Characteristics of exquisite Blue Mountain Coffee how much is a box of Blue Mountain Coffee

Because of its high price, Blue Mountain Coffee has a relatively fixed consumer group, and its market is mainly concentrated in Japan, followed by some European and American countries. Coffee beans are full in shape and slightly larger than ordinary beans. Its taste is very subtle, sour, fragrant, mellow, sweetness is uniform and strong, slightly bitter, harmonious taste, excellent flavor, suitable for individual coffee. It uses medium roasting (Medium Roast) to maximize the original taste of the coffee and enhance its aftertaste.

With the improvement of domestic coffee consumption, a large number of cafes begin to supply "Blue Mountain Coffee", and its price is often only a fraction or a tenth of that of authentic Blue Mountain coffee. In 2005, under the guidance of Taiwan coffee manufacturers, a large number of domestic media began to pay attention to and report the authenticity of Blue Mountain Coffee. So far, authentic Blue Mountain coffee is still out of reach of most domestic consumers because of its price and supply in the mainland market.

Blue Mountain Coffee can maintain its top status today, which is closely related to the local management policy. In 1932, Jamaica reduced the island's dependence on sugar exports through policies to encourage coffee production. Unlike most coffee-producing countries, the local government does not plant a large number of high-quality and poor-quality coffee in order to increase the output, but prefer to sacrifice the output to ensure the quality. Therefore, Jamaica is one of the countries with low coffee production in the world. Brazil, the world's largest coffee exporter, produces 30 million bags of coffee a year, while Blue Mountain produces only about 40, 000 bags a year.

There is rarely a blue mountain coffee bean in the "Blue Mountain style" coffee on the market. One kind of "Jamaican mixed Blue Mountain" coffee is a mixture of 30% Blue Mountain Coffee and 70% of the best Jamaican Alpine Coffee. [1] both of the above two kinds of coffee tried to imitate Blue Mountain Coffee, but could not achieve perfection.

Blue Mountain Coffee is "given the cold shoulder" in the United States, which has something to do with American habits. Since the 1970s, seasoned coffee has gradually become a favorite. It is to add spices to coffee beans, or to add coffee companions to brewed coffee, flavoring hundreds of coffee. Seasoned coffee is mostly made from cheaper coffee beans. When Blue Mountain Coffee is usually $80 per pound, Maxwell Coffee costs only $3 per pound.

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Merit editing

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Refreshing and refreshing

Caffeine has a spicy flavor, which can easily pass through the brain-blood barrier, stimulate the central nervous system, promote brain activity, make the mind more clear, lively and sensitive, think well, concentrate, and improve work efficiency; it can stimulate the brain skin and improve mood, judgment and memory.

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Strong tendons and bone

Caffeine is good for free muscle contraction, increases tendon strength, lowers exercise valve, increases body sensitivity and improves exercise function.

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Appetizer staple food

Caffeine stimulates sympathetic nerves, stimulates stomach and intestines to secrete gastric acid, promotes digestion, prevents stomach distension and gastroptosis, and promotes gastrointestinal hormones and peristaltic hormones to facilitate rapid defecation.

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Eliminating lipid and eliminating accumulation

Caffeine can accelerate fat decomposition, increase the body's metabolic rate, increase heat consumption, and help reduce fat and lose weight.

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Liqiao dehumidification

Caffeine can promote kidney function, expel excess sodium ions from the body, increase urine output, improve abdominal distension and edema, and help lose weight.

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Promoting blood circulation and removing blood stasis

Coffee contains linoleic acid, which has hemolysis and prevents thrombosis, enhances vasoconstriction, promotes blood circulation, and relieves vasodilation headaches, especially migraines. In addition, it can promote venous reflux, moisturize the skin, restore the elasticity of the muscle surface and prevent cardiovascular disease.

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Extinguish wind and stop spasm

Coffee can increase high-density cholesterol, accelerate the metabolism of bad cholesterol, reduce atherosis of coronary arteries, and reduce the risk of stroke.

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Joyful color

A small amount of coffee is exciting and pleasant, putting aside troubles, melancholy, relieving stress and relaxing body and mind.

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Lung calming asthma

Caffeine promotes the sympathetic nerve, suppresses the parasympathetic nerve, and avoids asthma caused by parasympathetic nerve excitement.

