Pour-Over Indian Monsoon Coffee Parameter Recommendations_ How to Drink Indian Coffee_ Indian Coffee Bean Price Report

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The "Beautiful Mistake" That Occurred on Indian Coffee Created the Special Historical Flavor of Monsooned Coffee

In the early days, during the great Age of Exploration, Indian coffee beans needed to be transported to Europe, requiring more than half a year to arrive. During long periods in the humid and hot environment of the ship's cabin, the coffee beans gradually underwent significant changes in flavor characteristics and color. After months of exposure to sea breezes, the beans turned yellow, and the coffee's natural acidity decreased considerably, creating a very distinctive taste.

Later, with the opening of canals and the Industrial Revolution, voyage times were greatly shortened, and preservation conditions improved significantly. However, this led many Europeans to miss this "spoiled" coffee that had been influenced by the sea breezes.

Today's monsooned coffee is produced in processing plants on the west coast of India. All factory buildings face west to capture the salty and humid monsoon winds blowing from the southwest sea. Making monsooned coffee is quite time-consuming and labor-intensive, with the monsooning period lasting approximately twelve to sixteen weeks.

Indian Monsoon Coffee Characteristics

Due to long-term exposure to the humid monsoon environment, its surface develops a very beautiful golden color.

Indian monsooned Malabar coffee beans, although plump in appearance, are actually soft beans that are strong on the outside but weak on the inside. Because the coffee beans are exposed to humid monsoon winds for extended periods, the coffee's natural acidity is greatly reduced, creating a very distinctive taste. Rich caramel, raisin, and herbal aromas, with a mouthfeel similar to genmaicha (brown rice tea) and a berry-like aftertaste.

Brewing Parameters

Grind size: 4 (Japanese Fuji R440)

Water temperature: 88°C

Kono filter cup, 17g coffee grounds, water temperature 88°C, grind size 4, water-to-coffee ratio close to 1:14

Technique: 30g water for bloom, bloom time 30s

Segments: Pour water to 120g, pause, then pour with slightly larger flow to 221g

That is 30-120-221, total extraction time 1:50-2 minutes

Indian Monsoon Coffee Flavor Profile

Because Indian monsoon coffee beans are exposed to humid monsoon winds for extended periods, the coffee's natural acidity is greatly reduced, creating a very distinctive taste, with even a slightly salty flavor. Rich caramel, raisin, and herbal aromas, with a mouthfeel similar to genmaicha and a berry-like aftertaste.

Indian Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Indian coffee beans - Monsooned Malabar coffee and others - have full guarantees in both brand and quality. More importantly, they offer extremely high value-for-money. A half-pound (227g) package costs only about 80 RMB. Calculated at 15g of coffee grounds per pour-over cup, one package can make 15 cups of coffee, with each single-origin coffee costing only about 5 RMB. Compared to café prices that often reach dozens of RMB per cup, this represents excellent value.

FrontStreet Coffee: A Guangzhou-based roastery with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. They also provide online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473