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Author Topic: Jamaican Blue Mountain - Stoneleigh  (Read 6262 times)

Springbok

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Jamaican Blue Mountain - Stoneleigh
« on: 19/02/2012, 08:49 AM »
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.


Hottop B, Holey Popper, Dripolator, Lelit Pl 41 plus, Breville Smartgrinder BCG800, 6 x Stovetops, La Sorrentina Robbiati, Bodum Electric Syphon, Bellina Uno Syphon.

Brett H

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Jamaican Blue Mountain - Stoneleigh
« Reply #1 on: 19/02/2012, 02:14 PM »
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.
Diadema Junior Extra PID, La Pavoni Professional, Compak K10 Conical, Compak A8 Automatica, Fiorenzato F5, Rancilio Rocky, Behmor 1600, BBQ Roaster (retired), KKTO

Divey

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Jamaican Blue Mountain - Stoneleigh
« Reply #2 on: 21/02/2012, 05:11 AM »
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

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Jamaican Blue Mountain - Stoneleigh
« Reply #3 on: 21/02/2012, 05:50 PM »
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. 
Diadema Junior Extra PID, La Pavoni Professional, Compak K10 Conical, Compak A8 Automatica, Fiorenzato F5, Rancilio Rocky, Behmor 1600, BBQ Roaster (retired), KKTO

ash

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Jamaican Blue Mountain - Stoneleigh
« Reply #4 on: 26/02/2012, 12:49 AM »
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 B) 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.
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C-man

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Jamaican Blue Mountain - Stoneleigh
« Reply #5 on: 20/12/2012, 07:20 PM »
yes, a soft bean

go in with a lower heat and don't roast too long

easy to loose the structure with soft beans.
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