Jamaica Blue Mountain Coffee 7 brewing methods Blue Mountain No. 1 coffee is the right way to drink?

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The Blue Mountain No. 1 coffee beans currently on sale in Front Street Coffee are from Clifton Manor in Jamaica. The estate is by far the oldest coffee producer in Jamaica, and only Clifton Farm in Jamaica has the rainforest green water frog logo. It is recognized as a very high quality and world-famous producing area of Blue Mountain Coffee. Its elegant large house farm is located on an island in the Newcastle area, on the eastern slope of Mount Catherine at an altitude of 1310.64 meters.

Clifton Farm began to grow and produce coffee as early as the mid-18th century (circa 1750). Today Clifton Farm is the largest estate in the area and is also small-scale by international standards. many of the landowners are small landowners, and the Sharp family has been working on the land for two centuries. There are enough altitude, mild afternoon cloud shade around the mountain forest, sufficient sunshine and mineral-rich planting soil to provide good growth conditions for coffee trees and prolong the ripening of coffee berries.

Blue Mountain No.1 coffee beans sold on Qianjie Coffee are treated with water. The peel, pulp and mucous membrane were removed by washing and fermentation. During the treatment, first remove the peel and pulp and let it ferment for 12-18 hours, then put the mellow beans into the pool, introduce an endless supply of running water, and use the friction of beans and the power of running water to wash the coffee beans until smooth and clean.

Blue Mountain is divided into four grades: from top to bottom, NO.1, NO.2, NO.3 and PB,PB are round beans. According to CIB standards, coffee grown above 666m above sea level is called [Jamaican Blue Mountain Coffee], coffee produced in the Jamaican Blue Mountain area below 666m is called [Jamaican Alpine Coffee], and coffee grown outside the Blue Mountains is called [Jamaican Coffee]. Among them, NO.1 's basic standard of Lanshan raw beans is beans with more than 17 mesh, defect rate less than 3%, moisture content about 13%, etc., iron card varieties.

The real [Jamaican Blue Mountain Coffee beans] are certified of origin and loaded in wooden barrels for export. You can see the certificate issued by Clifton Manor and the wooden bucket with the logo of green water frog at the store under the coffee line on Qianjie. Clifton Manor is the only coffee farm that has received (RFA) Rainforest Water Frog certification and can be certified only if it meets the Sustainable Agriculture system Standards.

The blue mountain No. 1 coffee beans that everyone placed the order have been sent home, so how to cook them? Here are seven brewing methods for Qianjie coffee:

1. [Italian concentrate] and [latte]

Did not expect that [Blue Mountain one] can also do concentration! How does Blue Mountain SOE do it? The correct powder distribution method, powder layer surface leveling, and then filling pressure, will be such as 25kg/m2 pressure (but we use a constant pressure powder hammer, powder pressing strength is basically the same), very fine grinding (fine salt thickness).

20.5g extract 40g liquid weight, extraction time 26 seconds (single end full load 14g, double end full load 22g), because beans are relatively fresh, fat medium, showing golden color, rich caramel aroma, when tasting, first drink soft fruit acidity, slowly appear caramel sweetness, the final rhyme is chocolate and brown sugar.

Blue Mountain espresso mixed with hot water to make [American Coffee], the sweetness is improved a lot, the sweetness becomes light, the acidity of the fruit is reduced, and the taste of dark chocolate is high in the mouth.

[blue Mountain latte]: the front street uses fresh milk, beat to 60 degrees, foam and milk blend evenly, and concentrated, hazelnut sweet, obvious cream chocolate, while not covered with the sweet taste of milk, the taste is eye-catching.

2. [hand-made coffee]

(1) kalita fan-shaped, cake cup, kono filter cup:

Coffee made with kalita fan, cake cup and kono filter cup will taste full and have a good flavor. In the extraction process, kono filter cup is the use of siphon effect of air pressure for extraction, so coffee powder particles in the initial water saturation, immersion extraction, the concentration will be increased, soluble matter will be brought out with the flow, like the heavy taste of Blue Mountain, will be more recommended to use this.

Prepare 15g powder, water temperature 88 degrees, medium grinding degree / coarse sugar size (70% pass rate of Chinese standard No. 20 sieve), water powder ratio 1:15.

