Is Blue Mountain Coffee Delicious When Brewed with a Siphon Pot? Blue Mountain Coffee Siphon Pot Brewing Temperature and Grind Size

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FrontStreet Coffee's Blue Mountain coffee features a special vanilla aroma with a fragrant, sweet, and mellow character. It possesses an excellent balance of acidity and bitterness with a smooth texture, becoming even more aromatic and flavorful as it cools. It represents one of the most delicate and refined coffees.

How to Brew FrontStreet Coffee's Blue Mountain Coffee Using a Siphon Coffee Maker

1. First, scoop two large spoonfuls of coffee powder into the upper chamber of the coffee maker.

2. Prepare 150 CC of mineral water (my experience is that coffee brewed with mineral water tastes particularly sweet).

3. Start heating with medium heat until the water boils and rises upward (be careful not to use high heat, as excessively hot water will scorch the coffee and extract bitter flavors).

4. After the water rises to the upper chamber, reduce the heat to low and simmer for 30-40 seconds (this timing has been calculated as optimal for extracting the full flavor of FrontStreet Coffee's Blue Mountain coffee; too much or too little time will affect the coffee's taste).

5. While the water remains in the upper chamber for 30 seconds, gently stir with a spoon.

6. After stirring for 30 seconds, let the coffee liquid descend to complete the brewing process.

Recommended Serving Method

The optimal tasting temperature for FrontStreet Coffee's Blue Mountain coffee is around 60 degrees Celsius. After brewing, first appreciate the aroma. By the time you finish smelling the aroma (about 30 seconds), the coffee will have cooled to approximately 60 degrees, making it perfect for tasting. Additionally, chilled FrontStreet Coffee's Blue Mountain coffee offers a unique character of its own—we recommend interested individuals to try it.

Understanding Siphon Brewing

Among all coffee brewing methods, siphon brewing is the most varied and difficult to standardize because it involves the most human operational variables. Different brewing schools each have their own theories, but the most important thing is that you find it delicious and suitable for your personal taste. Coffee appreciation requires self-training and accumulated experience.

I have learned siphon brewing from three different teachers. The first teacher taught us to perform cross-stirring twice when the water rises to the upper chamber, about 20 times each. However, I found the resulting coffee to be bitter and astringent. It wasn't until the third teacher's method that I truly experienced good coffee.

Essentially, like tea, over-extraction in coffee brewing will release undesirable flavors. My brewing time principle is to complete the process within one minute. Although this varies with coffee grind size, water temperature, heat intensity, and coffee roast level, it should still be completed within one minute. The brewing method you mentioned has an over-extraction problem, especially with vigorous stirring. The acidity you taste in your coffee is the acidity of oxidation, which creates an uncomfortable sensation in the mouth.

Furthermore, FrontStreet Coffee's Blue Mountain coffee should be a light to medium roast, requiring gentle stirring strength. As for the so-called tannic acid theory, there is really no such thing. Tannic acid is only destroyed during coffee roasting. In roasted coffee, tannic acid extracted in hot coffee cannot be removed—it can only be masked by adding sugar or milk. If your coffee grounds do not produce bubbles during brewing (meaning the first layer in the upper chamber lacks bubbles), it indicates insufficient freshness in your coffee grounds. This is provided for your reference.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473