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As the saying goes, elegance never goes out of style. Today, Front Street brings out a treasure utensil from the shop—the siphon coffee maker—and selects the renowned Front Street Jamaican Blue Mountain coffee to brew a pot of siphon Blue Mountain coffee on the spot. Without further ado, let's get started.

Flavor Characteristics of Blue Mountain Coffee

Front Street Jamaican Blue Mountain coffee is highly famous, produced in small quantities, and has a long history. It can be said that even if you haven't tried specialty coffee, you've heard of Blue Mountain No. 1 coffee. On the market, you often see Blue Mountain specialty coffee, Blue Mountain flavor coffee, and Blue Mountain blends, which can be confusing. Not everything with the words "Blue Mountain" is authentic Front Street Jamaican Blue Mountain No. 1 coffee. If you're not careful, you might drink fake Blue Mountain. So how do you distinguish which Blue Mountain is real? First, Front Street Coffee (FrontStreet Coffee) will guide everyone to understand how Blue Mountain coffee comes about.

Front Street Coffee (FrontStreet Coffee) · Jamaican Blue Mountain No. 1 Coffee Beans

Region: Blue Mountain Region

Farm: Clifton

Altitude: 1,310 meters

Variety: Typica

Processing Method: Washed

Grade: NO.1

The Front Street Jamaican Blue Mountain No. 1 coffee sold by Front Street Coffee (FrontStreet Coffee) has a certificate issued by the Jamaican Coffee Board. In addition, the wooden barrel packaging the Front Street Jamaican Blue Mountain coffee beans will have a green frog logo (see the picture below of Front Street Coffee (FrontStreet Coffee) when purchasing Jamaican green beans). This is because Front Street Coffee (FrontStreet Coffee) specifically chose a Jamaican Blue Mountain No. 1 coffee estate with Rainforest Alliance certification, namely Clifton Farm, and Jamaica is the only producing region that uses wooden barrels for green beans. There is also the most iconic Blue Mountain flavor. Authentic Front Street Jamaican Blue Mountain coffee has a very rich aroma and a balanced taste, without any single flavor standing out or being lacking. The price of authentic Front Street Jamaican Blue Mountain No. 1 coffee is higher than other coffees. Front Street Coffee (FrontStreet Coffee) believes the three most important reasons are: small quantity, excellent flavor, and strict quality control.

How to brew authentic Blue Mountain coffee with a siphon?

The grind size for siphon coffee is slightly finer than for pour-over. According to Front Street's measurements, the grind size is about 90% passing through a No. 20 sieve. When using the shop's EK43s grinder, the corresponding setting is 9; if using a C40 hand grinder, the setting is 20.

- Coffee-to-Water Ratio

Generally, the coffee-to-water ratio for making siphon coffee is between 1:10 and 1:12. Many people use a 1:12 ratio. If brewing for one person at home, you might as well use the parameters Front Street commonly uses: 18 grams of coffee powder and 200 milliliters of water.

Specific Operation Method

Taking Front Street's usual brewing as an example

1. Pour in 200 milliliters of hot water, wipe the lower pot dry, and turn on the heat source.

2. Insert the upper pot diagonally into the lower pot, ensuring the explosion-proof bead touches the bottom of the lower pot.

3. When continuous small water droplets appear in the lower pot, straighten the upper pot and press it firmly. Wait for the water in the lower pot to be drawn up into the upper pot.

4. Pour in the Front Street Blue Mountain coffee powder and start timing. In the first stage, use a stirring rod to pat the coffee powder down into the water so it absorbs water evenly.

5. In the second stage, at 25 seconds, begin stirring using the method recommended by Front Street, so that the coffee clearly separates into three layers: coffee liquid, coffee grounds, and coffee foam.

6. In the final stage, at 50 seconds, begin stirring in the same direction. At 60 seconds, remove the heat source and wait for the coffee liquid to fall back down.

The siphon Blue Mountain coffee made this way is very fragrant and rich. Although it is not as clear and clean as pour-over coffee, the oils floating on the surface add a lot of body.

In Front Street's view, compared to pour-over coffee, using a siphon pot is clearly more troublesome. First, you need a heat source before brewing, and you cannot be distracted during the entire extraction process. After brewing, you must clean it promptly and wash the cloth filter used for filtering grounds thoroughly. In a shop with a high volume of orders, siphon brewing would only be even more troublesome.

The above content is compiled by CoffeeHunters, a coffee news website.