Indian Monsoon Coffee Malabar| Unique monsoon treatment, origin of wind-stained malaba

[monsoon Maraba] India Monsooned Malabar

Country: southern India

Producing area: the coast of Malaba in southern India

Altitude: 1100-1200 m

Variety: Kents,S795,Catimor,selection 9

Treatment method: wind stain and sun treatment method

01 introduction of producing areas

Coffee was brought into the establishment of the first coffee farm by pilgrims as early as the 16th century, and you might not imagine that India produces much more coffee than Ethiopia and any Central American country, with 900000 hectares of land growing coffee beans. India has about 140000 coffee farms with more than 90% of the farm area of less than 10 mu of small-scale farming. These farms are distributed in the coastal mountains of 900-1200 meters to the south and east. Arabica accounts for two-thirds of the coffee varieties and the rest is Robsta, with a total output of 44-450000 bags, making it the fifth largest coffee producer in the world.

Wind-stained coffee 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 and had deteriorated. 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. Nordic people like this kind of golden alternative coffee very much. In 1869, the opening of the Suez Canal and the advent of steamships shortened the sailing time between India and Europe, but customers began to complain that Indian coffee was "tasteless", losing the charming yellow and nutty flavor of the past, and orders plummeted. Indian exporters began to study the solution.

The original coffee shipped to Europe took more than half of the time to become "transformed" and lost its original flavor, so exporters thought of the salty and wet environment blown by the Indian ocean along the coast of Malaba in southwestern India every year from late May to September. After several experiments, it was made similar to the old golden coffee without acid, so it was named "monsoon coffee", commonly known as wind-stained coffee. For hundreds of years, it has been widely used by European coffee manufacturers to prepare mixed coffee beans, which can increase the consistency and tea feel.

When it comes to Malabar, the most common wind stain in Indian coffee, the main reason is that in ancient times, coffee took months to arrive in Europe. During the voyage, due to exposure to salt-filled sea breeze and moisture, the coffee beans changed a special taste, and the original fresh dark green coffee beans also became yellowish brown with Mantenin. At that time, Europeans liked the rich thickness and peculiar flavor.

Export port

MANGALORE is the port of New Mangalore in India. It is located in the southwest of the Indian Peninsula, north of the mouth of the Gulpur River in Karnataka, northwest of Mengelor, facing the Arabian Sea. The northeast bank of the MANGALORE waters is a bulk cargo terminal, which is used for groceries and is accessible by railway. Southwesterly winds are often blowing in summer, averaging force 5-6, and are also affected by tropical storms. Tide is a half-moon type, exporting minerals, pepper, coffee, sandalwood, cashew nuts, tea and so on. The original port about 2 nautical miles from Xingang to the south is small in scale and is mainly used for coastal trade and fishery. The port of Mengeluer is to the south, about 10 kilometers away from the new port and 6 kilometers away from the old port.

02 treatment method

In May and June every year, the monsoon phenomenon occurs in southwestern India. Wind-stained coffee needs to be made with sun-cured beans. Coffee farmers bask the beans flat in the wind-stained factory, which is about 12-20 cm thick, and place them for five days. Rake these coffee beans again and again, so that all the coffee beans are exposed to the extremely humid air at that time, and then put the beans loosely in a bag and pile them up. So that the monsoon can blow through the bag. The wind-stained plant faces to the west and welcomes the salty monsoon blowing from the southwest.

The coffee beans are laid flat in the wind field, the windows are all open, and the monsoon humidity blowing from the Arabian coast in summer is very high, and the wind stains will return to the bag to a certain extent, 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. There these bags are restocked once a week for a total of 7 weeks, until the coffee beans change color and taste. Also from time to time to pour out coffee beans to replace sacks to avoid breeding mold, which is quite time-consuming and labor-consuming.

The weathering period is about 12 to 16 weeks, and after it is ripe, it has to be fumigated to drive out the weevil, and finally the beans are screened manually to pick out the failed beans that have not turned golden. Since June, after three to four months of wind stains, the volume of green coffee beans has doubled to double, the color has changed from green to golden yellow, the weight and density have decreased, the moisture content is about 13%, and the acidity of beans has also been reduced, resulting in significant changes in quality and quantity. Finally, the unwind-stained beans or other sundries and defective beans are screened again to remove those coffee beans that are not affected by the "monsoon", and then prepare for cup testing, grading, bagging, export, and so on. October to February of the following year is a good time to make "monsoon" coffee.

03 planting varieties

Kent:

A hybrid of Tibika, S288 and Typica, found in the Kent Cafe Garden in Mysore, India in 1911, has high yield and resistance to rust. But did not get good results in the cup test. The aroma of coffee is thicker than bourbon.

S795

Jember, an Indian botanist, in turn used the first generation of S288 and iron pickup hybrid Kent,Kent and the second generation of S288 to form what is now S795. 1955 the Indonesian Coffee and Cocoa Institute (ICCRI) named Jember is widely grown in India and Indonesia, Yemen and Ethiopia. There was some resistance to coffee leaf rust, but the resistance decreased with time. The flavor is close to Arabica and has a wild flavor.

Catimor

In 1959, the Portuguese mixed Brazilian Kaddura with Timo and bred the second generation of Cartimo, which has strong disease resistance and yield capacity. But the flavor is also poor, and it is an important variety of commercial beans at present. In recent years, botanists from all over the world have turned to the interaction between Arabica and Katimodo in an attempt to reduce the pedigree of Luodou in order to improve the bad reviews of the Katimo Cup.

04 raw bean analysis

This coffee belongs to the average bean density, the roasting medium firepower climbs steadily, the yellowing point is about 4 minutes and 50 seconds, then reduces the firepower and opens the throttle to enter the Mena reaction, when an explosion, open the throttle, keep the firepower, the temperature is about 184.4 ℃, 2 minutes and 30 seconds after the explosion.

Roaster Yangjia 600g semi-direct fire

The furnace temperature is preheated to 200 degrees Celsius, the throttle is opened at 3jing30s and fired, the firepower is adjusted to 160, the temperature recovery point is 1: 25 ", the firepower is maintained, 4: 50" turns yellow, the smell of grass disappears, enters the dehydration stage, the firepower is lowered to 140, the throttle is opened to 4, and the firepower is reduced to 110 again at 168 degrees.

After 8 minutes of dehydration, the bean surface appears wrinkled and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion, when the firepower remains the same, the throttle opens to 5, and listen to the sound of an explosion. When it starts to explode at 8: 55 ", all the throttle doors are open." The development time after an explosion is 2 minutes and 30 seconds to 197.8 ℃.

Indian style-stained Malabar coffee beans, although the beans are fat, they are soft beans that are strong and dry. Because the coffee beans have been exposed to the moist monsoon for a long time, the acidity of the coffee itself has been greatly reduced and the taste is very special. Rich aromas of caramel, raisins and herbs, with a raspberry finish and a taste of black rice tea.

05 cooking data

Recommended cooking method: hand flushing

Degree of grinding: 4 (Fuji R440)

Water temperature: 83 °C

Kono filter cup, 17 grams of powder, water temperature 83 degrees, grinding 4, water powder ratio close to 1:13

Technique: steaming with 30 grams of water for 30 seconds

Segment: water injection to 120g cut off, slightly larger water injection to 221g

The total extraction time is 1:50-2 minutes.

Other suggestions for trickling extraction:

Normal pressure: recommended 4 degree of grinding, water temperature 88 °C

Philharmonic pressure: recommended 4 degree of grinding, water temperature 85 °C