What is the hand-brewing ratio of Blue Mountain Coffee? blue Mountain Coffee brewing method sharing

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Front Street Jamaica-Blue Mountain Coffee brewing way to share

Jamaica Blue Mountain only washing treatment, the use of water washing and fermentation methods to remove the peel, pulp and mucous membrane. During the treatment, first remove the peel and pulp and let it ferment for 18 hours, then put the mellow beans into the pool, introduce an endless supply of running water, and use the friction of beans and the power of running water to wash the coffee beans until smooth and clean.

Blue Mountain is divided into four grades: from top to bottom, NO.1, NO.2, NO.3 and PB,PB are round beans. According to CIB standards, coffee grown above 666m above sea level is called [Jamaican Blue Mountain Coffee], coffee produced in the Jamaican Blue Mountain area below 666m is called [Jamaican Alpine Coffee], and coffee grown outside the Blue Mountains is called [Jamaican Coffee]. Among them, NO.1 's basic standard of Lanshan raw beans is beans with more than 17 mesh, defect rate less than 3%, moisture content about 13%, etc., iron card varieties.

Kono filter cup brewing:

Coffee made with kalita fan, cake cup and kono filter cup will taste full and have a good flavor. In the extraction process, kono filter cup is the use of siphon effect of air pressure for extraction, so coffee powder particles in the initial water saturation, immersion extraction, the concentration will be increased, soluble matter will be brought out with the flow, like the heavy taste of Blue Mountain, will be more recommended to use this.

Prepare 17 grams of powder, water temperature 88 degrees, grinding degree BG 6m (Chinese standard 20 sieve, 47% pass rate), water powder ratio close to 1:14

Technique: first steaming with 30g water, the steaming time is 30s, water is injected against the noodle, the first water injection is cut off to 120g, and then the second water injection is carried out when the water level drops by 1 inch 3-1 / 2, and the water injection stops at 234g. The cooking time is controlled at about 2 minutes and 15 seconds. If there is enough time, you can not use this part of the liquid.

Blue Mountain SOE

How does Blue Mountain SOE do it? The correct method of powder distribution, the surface of the powder layer is flattened and then filled and pressed, it will be the pressure like 25kg/m2 (but we use a constant pressure powder hammer, the powder strength is basically the same), the grinding degree is # 1.9, the grade of very fine powder, the thickness of salt, we extract 20 g liquid weight with 13.5 g per head, and the extraction time is 27 seconds. Double head 20.5g extract 40g liquid weight, extraction time 26 seconds (single end full load 14g, double head full load 22g), because beans are relatively fresh, fat medium, showing golden color, rich caramel aroma, first drink soft fruit acidity, slowly appear caramel sweetness, tail rhyme is chocolate and brown sugar.

Blue Mountain espresso mixed with hot water to make [American Coffee], the sweetness is improved a lot, the sweetness becomes light, the acidity of the fruit is reduced, and the taste of dark chocolate is high in the mouth.

[blue Mountain latte]: we use Viagra fresh milk, beat to 60 degrees, foam and milk blend evenly, with concentrated, hazelnut sweet, obvious cream chocolate, while not covered with the sweet taste of milk, the taste is eye-catching.

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