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Quality assurance editor

Maybe Jamaica Blue Mountain Coffee is the most famous coffee in the world, but in fact, few people know its history and why its price is so high. The first person to introduce coffee to the island of Jamaica in 1789 was a Frenchman who escaped the French Revolution. The first coffee was cultivated to increase local consumption and export in France, and the local industry was very small in the first 100 years. However, in 1932, the Jamaican Conference Law was passed to encourage coffee farming to reduce the island's dependence on sugar exports. In order to ensure the quality of Blue Mountain Coffee, changes have been made in the "Jamaican Coffee Industry" to standardize the processing process, improve coffee quality and make marketing equal, so as to save the fate of top coffee. The Jamaican Industry Association is responsible for the quality of Jamaican Blue Mountain Coffee. In addition, the lush smaller coffee on the island is equally good, and gives final authority to Jamaican coffee exports-all coffee must go through the Jamaican Industry Association before it can be exported.

People may ask why Jamaican Blue Mountain Coffee is so special. The answer is everything about it. The real Blue Mountain Coffee is one of the most advantageous coffee growing conditions in the world. The weather, geological structure and topography of Jamaica provide a unique ideal place. The designated Jamaican Blue Mountain Coffee can only be grown in the Blue Mountain area, north-east of the island of Jamaica in Kingston. Coffee grows on a mountain with a maximum height of 1800 meters (almost 6000 feet), which is already quite high for small-grain coffee, and the mountains are very uneven and the process of harvesting is very difficult (coffee harvesting is almost entirely female). The tree is mainly small grain "Geisha High Bred" type. Seeds from these trees have been exported to other countries, such as Hawaii, Kenya, Papua New Guinea and elsewhere, but they are no longer able to create the flavor of Blue Mountain coffee beans anywhere.

In the steep and high-altitude mountains, careful farming and harvesting, all Jamaican Blue Mountain coffee is ground, tasted and distributed by the Jamaican Industry Association. The coffee in the cup tastes very clean, and it is one of the sweetest coffee in the world. This taste has been described by Jim Reynolds in Peet coffee and tea: "the best example of Jamaican Blue Mountain Coffee is its aroma, smoothness and richness." it makes me feel like a gem. It's as precious as a gem. It's complex, but very mild, it's sweet, it's very mellow. You have to taste it in order to know what I'm talking about. Unique growth conditions and careful production make Jamaican Blue Mountain Coffee very famous.

Jamaica is one of the small coffee producing regions in the world, with an annual harvest of about 40000 bags-60 kg / sack (most of the Jamaican Blue Mountain coffee is actually shipped away in 70 kg barrels, they are the last countries to still use this traditional packaging method, but they produce 60 kg/ sacks, as that is the international standard for measuring coffee production). Compare Brazil, the world's largest exporter of coffee, with an annual production of 30000000 bags to 60 kg per sack.

Before 2008, the Japanese continued to invest heavily in the entire industry chain of Jamaican Blue Mountain Coffee and promised to underwrite 90% of its annual production. As a result, the rest of the world has only a 10% quota, resulting in a trend that demand has been falling short of supply, and prices have gone up.

The unique growth conditions give birth to the unique flavor of Blue Mountain Coffee and make it one of the "gourmet Coffee". 100% of the world's pure Blue Mountain Coffee refers to a specific range of Blue Mountain Coffee in eastern Jamaica, and every step in its planting and processing has been subject to stringent standards of quality management by the Jamaica Coffee Industry Authority. can be proved to be "pure Jamaican Blue Mountain Coffee".

The special conditions such as abundant rainfall, year-round fog and low temperature, average temperature of about 20 ℃ and fertile new volcanic soil constitute a good growing environment for Blue Mountain Coffee. Located at a high altitude of 2200 to 6000 feet, it creates a unique slightly sour taste, but it is not at all exciting or uncomfortable. It takes about 2 years for seedlings to be cultivated in the nursery. Organic fertilizers are used during their growth, and they are harvested one grain at a time during harvest. All processing, baking and packaging processes must meet the high standards set by the Jamaica Coffee Industry Authority.

Typica with low quantity and good quality is the best variety of Arabica. Most coffee-producing countries are only willing to grow other varieties with high yield but poor quality, but Jamaica gives priority to quality, preferring to sacrifice the production of Blue Mountain coffee in exchange for the best quality of Blue Mountain coffee.

