Why is Blue Mountain coffee so expensive? Taste of Blue Mountain Coffee hand brewing parameters of Blue Mountain Coffee

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Located on the slopes of the Blue Mountains in Jamaica, coffee farms are dotted with full bean-shaped fruits interspersed with cherry-like beans, known as "Blue Mountain Coffee".

What are the characteristics of Blue Mountain Coffee? Why is it the best coffee in the world? Almost everyone who introduces Blue Mountain Coffee does not forget to mention the unique climate of Blue Mountain. Its clouds and temperature difference between day and night have laid a good foundation for the uniqueness of Blue Mountain Coffee.

Jamaica is an island in the Caribbean Sea. Jamaica is an island in the Caribbean Sea. The other big island to the north is Cuba, and the island countries to the east are Haiti and Puerto Rico. It is also the most beautiful island in the Caribbean Sea. The coffee produced has high ground. There are two kinds of coffee produced: high real estate and low real estate. The famous Blue Mountain Coffee is planted on 2400 Murray 2500 meters on the hillside of this island. The climate on the hillside of the island does not change much. It is the most suitable area for growing coffee.

The unique flavor of Blue Mountain Coffee is related to its unique geographical location and climatic conditions. Blue Mountain is located in the coffee belt of 25 degrees north latitude, with fertile new volcanic soil, fresh air, no pollution, year-round rain, high humidity and large temperature difference between day and night.

Jamaican Blue Mountain Coffee depends on artificial planting and picking. It is emphasized that the coffee must be picked only when the cherry fruits are red and ripe, and the products will not be made completely and together in red and green, so the quality is naturally different from that of ordinary coffee. At the same time, it is also important to reduce the amount of pesticides and try to use biological control methods to deal with diseases and insect pests such as fungi and leaf insects (leaf-miner). Another important element is extremely strict quality control. There are thousands of coffee farms of different sizes in Jamaica. After the coffee beans are harvested, they all have to go through the collection stations and strictly select them, and those who do not meet the conditions will be "returned". Not only that, blue mountain coffee beans (unbaked) that are qualified and approved for export are packed in wooden buckets without peculiar smell to maintain the mellow smell of the coffee. So regardless of cost, efforts have been made on quality, coupled with the fact that the limited output has led to a shortage of demand in the market, it has naturally achieved the proud Blue Mountain Coffee!

Jamaica-Blue Mountain Coffee is the best representative of the classic coffee beans in the Caribbean and the best of the best coffee. 'but unfortunately, recently, some operators have adopted a speculative approach. Mixing low-altitude coffee beans with high-altitude beans reduces the original level, which makes Jamaica-Blue Mountains less and less surprising.

How do you think blue mountain coffee should be roasted in Qianjie 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.

Qianjie Coffee suggests brewing 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.