Coffee common sense Coffee brewing and tasting methods

Many people are strange to the taste of single coffee, that is, black coffee, which we often call black coffee. They only feel fragrant, but they don't know why. In fact, as long as you refine the steps and delay a few minutes when drinking coffee, you can easily do it. I'll take Blue Mountain as an example to share my way of tasting and making coffee.

These methods don't have to be done every time you drink coffee, but when you first buy the first packet of coffee, it's necessary to taste it and know it's good.

In all the coffee, Blue Mountain is sour, sweet, bitter, and mellow, the most balanced coffee, when drinking the Blue Mountain, and then taste the rest of the coffee, it is easy to feel what is acidity, what is bitter, what is mellow, as long as the Blue Mountain as a taste benchmark, it is easy to distinguish the characteristics of the rest of the coffee. The love for Blue Mountain is self-evident, so I would like to share it in detail. I have some experience about Blue Mountain, together with tasting and hand bubble.

Before deciding what tool to use to brew a single product, first analyze the characteristics of beans, the characteristics of Blue Mountain can be said to have no characteristics, it does not have distinct characteristics in a certain flavor, it is just balanced, coffee taste balance, there is some coffee, the smell is fragrant, but the taste is thin, some coffee taste is full-bodied, acidity is very light, some coffee acidity jumps, mellow Blue Mountain has none of these obvious features. he is just a gentleman in coffee, calm, gentle and heavy.

For this reason, I need a tool that can reflect the acidity of coffee without filtering out the mellowness of coffee, so I prefer to use the French kettle when making a hand bubble, because the French kettle is the one that best reflects the complex flavor of coffee of all hand brewing tools. and it's simple. At the same time, the French press can also test the quality of the beans you buy and the quality of the roasting, because if there are many defective beans or improper roasting, the coffee is easy to produce miscellaneous smell, and once the beans have a miscellaneous smell, the French kettle can easily be soaked out.

This is the blue mountain beans of coffee rosters of Jamaica, the designated baker of Abbey, the highest estate in Jamaica. Medium baking

The first step: grinder, bean grinder I choose the third grade, medium coarse powder, because the blue mountain is more balanced, neither too fine nor too coarse

After grinding, you can do the first step to taste, smell the fragrance, the smell of coffee has dry and wet fragrance, what you smell now is dry fragrance, the method of smelling fragrance can smell different levels of fragrance through different distances, this is what you often see in books, what fruit aroma, flower fragrance and so on, is to feel with the sense of smell through this step, then Blue Mountain gives me the feeling of sweet fruit aroma, inhaling hard. There is also a little bit of light fruit flavor looming, of course, everyone's adjectives are different, so it depends on how everyone feels about it. As far as I am concerned, I think the most obvious dry fragrance is not stuffy, not strong, the feeling is sweet, and the taste spreads very quickly. After grinding, the whole house will be filled with this sweet smell.

Step 2: the cup should be warmed after the water is boiled. Both the kettle and the coffee cup should be warmed with water. Put the powder into the kettle after the cup is warm. Because the cup has some water temperature, you can obviously smell the fruit flavor of the coffee. I think it's a good way to smell the wet fragrance. After soaking in the water, I can smell the fragrance that comes out when the powder is slightly wet in the hot cup. Because the fragrance here is clearer and brighter, and it is a little different from the dried incense.

The third step: soak, the water temperature is very important when soaking, the water temperature is between 92-95 degrees, my soaking time is 3 minutes, it is more flexible to use the pressure kettle, adjust the soaking time according to your own grinding degree, if there is no thermometer, then after the quick reading of the thermos cup, the temperature is almost 90 degrees, my current room temperature is about 22 degrees, and the cooling rate is somewhat fast. So if you like to make a cup of coffee, it is necessary to prepare a thermometer.

Step 4, after 3 minutes, pour out the coffee, and you will begin to taste the taste of the coffee in the mouth. Generally speaking, you can take a big sip of the coffee from the mouth. The liquid coffee enters the mouth from the distance of the lips, and the sweet taste of the coffee will rush into the nasal cavity. This is the way to get the water-soluble aroma of the coffee when tasting the coffee, but not every kind of coffee, good quality, fresh coffee can be tasted. It is said that drinking coffee is a bit ugly, so don't do it every time, just hide at home and taste it like this, don't be seen by others, let others laugh o (∩ _ ∩) o, and then use the coffee without swallowing it in your mouth, move your tongue to feel its mellowness, and carefully distinguish between sour, sweet and bitter in different areas of your tongue. The taste of Blue Mountain is obviously well-behaved, the tip of the tongue often has a touch of sweet taste, there is a touch of acid on both sides, and the bitterness almost does not stay at the root of the tongue, this is my own general feeling, but every time I drink carefully, there will be some slight changes, which may be the reason for my hand soaking, and it is impossible to maintain the same coffee concentration every time. The Shengjin and Huigan of Blue Mountain after drinking are very obvious, and they have been maintained for a long time. Well, there is another point, that is, with the decrease of the water temperature, the acidity of a lot of coffee will be obvious, will appear very sour, but the Blue Mountain does not have such a very obvious change, a good cup of Blue Mountain, in high and low temperature, the change of acidity is not very obvious.

This is probably the easiest way for me to taste coffee and my humble opinion on Blue Mountain. In the process of constantly tasting it, I will gradually have some more subtle and in-depth experience. Since it is something I like, I feel that I should find the beauty more deeply, which is reflected in the details. Every new discovery makes me feel more wonderful than drinking a cup of delicious coffee.