Jamaican Blue Mountain - Stoneleigh

Springbok

Hi,

I bought a kilo of JM Blue Mountain from a "source".

Any ideas on how best to roast it ?

Ive done one roast that Im about to taste after 4 days resting - roasted it to just before 2nd crack in my Hottop, although the first cracks were spradic and took a long time to settle and finish.

Brett H

on 1329601753:

Hi, I bought a kilo of JM Blue Mountain from a "source". Any ideas on how best to roast it ? Ive done one roast that Im about to taste after 4 days resting - roasted it to just before 2nd crack in my Hottop, although the first cracks were spradic and took a long time to settle and finish.

I always roast this just to the first snaps of 2nd crack and try to extend the gap between cracks without stalling the roast.  My best extractions have been at 92c as a ristretto.  Is a nice clean tasting bean but there are better out there for cheaper IMHO.

Divey

on 1329621299:

I always roast this just to the first snaps of 2nd crack and try to extend the gap between cracks without stalling the roast.  My best extractions have been at 92c as a ristretto.  Is a nice clean tasting bean but there are better out there for cheaper IMHO.

Brett, I quite like a cup of the JBM every now and then. However, I more than interested in what you consider better. Can you please tell what what your palate prefers. :question:

Brett H

I actually prefer this: http://ministrygrounds.com.au/green-coffee-beans-1/central-america/nicaraguan-rfa-shg-la-bastilla.html just off the top of my head.  I recently roasted this for me and some JBM for my wife.  Also a great Huhuetenango or Unwashed Yirg exites me more than the JBM but then again, that's just me. When given the choice I'd always choose the Java Kalistat as a must have in the bean collection. 

ash

As to how to roast it, I've tried high/med/low heat approach to first crack with this bean and found that a medium heat (no more than 80% on my Hottop was best to first crack, then dropped the heat to extend between first and second crack, generally just enough heat to keep the roast ticking along without stalling. Let it rest for a week then enjoy. As brett H said, a very clean palate. Now that I've had some, I can tick it off the bucket list.

C-man

yes, a soft bean go in with a lower heat and don't roast too long easy to loose the structure with soft beans.