What is the taste of gourmet Blue Mountain Coffee (JABLUM)? what grade is the authentic Jamaican Blue Mountain Coffee?

As the best coffee, Blue Mountain Coffee has a strong flavor, smooth and mellow taste, perfect harmony of sweet and sour taste and a long finish. In an era when boutique coffee was not yet popular, its status in the coffee industry was like the "Rolls-Royce" in cars and Rolex in watches. Fake goods pretending to be Blue Mountains were everywhere, and the price was frighteningly high. Nowadays, it is not difficult to drink a cup of authentic Blue Mountain Coffee. You can drink the highest grade Blue Mountain one coffee beans in Jamaica on the front street.

I believe you must hope that the Blue Mountain coffee you drink is the real thing, and the higher the grade, the better. After all, the higher the grade, the better the flavor.

Since the establishment of CIB by the Jamaican government in 1952, it has regulated the cultivation, output and sale of Jamaican Blue Mountain Coffee, thus improving the quality of Blue Mountain Coffee, improving the production and processing procedures of coffee, and coordinating the sale of Blue Mountain Coffee in the market. CIB is also responsible for the grading and quality testing of coffee produced in the Blue Mountains. In other words, Blue Mountain Coffee sold all over the world must be certified by CIB and carry its label. Blue Mountain No. 1 coffee from Qianjie is produced by Clifton Manor and issued by CIB certification. Qianjie also has a certificate of quality issued by Jamaica Coffee Bureau, an authorized sales certificate issued by Blue Mountain Coffee manufacturer, and a certificate of origin of Jamaican Blue Mountain Coffee.

Compared with other coffee producing areas, Jamaica is the first country to realize the "regional flavor" of coffee. The criteria for evaluating the quality of blue mountain raw beans cover a number of areas: raw bean size, defect rate, color, evenness, cup test performance after roasting (including dry aroma, wet aroma, acidity, flavor, alcohol thickness, cleanliness, etc.) and other factors. The size of the beans will use a variety of aperture sieves, coffee beans that do not pass through the hole are in line with the specifications used. The evaluation of color includes naked eye observation and colorimeter reading, with turquoise as the highest grade.

According to the above standards, Blue Mountain Coffee is divided into four grades, from high to low: NO.1, NO.2, NO.3 and PB, which are translated as Blue Mountain 1, Blue Mountain 2, Blue Mountain 3 and Blue Mountain Dou. The top Lanshan No.1 raw bean must meet the specification of more than 17 mesh, the defect rate is less than 3%, the moisture content is about 13%, and the cup test shows rich coffee aroma, smooth, balanced taste, low weak acidity and long-lasting.

Lanshan coffee beans that have completed the quality testing will be transported according to different grades and carriers of different materials. Lanshan No. 1, No. 2 and No. 3 are the only coffee exported in wooden barrels. There are three specifications: 70 kg, 30 kg and 15 kg. Other grades of Jamaican coffee are exported in 60 kg gunny bags. Compared with coarse sacks, oak barrels have the advantage of absorbing and releasing internal and external humidity, isolating the aroma of coffee from outflow, maintaining a more stable moisture content of coffee beans and making roasting more stable. Later, the barrel also became one of the signs to identify the authentic Blue Mountain Coffee, and there are wooden buckets for transporting Blue Mountain raw beans in the store in front of the street.

The baking process is equivalent to the steps of gourmet cooking, high-quality ingredients plus the corresponding cooking methods, so that the taste of the food is even more icing on the cake. The ultimate goal of baking is to get a good cup of coffee. Qianjie's baking concept is to present the most classic flavor and tonality of the producing area, while highlighting the unique style of beans, such as the bright citric aroma of Yega Xuefei. Indonesia Manning coffee has a mellow herbal taste, and Blue Mountain naturally wants to highlight the classic Blue Mountain flavor. The front street uses medium-depth baking to maximize the chocolate and nutty aromas of coffee, while retaining soft acidity and sweetness, making the overall taste balanced.

The freshly roasted blue mountain coffee beans were tested immediately in Qianjie. The dried aromas included nuts, melons and chocolates. After injecting hot water, they smelled oolong tea, caramel, honey and dark chocolate. Taste is rich dark chocolate, baked hazelnut, cream, black sugar, clean and clear flavor, mellow taste, long-lasting aroma. In order to make everyone feel these aromas, the coffee beans shipped in front of the street are made sure that they are freshly roasted within 5 days, and they are just at the best taste stage when they are received. The following front street is based on store production standards to talk about several key factors of hand-made blue mountain coffee.

Qianjie usually uses KONO filter cup to extract deeply roasted coffee beans, the upper part of KONO filter cup is a smooth curved surface, the filter paper is better fitted, compared with v60 filter cup, the way of coffee extraction is mainly immersion extraction, increasing the overall concentration of coffee, in order to increase the alcohol thickness of coffee. In addition to the KONO, the common kalita trapezoidal filter cup, flannel and other slower flow appliances are also suitable.

In addition, considering that the medium and deep roasted coffee has been roasted to a certain extent, the internal structure of beans will be more fluffy than light roasted coffee, so the water absorption effect is better. In order to avoid excessive extraction, Qianjie chose the thickness of No. 20 standard screen with a pass rate of 75% and a water temperature of 88 ℃ with the usual three-stage water injection in Qianjie.

Hand washing parameters: water temperature of 88 degrees Celsius, grinding degree of coarse sugar (standard screening rate of 20), 15g coffee beans, powder-water ratio 1:15, three-stage extraction.

The first stage is gently injected with 30 grams of water for steaming for 30 seconds, and the second stage is injected with about 125 grams of water to circle evenly and smoothly outward. Then wait for the coffee liquid to drop, drop to half, inject the last section of water to 225 grams, wait for the coffee to fall behind, the general total extraction time is about 2 minutes.

Blue Mountain No. 1 Coffee Flavor: at high temperature, the entrance of Blue Mountain No. 1 coffee is dark chocolate aroma, very mellow, and the return of almonds is obvious. As the temperature drops, baked hazelnuts and cream are sweet and silky, with a hint of soft acidity and caramel sweetness, and the aroma lasts in the mouth.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex