How to make Blue Mountain Coffee to highlight the Flavor of Blue Mountain Coffee

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Qianjie Coffee-Jamaica Blue Mountain Coffee Flavor and brewing sharing

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.

Flavor of Blue Mountain Coffee:

It tastes very clean, and it is one of the sweetest coffees in the world. This taste has been described by JimReynolds in Peet Coffee and Tea: "the best example of Jamaican Blue Mountain Coffee is that it is fragrant, smooth and strong, and it makes me feel like a gem. It is as precious as a gem. It's complex, but very mild, it's sweet, it's very mellow. You have to taste it in order to know what I'm talking about. Unique growth conditions, and in all the production process are very careful, making Jamaica Blue Mountain Coffee very famous. The taste is full-bodied and mellow. the sweet, sour and bitter taste of coffee is perfect, with no bitterness at all, only a moderate and perfect sour taste and a long-lasting fruit taste.

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

Parameters: 15g powder, water temperature 90 degrees, grinding 3.5.The ratio of water to powder is close to 1:15, the total time is about 2:00.

Technique: 25-30g water steaming, the 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 circle speed is slightly faster, reducing powder clogging filter cup, resulting in over-extraction.

Other extraction suggestions:

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

Siphon: 4 degree of grinding, water temperature: 89 degrees

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

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