Is Blue Mountain Coffee out of date? What is the topic of "outdated" Blue Mountain Coffee?

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Just like the saying "the wind turns around", with the wave of boutique coffee sweeping the world in the past decade, the cutting-edge varieties represented by the Panamanian Rose Summer have made Blue Mountain Coffee seem to have become a yellow flower of the past with its more powerful posture.

Nowadays, it seems that the word Blue Mountain has become a rotten street, and you can see a lot of Blue Mountains by searching for coffee beans on various online shopping platforms.

However, there is a lot of tricks in it!

For example, if you take a closer look at the names of these coffees, they are basically not simply "Blue Mountain Coffee", but similar to "Blue Mountain Coffee" and "Blue Mountain blend". At least that's what regular coffee brands do, but there are some messy coffee brands that may write directly about Blue Mountain. And these big brands go to a lot of trouble to use such names because these coffees are not strictly Blue Mountain Coffee.

It is so that in the eyes of many baristas, talking about "Blue Mountain Coffee" is often one of the three "uneducated" and "outdated" topics in the coffee industry. The other two are "Kopi Luwak" and "Why is this coffee sour"....)

Anyone who knows Blue Mountain Coffee knows that it is the most expensive coffee in the world, and not everyone knows why. Like the violins made by Rolls-Royce and Stradivari, when something gains the reputation of "the best in the world", that reputation tends to make it its own identity and become an eternal myth.

The real Blue Mountain Coffee is balanced and full-bodied, without any feeling of prominence or lack of flavor, which is unmatched by any other coffee beans.

Suggestion on brewing coffee in Qianjie

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

Using KONO filter cup, parameters: 15g powder, water temperature 89 degrees, grinding 4, the ratio of water to powder is close to 1:15, the total time is about 2:00.

Technique: 25-30g water steaming, the steaming time is 30s, the first stage water injection to 120g water cut off; vertical flow, small flow slowly circle; the second stage water injection to 225g, the flow and circle speed is slightly faster, reducing powder clogging filter cup, resulting in over-extraction.

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.