Blue Mountain Coffee Pour-Over Water-to-Coffee Ratio: Sharing How to Brew Delicious Jamaican Blue Mountain Coffee

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Front Street Jamaica Blue Mountain Coffee Brewing Method Sharing

The Origin of Blue Mountain Coffee

The highest peak of Jamaica's Blue Mountains reaches 2,256 meters above sea level, making it the highest mountain in the Caribbean region. When sunlight shines directly on the sea surface, the peak reflects the brilliant blue light of the ocean, enveloping the mountains in a blue mist.

Jamaica is one of the world's smaller coffee-producing countries. Compared to Brazil, the world's largest coffee exporter which produces 30 million bags (60kg each) annually, Blue Mountain coffee produces only about 40,000 bags per year, positioning it as a luxury product. Additionally, the government has established strict and detailed standards for Blue Mountain coffee processing, roasting, and packaging, with specific regulations even for the organic fertilizers used during growth. All harvesting is done manually by hand. Jamaica is also the last country that still uses traditional wooden barrels for packaging and transporting coffee.

Coffee Characteristics

Jamaican Blue Mountain coffee belongs to the category of flavor-focused coffees. Using a Kono filter cup can brew a rich口感 (mouthfeel). This time, we used a V60 filter cup for brewing to see what different flavors and mouthfeel it might produce.

V60 Filter Cup Brewing

The Hario V60 series filter cup has a wider opening, combined with unique spiral rib designs that allow air to be more easily expelled, improving extraction quality. The rib design can extract soluble substances in a short time, primarily through a flushing method, resulting in a light, juice-like mouthfeel with distinct sweet and sour notes and aroma. Different water pouring techniques and methods can yield coffees with different mouthfeels and flavors, making it highly versatile for experimentation.

Brewing Parameters

Prepare 15g of coffee powder, water temperature at 88°C, grind size BG 5R (Chinese standard #20 sieve, 60% pass rate), water-to-powder ratio close to 1:15

Brewing Technique

Method: First use 30g of water for blooming, blooming time for 30s. Pour water close to the coffee powder surface. For the first pour, stop at 120g. When the water level drops by 1/3-1/2, perform the second pour, stopping at 225g. Control the total brewing time around 2 minutes and 5 seconds.

Flavor Profile

The taste of Blue Mountain is very clean and very mild, with chocolate sweetness and very strong body. The flavor is rich and mellow, with a perfect balance of coffee's sweet, sour, and bitter notes - completely without bitterness, with only moderate and perfect acidity, and a persistent fruity finish. When brewed with Kono, Kalita fan-shaped, or cake cups, the concentration increases, resulting in a solid, heavy mouthfeel with strong flavors. However, when brewed with a V60 filter cup, it produces a refreshing sweetness with cane sugar sweetness, followed by nuts and high-concentration dark chocolate aftertaste and lingering sweetness.

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