How does the Jamaican Blue Mountain cook sweet, sour, bitter, well-balanced, long-lasting aftertaste?

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As the top famous coffee in the world, Jamaica Blue Mountain has always been regarded as a king-like existence. The Blue Mountain Coffee on Front Street comes from the oldest estate in Jamaica and is a real Blue Mountain Coffee certified by the Jamaican government agency. Blue Mountain Coffee in Qianjie has its own baking ideas, but it will not break away from the balanced taste of Blue Mountain Coffee. It is only after several roasting adjustments that we have now achieved a stable taste performance. Of course, brewing is also a major factor. Guests have asked Qianjie Blue Mountain Coffee about their attention and skills, so today Qianjie will share with you their understanding of this aspect.

In order to highlight the mellow taste of Blue Mountain Coffee and the flavor of chocolate and caramel, the baking degree of medium and deep roasting will be chosen. The dry aromas of medium and deep baking are hazelnut and brown sugar sweet, as well as the freshness and coolness of forage grass, while the wet aromas are soft sweet orange and cherry sweet and sour, the sweetness is soft to honey, honey and forage are fresh and refreshing, the soft sour and sweet of citrus and peach is a little bit sweet and sour, and the clean and delicate taste is the typical fascination of Blue Mountain. In medium and deep baking, the caramel chocolate-like aroma is full-bodied, sweet spices and raisins are long-lasting, pine fragrance is smooth and smooth, and the overall flavor is balanced and elegant.

[Qianjie baking skills]

Baking curve: furnace temperature to 170 degrees Celsius, throttle set for 1 minute, firepower 140 degrees, throttle unchanged, baking to 5 degrees Celsius 39 degrees 10 ", temperature 153 degrees, bean surface turns yellow, grass smell disappears completely, dehydration is completed, firepower is adjusted to 115 degrees, throttle changes 4". In the 8th & # 39th minute, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to explosion. at this time, listen clearly to the sound of an explosion point, and start to explode at 8 degrees 39 ". Adjust the firepower to 90 degrees, the throttle is fully open (adjust the firepower to be very careful, not to be so small as to be free of bursting sound), and put the pot at 201.3 degrees.

[coffee cup test report on Qianjie]

Front Street Coffee Blue Mountain NO1, Clifton Farm, Jamaica

Location: Newcastle area

Average altitude: 4300 ft (1310.64 m)

Treatment method: washing

Variety: 100% Arabica iron pickup

[Qianjie coffee brewing parameters]

Filter cup: KONO

Gouache ratio: 1:15

Temperature: 87 °C

Degree of grinding: BG#5J

[Qianjie coffee brewing technique]

Parameters: 15g powder, water temperature 84-86 degrees, grinding 4, powder-water ratio 1:13-1:14, total time about 1:50 manipulation: 25-30g steaming, steaming time for 30s, the first stage of water injection to 120g cut off water: vertical flow, small flow slowly around the circle; the second stage of water injection to 225g, the flow and winding speed is slightly faster, reducing powder clogging the filter cup, resulting in over-extraction, the total extraction time is 2 minutes and 10 seconds.

[flavor description]: dark chocolate, nuts, cream, sweet and sour balance.