Technique: first steam with 30g water for 30s, then inject water close to the flour, first water injection to 125g, then the second water injection when the water level drops 1 inch 3-1 / 2, stop the water injection until 225g, and then finish the extraction after all the water passes through the coffee powder. The total extraction time is controlled at about 2 minutes and 15 seconds

(2) V60 filter cup:

Hario V60 series filter cup mouth is relatively large, coupled with unique spiral curve ribs, making the air flow easier to be derived, improving the extraction quality; rib design can extract soluble substances in a short time, mainly in the way of flushing, taste light like fruit juice, bringing out obvious sweet and sour and aroma. With different ways and methods of water injection, you will also get coffee with different taste and flavor, which is more playable.

Prepare 15g powder, water temperature 88 degrees, medium grinding / granulated sugar size (Chinese standard 20 sieve 75 pass rate), water powder ratio 1:15

The method of brewing and boiling: first steaming with 30g water, the steaming time is 30s, water is injected against the flour, the first water injection is cut off to 120g, and then the second water injection is carried out when the water level drops by 1 stroke 3-1 / 2, and the water injection stops at 225g. After all the water passes through the coffee particles, the total extraction time is controlled at about 2 minutes 05 seconds.

Qianjie Blue Mountain No. 1 Coffee Flavor: the taste of Blue Mountain is very clean, very mild, sweet chocolate, 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.

Kono, kalita fan-shaped, cake cup cooking, the concentration is increased, the taste is solid, thick and strong, while the V60 filter cup boils, refreshing and sweet taste, sugar sweetness, the end will have nuts, high concentration of dark chocolate aftertaste and back sweet.

3. [siphon coffee]

Preparation steps:

(1) add water to the siphon pot. Take coffee for two as an example, then add water to the 5mm above the siphon pot sign for two, because the powder absorbs water, so if you want to make coffee for two, you have to add more water appropriately.

(2) Grinding coffee beans, prepare 25 grams of coffee powder (about 15g per cup), medium coarse grinding (Chinese standard No. 20 sieve 65 pass rate), that is, the particles are between white sugar and brown sugar.

(3) after adding water, remember to dry the outside of the pot with a soft cloth, do not leave water stains, so as to avoid bursting the pot when heating.

(4) fill the pot with hot water and heat it in a gas stove. Generally, a single cup of coffee uses about 180g of water and 300g for two (powder: 1:12).

(5) now that everything in front is done, let's start boiling water.

When the water is heated enough to brew, put the filter in the upper pot and be sure to hook the hook as shown in the picture below. Otherwise, when the water from the pot rushes to the upper pot, the filter will be washed away.

[after adding powder]: the taste is relatively rich, and the flavor of caramel and honey in the middle will be more prominent.

Contrary to adding powder first, adding powder after adding powder is to let the water in the next pot rise completely to the top, and then put in the coffee powder. Before adding powder, we can have plenty of time to reduce the firepower of the fire source just enough to support the water on the pot will not fall back. Then adjust the position of the filter to keep it in the middle, and finally wait a few minutes to let the water temperature drop a little bit. As soon as the water in the lower pot rises to the top, the water temperature will be about 90 Mel 95 degrees, so we can lower the water temperature by about 2 Mel 5 degrees and then put in the coffee powder.

(1) straighten the upper pot when the water temperature is 90 ℃. When the water reaches the pot, pour the coffee powder into the pot and time it. Stir it by the method of rotating circle, and make sure that the coffee powder absorbs enough water.

(2) adjust the firepower to a suitable size, steam for 30 seconds and stir for the second time.

(3) stir for the third time in about 50 seconds, remove the source of fire after stirring, wipe the pot with a semi-dry wet cloth, and let the coffee liquid return for about 2 minutes and 15 seconds.

Flavor: the freshly brewed siphon coffee must be very hot-yes, of course, wait for it to cool a little bit before tasting it. Caramel has a rich taste and a thicker taste, but it does not affect its clean taste. The fruit becomes sour and has an obvious taste.

4. [Philharmonic pressure]

It combines the immersion extraction method of French filter pressure pot, the filter paper filtration of hand-brewed coffee, and the rapid and pressurized extraction principle of Italian coffee. So in theory, the coffee brewed by the Philharmonic can have both the richness of espresso, the purity of hand-brewed coffee, and the smoothness of a French kettle.

