Where is the origin of Blue Mountain Coffee? what are the requirements for deep-roasted coffee beans?

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Introduction to Qianjie-Jamaica Blue Mountain Coffee

The grade and producing area of Jamaican coffee

There are three grades of Jamaican Blue Mountain Coffee: Jamaican Blue Mountain Coffee (Jamaica Blue Mountain Coffee), Alpine Coffee (Jamaica High Mountain Supreme Coffee Beans) and Jamaican Coffee (Jamaica Prime Coffee Beans).

The beautiful Blue Mountains of Jamaica

Blue Mountain cultivation is required, Jamaica according to the Jamaica Coffee Authority (CIB) standards, only planted in Jamaica Blue Mountain Mountains more than 2200 feet of hillside to the top part of the production of coffee beans can be called Jamaica Blue Mountains, and then the size of coffee beans as the basic standard to screen beans, divided into NO.1, NO.2, NO.3 three levels, plus a PB (Peaberry, round beans).

Coffee produced below 2200 feet in the Blue Mountains of Jamaica is called Alpine Coffee; coffee grown outside the Blue Mountains is called Jamaican Coffee.

Blue Mountain Coffee is mainly distributed in 5 mountainous areas such as John Crow,St.John's Peak,Mossman's Peak,High Peak,Blue Mountian Peak in the Blue Mountains.

Jamaican Blue Mountain Coffee has a clean and quiet taste, unique and long-lasting flavor, which is rarely seen in other coffees. For Japanese who like minimalist aesthetics, this kind of coffee coincides with the flower ceremony, tea ceremony, and all kinds of Japanese-style things in life, so it is normal for Japanese to love the Jamaican Blue Mountains.

Deep-roasted coffee (Dark?Roasting?Coffee) refers to French or Italian roasted coffee after the second explosion in the baking stage. This kind of coffee is to enjoy the strong bitterness, sweetness and lasting aftertaste, so it is more suitable for strong extraction, such as light extraction, it is difficult to enjoy its strong texture.

In order to extract a stronger aroma, more coffee is usually used. Increasing the amount of coffee can get more coffee ingredients, thus getting more full-bodied coffee. The author is generally extracting a cup of 120mL using 20g of coffee. If you want to extract more coffee ingredients, you can also extend the extraction time (2.5-5 minutes). Because this will make the coffee contact with water longer, can dissolve more coffee ingredients. There is also deep-roasted coffee, which is rich in flavor and is usually extracted for a long time at low temperatures (80 ℃, 2.5 min) to improve texture while suppressing bitterness.

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