Jamaica Blue Mountain Coffee | R.S.W Blue Mountain Bean Baking and Flavor | how to make Blue Mountain Coffee

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Qianjie Coffee recommends Blue Mountain 2018 NO.1 Clifton Manor, Blue Mountain, Jamaica

Jamaica Blue Mountain R.S.W Blue Mountain Peas

Country: Jamaica

Producing area: RSW Manor Group in Lanshan

Marked: RSW estate 100% Jamaica Blue Mountain

Variety: Jamaica Blue Mountain

Grade: Peaberry

Treatment: after washing treatment, the sun is insolated.

The highest peak of the Blue Mountains, which is 2256 meters above sea level, is the highest peak in the Caribbean and a famous tourist attraction. It is located in the coffee belt, with fertile volcanic soil, fresh air, no pollution, humid climate, foggy and rainy all the year round (average precipitation of 1980 mm, temperature of about 27 degrees). This climate and ultra-high altitude have created the world-famous Jamaican Blue Mountain Coffee.

About round beans (peaberry)

Usually see flat beans, is the coffee fruit wrapped with two beans affixed to each other, peeled off the two beans can be separated, each is a coffee bean, because the opposite side is flat, so it is called flat beans or lentils. But some beans are growing for unknown reasons (some say insect pests or genetic mutations). Only one bean is mature, this one is oval, and the other bean is stunted, so it is called round bean. The yield of round beans is low, which is common in the branches of young coffee trees, accounting for 510% of the total yield.

Grading of round beans

Round beans are usually divided into a separate grade, which is what we call PB. The size of round beans is generally smaller than flat beans, for the classification of round beans, there is a set of sieve size standards, generally using 8-12 screen to grade round beans. As the output of round beans is less, more manpower will be spent on picking in the screening process, and the labor cost has increased, so the price of round beans will be relatively higher. Is it because of price factors and psychological factors that people will give a higher evaluation of round beans? Let's keep looking.

Baking degree: medium to deep, drop beans before first explosion and second explosion. Round beans are easier to bake than flat beans because they tumble more easily in the boiler, making them heated evenly, and their grains are relatively small, heat permeable and smoother than flat beans in temperature control. The blue mountain tin card bean is not too hard, its density is medium, and it belongs to the type of easy baking and heating.

Dried Fragrance: chocolate, drupe, sugarcane sweet, coffee flower, Chinese fir

Wet fragrance Aroma: honey, nuts, chocolate, sweet potato, light fruit aroma at the end

Texture Body: refreshing, clean

Sensory-acidity Acidity: green plum

Sense-sweetness Sweetness: licorice, ripe fruit aroma

Unique flavor Regional distinction: flower fragrance, ginseng

Throat Aftertaste: the fragrance of flowers rises

Taste sharing:

Sour Acidity ●○○○○

Sweet Sweetness ●●●●○

Texture Body ●

Fragrance Aroma ●●●●○

When the R.S.W Estate blue mountain round bean is tested in the cup, it is sweet and the aftertaste is long-lasting. When the coffee bean is ripe, the coffee bag is full of flower fragrance. When the coffee bean is grinded well, it is full of sweetness. It is really great, and the flavor on the wet fragrance is more even, but it is still full of flavor. When I sip the coffee juice, it is full of flavor in freshness. Sour taste, sweet taste are very delicate, the final charm of the flower fragrance in the mouth for a long time, this time the back sweet on the root of the tongue has been slowly emanating from the mouth, for a while, other R.S.W Estate blue mountain beans themselves are characterized by that delicate taste and with floral sweetness, the overall performance is only "soft" without a strong style, is a kind of long-lasting flavor enjoyment It makes people feel lighter and the flavor is more abundant when the coffee is cool.

Finally, let's take a look at how to cook the Blue Mountain.

[coffee made by hand]

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

Prepare 17 grams of powder, water temperature 88 degrees, grinding degree BG 6m (Chinese standard 20 sieve, 47% pass rate), water powder ratio close to 1:14.

Technique: first steaming with 30g water, the steaming time is 30s, water is injected against the noodle, 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 inch 3-1 / 2, and the water injection stops at 234g. The cooking time is controlled at about 2 minutes and 15 seconds. If there is enough time, you can not use this part of the liquid.

(2) V60 filter cup:

Prepare 15g powder, water temperature 88 degrees, grinding degree BG 5R (Chinese standard 20 sieve, 60% pass rate), water powder ratio close to 1:15

Technique: first steam with 30g water, the steaming time is 30s, pour water against the flour, the first water injection to 120g cut off water, when the water level drops 1 inch 3-1 / 2, then the second water injection, water injection to 225g stop, cooking time is controlled at about 2 minutes 05 seconds.

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, preparing 25 grams of coffee powder (about 15g per cup) and moderately grinding BG 6m (Chinese standard No. 20 sieve, 47% 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.

Straighten the upper pot when the water temperature is 90 ℃, pour the coffee powder into the pot and time it, stir it in a circle, make sure the coffee powder is fully absorbed; adjust the firepower to a suitable size, steam for 30 seconds, stir for the second time; stir for the third time about 50 seconds, remove the fire after stirring, wipe the pot with a semi-dry wet cloth, and let the coffee liquid return, the total time is about 2 minutes and 15 seconds.

4. [French kettle]:

Degree of grinding: BG 6m (Chinese standard No. 20 screen, 47% pass rate)

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.

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