The main origin and characteristic flavor of Indian coffee introduce which brand of Indian coffee is good.

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Coffee producing areas in India:

Coffee is grown in the Gaozhi Mountains in western India, and the southwest monsoon is crucial to coffee growth there. In addition to Karnataka, good coffee is grown in Tellichery and Malabar in the southwestern state of Kerala, as well as in Nilgiris in the southeastern state of TamilNadu (formerly known as Madras).

India has plateaus and plains, mainly in the middle, and plains along the east and west coasts. Soil, water and climate are very suitable for growing coffee, and there are many varieties of coffee that can be planted, mainly Arabica. Robusta was introduced at the end of the 19th century and accounted for a certain proportion. Monsoon coffee comes from the southern state of Karataka represented by Mysore and Tamil Nadu represented by Madras.

The best Indian coffee is also classified as Arabian plantation coffee, with the best grades A, B, C and T. "monsoon" coffee is divided into high-quality MonsoonedMalabar (AA) coffee and "monsoon" Basan Nicoli (MonsoonedBasanically) coffee. India also produces some bean-shaped berry coffee. October to February is a good time to make "monsoon" coffee. Coffee beans are harvested from June to September every year, and from December to February next year, it is the season for processing Indian boutique coffee.

The characteristics of Indian coffee:

Monsoon coffee is the most representative type of coffee in India. In fact, India is the first country in Asia to grow coffee. The cultivation of Indian coffee originated from their colonists-the British. As early as the 17th and early 18th centuries, the English were not as addicted to tea as they are now, they liked coffee. The coffee growing industry in India has grown rapidly under the demand and promotion of the British.

Strictly speaking, monsoon coffee can not be attributed to coffee varieties, but a unique processing method of raw coffee beans, is a new flavor created inadvertently. In the 17th and 18th centuries, India shipped coffee beans to Europe by sailboat, which took six months. The raw beans were placed on the bottom of the barn and absorbed the moisture and salty taste of the sea. The raw beans arrived in Europe long ago. The color changed from dark green to the yellowish brown of rice. The acidity of the coffee almost disappeared, but it unexpectedly developed a strong nutty and cereal flavor. It tasted full, with a bit of black rice tea flavor. Surprisingly, Nordic people like this kind of golden alternative coffee very much.

Monsoon coffee needs to be made with sun beans. The factory where beans are stored faces to the west. The beans are laid flat in the field, and the windows are all open to catch the salty monsoon from the southwest. After reaching a certain extent, put it into the bag, but the coffee beans should not be too full, and the coffee bags should not be piled too dense so as not to be airtight and moldy, and it is time-consuming and labor-consuming to pour out coffee beans and replace sacks from time to time to avoid mold. This period of time is about 12 to 16 weeks, and after it is ripe, it will be fumigated to drive out the weevil, and finally to sift out the failed beans that have not turned golden.

After at least six months to a year of monsoon blowing, the quality and quantity of beans have changed significantly. Coffee beans will swell to twice their size, reduce their weight and density, and have a moisture content of about 13%.

When steamships shorten the journey time, coffee producers find that consumers still want beans of the same color and taste that are affected by long trips. In order to recreate the flavor of the original coffee, the "monsoon" process was used.

Flavor: smooth and delicious, strong, spicy, full of particles

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Qianjie coffee suggested roasting method: medium and deep roasting

Qianjie coffee is suggested to be brewed:

Qianjie coffee is recommended to be brewed with kalita three-hole filter cup or kono filter cup. As most of the Malaba coffee has a "devil-like tail rhyme", Qianjie coffee is recommended to be extracted with a small ratio of powder to water, and then add a certain proportion of water.

Parameters: grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%), ratio of powder to water 1:13, water temperature 85 ℃, extraction time one minute and 30 seconds.

Technique: use 15 grams of powder, the ratio of powder to water is 1:10, steam 30 grams of water for 30 seconds, slowly inject water to 120g, end when injecting water to 150g, remove the filter cup and then pour 45g of water into the coffee liquid.

Flavor: the palate has a hint of sour plum notes, cocoa, nut and cream flavor, with obvious wheat tea and Xuanmi tea at the end.

★★: good

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