How to make Blue Mountain Coffee the way of extracting Blue Mountain Coffee

Blue Mountain Coffee

Blue Mountain Coffee is the best coffee produced in the Blue Mountains of Jamaica. The mountain gets its name from the blue light that reflects the blue waters of the Caribbean. This kind of coffee has the characteristics of all good coffee, not only full-bodied and mellow, but also because of the perfect combination of sweet, sour and bitter coffee, it has no bitter taste at all, and only has a moderate and perfect sour taste.

Filter bag hot coffee brewing method

Can be prepared in advance for many people of hot coffee supply, brewing must also pay attention to the coffee powder thickness-water temperature, water volume and brewing methods and other skills, it is best to use a sharp mouth kettle, the effect is better, at the same time, after the coffee liquid dripping is finished, you must return to 80: 90 ℃ in order to achieve the best drinking flavor.

Materials and utensils: coffee powder, small punch bag (filter bag), small punch rack, kettle, coffee spoon, sharp mouth kettle.

Production: pour the coffee powder into the punching bag, first pat the bottom so that the powder is even, then dig a small hole in the middle of the top, pour it on the coffee powder in a circle with 90 ℃ hot water, then rotate the water around the small circle with 95 ℃ hot water and finally pour the water into the center with 85 ℃ hot water at the right center by slowly pulling it up and down.

Filter cup hot coffee brewing method

The use of light and simple brewing appliances, high-quality filter paper (must first fold the edge line) and sharp-mouth kettle to control water temperature, water volume, coffee powder. Can brew mellow and delicious coffee, very suitable for home or office use, convenient and fast, is a very popular way of brewing coffee.

Materials and utensils: pointed kettle, coffee powder, filter paper, filter cup, coffee pot (teapot), coffee spoon.

Production: the two sides of the filter paper are folded first, so that the filter cup can be fastened after it is put in. Put the coffee powder into the filter paper and dig a small hole in the center. First, slowly rotate a small water column and pour 90 ℃ of hot water on the coffee powder to soak and foamy. Then slowly pour the hot water around the circle with 95 ℃ of hot water. Finally, point the 85 ℃ hot water at the center and slowly pull it up and pour in.

Steam pressurized Italian hot coffee brewing method

Using the principle of high-pressure steam, boiling hot water through the tube through the coffee powder (fine grinding), from the bottom up or from the top down, brew the fragrant, mellow and bitter Italian coffee. This method is introduced from Italy and is a very popular brewing method nowadays. For those with strong taste, we must pay attention to the blending quality of coffee beans, fine grinding of coffee powder, and master cooking time and water quantity.

Materials and utensils: Italian coffee powder, Italian coffee pot (mocha pot), pot rack, alcohol lamp (or gas stove), filter paper, upper cover, coffee spoon

Production: first pour hot water into the sink on the base of the coffee pot. Then put the coffee trough into the bottom pot, put in the fine Italian coffee powder, add a layer of filter paper on the coffee powder to prevent the powder from rushing up, put it on the upper gland, press the coffee powder tightly, tighten the upper pot body and the lower layer, boil it over high fire until steam comes out from the upper pot body, and the coffee liquid flows into the pot body to be finished. At this time, you can turn off the fire and pour the coffee into the cup.

Siphon cooking (distillation)

It is made up of two spherical glasses and is widely used in families, hotels and coffee shops. It is the greatest charm to enjoy the coffee while enjoying the brewing process.

Medium-deep roasting degree; fine and medium grindability; single coffee and mixed coffee features: mellow and delicious, but too sour. Generally speaking, siphon brewing is more suitable for individual coffee.

Practice: (coffee for two) boiled water 240c.c. Pour into a spherical beaker, wipe the water droplets on the outside and heat with an alcohol lamp. Install a velvet filter cloth at the bottom of the funnel-shaped extraction cup, pull the spring to the front of the siphon to fix it, and place 20 grams of coffee powder (depending on your taste) in the extraction cup. After the boiling water at the bottom is completely boiled, transfer the extraction cup into the beaker and fix it. When the boiling water rises to the refining cup, stir the coffee powder evenly with a bamboo ladle so that the ingredients of the coffee powder are completely released. Be careful to avoid turbidity caused by excessive stirring. After about 20 to 30 seconds, the coffee liquid will flow through the filter cloth to the beaker. After the coffee from the refining cup has flowed down, you can take it off. Gently shake the beaker to make the coffee liquid uniform, about 87 degrees is the ideal drinking temperature, you can pour into the heated coffee cup to enjoy.