What's the taste of Blue Mountain Coffee? how can Blue Mountain Coffee be brewed and shared?

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Front Street-Jamaica Blue Mountain Coffee brewing and sharing

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.

Blue Mountain Coffee is a variety of tin card, the top leaf is bronzed, the bean body is oval or thin, the tree is tall, the branch is slightly inclined, the angle is 50 Mel 70 degrees, the flavor is elegant, but the physique is weak, the disease resistance is poor, the coffee yield of each tree is very low and the fruit yield is low.

Blue Mountain can only use water washing and fermentation to remove the peel, pulp and mucous membrane. Farms that use the washing method must build washing ponds and be able to introduce an endless supply of running water. During the treatment, first remove the peel and pulp and let it ferment for 18 hours, then put the mellow beans into the pool and pass them back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12-14%, otherwise they will continue to be mellow, moldy and rotten.

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

Parameters: 15g powder, water temperature 86 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.

Flavor: dark chocolate, nuts, sweet and sour balance

Knowledge expansion: the Blue Mountain area is a small area with a planting area of only 6000 hectares, and it is impossible to grow all the coffee marked "Blue Mountain" there.

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