How to Brew Jamaica Blue Mountain Coffee: Excellent Balance of Sweet, Sour and Bitter, Rich Aroma with Lasting Aftertaste

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Jamaican Blue Mountain, as a world-renowned premium coffee, has always been regarded as a king among coffees. FrontStreet Coffee's Blue Mountain coffee comes from the oldest estates in Jamaica and is genuine Blue Mountain coffee certified by Jamaican government institutions. FrontStreet Coffee has its own roasting philosophy for Blue Mountain coffee, but never deviates from presenting the characteristic balanced flavor profile of Blue Mountain coffee. After numerous roasting adjustments, we have achieved the current stable flavor performance. Of course, brewing is also a major factor. Customers often ask FrontStreet Coffee about brewing tips and techniques for Blue Mountain coffee, so today FrontStreet Coffee will share our understanding in this area!

Flavor Profile and Roasting Characteristics

To highlight the rich body and chocolate, caramel flavors of Blue Mountain coffee, we choose a medium-dark roast level. At medium-dark roast, the dry aroma offers hazelnut and brown sugar sweetness, along with a fresh cooling sensation of meadow grass. The wet aroma presents gentle sweet orange and cherry tartness, with a smooth sweet sensation that transitions to honey sweetness. The honey sweetness and meadow grass freshness create a wonderfully refreshing combination, while the soft tartness of citrus and sweet peach provides the perfect finishing touch. The clean, delicate, silky texture is typically what makes people fascinated with Blue Mountain. At medium-dark roast, the rich caramel chocolate-like aroma is intense, with sweet spices and raisin sweetness that linger, complemented by pine fresh aroma and smooth fatty mouthfeel. The overall flavor is balanced, elegant, and smooth.

FrontStreet Coffee Roasting Technique

Roasting curve: Heat the drum to 170°C and add beans, open the damper to 3. After 1 minute, adjust heat to 140°C, damper unchanged. Roast until 5'10", temperature reaches 153°C, bean surface turns yellow, grassy aroma completely disappears, dehydration complete. Adjust heat to 115°C, damper to 4. At 8'00", ugly wrinkles and black spots appear on bean surface, toast aroma明显 transitions to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. At 8'12", first crack begins, reduce heat to 90°C, damper fully open (adjust heat very carefully, not so low that crackling stops). Remove beans at 201.3°C.

FrontStreet Coffee Cupping Report

FrontStreet Coffee Jamaica Clifton Farm Blue Mountain NO1

Location: Newcastle region

Average altitude: 4300 feet (1310.64 meters)

Processing method: Washed

Variety: 100% Arabica Typica

FrontStreet Coffee Brewing Parameters

Filter: KONO

Water-to-coffee ratio: 1:15

Temperature: 87°C

Grind size: BG#5J

FrontStreet Coffee Brewing Method

Parameters: 15g coffee, water temperature 84-86°C, grind setting 4, coffee-to-water ratio 1:13-1:14, total time around 1:50. Method: 25-30g water for bloom, bloom time 30s. First pour to 120g, then pause: vertical water flow, small flow slow circular motion. Second pour to 225g, water flow and circular speed slightly faster to reduce fine particles clogging the filter and causing over-extraction. Total extraction time 2 minutes 10 seconds.

Flavor Description

Dark chocolate, nuts, cream, balanced sweet, sour, and bitter.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473