100% pure Jamaican Blue Mountain Coffee, with its strong and attractive elegance, is indeed unmatched by other coffees. When it goes through the steps of grinding, brewing and tasting, it gives full play to its flavor, and it is difficult not to get drunk with the aroma of coffee around. Its caffeine content is very low, only about half of other varieties of coffee, in line with modern health requirements.

100% pure Jamaican Blue Mountain Coffee is a perfect and balanced blend of unique sour, bitter, sweet and mellow taste, coupled with a rich and unique aroma, no wonder coffee lovers all over the world are fascinated by it! High-altitude origin makes it with a little high-quality sour taste, a very small degree of bitterness is short and does not retain in the mouth, into the throat into a slightly sweet feeling, mellow throat rhyme is still more meaningful.

In 1728, coffee was first introduced to Jamaica. Due to the suitable soil, climate, light and other conditions in Jamaica, the quality of coffee was excellent, and the cultivation gradually expanded from St. Andrews to other areas.

In 1737, Jamaican coffee production reached 83000 pounds per year.

Over the next 40 years, a large number of private landowners appeared, and by 1800, there were 686 coffee farms in Jamaica

As a result of the serf trade, labor costs rose sharply, and the landowners were overwhelmed by the cost. By 1850, the number of coffee plantations had decreased to 186.

By 1900, the Jamaican government established the first coffee quality standard, but the standard was boycotted by many private landowners and was not implemented.

Since then, due to the lack of quality standards, the export quality of Blue Mountain coffee was uneven, which greatly affected its international reputation. in 1943, Canada, a big importer of Blue Mountain coffee, refused to import Blue Mountain coffee.

In 1944, the Jamaican government realized the necessity of regulating the blue mountain coffee industry and reformulated three regulatory suggestions for the blue mountain coffee industry: ① concentrated on the processing of blue mountain coffee beans, ② established the blue mountain coffee quality standard, and ③ established CIB, which was responsible for the organization and management of the market and the role of export supervisor.

In 1948, the world-famous Jamaican Coffee Bureau (CIB) was formally established, and the Jamaican government enacted the regulations on the Management of Jamaica's Blue Mountain Coffee Industry. The main responsibility of CIB is to improve the quality of Blue Mountain Coffee through management and supervision and regain its global reputation. At this time, the definition of Blue Mountain Coffee has been strictly stipulated in the law: ① gives four legal coffee farms, including wallenford, to process Blue Mountain coffee beans to ensure the quality of Blue Mountain Coffee. ② grows in the Blue Mountain area of 3000-5000 feet, and ③ Blue Mountain Coffee exports are graded: No.1,No.2,No.3, round beans.

Since 1960, the blue mountain area of Jamaica, which was hit by hurricanes, destroyed most of the manor facilities and coffee trees. Foreign capital, including Japan, provided help, and also obtained the shares and preferential import rights of most of the estates. At this time, in order to protect the reputation of the national treasure Blue Mountain coffee, the Jamaican government still retained the wallenford manor as the state, and made part of the supervision function of CIB Wallenford,Wallenford manor synonymous with CIB. Charged with the mission of managing and innovating the coffee industry, the manor manager is also appointed by the government.

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Quality control

LOGO of ① Jamaica Coffee Industry Bureau registers and certifies all the merchants in the whole industry chain of producing, selling and roasting of Jamaica Blue Mountain Coffee. LOGO; ③ Jamaica Coffee (CIB), the only certified raw bean agent in ② China, officially registers the JAMAICA BLUE MOUNTAIN trademark, which is marked on all certified raw and cooked beans of Jamaica Blue Mountain Coffee.

With the globalization of the reputation of Jamaican Blue Mountain Coffee and the global introduction of Jamaican Blue Mountain Coffee cultivation, there are many fake Blue Mountain flavor coffee on the market, which has seriously affected the excellent reputation of authentic Blue Mountain Coffee. The Jamaican government strongly urges Blue Mountain coffee to be roasted and exported in the country in its original packaging, rather than in the form of raw beans, in order to avoid the impact of counterfeit Blue Mountain flavor coffee. The importance of this measure is that the Jamaican Coffee Bureau can monitor every link of the Blue Mountain Coffee export to ensure the purity and high quality of Blue Mountain Coffee.

