Jamaica Blue Mountain Coffee beans introduce how to make hand Blue Mountain Coffee how to make it good and how to grind it

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Front street Jamaican blue mountain coffee flannel brewing and sharing

The famous Blue Mountain stands majestically on the east side of Jamaica, with a total altitude of 7402 feet. At an altitude of 3000-5000 feet, the excellent soil, Rain Water and misty natural conditions of the Blue Mountains are suitable for the growth of coffee, creating a world-famous Blue Mountain Coffee with a perfect combination of balance and slight acid.

JABLUM Blue Mountain Coffee is produced by Mavisban Coffee Enterprise Co., Ltd., which has a history of more than 150 years in Jamaica. It is fragrant, dark and fruity, smooth and mellow on the palate, perfectly blended with sweet and bitter taste and a long finish. Coffee connoisseurs around the world recognize that JABLUM has a unique taste, a mellow, sweet and sour blend, and a long aftertaste, making it an indescribable and wonderful feeling.

Coffee trees in the rugged hillside, the altitude is very high, the picking process is very difficult, non-local skilled female workers are simply not competent, so the output is rare and precious.

The sweet aroma of blue mountain coffee is soft and sour, with the sweet smell of toffee. The most fascinating thing is that it has a refined fragrance, lively and rich, with herbal fragrance on the entrance, followed by the aroma of Chinese fir, and finally turned into chocolate. The whole process makes you feel the charm of mellow awakening.

Flannel filter cloth can retain some of the oil esters of coffee because its pores are larger than filter paper, unlike filter paper, which usually filters out all oil esters, so the coffee made with flannel filter cloth is thicker and smoother than filter paper.

The blue mountain coffee brewed with [BG-5R] will have a slightly astringent taste. Because the grinding degree is fine and the extraction time is long, the extracted coffee is strong and a little too exquisite, and the taste will be a little sour and too concentrated.

Although the blue mountain coffee brewed with this grinding degree [BG-6M] tastes smooth, it is thinner and lighter as a whole. The editor wants to increase the alcohol thickness of coffee on the basis of [BG-6M], so the degree of grinding is adjusted to [BG-6A (64% of Chinese standard No. 20 screen pass rate)], other parameters and methods remain the same.

[BG-6A (64% pass rate of China Standard No. 20 screen)]

The time of steaming starts and the extraction time is 2: 15 "

Flavor: it smells nutty and creamy, with flavors of milk chocolate, sucrose, vanilla, citrus, mulberry and cream in the mouth.

When brewing with flannel filter cloth, the flow rate is relatively fast when the water level is high, but after the water level is lowered, there is a thicker coffee powder wall around it, and the ultra-fine powder will adhere to the mesh of the filter cloth, resulting in a slower flow rate.

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