Jamaican Blue Mountain Coffee Beans Introduction and Pour-Over Brewing Guide

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FrontStreet Coffee's Jamaican Blue Mountain Coffee Flannel Drip Brewing Guide

The renowned Blue Mountain majestically rises on the eastern side of Jamaica, with a total elevation of 7,402 feet. At altitudes between 3,000-5,000 feet, Blue Mountain's premium soil, rainfall, and mist-shrouded unique natural conditions provide ideal growing conditions for coffee, creating the world-famous Blue Mountain coffee, celebrated as the perfect combination of balance and subtle acidity.

JABLUM Blue Mountain Coffee is produced by Jamaica's Mavis Bank Coffee Factory Limited, which has over 150 years of history. Its flavor is rich and aromatic, with subtle fruit notes, a smooth and mellow mouthfeel, and a perfect harmony of sweet, sour, and bitter flavors with a long-lasting aftertaste. Coffee connoisseurs worldwide recognize JABLUM's distinctive flavor, combining richness, harmonious sweet and sour notes, and a lingering finish, creating an indescribable wonderful experience.

All coffee trees grow on rugged mountain slopes at high altitudes, making the harvesting process extremely difficult. Only local skilled female workers can handle this task, resulting in rare production where every bean is precious.

The finest Blue Mountain coffee offers a soft, aromatic acidity with toffee-like sweetness. The most captivating feature is its ethereal subtle fragrance - lively and rich. Upon tasting, you'll first notice herbal freshness, followed by cedar notes, and finally transitioning to chocolate sweetness. The entire process allows you to experience the charm of awakening richness.

Flannel filter cloths have larger capillary pores than filter paper, allowing them to retain some of the coffee's oils, unlike filter paper which typically filters out all oils. Therefore, coffee brewed with flannel filter cloths will be richer and smoother than coffee brewed with filter paper.

Blue Mountain coffee brewed with a grind size of [BG-5R] will have a slightly astringent taste. Due to the finer grind and longer extraction time, the resulting coffee tends to be more concentrated and somewhat over-extracted, making the sour and bitter flavors feel too concentrated when drinking.

When brewing Blue Mountain coffee with [BG-6M] grind size, although the texture is smooth, the overall body feels relatively thin and the flavor is quite light. I wanted to increase the richness based on [BG-6M], so I adjusted the grind to be slightly finer, setting it to [BG-6A (Chinese standard 20-mesh screen passing rate 64%)], keeping other parameters and techniques unchanged.

[BG-6A (Chinese standard 20-mesh screen passing rate 64%)]

Start timing from the beginning of the bloom, with a total extraction time of 2'15".

Flavor Profile:

Aroma reveals nut and cream notes. On the palate, you'll experience milk chocolate, cane sugar, vanilla, citrus, mulberry, and cream flavors. The texture is relatively rich and the overall balance is quite good.

When brewing with flannel filter cloth, the flow rate is quite fast at high water levels. However, as the water level decreases, the flow rate slows down due to the thicker coffee powder walls around the sides, and ultra-fine particles adhere to the mesh of the filter cloth, further reducing the flow rate.

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