What is Indian Monsooned Malabar Coffee? How Should Malabar Coffee from India Be Roasted?
Indian Monsooned Malabar AA
In the early days, due to slow shipping speeds, raw coffee beans exported from India to Europe underwent a transformation during the long journey. In the humid environment, the beans absorbed moisture, developing unprecedented characteristics—the raw beans expanded in volume, their color changed from yellow-green to pale yellow, and they presented a smooth, mellow, and uniquely complex flavor profile.
The Malabar Coast is located in southwestern India. From June to September each year, monsoon winds from the southwest bring abundant moisture to the Malabar coastal region, creating ideal conditions for producing Monsooned Malabar coffee. When this rainy season arrives, the post-processing of Monsooned Malabar begins. Sun-dried raw beans are spread out in well-ventilated warehouses to absorb the natural humidity brought by the monsoons. They must be regularly turned to prevent mold formation and help ensure each bean absorbs moisture evenly and accelerates its transformation. The beans are then packed into jute bags and stacked to allow further development. The process of spreading, turning, and bagging-stacking continues uninterruptedly until early September. As the monsoon season ends, these monsooned coffee beans are sent to machines for polishing, grading, and removal of color-inconsistent defects, followed by final manual sorting.
After three to four months of post-processing, Monsooned Malabar develops the characteristics of large bean size and golden color, with a charming flavor profile that is sweet, mellow, rich, and aromatic.
How should Indian Monsooned Malabar coffee be roasted?
Because this coffee has generally moderate bean density, FrontStreet Coffee suggests roasting with medium heat, steadily increasing the temperature. The yellowing point should be around 4 minutes and 50 seconds, then reduce heat and open the air vent to enter the Maillard reaction. At first crack, open the air vent wide, maintain heat, at approximately 184.4°C, and drop the beans 2 minutes and 30 seconds after first crack.
Coffee Information
Country: India
Region: Malabar
Altitude: 1000 - 1500 meters
Processing Method: Monsooned
Grade: AA
Variety: Arabica
Flavor Notes: Cream, wheat, nuts, brown sugar, rich oily mouthfeel
Brewing Recommendations
FrontStreet Coffee recommends using pour-over method to brew Indian Monsooned Malabar coffee.
Grind Size: 4 (Japan Fuji R440)
Water Temperature: 83°C
Kono filter cup, 17g coffee, water temperature 83°C, grind size 4, water-to-coffee ratio close to 1:13
Technique: 30g water for bloom, bloom time 30s
Pouring: Pour water to 120g, then pause, then pour with slightly larger flow to 221g
That is 30-120-221, total extraction time 1:50-2 minutes
FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse coffee varieties, where you can find both famous and lesser-known beans, also providing online shop 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
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South Indian Coffee Beans | Araku Valley | SLN5 Rumi Sultan/Sultan Rumei
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee recommends Panama coffee beans | Panama Mariposa 70% Geisha variety | La Esmeralda Blue Label Geisha. Indian small farmers with precious varieties, scarce production, pesticide-free original jungle cultivation. Origin: South India, Eastern Ghats, Araku Valley, Araku Valley.
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What is Monsooned Processing? What are the Characteristics of Malabar Coffee?
Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Legend has it that a long, long time ago, during the sea transportation of raw coffee beans from India to Europe, the beans were affected by the high temperatures and humidity of the Indian Ocean, causing them to change. This is the origin of "monsooning." After monsooning, the raw beans not only increase in volume but also change color from emerald
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