What is Indian Malaba coffee? What is the way to handle Indian coffee? Malaba coffee

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India's wind-stained Malaba coffee is one of the most famous coffee beans in the world.

Wind-stained coffee beans are also known as "monsoon coffee beans" in Taiwan.

The name comes from its English name "Monsoon".

His way of dealing with it is quite complicated and strange.

It is mainly the complex and unique flavor produced by the interaction between the earth and the sea breeze.

"Wind-stained Malaba" refers to the unique coffee product treated by its weathered beans in Malaba on the west coast of India.

After the tedious and rigorous wind stain treatment, the coffee is shipped to all parts of the world.

Wind-stained coffee needs to be made with sun-dried beans.

All factories dealing with wind-stained coffee face to the west.

To catch the salty monsoon from the southwest sea

The processing process between them is quite time-consuming and labor-consuming.

The weathering period is about 12 to 16 weeks.

After maturity, it has to be fumigated to ward off weevil.

Finally, the beans are screened manually to get rid of the failed beans that have not turned golden.

After the beans of Malaba were baked after an explosion.

The bean aroma shows special aromas such as sesame, walnut, peanut and so on.

After sipping the entrance, it is light for the special taste of the sea breeze and the sweet taste of corn.

It rises slowly from the tongue to the nose, and the breath is full of coffee.

Layers of sweet taste, running up and down the throat

How should Indian 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.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com