How is India Monsooned Malabar Malaba coffee roasted? How do you drink Malaba coffee?

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On Asian Coffee

Perhaps the first thing that reminds the public is Indonesia's Mantenin.

But in fact, India should be the first country in Asia to grow coffee.

It is said that the coffee tree species in Indonesia was introduced by the Dutch from India in the 17th century.

The famous Indian coffee Malaba

Called monsoon coffee or wind-stained coffee (Monsooned Coffee)

The name comes from MONSOON, which means monsoon.

I heard that it originated from the process of shipping raw coffee beans from India to Europe in the past.

Raw beans are affected by high temperature and moisture in the Indian Ocean.

Cause some changes, including: raw bean volume expansion, color from emerald green to golden yellow, taste mellow, unique taste.

Today, packaging and transportation technology have been improved.

Indian coffee can be quickly transported to consuming countries without dampness.

The point is: what lovers want is the unique taste of wind stains.

Today's wind-stained coffee is processed in the place of origin.

Put the coffee in an open warehouse, hit by the wet monsoon

Keep turning artificially to avoid excessive moisture and mildew.

The wind-soaked process makes the Indian curry taste lower in acidity, higher in sweetness, lower in flavor and rich in taste.

Some people call it "ocean flavor".

Actually look at the beans.

There are four raw beans in the picture, and at the top right is the general fresh washed raw beans.

The color is dark green to emerald green

The lower right way is wind-stained Malaba, the color is light golden yellow.

The two on the left are broken wind stains, Malaba (I don't know if they are poisonous).

Wind-stained Malaba should be regarded as soft beans!?

So try not to bake too long or too deep in the first pot.

It is expected to be put into the pot after the explosion.

The photos do not seem to be baked evenly, and the technology needs to be strengthened!

Visually, about 5-10% of the beans have not exploded yet, but a similar proportion of the beans have begun to approach the second explosion.

It seems to be a challenge to bake evenly!

Interestingly, Malaba's raw beans are about 1.5 times bigger than ordinary raw beans.

But the cooked beans baked are not much bigger than raw beans!

Try it in five days.

After the wind-stained Malaba was ground off, he obviously smelled a fragrance similar to Japanese Xuanmi tea.

The photo is the result of standing for more than 10 seconds after SINGLE SHOT extraction.

More than half a cup of CREMA compared to Brazil's Datehan Saint-Colomba or Costa Rica's multi-tower conquerors.

The amount of CREMA in wind-stained Malaba can only be described as mediocre.

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