How do I make good Blue Mountain coffee?

Question

Every time I go to Jamaica I drink Blue Mountain Coffee and bring some home with me. I always bring the ground stuff home, follow the directions, and still can't get it to taste like the restaurants. I've bought the brands that have that "certified" stamp that it's authentic. So, what's the secret? Is it that I have to use Jamaican water? If that's the case...I'm screwed :(

This time I brought home ground and whole beans in hopes that maybe fresh ground beans are better.

Answer 1

It's the best tasting java ouit there, so I don't know what you're doing wrong, if anything, but: use cold filtered water and make sure not to use too many grounds or it'll be too strong.  If all else fails, buy the instant stuff next time, which is better than the so-called blue mountain blend they sell  for $30+/lb @ Strbks.

Answer 2

When it comes to coffee, there are two rules: 1. Arabica; 2. Fresh, fresh, fresh.

Blue Mountain is Arabica, so you've got that one. But good coffee does not keep very long, no matter what. You need to have roasted beans that are as fresh as possible; after 8 weeks they are dead. You can try things like freezing them and storing them in vacuum containers to get a little more time, but 8 weeks is about the maximum time after roasting that you can get a decent cup from a roast.

Then you grind them just before brewing, and you drink it right after brewing. I do take some with me in a thermos to work, and it is a lot better and more affordable than what I can get at a coffee shop.

Don Francisco has an on-line catalog of great coffees that they will ship to your door within days after roasting. Stick with the beans, not the ground ones, unless you want to try their espresso, which is also great, since it is fresh. Just don't buy too much and be sure to drink it within a month or two.