What is the roasting degree of Blue Mountain Coffee beans? differences in flavor characteristics between Blue Mountain and Paradise Bird Coffee beans

Known as the "King of Coffee", Blue Mountain Coffee occupies a pivotal position in the whole coffee market. Although it is not as hot as it was then, it is still a classic in the hearts of many coffee people.

Blue Mountain Coffee is grown in Jamaica

A large part of the quality of Jamaican Blue Mountain Coffee comes from its growing environment. The Blue Mountain Mountains are located in the coffee belt between 25 degrees north latitude and 25 degrees south latitude, where volcanoes bring mineral-rich nutritious soil, abundant rainfall all the year round, cloud shrouding, great temperature difference between day and night at high altitude, in addition, Blue Mountain belongs to a relatively closed island microclimate, the air is not too polluted. The varieties of iron pickup, which were introduced and planted many years ago, gradually adapt to the local soil, not only maintain a pure pedigree, but also form a strong disease resistance.

The Jamaican Coffee Industry Association CIB makes a detailed positioning of coffee produced in the Blue Mountains and implements strict quality control of coffee production. According to CIB, coffee between 910m and 1700 m above sea level can be called "Jamaican Blue Mountain Coffee". Those with an altitude of 460 meters to 910 meters can only be called "Jamaican Alpine Coffee", and those below 460 meters are called "Jamaican preferred Coffee". In the whole Blue Mountain area, only 1x3, about 6000 hectares of land produces coffee called Blue Mountain Coffee.

In addition to the difference in altitude, CIB also ranks the size of coffee beans and the rate of defects after processing: blue Mountain 1, Blue Mountain 2, Blue Mountain 3, Blue Mountain Round Dou. If you want to drink, drink the best, so Qianjie buys the highest-grade Blue Mountain No.1 coffee beans. The basic standard of Lanshan No. 1 is beans with more than 17 mesh, with a defect rate of less than 3% and a moisture content of about 13%. We can see that raw beans look full, uniform in size and beautiful turquoise.

What is the baking degree of blue mountain coffee beans?

Qianjie mentioned more or less in many articles that the taste of a cup of coffee is affected by many factors, including planting soil, coffee variety, raw bean treatment, baking degree and brewing method. Different degrees of roasting will have different effects on the taste of coffee. Here, take Blue Mountain Coffee as an example to talk about the baking logic of Qianjie.

As for the choice of roasting degree of coffee beans, Qianjie hopes to express the usual flavor of coffee producing areas, that is to say, Blue Mountain coffee should have blue mountain flavor, and Yejia Chefe coffee should have Ye flavor. To put it more popularly, bitter coffee should choose a deeper baking degree to highlight the mellow taste, while sour coffee should be roasted lightly to retain more acidity of flowers and fruits.

The so-called Blue Mountain flavor, is full and solid dark chocolate, caramel aroma, sour, sweet, bitter, sweet perfect fusion, there will not be any kind of taste prominent or lack, taste balanced and mellow. Not only to retain some of the acidity of the coffee beans, but also to make the caramel sweet after baking, so that the overall taste tends to be balanced, Qianjie will use medium-depth baking. There is also a Paradise Bird Coffee on the front street bean list, known as "Little Blue Mountain", which also uses medium-to-deep baked bread aroma and high sweetness of sugar cane, with the soft acidity of berries.

How do you cook medium-and deep-roasted coffee beans?

Many friends will ask Qianjie how to cook the deep-roasted coffee beans. Here Qianjie takes Blue Mountain No. 1 Coffee and Papuan Paradise Bird Coffee as an example.

Qianjie thinks the freshness of the exquisite Lanshan No. 1 coffee is very important, because the roasted coffee beans will have the best taste period, if the aroma peak, the flavor will be difficult to extract. The beans shipped in Qianjie are freshly baked within 5 days, in the hope that everyone can enjoy the most complete taste period.

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 to form a hamburger for steaming for 30 seconds, and the second stage is injected into 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.

Paradise Bird Coffee flavor: the entrance is nutty, with a rich cocoa flavor with a hint of berry sweetness. The palate is full-bodied and well-balanced, with sweet sugarcane and soft acidity.

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