How appropriate is the ratio of Blue Mountain Coffee to Water? blue Mountain Coffee is brewed and shared by hand.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Sharing of brewing parameters of Jamaican Blue Mountain Coffee in Front Street

The Blue Mountains are located in the eastern part of the island of Jamaica, hence its name because it is surrounded by the Caribbean Sea. On clear days, the sun shines directly on the blue sea, and the peaks reflect the bright blue light of the sea. The highest peak of the Blue Mountains, which is 2256 meters above sea level, is the highest peak in the Caribbean and a famous tourist attraction. Here is located in the earthquake zone, with fertile volcanic soil, fresh air, no pollution, humid climate, normally foggy and rainy all the year round.

Jamaican Blue Mountain Coffee is a globally protected certification mark, which means that only coffee certified by the Jamaican Coffee Industry Council can be labeled like this. It comes from a recognized growing area in the Blue Mountains region of Jamaica and its cultivation is supervised by the Jamaican Coffee Industry Commission.

Thanks to Japan for helping the typhoon-hit Jamaican coffee industry in 1969, Japan was granted the right to buy Blue Mountain Coffee. In 1992, Jamaica sold 688 tons of Blue Mountain coffee to Japan. Since only 10% of Blue Mountain coffee is available in the rest of the world, demand elsewhere is in short supply. The remaining 10% is used for market circulation, and according to international oak barrels, there are only a pitiful 3500 barrels of 70 kilograms of oak barrels, so there are only a handful of people who can drink real blue mountain coffee every year.

Daily cooking:

Filter cup selection: V60 filter cup, kono filter cup can be

Parameters: 15g powder, water temperature 88 degrees, grinding BG-6S, ratio of water to powder close to 1:15, total time about 1:50

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

END