Jamaican Blue Mountain Coffee is good to drink? how to make Blue Mountain Coffee?

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Front Street-Blue Mountain Coffee Brewing Tutorial

The famous Blue Mountains stand majestically on the east side of Jamaica, with a total altitude of 7402 feet. At an altitude of 3000-5000 feet, they have excellent soil, rain and unique natural conditions for planting Blue Mountain coffee. They are suitable for growing Blue Mountain coffee and create a world-famous Blue Mountain coffee known as the perfect combination of balance and slight acid.

The real Blue Mountain coffee comes from Jamaica's 150-year-old Mavisban Coffee Enterprises Limited. It has a strong, dark fruity taste, smooth and mellow taste, perfect harmony of sweet and sour bitterness and a long finish. Coffee connoisseurs all over the world recognize that JABLUM has a unique taste, a combination of mellow, sweet and sour, and a long aftertaste. It has an indescribable wonderful feeling.

Blue Mountain Coffee is sour and soft, with toffee sweet fragrance. The most charming thing is that it has a refined fragrance. The acidity is lively and rich. You can feel the herbal fragrance in your mouth. Then you can feel the fragrance of fir. Finally, it turns into chocolate sweet fragrance. The whole process makes you feel the charm of alcohol awakening.

Flannel filter cloth Because the pores are larger than filter paper, it can retain some of the oil esters of coffee, unlike filter paper, which usually filters out all the oil esters, so the coffee washed out with flannel filter cloth will be more mellow and smoother than filter paper.

Xiaobian wants to improve the mellowness of coffee, so the grinding degree is adjusted to [BG-6W (Chinese standard No.20 sieve pass rate 64%)], other parameters and methods remain unchanged.

[BG-6W (China Standard No. 20 Screen Pass Rate 64%)]

Steaming start timing, extraction time is 2 '00 "

Flavor: It smells nutty and creamy. It has milk chocolate, sucrose, vanilla, citrus, mulberry and creamy flavors. The taste is mellow and balanced.

When brewing with flannel filter cloth, the flow rate is relatively fast at high water level, but after the water level is lowered, the flow rate becomes slower due to the thick coffee powder wall blocking around, and the ultrafine powder will adhere to the mesh of the filter cloth.

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