Jamaica launches Blue Mountain Rose Summer Coffee for the first time, Blue Mountain Rose Summer Coffee brewing sharing and Flavor description

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As a traditional coffee producing area, Lanshan producing area has been planting traditional tin card varieties, using a single and exquisite washing treatment to produce blue mountain coffee with stable flavor every year. Just a few years ago, the farmers of Blue Mountain also began to innovate and change, first launching the sun version of Blue Mountain one, and this time, Qianjie Coffee also took the lead in introducing micro batches of Blue Mountain Rose Summer Coffee. Let's take a look at the charm of Blue Mountain Rose Summer.

Blue Mountain Rose Summer

Blue Mountain until 2019 are washed tin cards in overseas markets, and it is precisely because of such a single treatment method and coffee variety that Blue Mountain Coffee has been of high quality for ten years, and its balanced and mellow taste is liked by some friends. On the occasion of 2020 (2019 news), Blue Mountain first launched the sun-treated Blue Mountain No. 1 coffee, and then launched Blue Mountain Rose Summer.

Front Street Coffee Jamaica Blue Mountain Rose Summer

Producing area: blue Mountain producing area of Jamaica

Farm: Clifton Farm

Altitude: 1310m

Variety: Rose summer

Treatment method: washing treatment

As for why Blue Mountain has been so focused for a decade, it has begun to diverge its thinking and innovate in recent years. In fact, earlier, there was news that Jamaica was experimenting with bourbon. At this time, our friends on the front street heard the news and discussed the reasons for Jamaica's move. Before the popularity of light-roasted sour coffee, the popular influence on coffee was its mellow and fragrant flavor, such as traditional manning coffee and Colombian coffee. At that time, the traditional Blue Mountain Coffee existed like the king of birds, and its clean, mellow and balanced flavor was later imitated by people, and Kona of Hawaii was called "one king and one queen" in the coffee industry.

But times have changed, first with the fruit-scented Yega Chefe Coffee, and then with the famous Panamanian Rosa Coffee. Set off a wave of gratifying acidity of coffee all over the world. Many people like to compare Blue Mountain Coffee with Rose Summer Coffee. Qianjie believes that it is not necessary to distinguish which is superior or inferior. It is undoubtedly the choice of the people of the times to focus on the former hegemony (blue mountain fragrance and bitter balance) to be popular now (fresh flowers and sweet fruits). One day, today's Rose Summer will also become the Blue Mountain of the past, while for Rose Summer's opponent, it is not other coffee varieties, but people's taste choices.

In the face of this situation, adhere to the traditional Jamaican Blue Mountain Canon that the status of Blue Mountain has been shaken, began to gradually innovate, such as this year's new sun treatment of Blue Mountain and Blue Mountain Rose is a good proof.

Qianjie Coffee also got a bucket of Blue Mountain Rose Summer at the first moment. Like the traditional Blue Mountain No.1 Coffee, the exported coffee is packaged in wooden barrels. The output of this batch is rare and comes from Clifton Farm. The barrel is marked with the Tropical Rainforest Alliance logo (currently only Clifton is certified for coffee farms in the Blue Mountains of Jamaica).

And we need to know that coffee trees are plants, and it is not as simple as transplanting baristas from one place to another, it involves the adaptability and stability of new species to the new environment, and want to plant a good flavor. good agronomic experience, time adaptation, growth environment and sufficient experience in coffee processing are required. It can be seen that Blue Mountain started the planting program of other varieties a long time ago, after years of breeding and flavor adjustment. Rose summer seed was discovered by Panamanian jade manor in 2004 because of its high-quality flower aroma and fruit flavor. after more than 10 years of spread, it is almost all over the coffee growing belt, and even Yunnan also grows rose summer, and this year Jamaica launched a micro batch of blue mountain rose summer. it can be seen that Blue Mountain is full of confidence in this rosy summer coffee.

Treatment mode

Blue Mountain Rose Summer still uses the water washing treatment that Jamaica is good at, first removing the peel and pulp and letting it ferment for 12 seconds for 18 hours, then put the fermented beans into the pool and move 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. After that, the coffee beans are screened and stored in a special warehouse.

From the observation of raw beans, the color of raw beans is green, the bean body is sharp and long, and the defect rate is very low, which shows the maturity and quality control ability of its treatment process.

Roasting Analysis of Qianjie Coffee

For this batch of blue mountain rose summer, Qianjie baker encountered a problem, this should highlight the blue mountain flavor or rose summer flavor, if you make the blue mountain flavor, then what is the meaning of the rose summer, if highlight the rose summer flavor, then the name of the blue mountain does not match. In the face of this problem, Qianjie bakers first baked two, namely, the traditional medium baking with mellow aroma and the shallow baking with the fragrance of fruit and flowers. After several fine-tuning, the bakers decided to use the adjusted shallow baking curve that highlighted the rose fruit acid.

The furnace temperature is 180 ℃ into the pot, the firepower is 130, the throttle is opened 3; the temperature recovery point is 1: 39: 32 ", when the furnace temperature is 97 ℃, the firepower is unchanged; the blower door is adjusted to 4 minutes in 3 minutes, and the firepower is increased to 140. When the furnace temperature is 153.5 ℃, the bean table turns yellow, and the smell of grass disappears completely, and enters the dehydration stage. When 8 times, the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen clearly to the sound of an explosion point, to an explosion, and to the development of an explosion after an explosion. 3928 ", 192 ℃ under the beans.

Qianjie coffee cup test

Eight hours after each round of baking, the sample is tested with a 200ml standard cup, with a grindability of 70%, 75% and a powder amount of 11g with a pass rate of 70% Mel 75% on the No. 20 standard screen. The water quality TDS is 120ppm and the water temperature is 94 degrees Celsius. First grind and smell the dried incense, then fill the bowl with water. Confirm the wet incense, break the residue and pick up the residue after 4 minutes to taste the flavor.

Suggestion on brewing coffee in Qianjie

After you get the Blue Mountain Rose Summer, don't be too excited to open it and taste it right away. Observe the baking date and raise beans for 4-7 days, otherwise the coffee is likely to feel dry. Because this is washed coffee beans, after baking, the residual silver skin will be a little more, too much silver skin will also affect the taste, increase astringency, affect cleanliness. So remove the silver skin as much as possible if possible.

Brewing and sharing

Cooking parameters of V60 conical filter cup

The amount of powder uses 15g coffee powder, the proportion is 1:15, the water temperature is 91 ℃, and the degree of grinding is medium and fine (75% of standard sieve 20). As the elevation of the blue mountain area is slightly lower than that of Panama, the hardness of coffee beans will be lower than that of jadeite manor rose summer, so the grinding degree will be slightly thicker than that of jadeite manor rose summer.

Cooking process

The ground Rose Summer Blue Mountains will give off the aroma of caramel. Put in 15g coffee powder, gently steam 30g in the form of water for 30 seconds, and then inject 100g in the second stage to rapidly expand and raise the liquid level in the form of a small circle.

When the coffee powder layer is in a state of downward concave, the last section of 95g water is injected, reaching the ratio of total powder to water at 1:15. The last stage is also in the form of concentric circles, and the water injection height is recommended as 5cm to reduce the flushing force of the water column to the coffee powder to avoid the odor that is easy to appear in the middle and back of the extraction. The total extraction time is 50 seconds.

In this way, the blue mountain rose summer has a faint fragrance of flowers, clean and clear citrus, sweet and sour melon fruit rhyme. The taste is round and supple.

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