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Quality standard

In the Blue Mountain Mountains, the legal production area of Blue Mountain Coffee is more than 2200 feet, and Wallenford only selects Blue Mountain Coffee fruits grown above 4000 feet above sea level for processing. Not only that, Jamaica's four statutory Blue Mountain coffee processing plants Wallenford and Mavis Bank,Silver Hill,Moy Hall account for 90% of Blue Mountain coffee exports, and the Blue Mountain coffee produced by Wallenford,Moy Hall is known as "Superior Quality" (absolute quality). On the official website of the Jamaica Coffee Industry Authority, the list and related management information of all identified Jamaican Blue Mountain Coffee producers and global Jamaican Blue Mountain Coffee sales agents and related management information are reflected on this website.

The extremely stringent quality control of Wallenford Manor is also reflected in the product shelf life, which is usually 12 months for a single roasted coffee, while the most stringent 8-month shelf life set by Wallenford obviously gives up its economic benefits, while wallenford has won the high popularity of coffee glutton all over the world, in their evaluation of all the Blue Mountain estates in Jamaica. Wallenford performs best in quality management, stability, popularity and flavor.

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Export quota

According to Jamaica's CIB export statistics as of 2004, 85 per cent of the limited Blue Mountain 1 quota was allocated to Japan, 5 per cent of the United States, 5 per cent of Europe and 5 per cent of other countries. However, in the global consumption distribution of authentic Blue Mountain No. 1, according to the International Coffee Association (ICO), China accounts for 15% of the consumption of Blue Mountain coffee, which stunns the world. The reason is that some shares of Blue Mountain coffee in Japan, Australia and Europe are exported to China through direct branches.

The above differences in export quotas and consumption distribution are extremely embarrassing for the Jamaican government. The asymmetrical Blue Mountain coffee export quota keeps most of the profits in trading enterprises in countries such as Japan, and the Jamaican coffee industry has not benefited from it. The key to the shift was in 2005, when the Jamaican Minister of Agriculture made it clear that Blue Mountain Coffee should be more roasted in Jamaica, directly through quota allocation, preferring to circulate directly from Jamaica to consumer countries.

The means on which the Jamaican government relies on changing export quotas come from Wallenford estates, which are directly controlled by the government, and the wallenford Blue Mountain 1 quota means that the Jamaican Coffee Agency (CIB) endorses the quota target for the country or the company.

In May 2010, Hangzhou City Coffee Western Food Industry Association signed a memorandum of cooperation on Blue Mountain Coffee Green Bean Trade with Jamaica Coffee Industry Bureau in Hangzhou with the support of Hangzhou City Government. In July of the same year, the Association was invited to send a delegation to visit Jamaica to formally inspect the Blue Mountain Coffee Project, and signed a letter of intent for cooperation as the sole general agent of Blue Mountain Coffee Green Beans in China on July 15, Jamaica local time. During the cooperation period, at least 70 tons (1000 barrels in 70 kg standard barrels) of Jamaica Blue Mountain Coffee Green Beans will be provided to China every year. On May 26, 2011, the first container of Blue Mountain coffee green beans arrived in Ningbo Port, China. Jamaica Blue Mountain Green Beans imported by Hangzhou City Coffee and Western Food Industry Association cover six CIB certified brands, such as WALLENFORD, MAVIS BANK, GOLD CUP(AMBER), COFFEE TRADES, RSW, NO.1, NO.2, NO.3 and round beans.

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Special production editor

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hot drinks

Pour the entire package into a cup, add 180C.C hot water, stir well and enjoy!

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cold drink

First, pour a whole package of products into a cup, add 180C.C hot water, after cooling, put it in the refrigerator, about four hours later, cold coffee and milk tea, you can wash your soul, completely freeze the summer heat!

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Quality Coffee Editor

Suggested Dosage: About 10-15g Blue Mountain coffee powder per cup for brewing 6-8oz coffee.

Steps to brew Blue Mountain coffee using a siphon pot:

First step grinding beans, fineness: 4.5

Step 2 Hook the filter under

Avoid crevices between the filter and the glass container, as crevices not only allow coffee grounds to fall into the water below,

It will also make the container leak and affect the extraction effect.

Step 3 Fill the pot with water and heat with an alcohol lamp.

