Somewhat new to the world of the caffeine connoisseur…looking for tips on brewing blue mountain…I’ve grabbed two different brands of certified 100% beans but seem to find both types tend to either have a noticable watery taste or be too strong (and require almost 3 teaspoons per cup, which is kinda annoying considering the price). Aside from just adjusting the measurements, anything else I should be doing? Would using a french-press make a difference?
Based on the experience I’ve had with various coffees, I find this watery taste very unusual. Oh yeah, anyone able to recomend a comparable bean to blue montain?
I have had JBM both in Jamaica (where it was a divine drink, fit for the Gods, and served with goats milk and brown sugar), and here, where it was weak tasting. My assumption is that not much is sold here, so stocks sit around longer on the shelves, and the oils dry out, leaving you with substandard expensive as hell coffee.
Grind your JBM beans at home, coarsely, and in small batches. Store them in a large plastic bag for no more than a week, then carry them outside and deposit them in your dumpster for pick-up. Then go buy some real coffee.
If you want smooth, I’d suggest looking at coffee blends. I’m fond of a blend of Ethiopian Harrar-Moka and Java beans, but shop around and find one that suits your taste.
