Blue Mountain Coffee Baking Curve roasting skills Blue Mountain Coffee Fire Enhancement effect is Blue Mountain Coffee delicious

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Jamaican Blue Mountain is the only high-quality Caribbean coffee. It grows only in a small area at the eastern tip of the island. Jamaica Blue Mountain exports are certified by the Coffee Industry Authority (Coffee.Industy B0ard) and exported in barrels.

Over the past 30 years, 95% of Jamaica's Blue Mountains have been Japanese buyers. There are also varieties of blue mountain coffee grown in Arabica in many countries. It is even called the hills of the Blue Mountains.

A cup of Jamaican Blue Mountain Coffee presents an elegant and balanced coffee, so how is Blue Mountain Coffee roasted? The softness of sour. Naturally and comfortably. Clean and perfect fragrance of honey and flowers. Caramelization is a link that has the greatest impact on the flavor of coffee. After six to seven minutes of baking, raw beans absorb a lot of heat and start the pyrolysis reaction, resulting in the first explosive sound. Some sugars are converted into carbon dioxide, and water continues to evaporate. New aromatic components gradually develop into the so-called coffee oil. And combine with hundreds of aromatic substances such as nicotinic acid, citric acid, quinic acid, malic acid, acetic acid, caffeine and so on. Blue Mountain coffee roasting, we first define the purpose of burning is to increase the aroma of coffee, but what aroma do you want to add? Thinking of the fact that cooking in a fast stove tastes better, the aroma of oil and caramel immediately emerges. Can the two be so related? The easiest way to explore the aroma of coffee is to go back to the old flavor wheel, which divides the aroma (aroma) into three categories: enzyme (enzymatic, flower, fruit, herb), caramelized (sugar browing, nut, caramel, cocoa), dry distillation (dry distillation, resin, spice, carbon incense), in which enzyme aroma, low molecular weight, early appearance, high volatility. If the development temperature after an explosion is too high for too long, it is easy to burn it out. Caramelized aroma, medium molecular weight, began to develop in large quantities before and after the explosion, but a large amount of acid will be produced along with the caramelization process, and the development of aroma and acidity degradation is the main topic; dry distillation aroma, the largest amount, caramelization to a certain extent into the dry distillation reaction, it can get rid of the herbal astringent taste of coffee, but also produce bitterness and deepen the color of coffee.