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Wallenford 和Mavis bank是二个最突出的名字(你也会看见老酒馆) 。Moy Hall是从比较旧的农场产生的一个合作组织 , 1951 年和4 个被证明的来源的当中一个与上述一起。但这些不是农场, 他们是从围拢JBM 小农场和磨房收购咖啡。 Wallenford… 在知道这份咖啡被碾碎于金斯敦的海平面以后，我不会买它。– 不是好的方法(当然, 不管我的偏心，如果好我将买它) 。Mavis bank 被碾碎和被存放于高处。他们真正地改进产品, 是一种真实的零瑕疵产品。但记住, 杯子温和, 温和, 温和。 如果你是烘焙新手, 确定要去烘焙蓝山咖啡, 按次序少量的尝试一些中间的咖啡 (巴拿马, 危地马拉人, Costa Rican),真正好的 Yirgacheffe, 真正地好拍卖全部肯尼亚, 巴布亚新几内亚庄园咖 啡, 一个优质小农场哥伦比亚。并且如果, 在事比较大的诡计, 一 非常好JBM 杯子简单地作为一个干净, 温和杯子, 软但 uninspiring 在这些肌肉咖啡旁边与发出音的杯子字符, 很好, 记得我如此告诉你!
牙买加蓝山咖啡烘焙技巧: 象其它海岛咖啡产地, 甚而最佳、 高海拔生长的牙买加咖啡很缺乏，和一般非常高海拔产区一样譬如肯尼亚。这导致在细胞结构上是比较低的豆密度, 需要一种特殊的烘焙方法。如果你有能力控制你的烘烤器的热力, 你应该在准备阶段以一个比较低的最初的温度烘焙蓝山咖啡, 直到这份咖啡是黄-浅褐色。象HotTop 和 Alpenroast 的烘焙机已经有相当低最初温度。热风式烘烤器由于迅速对流可能更快带来更多热量, 但是相对地热量也比较容易散去。你能降下环境温度在空气烘烤器由减少批大小20% 大约。如果你在BBQ 烘烤器烤咖啡, 非常小心你的烘烤器设置!你能真正地杀害JBM，因为 一个高最初的温度和短烘烤时间。你应该使用一个最初的环境温度较不超过350 f, 和柔和在4 分钟以后, 总烘烤时间超过11 分钟左右。在使用热风式烘焙的时候, Freshroast 有点儿快速，如此用较少咖啡允许更多气流和这份咖啡的均匀准备经由染黄的阶段。在自动烘焙机上我使用 330 f 为2分钟, 380 f 3 分钟和450 f 4.5 分钟。
Wallenford and Mavis Bank are the two most prominent names (you will see Old Tavern frequently too). Moy Hall is a co-op created from one of the older farms, and one of the 4 certified sources along with the above-mentioned in 1951. But these are not farms, they are coffee mills that purchase coffee from the surround JBM small farms and mills it. Wallenford …I won’t buy it after learning much of the coffee is milled at sea-level in Kingston –not a good practice( of course, if the cup is good i will buy it regardless of my biases). Mavis bank is milled and stored at altitude. They have really improved the output, with a true zero-defect preparation. But remember, the cup is mild, mild, mild. If you are new to roasting, and determined to roast JBM, try the smallest amount in an order with a really good Central (a Panama, Guatemalan, Costa Rican), a really good Yirgacheffe, a really good auction lot Kenya, a Papua New Guinea estate coffee, a premium small-farm Colombian. And if, in the larger scheme of things, a very good JBM cups simply as a clean, mild cup, soft but uninspiring next to these muscular coffees with pronounced cup character, well, remember that I told you so!
Roasting Tips for Jamaican Coffee: Like other island origins, even the best, highest-grown Jamaican coffees lack the very high elevations of an origin such as Kenya. This leads to a lower bean density in the cell structure, and a different roast treatment. If you have the ability to control the heat on your roaster, you should roast this coffee with a lower initial temperature during the warmup stage, until the coffee is yellow/light-brown in color. Our drum roasters like the HotTop and Alpenroast have fairly low initial temperatures already. Air roasters can get away with more heat due to the rapid air flow, but are relatively hot from the get go. You can lower the environment temperature in an air roaster by reducing the batch size by 20% or so. If you roast coffee in a BBQ roaster, be very careful of your roaster settings! You can really kill JBM with a high initial temperature and a short roast time. You should use an initial environment temperature of less than 350 f , and gently bring in up after 4 minutes or so, shooting for a total roast time of no less than 11 minutes or so. On the air roast side, the Freshroast is a bit fast so use less coffee to allow more air flow and an even warm-up of the coffee through the yellowing stages. In the i-Roast I use 330f for 2 min, 380f for 3 min and 450f for 4.5 min.