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How to make deep-roasted coffee? What grinding water temperature does authentic Jamaica Blue Mountain No. 1 coffee use to brew it well?

Published: 2026-01-11 Author:

Last Updated: 2026/01/11, "The coffee was slightly bitter when it entered the mouth, and then the sweetness quietly appeared and gradually exceeded the bitterness, and finally ended with a full sweetness. "This experience of" bitterness first and sweetness then "is the main reason why some friends like deep-roasted coffee. It has a professional term called-" return to sweetness." But to make a cup with obvious

"The coffee was slightly bitter when it entered the mouth, and then the sweetness quietly appeared and gradually exceeded the bitterness, and finally ended with a full sweetness. "This experience of" bitterness first and sweetness then "is the main reason why some friends like deep-roasted coffee. It has a professional term called-" return to sweetness."

But it is not easy to brew a cup of coffee with obvious sweetness, because it tests the brewer's understanding of sweetness and extraction. The deep-roasted coffee brewed by many friends is either burnt and bitter, or it is delicious but has shortcomings, and there is rarely any strong and sweet taste. So today Qianjie is planning to come and share how we can make a pot of deep-roasted coffee with high sweetness and sweetness!

The principle of returning sweetness If we want to make coffee with obvious returning sweetness, we first need to know what the principle of returning sweetness is. Why does Qianjie say this? Because Qianjie found that many friends have a misunderstanding in their understanding of Huigan, believing that "the stronger the coffee, the more intense the Huigan will be." This is the result of the sensory contrast effect as the dominant influence. But in fact, the intensity of sweetness is not necessarily related to the degree of bitterness of coffee.

Although the return to sweetness does have the effect of sensory contrast, the prerequisite for comparison is that your coffee must first have enough sweetness. If it is not sweet enough, no matter how strong or bitter your coffee is, you will not be able to experience a strong sweetness, because there is too little sweetness in the coffee. After the bitter taste, the only sweetness you can feel is the slight sweetness caused by saliva that is stimulated to secrete in your mouth. The principle of returning sweetness is more because our taste buds are sensitive to bitter taste. Therefore, when we taste a cup of coffee that also has bitter sweetness, our bitter taste receptors will quickly transmit the bitter taste signal to the brain, allowing the brain to quickly perceive bitterness, thereby temporarily concealing the sweetness.

But because they quickly adapt to constant stimuli, bitter taste receptors gradually reduce the intensity of their response. Simply put, our perception of bitterness will gradually weaken. As the perception of bitterness gradually decreases, the sweetness in coffee that was originally concealed by bitterness will gradually emerge. Coupled with the taste contrast effect, this will make our perception of sweetness more acute, thus making the expression of sweetness more prominent. This is the principle of returning sweetness to bitterness first and sweetness later.

In other words, the strong sweetness is not enough, but there is enough sweetness in the coffee! If we want coffee to be sweet enough, then we must start from two aspects! The first is to choose the right coffee beans.

How to make deep-roasted coffee that is obviously sweet? There are natural sugars in the coffee beans themselves. Although their content will gradually decrease with the increase of roasting degree, these sugars will produce a new sweet aroma under the action of chemical reactions. When the quality of coffee beans is excellent and the sugar content is higher, the sweetness produced by roasting will be richer. For example, Qianjie Indonesia Golden Mantinin, Qianjie Jamaica Blue Mountain No. 1 Coffee sold by Qianjie on Tmall Taobao are all deep-roasted coffee beans of excellent quality.

The second is to control the proportion of bitter, sweet and other substances in coffee through appropriate brewing. Speaking of which, Qianjie believes that everyone has unanimously thought of an excellent brewing technique, that's right! It is what is often used in Japanese brewing-high concentration and low extract. This technique is to increase the concentration of coffee by increasing the proportion of powder and liquid in coffee. At the same time, it can effectively reduce the dissolution of bitter substances, which can well enhance the experience of returning to sweetness. Although many friends have used this technique to brew deep-roasted coffee at the beginning, the coffee that they get is not very sweet in the end. The reason is also very simple, that is, they used too large a proportion, completely cut off the back section of the coffee, making the extraction less complete. Although this can effectively reduce the bitterness of coffee, it also reduces the contrast ratio and makes the sweetness less intense.

So without saying much, let's share with Qianjie how to brew a pot of deep-roasted coffee with strong sweetness!

Brewing Sharing The coffee beans used in this brewing of Qianjie are the ones mentioned in Qianjie, the Qianjie Jamaica·Blue Mountain No. 1 Coffee in the bean list. The parameters are as follows:

Amount of powder used: 15g powder to water ratio: 1：14 Brewing water temperature: 89°C Grinding Degree: Ek43's 10.5 scale, 70%~75% sieve rate of No. 20 sieve extraction time: 2 minutes to use the filter cup: Kono previously shared a 1:13 high-concentration low-extract brewing on Qianjie, and then many friends reacted too strongly, so this time Qianjie adjusted the ratio to 1:14, so that even if there was no need for By pass, the coffee brewed should be acceptable to everyone. Of course, if we still feel that the brewed coffee is too strong, we can also dilute the concentration by passing 15 - 30ml of hot water.

Conventionally, use 30ml of hot water to steam for 30 seconds to fully exhaust the carbon dioxide that hinders extraction from the coffee.

After steaming, we use a small water stream to inject the second section of hot water in a large circle. The total amount of hot water in this section is 100ml.

When the second section of hot water almost penetrated the ground, we used the same small water flow to inject the third section of hot water around a small circle. The total amount of hot water in this section was 80ml. The purpose of using a small water flow is to extend the extraction time of coffee, because the amount of water is not so much and the water temperature is not so high. Appropriate extension of the extraction time will help increase the sweetness of substances.

The total time was 2 minutes and 03 seconds, which was just within the set time range.

As Qian Jie said, the Jamaica Blue Mountain No. 1 rushed out in this way was very obvious. The aroma of dark chocolate, nuts and spices first enters the entrance, and then immediately transforms into the sweetness of maple syrup and cream. The taste is more mellow because of the higher concentration. The aroma is strong and the aftertaste is long, which is very good!!!

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