How to make Blue Mountain Coffee? Description of the variety of Blue Mountain Coffee, Tieka.

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Jamaica Blue Mountain Coffee is a Typica with low quantity and good quality, which belongs to the best variety in Arabica. The annual harvest time is from June to November. Generally, hand picking is used. After picking, it goes through the processes of washing, peeling, fermentation, dehydration, sun drying, shelling and baking in order to get a high quality ripe blue mountain coffee beans. In the process of raw bean processing, there are special personnel responsible for quality supervision in each step. For the very precious Blue Mountain Coffee, the packing and transportation mode adopted by the Jamaican government is also different. Unlike other coffees, Blue Mountain Coffee is not packed and transported in cloth bags at 60kg / bag, but in wooden barrels at the standard of 70kg / barrel. Jamaica is also the last country to still transport coffee in traditional wooden barrels. Jamaican Blue Mountain coffee beans must obtain a certificate of quality recognition issued by the Jamaican Coffee Industry Committee, which is the only body in Jamaica authorized to issue such a certificate. And each batch of export will have special quality supervision experts responsible for sampling, baking, grinding and brewing coffee, and finally make a judgment on whether to meet the standard.

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

KONO parameters: 15g powder, water temperature 87-88 degrees, grinding small Fuji 4, ratio of water to powder close to 1:15, total time about 2:00

(the grinding degree is close to the size of Swire Sugar, BG 6m, equivalent to Fuji 4)

Technique: 16g powder, 30g water steaming, steaming time is 30s, 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 winding speed is slightly faster, reducing the powder clogging the filter cup, resulting in excessive extraction. Total

Other extraction suggestions:

V60: prepare 15-16 grams of powder, water temperature 87-88 degrees, grinding degree BG 6m or small Fuji 4 (Chinese standard 20 sieve, 47% pass rate), water powder ratio close to 1:14

Technique: first steam with 30g water for 30s, then inject water against the flour and cut off the water to 120g for the first time.

When the water level drops 1 minute 3-1 / 2, the second water injection is carried out. The water injection stops at 234g, and the cooking time is controlled at about 2 minutes and 15 seconds.

Normal pressure: 3.5-4 degree of grinding / water temperature 90 degrees

Siphon: 4 degree of grinding, water temperature: 89 degrees, extraction time 40 seconds

Philharmonic pressure, 2.5 degree of grinding, water temperature 88 degrees

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