The origin of Blue Mountain Coffee, how to use flannel to make Blue Mountain taste good?

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Flannel dripping is a well-known brewing method, this method is flannel (one-sided velvet material) instead of coffee filter cup, the extraction principle is the same as filter paper dripping, but the filtration speed is faster. When the amount of brewing is large, it will not take a long time, so it is suitable for the case of large amount of brewing in a single time. If the amount of brewing is small, due to the different ways of pouring water, the taste will be quite different, so it will test the skill of the operator.

The hole of flannel is larger than that of filter paper, making it easier to extract the ingredients from coffee. For example, when using filter paper, lipids are blocked and it is difficult to flow into the cup, while coffee filtered with flannel contains lipids. The different charm of flannel dripping and filter paper dripping is that the coffee brewed has a unique sense of grease.

Flannel dripping filter maintenance is very important. In order to remove the paste from the new flannel, it needs to be boiled in boiling water. In addition, the used strainer should first wash off the coffee residue with clean water, and then store it wet (put it in a plastic bag or soak in water).

Flannel will gradually be blocked in the process of use, usually make coffee, pay attention to the coffee liquid outflow speed. If the speed slows down, it can be adjusted by changing large particles of coffee powder or reducing the amount of powder.

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

When it comes to drinking coffee, many friends will immediately say, "give me a cup of Blue Mountain." Jamaican Blue Mountain Coffee has a high reputation, low production and a long history. It can be said that even if you have never tasted boutique coffee, you have heard of Blue Mountain Coffee. We often see "Blue Mountain Coffee", "Blue Mountain Flavor Coffee" and "Blue Mountain Harmony" on the market, which are dazzling. Not all those with the words "Blue Mountain" are authentic Blue Mountain Coffee. They drank fake Blue Mountains a little inadvertently. So how can we tell which Blue Mountains are real? First of all, let's learn what Blue Mountain Coffee is like.

History of Jamaican Blue Mountain Coffee:

The history of Jamaican coffee can be traced back to the 18th century, when King Louis XV of France ordered the cultivation of coffee in Jamaica in 1717, and in the mid-1920s, the Governor of Jamaica Nicholas. Nicholas Lawes imported Arabica seeds from Martinique and began to plant them in St. Andrew. Coffee trees have been introduced into Jamaica and coffee is grown in the Blue Mountains, which is divided into high-altitude Jamaican Blue Mountain Coffee, Alpine Coffee and Jamaican Coffee. Different grades also determine different prices.

Planting altitude:

The Blue Mountains are located in the eastern part of the island of Jamaica, hence its name because it is surrounded by the Caribbean Sea. On clear days, the sun shines directly on the blue sea, and the peaks reflect the bright blue light of the sea. 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. Located in the coffee belt, with fertile volcanic soil, fresh air, no pollution, humid climate, foggy and rainy all the year round (the average precipitation is 1980 mm, the temperature is around 27 degrees), this climate has created the world-famous Jamaican Blue Mountain Coffee. It also creates the highest price coffee in the world.

Parameters: 15g powder, water temperature 86 degrees, grinding 4, ratio of water to powder close to 1:14, total time about 2:00

Technique: 25-30g water steaming, the steaming time is 25s, 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 the filter cup, resulting in over-extraction.

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