How should I drink Blue Mountain Coffee? How to tell the authenticity of Blue Mountain Coffee?

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Jamaica Blue Mountain Coffee rating:

In terms of quality, the order is: NO.1 > NO.2 > NO.3

Blue Mountain Coffee 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.

In the stage of raw bean treatment of Lanshan coffee, only ripe red fruit is harvested, and manual selection and the elimination procedure of floating fruit are the basic conditions. Then, the farmers sent the selected coffee cherries to another washing station for the second selection, and carried out the flesh removal action before the evening. The coffee beans are then placed in a large sink to carefully screen out any overfermented, unripe or worm-eaten cherries before pectin removal. After the pectin is removed, the shell beans are placed on the cement slate and dried in the sun for 5 days, then bagged and stored for at least 10 weeks. Finally, after shelling the raw beans, the last hand-selected procedure will be carried out to remove the turnips and save the turnips.

The real [Jamaica Blue Mountain Coffee] is certified, 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.

Why is Blue Mountain Coffee expensive?

The most successful and expensive coffee in the world is Jamaica Blue Mountain Coffee, which is sweet, supple, round, nutty and mellow.

Jamaican coffee is not equal to blue mountain coffee:

Coffee located in the Blue Mountains in eastern Jamaica (over 1000 meters of sea fish) is the real Blue Mountain Coffee.

Blue Mountain Coffee does not mean Blue Mountain Coffee:

Just mixed beans to make a flavor similar to the Blue Mountain coffee, can not be compared with the real Blue Mountain coffee.

How to make blue mountain coffee by hand?

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.

Flavor: the taste of Blue Mountain Coffee 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.

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