Special topic on Indian Coffee | report on the brewing of Indian style-stained Malaba

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[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

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 83 °C

Philharmonic pressure: recommended 4 degree of grinding, water temperature 83 °C

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.