Which brand of Blue Mountain Coffee is the most authentic? real Blue Mountain No. 1 Coffee? how to drink it?

There is no need to emphasize in front of the street, everyone should have heard the name of Blue Mountain Coffee, the top Blue Mountain Coffee and has a perfect balance of sweet and sour taste. The so-called top blue mountain coffee is Jamaica's national treasure coffee-Blue Mountain one coffee beans, that is, the blue mountain coffee beans in the lower left corner of the daily bean list in the front street.

What are the characteristics of authentic Blue Mountain Coffee?

Unlike "Blue Mountain blend Coffee" and "Blue Mountain Flavor Coffee" on many shopping platforms, authentic Blue Mountain coffee is a high-quality single product coffee bean, produced in the Blue Mountains of Jamaica, and its output is very rare.

According to the Coffee Industry Management Act of Jamaica, the growing areas of Blue Mountain Coffee are mainly distributed in the districts of St. Andrew, St. Thomas, Portland and St. Mary, and it is expressly stipulated that only the Iron pickup Coffee growing in 910-1700m can be named Jamaica Blue Mountain Coffee Jamaica Blue Mountain. The high-altitude Blue Mountains have steep terrain, difficult to manage picking, and high labor costs, so the price of coffee will not be too low. If the "blue mountain beans" we buy is only a few dozen yuan, it is very likely to be fake. As a reference, the single bag of Lanshan No. 1 coffee beans sold on Qianjie was put on the shelves at 158 yuan / 100 grams.

Aroma, the blue mountain coffee beans have a rich, dense, long-lasting chocolate, roasted hazelnut aroma, is the general deep-roasted blend coffee is incomparable. In terms of taste, the true blue mountain coffee has a balance of sweet, sour and bitter aroma, which will not be more prominent, and the mellow thickness and sweetness are just right.

If we can't tell the difference between the above two points, ask the merchant to show the Blue Mountain certificate and the barrel in which the raw beans are packed. Jamaica's Blue Mountain is the only producing area that uses barrels to hold raw beans. Qianjie Blue Mountain No. 1 coffee also has a quality certificate issued by Jamaica Coffee Bureau, an authorized sales certificate issued by Blue Mountain Coffee manufacturer, and a certificate of origin of Jamaican Blue Mountain Coffee. Documents and handmade buckets are displayed in Qianjie stores, which is produced by Clifton Manor and is treated with traditional washing, which is the most common way of handling raw beans in Blue Mountain.

What grade does Blue Mountain one belong to?

In order to stabilize the quality of Blue Mountain Coffee, the Jamaican Coffee Industry Committee, namely CIB, was established by the Jamaican government in 1948, which regulated the cultivation, output and sale of Jamaican Blue Mountain Coffee, thus improving coffee quality, standardizing coffee production and processing procedures, and coordinating the sale of Blue Mountain Coffee in the market. CIB is also responsible for the grading and quality testing of coffee produced in the Blue Mountains. In other words, Blue Mountain Coffee sold all over the world must be certified by CIB and carry its label.

Before export, the blue mountain coffee beans will be packed and sent to the product test, which will be ranked according to the size and the defect rate after treatment: blue mountain 1, blue mountain 2, blue mountain 3, blue mountain round beans. The size of the beans will use a variety of aperture sieves, coffee beans that do not pass through the hole are in line with the specifications used.

The top Lanshan No.1 raw bean must meet the specification of more than 17 mesh, the defect rate is less than 3%, the moisture content is about 13%, and the cup test shows rich coffee aroma, smooth, balanced taste, low weak acidity and long-lasting.

In order to ensure that blue mountain coffee beans maintain better quality until roasting and avoid moisture infiltration during transportation, Jamaicans insist on using hand-made buckets as the carrier of blue mountain raw beans. The barrel has also become one of the important symbols of Jamaican Blue Mountain Coffee.

The baking concept of Qianjie is to present the most classic flavor and tonality of coffee, such as the bright citric acid aroma of Yega Xuefei, the mellow and scorched taste of Indonesian Mantenin coffee, and Blue Mountain naturally to highlight the classic Blue Mountain flavor. The front street uses medium-depth baking to maximize the chocolate and nutty aromas of coffee, while retaining soft acidity and sweetness, making the overall taste balanced.

Suggestion on brewing coffee of Jamaica Blue Mountain No.1

When brewing coffee with different degrees of roasting, Qianjie will choose the corresponding brewing parameters. For example, today's Lanshan No. 1 coffee beans belong to medium-deep roasting, and the caramelization reaction is more common than that of light-roasted coffee beans, so it is easier to release bitter macromolecules. In order to avoid excessive extraction of miscellaneous flavor, Qianjie will lower the water temperature a little bit. The brewing temperature of light roasted coffee is 91-93 ℃, and 87-88 ℃ is recommended in the front street of medium and deep roasted coffee beans.

The finer the grinding degree is, the more soluble substances are released from the coffee at the same extraction time. In order to ensure that the extraction rate of Lanshan No. 1 coffee is not too high and the coffee taste is bitter, Qianjie will thicken the grinding degree, using medium grinding degree, the store EK43s- scale is 10.5, and the Chinese standard screening rate is 75%.

Extraction parameters of Qianjiesouchong Lanshan No. 1 coffee: Kono filter cup, water temperature of 88 degrees Celsius, ratio of powder to water at 1:15, amount of powder 15g, grindness (75% of standard sieve 20).

The first stage is gently injected with 30 grams of water for steaming for 30 seconds, and the second stage is injected with about 125 grams of water to circle evenly and smoothly outward. Then wait for the coffee liquid to drop, drop to half, inject the last section of water to 225 grams, wait for the coffee to fall behind, the general total extraction time is about 2 minutes.

The taste of Qianjiesou Blue Mountain No. 1 coffee: the entrance is dark chocolate, baked nuts, toffee, sweet caramel, soft and elegant acidity, each taste balanced, smooth and mellow. With the decrease of temperature, the aroma becomes more thorough and various aroma layers are rich.

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