Philharmonic pressure standard accessories: Philharmonic pressure body (rubber head installed), funnel, filter paper receiver, filter cover, filter paper, measuring spoon, mixing rod

The advantages of Philharmonic pressure:

(1) Clean and smooth taste: with the right warm water and appropriate pressure, you can brew low acidity and no bitterness, but full flavor of coffee, sweet taste is very obvious.

(2) full-bodied alcohol thickness: 2 minutes to make a perfect cup of coffee, the actual filtration time is only 20 seconds. However, because of the pressurized extraction in the pressing process, it can be more refreshing than other soaked coffee.

Technique: reverse pressure, 15g powder per person, medium and fine grinding (80% pass rate of Chinese standard No. 20 sieve), 85 degrees water. Preheat the Philadelphia pressure, stir 2 times with hot water, soak all the powder particles, steam 35 g water for 30 seconds, then inject 200 g water, stir slightly for 45 seconds, reverse pressure for 1 minute 50 seconds, apply vertical uniform pressure, and finish the extraction for 2 minutes and 17 seconds.

Flavor: the sweetness becomes quite fresh and prominent, with light sour fruit, sweet and sweet with the flavor of milk chocolate, slightly sweet in the back, and tea on the whole.

5. [French kettle]

There are not many skills, no filter paper, easy to use.

Degree of grinding: medium and rough grinding degree BG 6m (70% pass rate of Chinese standard No. 20 screen)

Technique: 20 g coffee beans, water powder ratio 1: 14. Pour 88 degrees water into the kettle to 280g, start the clock, put the lid on the lid, stop the strainer at the top, wait for two and a half minutes, and then press the strainer to the end.

Analysis: using immersion extraction, the front extraction is faster, the rear extraction is slower; the coffee powder is all soaked in water to evenly extract, so that the taste of [Jamaica Blue Mountain] is balanced, and it is not easy to produce bitter taste. Press the filter powder layer with a metal filter to retain rich oil, increase the smooth taste, improve the alcohol thickness and caramel sweetness.

Flavor: compared with the Philharmonic pressure, the flavor of caramel is enhanced, but it retains more dark chocolate aftertaste and fruit acidity, and the mellow thickness is improved.

6. [iced coffee]

Moderate grind (75% pass rate of Chinese standard No. 20 sieve), the requirement of ice droplet is not high; 60g powder, drip 600ml liquid, usually use powder-water ratio between 1:10 or 1:12, use 0-2 degrees ice water, ice and water 1:1 ratio, at 10.s 7 drop rate

After the drip filtration is completed, remember to seal and store the refrigerator for fermentation for 3-4 nights. Why? Because the coffee liquid that has just been dripped is not full in taste and tastes a little dry, while the medium-deep-baked beans need to ferment longer, which can make the taste more smooth and full.

Attention to details: ice drop coffee must gently press the powder to keep the structure of the coffee powder in the filter tube uniform; add a piece of filter paper to the surface of the powder layer so that the water can evenly soak the powder; "pre-soaking" is also necessary, in fact, it is similar to the steaming process in hand flushing.

Flavor: when drinking without ice, there will be caramel, black sugar, dark chocolate sweetness in the mouth, plus ice cubes, the taste becomes smooth, light fermented flavor, refreshing, with soft fruit acidity.

7. [Japanese ice hand]

Preparation utensils: ice cubes, coffee beans, hand punch set (V60 filter cup filter paper, sharing pot, electronic scale, thermometer, hand punch, small spoon)

Technique: moderate grinding (75% pass rate of Chinese standard No. 20 screen), water temperature 89, the lower pot is pre-filled with 100g ice, the amount of steaming water is 40g, steaming for 30 seconds, stirring with a small spoon on the way to promote exhaust and speed up the speed of dissolving matter, then small water is injected to 160g, finally shake, and the ice hand is finished.

Flavor: after the ice is dissolved, the concentration is diluted and the sticky silky taste is improved. the acidity of the fruit is improved, and the finish of melon, nut and roasted peanut appears slowly, and the ice hand is weaker than the hot hand in the layer. the taste doesn't change much from beginning to end.

[front street coffee Jamaica Blue Mountain No. 1 Coffee] there are many ways to play it, and the taste is different. Here is to provide you with a reference, and you can also adjust it according to your own taste.