Jamaican Coffee Grog

Blue Mountain coffee with dark rum, allspice and lime

Origin: Blue Mountains, Jamaica

From the journey of Coffee.

Coffee arrived in Jamaica in 1728 when Governor Sir Nicholas Lawes received seedlings from Martinique; descendants of Gabriel de Clieu's famous plant. The volcanic soil and perpetual cloud cover of the Blue Mountains, rising to over 2,200 metres, proved almost implausibly perfect for Arabica cultivation. Jamaica Blue Mountain became one of the most prized coffees on earth: mild, bright, balanced, almost sweet, with a clean finish that lacks the bitterness of lower-altitude beans. Today roughly 80% of the crop is purchased by Japan. Coffee grog; hot Blue Mountain coffee fortified with Jamaican dark rum, scented with allspice (the island's own spice, pimento), and brightened with lime; is the traditional working drink of the Blue Mountain farming communities, drunk at the end of harvest to warm the body after a cold highland morning.

Ingredients

  • 300 ml freshly brewed Jamaica Blue Mountain coffee (or high-quality washed Arabica)
  • 45 ml Jamaican dark rum (Appleton, Blackwell, or similar)
  • 1 tbsp dark brown sugar or raw cane sugar
  • 3 allspice berries, lightly crushed
  • 1 tsp lime juice, freshly squeezed
  • 1 strip of lime zest
  • freshly grated nutmeg, to finish

Method

  1. Brew the coffee strong and hot. If using a stovetop moka pot, use finely ground coffee for a concentrated shot; top up with hot water to 300ml total.
  2. While the coffee brews, add the allspice berries to a small saucepan with 50ml of the hot coffee and the brown sugar. Warm gently for 2 minutes to infuse, then strain.
  3. Combine the allspice coffee base with the remaining brewed coffee in a heatproof jug. Add the rum, lime juice, and lime zest. Stir once.
  4. Pour into two warmed mugs or heatproof glasses. Grate a little nutmeg over the surface.
  5. Serve hot, immediately. The grog should be warming but not burning; if too hot, let it rest for 90 seconds before drinking.

Notes

Use the best Jamaican rum you can find; the coffee is delicate and cheap rum will overwhelm it. Overproof rum is too harsh here; a smooth aged dark rum at 40% is ideal. For a cold version, allow to cool, pour over ice and float a splash of coconut cream on top.

The Gastrographer

The Gastrographer

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Became a culinary stapleColonial / trade control
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