To save time, use hot water.

Step 4 Pour the coffee powder into the pot

Remember not to insert the pot immediately

Step 5 When the water boils, move the alcohol lamp to one side of the pot

The purpose of this is to adjust the heat to a low heat to reduce the temperature of the water

Step 6 When the water temperature drops to about 92-96 degrees, plug in the pot.

The extraction process begins when the water in the lower pot rushes to the upper pot and submerges the coffee powder

Step 7 After the water rises, stir with a stirring rod in a cross shape: 2 times vertically and 2 times horizontally

Be careful not to touch the bottom filter cloth

Step 8 Wait 30 seconds after the first stirring, and then stir clockwise spirally for 2-3 times.

Be careful not to touch the bottom filter cloth

Step 9 Stir again and wait 30 seconds. Stir in a spiral for the last time, faster.

Be careful not to touch the bottom filter cloth

Step 10 Wait 30 seconds after the last stir. When the white foam on the coffee surface has not broken,

Remove the alcohol lamp and wipe the surface of the lower pot with a damp cloth to cool it quickly. The coffee will flow quickly into the lower pot.

Step 11 Pour the coffee in the next pot into a warm coffee cup and drink it.

Key points: coffee powder central expansion such as the shape of a small hill, it means that the extraction is successful.

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how to taste

Drinking coffee should be like savoring a glass of wine, carefully savoring to appreciate its essence. Use siphon coffee pot will make blue mountain coffee unique charm. Smell the coffee first, then sip to try the original flavor, and then add the right amount of sugar according to personal preference, stir with a small spoon, while stirring the coffee vortex, slowly add milk, so that the oil floats on the coffee, on the one hand, can keep warm, on the other hand, the heat of the coffee can also evaporate milk fragrance.

Coffee should be drunk hot because its taste and aroma will be reduced as it cools. Drink coffee not only to moderate temperature but also to the right amount, generally injected into the cup about seven or eight minutes, just the amount not only makes the taste vivid, when drinking also neat and light. Follow this taste pattern and your Blue Mountain coffee will be even more delicious.

The delicacy of coffee always coexists with the warm mind. To enjoy a good cup of coffee in the right way is not only easier to appreciate the delicacy of coffee, but also to live up to the mind of the brewer.

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how to cook

Blue Mountain Coffee

Blue Mountain Coffee is the best coffee in the world, produced in the Blue Mountains of Jamaica. The mountain gets its name from the blue light that reflects the blue waters of the Caribbean Sea. This coffee has all the characteristics of good coffee, not only the taste is rich and mellow, but also because the sweet, sour and bitter flavors of coffee are perfectly matched, so it does not have bitterness at all, only moderate and perfect sour taste, and is generally drunk as a single item.

Filter bag type hot coffee brewing method

Hot coffee can be prepared for many people in advance. When brewing, you must also pay attention to the coffee powder thickness-water temperature, water volume and brewing method. It is best to use a pointed mouth kettle for better effect. At the same time, after the coffee drip is completed, it must be warmed to 80~90℃ to achieve the best drinking flavor.

Materials and appliances: coffee powder, small bag (filter bag), small frame, kettle, coffee spoon, pointed mouth kettle.

Production: Pour the coffee powder into the bag, first rotate the bottom to make the powder average, then dig a small concave hole in the center above, pour the hot water at 90℃ around the circle on the coffee powder, and then rotate the hot water at 95℃ around the small circle to pour the water. Finally, pour the hot water at 85℃ into the center from low to high slowly.

Filter cup type hot coffee brewing method

Use light and simple brewing equipment, high-quality filter paper (must fold the border first) and pointed mouth kettle, control water temperature, water volume, coffee powder. It can brew delicious coffee, very suitable for home or office use, convenient and fast, is now quite popular coffee brewing method.

Materials and appliances: Point-tipped kettle, coffee powder, filter paper, filter cup, coffee pot (teapot), coffee spoon.

Production: filter paper on both sides of the first fold line, so that after the filter can be attached to the cup. Put the coffee powder into the filter paper and dig a small hole in the center. Pour 90℃ hot water into the coffee powder slowly with a small water column, so that it is soaked and foamed. Then pour the hot water slowly in a circle at 95℃. Finally, slowly pull it up and pour it into the center with hot water at 85℃.

