Jamaica Blue Mountain No. 1 Coffee Bean hand temperature Grinding degree Powder is better than the recommended Blue Mountain Coffee Flavor description

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As one of the most famous coffee in the world, Jamaican Blue Mountain Coffee has been popular with many partners for its clean flavor. Qianjie Coffee shares the brewing method of Blue Mountain Coffee today.

Production area introduction

The Blue Mountain area is a small area with a planting area of only 6000 hectares, and it is impossible to grow all the coffee marked "Blue Mountain" there. Another 12000 hectares are used to grow two other types of coffee (non-Blue Mountain Coffee): Alpine Top Coffee and Jamaican Coffee.

Today, St. Andrew is still one of the three major producing areas of Blue Mountain Coffee, while the other two are Portland and St.Thomas. Some small estates also grow Blue Mountain Coffee, such as WallenfordEstate, SilverHillEstate and AtlantaEstate in J.Martinez. Even the largest landowners in the region are small-scale growers by international standards, many of whom are small landowners whose families have been working on the land for two centuries.

At present, there are six marks that can represent the origin of Blue Mountain Coffee, such as Memphis River Embankment Central Factory (M.B.C.E), Blue Mountain Coffee Cooperative Factory (M.H.C.C.T.), Portland Blue Mountain Coffee Cooperative Factory (P.X.X.S.H.), Coffee Industry Association (Wallenford), Coffee Industry Association (St. John's Peak) and J.A.S (Lanli). There are also some manor grades that are marked on the barrel.

The Blue Mountain No.1 Coffee introduced by Qianjie Coffee comes from Clifton Farm, the largest estate in the area, which is also small-scale cultivation by international standards, many of which are small landowners whose families have been working on the land for two centuries. By comparison, Qianjie Coffee thinks that Blue Mountain one of Clifton Farm performs very well and can be used as one of the outstanding representatives of Blue Mountain Coffee.

Front Street Coffee Jamaica Blue Mountain Coffee

Coffee producing area: Jamaica Blue Mountain producing area

Manor: Clifton Farm

Altitude: 1310m

Variety: iron pickup

Treatment method: washing treatment

Baking degree: medium baking

Flavor description: dark chocolate, nuts, cream, sweet and sour balance

Coffee variety

Blue Mountain Coffee Bean is a Tibica variety, which is one of the oldest existing Arabica varieties. The top leaf of the iron pickup is bronzed, the bean body is oval or thin, the tree is tall, the branches are slightly tilted, the angle is 50 Murray 70 degrees, the flavor is elegant, but the physique is weak, the disease resistance is poor, the coffee yield of each tree is very low and the fruit yield is very low. But it has excellent flavor, excellent acidity and aroma.

The leaf tip of the iron pickup species has a feature, which is red copper, which is called red top coffee. Coffee tree opposite leaves are long oval, smooth leaves, the end of the branch is very long, few branches, and the flowers are white, open at the base of the petiole connecting the branch. Ripe coffee berries look like cherries and are bright red.

Treatment mode

The water washing treatment which has been used in Jamaica has been adopted in its treatment. The peel, pulp and mucous membrane were removed by washing and fermentation. Farms that use the washing method must build washing ponds and be able to introduce an endless supply of running water. During the treatment, first remove the peel and pulp and let it ferment for 18 hours, then put the mellow beans into the pool and pass them back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12-14%, otherwise they will continue to be mellow, moldy and rotten. After that, the coffee beans are screened and stored in a special warehouse. These procedures must be strictly mastered, otherwise, the quality of the coffee will be affected.

Baking parameters of Qianjie Coffee

In order to show the clean feeling and balanced taste of the Blue Mountain, the beans are moderately baked to prolong the dehydration period to wear out the acidity of the beans. ℃ into the beans, 6 minutes 30 seconds 153.3 ℃ reached the yellowing point, 10 minutes began to explode, 3 minutes after the development of beans.

Suggestion on brewing coffee in Qianjie

Method 1: use Kono filter cup

15 grams of coffee powder

The ratio of powder to water is 1:13 (the ratio of powder to liquid is about 1:11)

Water temperature 88 ℃

Grindability: the pass rate of No. 20 standard sieve is 60%.

Cooking technique: 30 grams of water for steaming for 30 seconds, and then small water center slowly circle outward injection of 100 grams, that is, the electronic scale shows 130 grams. Then when the powder layer drops to 1 stroke, 65 grams of water is injected into 2 places, reaching a total of 195 grams of water. After all the coffee liquid of the filter cup flows into the next pot, remove the filter cup and end the extraction. The total cooking time is 1 minute 52 seconds.

Flavor: this punch shows a clean blue mountain taste, chocolate and nut flavor, acidity, sweetness and bitterness reach a balance.

Method 2: use flannel

Because the fiber gap of flannel filter cloth is larger than that of filter paper, it can retain some of the oil esters of coffee, unlike filter paper, which usually filters out all oil esters, so the coffee made with flannel filter cloth is thicker and smoother than filter paper.

Parameters:

18 grams of coffee powder

The ratio of powder to liquid is 1:10

Water temperature 88 ℃

Grindability: the pass rate of No. 20 standard sieve is 60%.

Cooking technique: steam 36 grams of water for 30 seconds, then pour water into the pot with low flow until the pot reaches 180ml. The total cooking time is 1 minute and 53 seconds.

Flavor: this method shows the mellow thickness of the blue mountain beans, which can improve the taste of the whole cup of coffee on the premise of a balance of sour, sweet and bitter.

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