What is Indian monsoon Malaba coffee? How should India's Malaba coffee be roasted?

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Monsoon Malaba AA Indian Monsooned Malabar AA

In the early days, due to the slow speed of shipping, the raw coffee beans exported from India to Europe absorbed moisture in a humid environment during the long transportation process, which transformed and produced a characteristic that had never been seen before-the volume expansion of raw beans, the color of raw beans changed from yellowish green to light yellow, and showed a supple, mellow, complex and unique flavor.

The coast of Malaba is located in southwest India. From June to September, the monsoon blowing from the southwest brings abundant moisture to the coast of Malaba, creating an environment suitable for the production of wind-stained Malaba. When this rainy season comes, we can begin the post-production process of wind-stained Malaba. The sun-dried raw beans are laid out in a ventilated factory building on all sides to absorb the natural moisture brought by the monsoon and need to be turned regularly to prevent the formation of mold. it also helps to evenly absorb moisture and accelerate the change of each bean. After that, the beans are stacked in sacks to further develop and transform the beans. Programs that pave, flip, and bag the stack will loop uninterrupted until the beginning of September. At the end of the monsoon season, the wind-stained coffee beans will be polished, graded and picked out for color inconsistencies, and finally screened manually.

After three to four months of post-production process, wind-stained Malaba has a large bean-shaped, bean-colored golden appearance, and has a sweet, thick and rich aroma charming flavor.

How should Indian monsoon Malaba coffee be roasted?

Because this coffee belongs to the general density of beans, Qianjie coffee is recommended to roast medium firepower to climb steadily, turn yellow point at about 4 minutes and 50 seconds, then reduce firepower to open the throttle and enter Mena reaction, when an explosion, open the throttle, maintain firepower, the temperature is about 184.4 ℃, 2 minutes and 30 seconds after an explosion.

Indian monsoon Malaba AA Indian Monsooned Malabar AA

■ countries: India

■ producing area: Malaba

■ altitude: 1000-1500 m

■ treatment: wind stain treatment

■ level: AA

■ variety: Arabica

■ flavor description: cream, wheat, drupe, black sugar, fat and fat

Qianjie coffee is recommended to brew Indian monsoon Malaba coffee by hand.

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.

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