How to Brew Blue Mountain Coffee to Highlight Its Flavor and Hand-Brew Ratio Sharing

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FrontStreet Coffee - Jamaica Blue Mountain Coffee Flavor and Brewing Guide

Jamaica Blue Mountain Coffee History:

The history of Jamaican coffee dates back to the 18th century. In 1717, King Louis XV of France ordered coffee cultivation in Jamaica. In the mid-1720s, Jamaica's Governor Sir Nicholas Lawes imported Arabica seeds from Martinique and began promoting cultivation in the St. Andrew region. Coffee trees were introduced to Jamaica and grown in the Blue Mountains, which are divided into different grades: high-altitude Jamaica Blue Mountain coffee, High Mountain coffee, and Jamaica coffee, with different grades determining different prices.

Blue Mountain Coffee Flavor:

The taste is exceptionally clean, and it's one of the sweetest coffees in the world. This flavor has been described by Jim Reynolds at Peet's Coffee and Tea: "The best example of Jamaica's Blue Mountain coffee is its aromatic, smooth richness, which gives me the feeling of gem-like quality. It's as precious as a gemstone. It's complex, yet very gentle. It's sweet, with very strong body. You must taste it to know what I'm talking about." Unique growing conditions and meticulous attention to all production processes have made Jamaica Blue Mountain coffee very famous. The flavor is rich and mellow, with perfect balance of coffee's sweetness, acidity, and bitterness - completely free from bitterness, with only moderate and perfect acidity and persistent fruity notes.

Daily Brewing: Dripper Selection

V60 dripper, Kalita wave, and KONO can all be used

Parameters:

15g coffee grounds, water temperature 90°C, grind size 3.5, water-to-coffee ratio close to 1:15, total time around 2:00

Technique:

25-30g water for bloom, bloom time 30s; first pour to 120g then stop; vertical water flow, small flow with slow circular motion; second pour to 225g, water flow and circular motion slightly faster to reduce fine particles clogging the dripper, which could lead to over-extraction.

Other Extraction Suggestions:

French Press: Grind size 3.5-4 / Water temperature 90°C

Siphon: Grind size 4, water temperature: 89°C

AeroPress: Grind size 2.5, water temperature 88°C

END

Important Notice :

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Tel:020 38364473