The method of brewing Blue Mountain Coffee Why is Blue Mountain Coffee sour?

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Qianjie-introduction to Blue Mountain Coffee Brewing

As the world-famous Blue Mountain Coffee, many people have an unparalleled dedication, that is, if they have never drunk Blue Mountain Coffee in their life, they are ashamed to say that they like to drink coffee. Then good coffee is not casually washed out can be good, Blue Mountain Coffee as a very well-known boutique coffee, the brewing requirements are naturally very high, so there are many people in the front street to buy Blue Mountain Coffee for different reasons.

It is easy to sour if it is not brewed well, so today we should explore why the brewing of Blue Mountain Coffee will be sour.

Blue Mountain Coffee is a boutique coffee, and only in the form of hand brewing can the flavor of Blue Mountain Coffee be reflected.

The filter cup is kono, which is the first choice for full-bodied coffee. The water temperature of BG-6W is 87 °, and the ratio of powder to water should not be too high at 1:15.

Technique: first of all, use 30g of water to steam for 30s, absorb water will expand, remove carbon dioxide, and provide conditions for the following water injection. After that, the two-stage small flow water injection stops at 125g, when the water level drops to the point where the powder bed is about to be exposed, the big water flow carries out the third water injection, 225g stops, and when the water level drops, the powder bed is about to be exposed and the filter cup is removed. 5g water at the tail end is not needed. Extraction time is 2:00

The overall taste is balanced and mellow, and there is no sour appearance. And often coffee sour because the amount of steaming water is less, not according to the proportion of water injection, or the water temperature drops too fast during water injection, resulting in insufficient extraction, is also one of the reasons for blue mountain caffeic acid.

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