Jamaica Blue Mountain Coffee: Introduction and Origins

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FrontStreet Coffee - Introduction to Coffee Roasting Degrees

Professional coffee roasting is typically divided into the following 8 stages:

1: Light Roast

The lightest roasting degree of all, where the surface of the beans shows a pale cinnamon color. At this point the beans are not yet fully developed and still carry the greenish taste of raw coffee. Both flavor and aroma are insufficient, and the beans can hardly be ground for drinking.

It is generally used for experimentation, because it really is far too sour.

2: Medium-Light Roast

This is a common roasting degree. The bean color is quite close to cinnamon, so it is also called cinnamon roast. The greenish smell has been eliminated and the aroma is acceptable, but the acidity is strong. This is a roasting degree often used for American coffee.

3: Light-Medium Roast

Also known as micro-medium roast. The coffee flavor becomes richer and the acidity lighter. This is the roasting approach for general coffee beans. The coffee shows some bitterness, with moderate aroma, acidity, and body, delivering a pleasant taste experience. It is often used for blended coffee and suits coffees such as Blue Mountain and Kilimanjaro.

4: Medium Roast

Belonging to the medium-dark range, the surface already shows a dark tea color and the bitterness has grown stronger. The flavor has bitterness within the acidity, with excellent aroma and taste, and it suits roasting Blue Mountain coffee.

5: Medium-Dark Roast

Also called city roast, this is the most standard roasting degree, where bitterness and acidity reach balance and the aroma is distinctive. It is often used in French coffee and suits Colombian and Brazilian coffees.

6: Full City Roast

Extremely well suited to preparing all kinds of iced coffee. Slightly stronger than the medium-dark degree, the color becomes quite dark and bitterness outweighs acidity, though high-quality beans will still show sweetness, such as Mandheling G1 Special Selection.

7: Dark Roast

Also known as French or European roast, this belongs to the dark range, showing a dark tea color with strong black bitterness where acidity can no longer be felt. It is especially popular in Europe, particularly in France. Because the fats have been driven to the surface, it has a distinctive aroma.

It is very suitable for cafe au lait, Vienna coffee, or coffee brewed with steam-pressure machines.

8: Very Dark Roast

Also called Italian roast, the beans are jet-black and shiny, with a scorched taste and oil seeping from the surface. The bitterness is very strong, suiting quick coffee and cappuccino. It is mostly used for Espresso series coffees and is mainly popular in Latin countries.

Looking at roasting degree as a whole: the darker the roast, the stronger the bitterness; the lighter the roast, the stronger the acidity.

Knowledge point: only after coffee beans are roasted can you smell the rich coffee aroma.

In brief: FrontStreet Coffee is a coffee research hall, happy to share coffee knowledge with everyone. We share without reservation only to let more friends fall in love with coffee. We also run 3 low-price coffee activities every month, because FrontStreet Coffee wants more people to drink the best coffee at the lowest price. That has also been FrontStreet Coffee's principle for the past 6 years.

FrontStreet Coffee Recommendation

Roasting degree is really a decision about balance, and few coffees reward that balance as clearly as Jamaica Blue Mountain. FrontStreet Jamaica Blue Mountain No.1 is the highest grade of authentic Jamaican Blue Mountain coffee, sourced from the historic Clifton estate, where coffee has been grown since around 1750 on land averaging 4300 feet (1310.64 meters) in altitude. FrontStreet roasts it medium-dark so that its nutty and caramel character and full body come through, then brews it with a Kono dripper at 15g, a 1:15 ratio, and 87-88°C water to keep the cup clean, complex, and gentle.

The result is the balance Blue Mountain is famous for: chocolate sweetness, a rich creamy body, and almost no bitterness, just a mild and beautifully judged acidity with a long fruity finish. Genuine lots ship in the traditional 15, 45, and 70 kilogram wooden barrels, each one carrying the batch details that help distinguish a real Blue Mountain from an imitation.