Is the quality of Jamaican Blue Mountain Coffee good? blue Mountain Coffee is good? blue Mountain Coffee Brand recommendation

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R.S.W Blue Mountain Manor is located in the mountains of southeastern Jamaica. R.S.W refers to the 100% Blue Mountain coffee beans produced by its Resource, Sherwood Forest and Whitfield Hall estates.

The height of coffee grown in these three areas is about 700m to 1600 m. The shady clouds that often pervade the mountains are very beneficial to the growth of coffee trees, and all the harvested fruits are concentrated in the Sherwood Forest washing plant for treatment.

Sherwood Forest treatment plant uses "fermentation" water washing method to remove the mucous layer of coffee. The so-called "fermentation" is different from many treatment plants that use a hard brush to remove the mucous membrane of coffee for rapid treatment. The method of fermentation is to let raw beans carry out moderate fermentation in a good environment, and then wash them with clean water. Coffee raw beans will absorb transformed sweetness in the fermentation process. It can make the coffee taste cleaner and fuller.

In terms of flavor, Jamaica Blue Mountain Coffee is extracted by hand, siphon or other means, as long as it is roasted correctly, no miscellaneous flavor, no astringency, bright and refreshing acidity, shallow bitterness, moderate mellow and good back sweet. The flavor of dark chocolate, caramel, honey and sucrose is obvious and long in the aftertaste, especially the very good oolong tea hanging cup.

Medium roasted (Medium Roast) Jamaican Blue Mountain Coffee, suitable for individual coffee. However, at present, there are so many tools and methods that can be used to make a single product. What is the most suitable way to extract the Jamaican Blue Mountains in order to retain its charm to the greatest extent?

100% pure Jamaican Blue Mountain coffee acid, sweet, bitter and mellow are perfectly balanced, especially its rich and unique tropical fruit aroma and refreshing high-quality fruit acidity, the light bitter taste is short and does not retain in the mouth, into the throat into a sweet aftertaste, lingering around the tongue for a long time, mellow chocolate, honey, caramel throat rhyme, even more unfinished. However, tasting a cup of Blue Mountain is not just for a cup of coffee, more people want to get this cup of coffee other than the culture and process. So that the taste of vision, smell, taste at the same time to get the most perfect enjoyment, so that coffee lovers all over the world are deeply fascinated! Her caffeine content is very low, only about 1x3 of ordinary coffee, which meets the health requirements of modern people. As a result, the World Coffee Organization believes that Jamaica Blue Mountain Coffee is "the only coffee in the world that cannot find defects."

However, the natural fruit acid in Jamaica Blue Mountain Coffee is easy to decompose when cooked at high temperature, and the rich aroma is easy to volatilize at high temperature. The traditional siphon pot has the advantages of stable quality, easy extraction, inconvenient moving of utensils, complicated steps and troublesome cleaning after use. Most importantly, the high-quality acidity and tropical fruit flavor of Jamaican Blue Mountain Coffee, cooked at a higher water temperature, can easily lose the volatile aroma of Jamaican Blue Mountain and wear away the supple and sour taste of the coffee. Hand brewing coffee can adjust its grinding degree, water temperature, water powder ratio, steaming time and other variables, in order to obtain the best extraction state of coffee, at the same time has a very good performance, convenient face-to-face demonstration and communication with consumers. Therefore, the best extraction method of Jamaican Blue Mountain Coffee is hand flushing.

1. Degree of grinding. The coarser the coffee powder is ground, the easier it is to lack of extraction, and it is easy to show sour quality and tea feeling. The finer the grinding, the easier it is to extract too much, showing bitterness, as well as defects in the bean itself or poor baking.

2. Water temperature: there is a positive correlation between coffee extraction and water temperature. The lower the water temperature is, the easier it is to lack of extraction, and it is easy to have a light and thin sense of tea. The higher the water temperature, the easier it is to extract too much, and the overall flavor is easy to show bitterness, as well as defects in the beans themselves or poor roasting, and, more seriously, the aroma of coffee will be quickly lost.

3, steaming time: coffee powder structure such as sponge, through hot water pre-soaking, can quickly dissolve water-soluble substances in coffee, the longer steaming time, the easier to dissolve more things, including unwanted salty, bitter, astringent and other throat-biting inorganic salts, the easier it is to over-extract. The stuffy time is too short to have the effect of steaming, and it is easy to lack of extraction. It is worth noting that the amount of steaming water, with water and powder at 1:1 is appropriate, too much breakdown of the powder layer, affecting the thermal insulation, thus reducing the extraction effect.

4, gouache ratio: usually the gouache of hand-brewed coffee is easier to operate than around 1:15. The so-called gold extraction ratio, in my personal opinion, is a theoretical value. If the grinding is finer and the coffee itself has fewer defects, it is also possible to enlarge the scale appropriately, but in practice we find that the limit value should be between 1 13-to 1:17.

5. The whole time of brewing. Take the amount of single cup not less than 2:30 seconds as the benchmark (including steaming time). Due to the overall small amount of water needed to brew a single cup, the flow can not be prolonged until 2:30 to complete the full brewing, therefore, the minimum brewing time for a single cup should not be less than 1:30 seconds. No matter how many cups, the whole process should not be more than 3 minutes. If the time is too long, it is easy to extract too much, especially the dissolution of caffeine is proportional to time, which can easily affect the sensitivity of drinkers to caffeine absorption.