What is Indian Malabar Coffee? What are the Processing Methods for Indian Coffee? Malabar Coffee
Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)
Introduction to Indian Monsooned Malabar Coffee
India's Monsooned Malabar coffee is one of the world's most renowned specialty coffee beans. In Taiwan, monsooned coffee beans are also known as "季风咖啡豆" (monsoon coffee beans), named after their English designation "Monsoon."
The processing method is remarkably complex and unique, primarily creating complex and distinctive flavors through the interaction between the earth and sea winds. "Monsooned Malabar" refers to the unique coffee product processed from monsooned beans in the Malabar region on India's western coast. After undergoing meticulous and rigorous monsooning treatment here, the coffee is shipped to various parts of the world.
Processing Method
Monsooned coffee must be made from sun-dried beans. All processing facilities for monsooned coffee face west to receive the salty, humid monsoon winds blowing from the southwest sea. The processing is quite time-consuming and labor-intensive, with a monsooning period of approximately twelve to sixteen weeks.
After maturation, the beans undergo smoking treatment to drive away weevils, followed by manual sorting to remove any failed beans that haven't turned golden yellow.
Flavor Characteristics
When Malabar beans emerge after first crack, they present special aromas of sesame, walnut, and peanuts. Upon sipping, one can detect subtle sea breeze flavors and corn-like sweetness. The aroma gradually rises from the tongue to the nose, and even the exhaled breath is filled with coffee fragrance. Layers of sweet aftertaste surge upward from the throat.
Roasting Recommendations
How should Indian Malabar coffee be roasted? Since this coffee has average bean density, FrontStreet Coffee recommends using medium heat for steady roasting. The yellowing point should be around 4 minutes and 50 seconds, then reduce heat and open the air valve to enter the Maillard reaction. At first crack, open the air valve wide while maintaining heat at approximately 184.4°C. Drop the beans 2 minutes and 30 seconds after first crack.
Coffee Bean Information
Indian Monsooned Malabar AA
■ Country: India
■ Region: Malabar
■ Altitude: 1000-1500 meters
■ Processing Method: Monsooned
■ Grade: AA
■ Variety: Arabica
■ Flavor Notes: Cream, wheat, drupes, brown sugar, with rich body
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
Using a Kono filter cup with 17g of coffee, water temperature of 83°C, grind size 4, and water-to-coffee ratio close to 1:13.
Technique: Bloom with 30g of water for 30 seconds.
Stages: Pour to 120g, pause, then pour with slightly larger water flow to 221g.
That is, 30-120-221, with total extraction time of 1:50-2 minutes.
FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse selection of beans, where you can find both famous and lesser-known varieties. Online shop services are also available. 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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What Coffee Does India Have? How to Brew and Drink Indian Malabar Coffee?
Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat public account: cafe_style) In early years, Indian coffee had to be transported from the Malabar Coast to Europe entirely by sea transport, often taking about six months to arrive in Europe. During these long sea voyages, these coffee beans were gradually affected by sea winds and monsoons, causing gradual changes in their flavor characteristics and color
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