Jamaica Blue Mountain Coffee | R.S.W Blue Mountain Peaberry Roasting and Flavor | How to Brew Blue Mountain Coffee

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FrontStreet Coffee Recommends Blue Mountain 2018 — FrontStreet Coffee Jamaica Blue Mountain No.1 Clifton Estate

FrontStreet Coffee · Jamaica Blue Mountain R.S.W Blue Mountain Peaberry

Country: Jamaica

Region: Blue Mountain RSW Estate Group

Label: RSW estate 100% Jamaica Blue Mountain

Variety: Jamaica Blue Mountain

Grade: Peaberry

Processing: Washed and then sun-dried

The highest peak of Blue Mountain reaches 2256 meters, making it the highest peak in the Caribbean region and a famous tourist destination. Located in the coffee belt, it features fertile volcanic soil, fresh and unpolluted air, a humid climate with year-round fog and rain (average precipitation of 1980mm and temperature around 27°C). Such climate and ultra-high altitude have created the world-renowned Jamaica Blue Mountain coffee.

About Peaberry

Typically, flat beans are what we commonly see, where two beans are nestled together inside the coffee cherry. After removing the skin, the two beans can be separated, with each one becoming a coffee bean. Because the side that was touching is flat, they are called flat beans. However, some beans develop with only one mature bean due to unknown reasons (some say pest damage, others suggest genetic mutation), resulting in an oval-shaped bean while the other remains underdeveloped. These are called peaberries. Peaberry production is scarce, commonly found on the branches of young coffee trees, accounting for 5-10% of the total tree yield.

Peaberry Grading

Peaberries are typically classified as a separate grade, which we refer to as PB. Peaberries are generally smaller in size than flat beans. For peaberry grading, there is a set of sieve size standards, typically using sieves numbered 8-12 for classification. Due to the lower production volume of peaberries and the additional labor required for selection during the screening process, labor costs increase, making peaberries relatively more expensive. Is it the price factor and psychological factors that lead people to give peaberries higher ratings? Let's continue exploring.

Roast Level: Medium-dark, removed at the end of first crack and before second crack. Peaberries are somewhat easier to roast than flat beans because they roll more easily in the roasting drum, resulting in more even heat distribution. Additionally, peaberries are relatively smaller in size, allowing heat to penetrate more easily, making temperature control smoother compared to flat beans. FrontStreet Coffee's Jamaica Blue Mountain Typica beans are not too hard in texture, with medium density, making them relatively easy to roast and heat evenly.

Dry Fragrance: Chocolate, drupes, sugarcane sweetness, coffee flowers, cedar

Wet Aroma: Honey, nuts, chocolate, sweet potato, subtle fruit notes in the finish

Body: Refreshing, clean

Acidity: Green plum

Sweetness: Licorice, ripe fruit aroma

Regional Distinction: Floral notes, ginseng

Aftertaste: Rising floral notes

Tasting Profile:

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During cupping, FrontStreet Coffee's Jamaica R.S.W Estate Blue Mountain Peaberry exhibits strong sweet floral notes and a persistent aftertaste. When the coffee beans are mature, the bag opens with a floral aroma. In the dry fragrance, the freshly ground coffee beans release an overwhelming sweetness - truly wonderful. The wet aroma presents more balanced flavors, yet remains full of character. When I sip the coffee liquid, it reveals full-bodied flavors within a refreshing context, with both acidity and sweetness being delicate. Finally, the floral aftertaste lingers in the mouth for an extended time. At this point, the sweet aftertaste gradually emerges from the throat, wave after wave. The unique characteristic of R.S.W Estate Blue Mountain Peaberry lies in its delicate texture and sweet floral notes. Overall, it presents only "gentleness" without intense style - a flavor experience that lingers, creating a relaxing feeling. When the coffee cools, the flavors become even more pronounced and rich.

Brewing Methods for FrontStreet Coffee's Blue Mountain Coffee

Pour Over Coffee

(1) Kalita Wave, Cake Cup, Kono Dripper Brewing:

Prepare 17g of coffee, water temperature 88°C, grind size BG 6M (China standard 20 mesh sieve, 47% pass rate), water-to-coffee ratio approximately 1:14.

Technique: First bloom with 30g of water for 30s. Pour close to the coffee bed surface. First pour to 120g, then stop. Wait until the water level drops to 1/3-1/2, then perform the second pour, stopping at 234g. Control the total brewing time around 2 minutes and 15 seconds. If time is sufficient but the brew hasn't finished dripping, you can discard the remaining liquid.

(2) V60 Dripper Brewing:

Prepare 15g of coffee, water temperature 88°C, grind size BG 5R (China standard 20 mesh sieve, 60% pass rate), water-to-coffee ratio approximately 1:15.

Technique: First bloom with 30g of water for 30s. Pour close to the coffee bed surface. First pour to 120g, then stop. Wait until the water level drops to 1/3-1/2, then perform the second pour, stopping at 225g. Control the total brewing time around 2 minutes and 5 seconds.

Siphon Coffee

Preparation Steps:

(1) Add water to the lower chamber of the siphon. For making two servings of coffee, add water to about 5mm above the 2-cup mark on the siphon. Since coffee grounds absorb water, if you want to make two servings of coffee liquid, you need to add slightly more water.

(2) Grind coffee beans, prepare 25g of coffee grounds (for single cup, grind about 15g), medium grind BG 6M (China standard 20 mesh sieve, 47% pass rate), meaning particles between white sugar and brown sugar in size.

(3) After adding water, remember to wipe the outside of the lower chamber dry with a soft cloth, leaving no water residue to prevent the pot from bursting during heating.

(4) Fill the lower chamber with hot water and heat with a gas stove. Generally, single-serving coffee uses about 180g of water, double-serving uses 300g (coffee-to-water ratio 1:12).

(5) Once everything is ready, start heating the water! When the water reaches brewing temperature, install the filter cloth in the upper chamber. Be sure to hook it as shown in the picture below! Otherwise, when water rushes from the lower chamber to the upper chamber, the filter will be pushed open.

When the water temperature reaches 90°C, hold the upper chamber upright. When water rises to the upper chamber, pour in the coffee grounds, stir and start timing. Use circular stirring method, ensuring the coffee grounds fully absorb water. Adjust the flame to appropriate size. After 30 seconds of blooming, perform the second stir. Around 50 seconds, perform the third stir. After stirring, remove the heat source, wipe the lower chamber with a semi-damp cloth to allow the coffee liquid to flow back. Total time around 2 minutes and 15 seconds.

French Press

Grind Size: BG 6M (China standard 20 mesh sieve, 47% pass rate)

Technique: 20g coffee beans, coffee-to-water ratio 1:14, pour 88°C water into the French press to 280g, start timing. Put the lid on the French press with the filter at the highest position, wait for 2.5 minutes, then press the filter to the bottom.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse varieties of beans, where you can find both famous and lesser-known beans. Online shop services are also available. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473