Blue Mountain Coffee-Blue Mountain Coffee-Blue Mountain Coffee

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Front street Jamaican blue mountain flange hand punch parameter record sharing

Jamaica Blue Mountains

Producing area: the Blue Mountains of Jamaica

Manor: Clifton Farm

Altitude: 1310 m

Treatment method: washing treatment

Variety: iron pickup

Baking degree: medium and deep baking

[1:10]

Technique: 35 grams of water is steamed for 30 seconds, water injection to 123 grams is divided into sections, when the water level is about to be exposed, continue water injection to stop when 164 grams of water is about to be exposed, flannel filter cloth is removed when the powder bed is about to be exposed, (steaming starts) extraction time is 2: 16 ".

Flavor: it smells smoky and cocoa, with chocolate, herb, cream and licorice in the mouth, and caramel is sweet. The thickness of the whole alcohol is high, but the fruit acid is also obvious.

[1:15]

Technique: 35 grams of water is steamed for 30 seconds, water injection to 125 grams is divided into sections, when the water level is about to expose the powder bed, continue to stop injection to 240 grams of water, remove flannel filter cloth when the powder bed is about to be exposed, (steaming starts) the extraction time is 2: 32 ".

Flavor: taste of licorice, cocoa, spices and nuts, with soft acidity. The overall taste is thin and slightly astringent.

The taste of the coffee extracted by powder water is thicker than that extracted at [1:10], the thickness of alcohol is higher, and the taste is more concentrated because of the high concentration; the taste of coffee extracted by powder water is thinner than that extracted at [1:15]. Coupled with the increase of extraction time, there is a slight sense of astringency.

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