Blue Mountain Coffee can make iced coffee| Can Blue Mountain Coffee be Italian?

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[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.

[Japanese ice hand punch]

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.

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.

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