What is the Pour-Over Ratio for Blue Mountain Coffee? Blue Mountain Coffee Brewing Methods Shared

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FrontStreet Coffee's Jamaica Blue Mountain Coffee Brewing Guide

FrontStreet Coffee's Jamaica Blue Mountain coffee is only wet-processed, using washing and fermentation methods to remove the fruit pulp and mucilage. During processing, the fruit pulp is first removed, then fermented for 12-18 hours. The completed fermented beans are then placed in pools with continuously flowing water, moved back and forth, using the friction between beans and the power of flowing water to wash the coffee beans until they are smooth and clean.

FrontStreet Coffee's Blue Mountain Classification

FrontStreet Coffee's Blue Mountain is divided into four grades: ranked from highest to lowest quality are NO.1, NO.2, NO.3, and PB (PB stands for Peaberry). According to CIB standards, only coffee grown above 666 meters altitude can be called "Jamaica Blue Mountain Coffee." Coffee produced in the Jamaica Blue Mountain region below 666 meters is called "Jamaica High Mountain Coffee," while coffee grown outside the Blue Mountain range is called "Jamaica Coffee." Among these, the basic standards for NO.1 Blue Mountain green beans include: beans of 17 screen size or larger, defect rate below 3%, moisture content around 13%, and of the Typica variety.

Kono Dripper Brewing Method

Coffee brewed with Kalita wave filter, cake filter, or Kono dripper will have a very full body and good flavor persistence. During the extraction process, the Kono dripper utilizes air pressure generated by the siphon effect for extraction. This means the coffee particles achieve high initial water saturation, with immersion-style extraction that increases concentration, allowing soluble substances to be carried out with the water flow. For those who prefer heavy-bodied Blue Mountain, this method is highly recommended.

Brewing Parameters

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

Brewing Technique

First bloom with 30g of water for 30 seconds, pouring close to the coffee surface. For the first pour, add water to 120g and stop. Wait until the water level drops by 1/3-1/2, then perform the second pour, stopping at 234g. Control the total brewing time to around 2 minutes and 15 seconds. If the time is up but extraction isn't complete, you can discard the remaining liquid.

Blue Mountain SOE (Single Origin Espresso)

How is Blue Mountain SOE made? With proper distribution technique, level the coffee surface, then tamp with approximately 25kg/m² pressure (we use a pressure-calibrated tamper, so tamping force is consistent). Grind size #1.9, very fine level, similar to salt coarseness. We extract: single dose 13.5g to 20g liquid weight in 27 seconds; double dose 20.5g to 40g liquid weight in 26 seconds (single basket capacity 14g, double basket capacity 22g). Because the beans are quite fresh with moderate oil content, they present a golden color and rich caramel aroma. When tasting, you first experience soft fruit acidity, followed by slowly emerging caramel sweetness, with chocolate and brown sugar in the aftertaste.

Blue Mountain Americano and Latte

Blue Mountain espresso mixed with hot water to make "Americano" greatly enhances the sweetness, making it lighter, reducing fruit acidity, and leaving a high-concentration dark chocolate flavor in the mouth.

For "Blue Mountain Latte": We use Vital Farms fresh milk, steamed to 60°C, with foam and milk evenly integrated. When combined with espresso, it delivers hazelnut-like sweetness and distinct creamy chocolate, while not overpowering the fresh sweet taste of milk, creating a flavor that truly impresses.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473