A brief introduction to the varieties and characteristics of Blue Mountain Coffee

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Qianjie-Blue Mountain Coffee making course

Jamaica Blue Mountain Coffee is a small quantity and good quality Typica variety, this variety is the best variety in Arabica, the annual harvest period is from June to November, the use of manual picking to ensure the absolute maturity of coffee cherries. After picking, the quality of blue mountain coffee can be obtained by washing, peeling, fermentation, dehydration, drying, shelling, baking and so on. In the process of raw bean processing, there are special personnel responsible for quality supervision in each step. For the very precious Blue Mountain Coffee, the packing and transportation mode adopted by the Jamaican government is also different.

Unlike other coffees, Blue Mountain Coffee is not packed and transported in cloth bags at 60kg / bag, but in wooden barrels at the standard of 70kg / barrel. Jamaica is also the last country to still transport coffee in traditional wooden barrels. Jamaican Blue Mountain coffee beans must obtain a certificate of quality recognition issued by the Jamaican Coffee Industry Committee, which is the only body in Jamaica authorized to issue such a certificate. And each batch of export will have special quality supervision experts responsible for sampling, baking, grinding and brewing coffee, and finally make a judgment on whether to meet the standard.

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

KONO parameters: 15g powder, water temperature 87-88 degrees, BG-6W, the ratio of water to powder is close to 1:15, the total time is about 1:50 (grinding degree is close to the size of Swire sugar, BG-6W)

Technique: 16g powder, 30g water steaming, 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 winding speed is slightly faster, reducing the powder clogging the filter cup, resulting in excessive extraction. Total

Other extraction suggestions:

V60: prepare 15-16 grams of powder, water temperature 87-88 degrees, grinding degree BG 6m or small Fuji 4 (Chinese standard 20 sieve, 47% pass rate), water powder ratio close to 1:14

Technique: first steam with 30g water, the steaming time is 30s, pour water against the noodles, the first water injection is cut off to 120g, and then the second water injection is carried out when the water level drops 1 inch 3-1 / 2, and the water injection stops at 234g, and the cooking time is controlled at about 2 minutes and 00 seconds.

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