Steam Pressurized Italian Hot Coffee Brewing Method

The use of high-pressure steam principle, boiling hot water through the conduit through the coffee powder (fine grinding), from bottom to top or from top to bottom, brewing a strong, bitter Italian coffee, this method was introduced from Italy, is now quite popular brewing method. For those with strong taste, attention must be paid to the quality of coffee beans, coffee powder grinding should be fine, and brewing time and water should be mastered.

Materials and appliances: Italian coffee powder, Italian coffee pot (mocha pot), pot holder, alcohol lamp (or gas stove), filter paper, top cover, coffee spoon

Production: First pour hot water into the sink at the base of the coffee pot. Then put the coffee trough seat into the bottom pot, put in the ground Italian coffee powder, add a layer of filter paper on the coffee powder, so that the powder does not rush up, put in the upper cover, press the coffee powder, tighten the upper pot body and the lower layer, turn on the fire to boil until the upper pot body emits steam, the coffee liquid flows into the pot body, at this time, you can turn off the fire, pour the coffee into the cup.

siphon boiling

It is composed of two spherical glasses arranged up and down, widely used in families, hotels, coffee shops, while enjoying the brewing process while enjoying the fun of coffee this is the greatest charm.

Medium-Deep roast; fine, medium grind; single coffee, blend coffee Features: mellow and delicious, but a little too sour. In general, siphoning is better for single-serve coffee.

Practice: (coffee for two) pour boiling water 240c.c. into a spherical beaker, wipe the water droplets on the outside clean, and heat it with an alcohol lamp. Put a suede filter cloth on the bottom of the funnel shaped extraction cup, pull the spring to the front of the siphon to fix it, and put 20 grams of coffee powder (the amount can be increased or decreased according to personal taste) into the extraction cup. When the boiling water at the bottom is completely boiling, turn the extraction cup into a beaker and fix it. When boiling water rises to the extraction cup, stir the coffee powder evenly with a bamboo ladle to release the ingredients of the coffee powder completely. Care should be taken to avoid excessive agitation causing turbidity. After about 20 to 30 seconds, the flame is extinguished, and the coffee will flow through the filter cloth to the beaker. After the coffee in the cup has run down, it can be removed. Shake the beaker gently to make the coffee liquid uniform. About 87 degrees is the ideal drinking temperature. Pour it into the warmed coffee cup and enjoy it.

Notes:

Repeated brewing of coffee should be avoided, because the second brewing can only get smoky brown water instead of coffee.

When the beaker is at a high temperature, it should avoid contact with cold water and cause cracking, and it should be noted that when there is no water or coffee in the cup, do not ignite the baking to prevent cracking.

Filter cloth should be fully washed after use and stored in water or refrigerator. To avoid the smell of grease after drying.

Because the beaker mouth is very small, cleaning must be used immediately after brewing with lukewarm water or lemonade, coffee oil can be completely washed away, and placed in a cool place to dry.

boiling method

It is to add water and coarse coffee powder in the pot to boil and filter and drink. Turkish coffee is representative (using deeply ground coffee). It is the oldest and most primitive method in history.

Recipe: Coffee for five

Heat a pot or kettle with 650c.c. water, bring to a boil, and pour in 40g (lightly ground) coffee powder. Stir in a bamboo ladle for about 20 seconds. Leave for 2 minutes. Turn off the heat immediately before the foam disappears. Care should be taken to avoid excessive stirring, which may cause turbidity. After the flame is extinguished, the coffee juice must be filtered through a filter bag, and then placed on the stove to warm to 88 degrees Celsius, then poured into a cup to drink.

Notes:

Whether it is boiled with deep fine grinding or light coarse grinding coffee powder, attention should be paid to the control of time, otherwise it will produce bitter taste, astringent taste and smelly mud taste due to excessive exudation, which will make coffee taste deteriorate.

Electric coffee brewing

Easy to use, fully automatic brewing method, electric coffee machine brewed coffee taste is weak, suitable for large cups to drink.

Recipe: Coffee for five

Pour 600 c. c. of water into the coffee maker tank. The filter is filled with a layer of filter paper and evenly sprinkled with 50 grams of coffee powder. When the coffee pot is installed and the power is turned on, when the water is heated to 92-93 degrees, it will flow down through the pipe in the automatic coffee maker and drip coffee from the filter.