Blue Jamaican coffee. What is blue Jamaican coffee?

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Blue Mountain Coffee has always been called the "emperor of coffee", and the country that produces this kind of coffee is Jamaica. In 1800, the British began to grow coffee in the Blue Mountains in the lush rainforest, and the coffee produced in this area was already highly regarded at that time. Gradually other nearby farms began to grow coffee, which eventually spread to the Conastale area. The Blue Mountains have the unique temperate climate of the Caribbean, uniform precipitation and fertile soil that does not produce stagnant water. In particular, the thick fog can avoid the strong sunlight of the coffee, so that the coffee cherries mature slowly and form high-quality coffee.

In 1953, the Jamaican Coffee Agency (CB) was established by the Jamaican government with the goal of managing the quality of coffee, and there was the first example of a coffee brand with a specific regional name in the world. Since then, all Lakmoans sold abroad from Lingli 0 have been managed by CB. Their definition of Blue Mountain Coffee is very strict. Blue Mountain Coffee is "coffee grown in the blue mountain area designated by law and processed in a clean factory prescribed by law". Only such coffee can be called Blue Mountain Coffee.

Blue Mountain Coffee is classified according to the size of the sieve and the number of inferior beans. 70kg is a unit. Coffee beans with sieve number 17-18 are first-class, 16-17 are second-class, and 15-16 are third-class. The content of defective beans should not exceed 3%. Blue Mountain Coffee, whose brand name is Jablum, is roasted Blue Mountain coffee beans. The largest consumer of a series of blue mountain coffee produced under strict quality control is Japan.

Islands in the Caribbean are replacing other varieties of coffee with Kaddura, but coffee grown in most parts of Jamaica is still Tibika. It blossomed from January to April and harvested from August to September.

How to taste

Drinking coffee should be like tasting a cup of wine. Only by tasting it carefully can you appreciate its essence. The use of a siphon coffee maker will give Blue Mountain Coffee a unique charm. First smell the original aroma of the coffee, then take a sip to try the original flavor, then add the right amount of sugar according to your preference, and stir with a small spoon, taking advantage of the stirred coffee whirlpool, slowly add the milk and let the oil float on the coffee, on the one hand, keep warm, on the other hand, the heat of the coffee can also evaporate the milk flavor.

Coffee should be drunk while it is hot, because its taste and aroma will be reduced as it cools. Drink coffee not only at the right temperature but also in the right amount, generally put into the cup about seven or eight points, the right amount not only makes the taste alive, but also neat and light when drinking. Follow this way of taste, your Blue Mountain coffee will be even more delicious.

The delicacy of coffee always coexists with a warm heart. enjoying a good cup of coffee in the right way will not only make it easier to appreciate the taste of coffee, but also live up to the heart of the brewer.

How to cook

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.

Note:

You should avoid brewing coffee repeatedly, because after the second brewing, you can only get smoky brown water instead of coffee.

Beakers in high heat, should avoid contact with cold water caused by rupture, and should pay attention to the cup without water or coffee, do not fire baking to prevent rupture.

Wash the filter cloth thoroughly after use and store it in water or refrigerator. To avoid the smell of oil and dirt after drying.

Because the mouth of the beaker is very small, the key to cleaning is to brew it with lukewarm water or lemonade immediately after use, wash the coffee oil completely and leave it in a cool place to dry.

Boiling method

Is to add water and coarse coffee powder in the pot to boil and filter and drink. Turkish coffee is the representative (using deeply ground coffee). It is the oldest and most primitive method in history.

Practice: coffee for five people

First load the 650c.c in a pot or kettle. Heat the water, boil and pour in 40 grams (lightly ground) coffee powder. Stir with a bamboo ladle for about 20 seconds and let it stand for two minutes. Turn off the fire immediately before the foam disappears in the pan. Pay attention to avoid stirring too much and causing turbidity. After flameout, the coffee juice should be filtered through a filter bag, heated to 88 degrees on the stove, and then poured into a cup to drink.

Note:

Whether it is boiled with deep fine grinding or lightly coarse ground coffee powder, you should pay attention to the control of time, otherwise it will cause bitterness, astringency and smelly taste due to excessive exudation, which will make the coffee taste deteriorate.

Electric coffee brewing

Easy to use, fully automatic cooking method, electric coffee machine brewed coffee taste is light, suitable for large cups to drink.

Practice: coffee for five people

600c.c. Pour the water into the coffee maker tank. Put a layer of filter paper in the filter and sprinkle 50 grams of coffee powder evenly. Install the coffee pot and turn on the power. When the water is heated to 92mi 93 degrees, it will flow down through the catheter in the automatic coffee maker and the coffee will be dripped out by the filter.