground) coffee powder. Stir in a bamboo ladle for about 20 seconds. Leave for 2 minutes. Turn off the heat immediately before the foam disappears. Care should be taken to avoid excessive stirring, which may cause turbidity. After the flame is extinguished, the coffee juice must be filtered through a filter bag, and then placed on the stove to warm to 88 degrees Celsius, then poured into a cup to drink.

Notes:

Whether it is boiled with deep fine grinding or light coarse grinding coffee powder, attention should be paid to the control of time, otherwise it will produce bitter taste, astringent taste and smelly mud taste due to excessive exudation, which will make coffee taste deteriorate.