How expensive is Blue Mountain coffee? Hierarchy? Taste and variety characteristics? What does it taste like?

How expensive is Blue Mountain coffee? The grading of the Blue Mountains? Taste and variety characteristics? What is it? does it taste good?

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Blue Mountain Coffee is synonymous with "Movie King" in the coffee industry, just like Marlon. Brando firmly occupies the position of the movie emperor in the hearts of movie fans, and he is simply the "godfather of coffee"!

Blue Mountain Coffee grew up in Jamaica, and the superior growing environment created the coffee superstar. The Blue Mountains are located in eastern Jamaica, surrounded by the Caribbean Sea. Whenever the weather is clear, the sun shines directly on the blue sea, and the peaks reflect the bright blue light of the sea, hence the name. The highest peak of the Blue Mountain, 2256 meters above sea level, is located in the coffee belt, with fertile volcanic soil, fresh air, no pollution, humid climate, foggy and rainy all the year round, which has created the world-famous Jamaican Blue Mountain Coffee.

The most perfect combination of sweet, sour and bitter coffee is Blue Mountain Coffee. Its aroma is very rich and balanced, full of fruit acid and nutty, so the bitterness is extremely low, and has a moderate and perfect sweet and sour taste, it can be said that all the tastes have achieved the best results!

Blue Mountain Coffee beans are full, and its flavor can be best reflected by medium roasting. In addition, the caffeine content of Blue Mountain Coffee is very low, which is less than half of that of other coffee, which is in line with the modern concept of health.

Jamaican coffee also has a strict classification and grade. Can be divided into three categories: blue Mountain Coffee, Alpine Coffee and ordinary Jamaican Coffee.

Blue Mountain Coffee (Blue Mountain Coffee)

Coffee grown in the Blue Mountain area above 1600 meters above sea level is generally called Blue Mountain Coffee. They are mainly distributed in 5 mountainous areas, such as JohnCrow, St. John's Peak, Mossman's Peak, HighPeak and Blue Mountain Peak.

Blue Mountain Coffee is divided into No.1 and No.2 levels. In addition, there are round beans (Peaberry), also known as pearl beans, which are carefully selected from the products at an altitude of 2100 meters above sea level.

Alpine coffee (High Mountain Supreme Coffee Beans)

The coffee growing in the range of 450 to 1500 meters in the Blue Mountains of Jamaica is called Alpine Coffee, which is second only to Blue Mountain Coffee in quality and is called the brother breed of Blue Mountain Coffee by industry insiders. Jamaican Blue Mountain Coffee produces very little, so if you want to taste Jamaican coffee, Jamaican Alpine Coffee is your best choice.

Jamaica Coffee (Jamaica Prime Coffee Beans)

Jamaican coffee refers to coffee grown outside the Blue Mountains. It is between 250 and 500 meters above sea level, and is generally not classified in Blue Mountain Coffee because of the large gap between altitude, location and Blue Mountain.

Due to the extremely stringent requirements on its geographical location, growing environment and picking conditions, the yield of Blue Mountain coffee is very low, which has always been less than 900 tons. From the 1960s to the present, Japan has always invested heavily in supporting the Jamaican coffee industry, so Blue Mountain Coffee is mostly owned by the Japanese, and they have also obtained the right of preemptive purchase of Blue Mountain Coffee.

Qianjie coffee suggests how to roast blue mountain coffee.

To put it simply, the Blue Mountain is baked "thoroughly" from the inside to the outside, and on the basis of baking, a better baking technique is used to show the flavor of this bean.

Caramelization is a link that has the greatest impact on the flavor of coffee. After six to seven minutes of baking, raw beans absorb a lot of heat and start the pyrolysis reaction, resulting in the first explosive sound. Some sugars are converted into carbon dioxide, and water continues to evaporate. New aromatic components gradually develop into the so-called coffee oil. And combine with hundreds of aromatic substances such as nicotinic acid, citric acid, quinic acid, malic acid, acetic acid, caffeine and so on.

Baking curve: furnace temperature to 170 degrees Celsius, throttle set for 1 minute, firepower 140 degrees, throttle unchanged, baking to 5 degrees Celsius 39 degrees 10 ", temperature 153 degrees, bean surface turns yellow, grass smell disappears completely, dehydration is completed, firepower is adjusted to 115 degrees, throttle changes 4".

In the 8th & # 39th minute, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to explosion. at this time, listen clearly to the sound of an explosion point, and start to explode at 8 degrees 39 ". Adjust the firepower to 90 degrees, the throttle is fully open (adjust the firepower to be very careful, not to be so small as to be free of bursting sound), and put the pot at 201.3 degrees.

Test the flavor of Qianjie coffee cup

A perfect and delicate balance of acidity, mellow thickness and aroma. Its acidity is bright and delicate. Its body is as smooth as velvet. Its aroma is slightly penetrating, accompanied by floral, spicy, and citric acid tones. There is a hint of cocoa after the entrance.

The taste is very clean, complex, very mild, chocolate sweet, very mellow. The taste is full-bodied and mellow. the sweet, sour and bitter taste of the coffee is perfect, with no bitterness at all, only a moderate and perfect sour taste and a long fruity taste.

Dry aroma: roasted peanuts (roasted peanut), hazelnuts (hazelnut), melons (melon), chocolate (chocolate-like)

Wet fragrance: oolong tea (rose-tea), caramel (caramel), honey (honey), chocolate (black- chocolate), almond skin (almond skins), silky taste (silky mouthfeel), bright feeling (brightness)

So Qianjie Coffee suggests how to drink the beans of Blue Mountain Coffee?

Daily filter cup selection: V60 filter cup, kalita fan and KON0 can be used.

Take the KONO filter cup as an example:

Parameters: 15g powder, water temperature 84-86 degrees, BG grinding 6m (Chinese standard 20 sieve, pass rate 47%), that is, small Fuji grinding 4, water powder ratio close to 1:14, total time about 1:50

Technique: 25-30g steam, steaming time is 30s, slow water injection to 120g or so, when the water level is about to expose the powder bed, start water injection to 210g.

Other extraction suggestions:

Normal pressure: 3.5-4 degree of grinding / water temperature 86 degrees

Siphon: 4 degree of grinding, water temperature: 89 degrees

Philharmonic pressure, 2.5 degree of grinding, water temperature 86 degrees

Tips:

The baking degree of Blue Mountain is relatively deep, if the water temperature is too high, it will be easy to produce astringent taste, and will have a very obvious smoky smell.

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