How do you drink Blue Mountain Coffee? Taste characteristics of standard method for brewing proportion of blue mountain coffee beans

Before the concept of boutique coffee came into everyone's view, Blue Mountain Coffee has long been the leader of the coffee industry, even if people who do not drink coffee have heard the name of Blue Mountain. High-quality Blue Mountain Coffee has the perfect combination of mellow, fragrant, sweet, sour and bitter at the same time. How to brew such a delicate flavor? In this article, the cooking ideas produced by the barista store on Qianjie Street will tell you how to flush Blue Mountain by hand.

First prepare a bag of authentic Blue Mountain coffee beans.

I believe that many friends in the purchase of Blue Mountain coffee, the first time to consider is to identify its true and false. Indeed, due to the steep terrain of authentic Jamaican Blue Mountain Coffee in the high altitude Blue Mountains, it is difficult to manage and pick, and all kinds of labor costs are high. the annual output is only about 900 tons, which is distributed all over the world. Therefore, in order to make a profit, many businesses think of putting the word "Blue Mountain" on low-quality coffee as authentic. We often see coffee such as "Blue Mountain blend" and "Blue Mountain flavor" on the shopping platform. If the "blue mountain beans" we buy is only a few dozen yuan, it is very likely to be fake. As a reference, the single bag of Lanshan No. 1 coffee beans sold on Qianjie was put on the shelves at 158 yuan / 100 grams.

In the Coffee Industry Management Act of Jamaica, only the iron pickup coffee growing in a specific area of the Blue Mountains ranging from 910m to 1700m can be named "Jamaican Blue Mountain Coffee Jamaica Blue Mountain". In addition, the Jamaican Coffee Industry Committee CIB has strict regulations that Jamaican Blue Mountain Coffee will be divided into Blue Mountain No. 1, Blue Mountain No. 2, Blue Mountain No. 3 and Blue Mountain Round beans. The Blue Mountain Coffee from Qianjie is the highest grade Blue Mountain one. Lanshan No. 1 coffee beans must meet the specifications of more than 17 mesh, the proportion of defective beans can not exceed 2%, the moisture content is about 10-12.5%, and the cup test has the right sour, sweet, bitter, mellow and fragrant. It is conceivable that the number of superior coffee beans with such exquisite flavor is very small.

Blue Mountain Coffee uses wooden barrels to pack raw beans to make it look different from the beginning of purchase. Compared with coarse sacks commonly used in other producing areas, oak barrels have the advantage of absorbing and releasing internal and external humidity, and isolating the aroma of coffee from outflow. Let coffee beans maintain a more stable moisture content, so that roasting more stable. Aroma, Blue Mountain Coffee has a rich, dense, long-lasting chocolate, roasted hazelnut aroma, is the general deep-roasted blend coffee is incomparable. In terms of taste, the true blue mountain coffee has a balance of sweet, sour and bitter aroma, which will not be more prominent, and the mellow thickness and sweetness are just right.

If we can't tell the difference between the above two points, ask the merchant to show the Blue Mountain certificate and the barrel in which the raw beans are packed. Jamaica's Blue Mountain is the only producing area that uses barrels to hold raw beans. Qianjie Blue Mountain No. 1 coffee also has a quality certificate 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. Documents and handmade buckets are displayed in Qianjie stores, which is produced by Clifton Manor and is treated with traditional washing, which is the most common way of handling raw beans in Blue Mountain.

Flavor characteristics of authentic Blue Mountain Coffee

Hand-picked fresh coffee fruit is put into water and flotation is used to remove impurities and fruit. Then remove the peel and pulp and let it ferment in the pool for 12-18 hours, then put the fermented beans into the pool and move them back and forth, using the friction of the beans and the force of the water to wash the coffee beans until smooth and clean. It is then laid out and dehydrated in the sun until the water content reaches 12-14%. It can be packed and placed in the warehouse and sent to the quality inspection before export. Washing treatment greatly reduces the defect rate, but also reduces the aroma of blue mountain coffee beans, and has a higher cleanliness in taste.

Qianjie received the blue mountain No. 1 raw beans, the particles were uniform and plump, the size was uniform, and the whole was bright blue-green. The front street uses medium-depth baking to maximize the aromas of chocolate and nuts in the Blue Mountains, while retaining soft acidity and sweetness to balance the overall taste.

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.

Hand grinding degree

The degree of grinding is one of the key factors affecting the taste of coffee. After grinding into powder, coffee beans come into contact with hot water and release a large number of flavor substances soluble in water. In the same soaking time, the smaller the particles are, the more substances are extracted, and the larger the particles are, the less substances are extracted. To put it simply, the thicker the grinding is, the lighter the coffee taste is, and the finer the grinding degree is, the stronger the coffee flavor is. A tool is used to adjust the grinding degree in the front street-China 20 0.85mm standard sieve. The screening rate of medium and shallow roasted coffee beans in front street is always 75%, while that of medium and deep roasted coffee beans is 70%.

Compared with light roasted coffee, medium and deep roasted blue mountain beans have a looser internal structure, so they have better water absorption and are easy to release macromolecular bitter substances. In order to avoid excessive extraction, Qianjie chooses a thickness of 75% of the standard screen 20. When in use, Qianjie first weighs 10 grams of coffee beans, grinds them according to the estimated scale, then puts the ground coffee powder on the upper sieve and shakes hard, so that smaller particles than 0.85mm will fall into the lower layer. Finally, the coffee powder received in the lower layer is weighed and divided by 10 grams is the screening rate. If the screening rate is smaller than the target parameter, it means that the coffee powder is too coarse and needs to be adjusted fine, and if it is too fine, it needs to be thickened.

Hand flushing water temperature

Water temperature and grinding degree play a similar role. The higher the water temperature, the higher the extraction efficiency of coffee, the easier it is to release various substances, and the higher the concentration is. If you use hot water that is close to boiling, it is easy to extract unpleasant bitter substances, so if you deep-bake coffee beans, Qianjie will use different cooking parameters from light-roasted coffee beans. There are more caramelization reactions than lightly roasted coffee beans, so it is easier to release bitter macromolecules. In order to avoid excessive extraction of miscellaneous flavor, Qianjie will lower the water temperature a little bit. The brewing temperature of light roasted coffee is 91-93 ℃, and 87-88 ℃ is recommended in the front street of medium and deep roasted coffee beans.

Filter cup

If you usually have friends who watch Qianjie brewing suggestions, you should know that Qianjie will give priority to KONO filter cup when brewing coffee beans that express mellow thickness. We can observe from the shape of the KONO filter cup that only the ribs in the lower part of the filter cup and the upper half of the filter cup are smooth curved surfaces, so that when we wet the filter cup and can closely fit with the filter paper, the exhaust of coffee during extraction is limited, so the retention time of hot water in the filter cup increases, the coffee extraction rate increases, and the concentration increases, and the coffee flavor is more rich and mellow. The KONO filter cup is also suitable for beans with mellow flavors such as Brazilian Queen's Manor Coffee.

Segmented water injection

If you are a beginner, the ability to control water is not very strong, and the water flow is not stable enough. Then segmented water injection is the simplest and most compatible method. For example, our cooking time is 2 minutes, if the previous water injection takes more time than planned, then the subsequent water injection will need to increase the flow water injection. On the other hand, if the flow ahead is too fast, the injection of small water flow can be controlled more slowly.

Qianjie usually uses three-stage water injection, with a powder-water ratio of 1:15 and 15g coffee per person, that is, a total water injection of 225g.

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.

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