What is the monsoon treatment in India? How should I drink the Indian monsoon Malaba coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

When it comes to India, the first thing that comes to mind is curry! But in fact, there are coffee producers in India. There is nothing more typical of Indian coffee than the monsoon-treated Malaba, which also brings a unique flavor to beans. It just happened to bake a furnace of Malaba, and today the editor is going to make a pot in several different ways!

| | Monsoon processing |

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.

| | degree of baking |

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

This bean belongs to medium-deep baking, but because of the special treatment, the color after baking is very light, and the chromaticity of baking is quite different from that of normal baking.

The Agtron bean color value is 71.2 (above), the Agtron pink value is 83.1 (bottom), and the Roast Delta value is 11.9.

| | Cooking method |

Siphon

Parameters: grinding degree BG 6m (pass rate of Chinese standard No. 20 screen 48%), ratio of powder to water 1:13, water temperature 84 ℃, extraction time one minute and 20 seconds.

Technique: pour 260 grams of water into the pot, pour 20 grams of powder into the pot, gently press the powder bed to let the powder fully touch the water, stir in 30 seconds, turn off the fire in 50 seconds and stir again to let the coffee liquid flow back.

Flavor: imported micro-fruit acid, with Xuanmi tea, chocolate flavor, body is relatively thin

Philharmonic pressure

Parameters: grinding degree BG 6m (pass rate of Chinese standard No. 20 sieve 48%), ratio of powder to water 1:13, water temperature 85 ℃, extraction time 1 minute 50 seconds

Technique: reverse pressure. With 15 grams of powder, pour into 195g of 85 ℃ hot water, stir in one minute, start pressing out in one minute and thirty seconds, and finish in one minute and fifty seconds.

Flavor: it has creamy, nutty aromas, with a hint of herbaceous flavor, sucrose sweet, medium body.

French pressure kettle

Parameters: grinding degree BG 6m (pass rate of Chinese standard No. 20 screen 48%), ratio of powder to water 1:13, water temperature 85 ℃, extraction time two minutes and ten seconds

Technique: 15 grams of powder, pour 195 grams of water, stir the coffee powder bed in one minute, press down in one minute and 50 seconds, and the whole extraction time is two minutes and ten seconds.

Flavor: smooth on the palate, body is thick, with soft acidity, with nutty, black rice tea, cream chocolate flavor, sucrose back to sweet.

Kalita trapezoidal three-hole filter cup

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.

| | Summary |

The flavor of this Malaba treated by the Indian monsoon is relatively heavy, with a little devil's tail, so the editor will choose a relatively small powder-to-water ratio to extract only the front and middle part of it to reduce the bitterness of the tail.

When cooking this bean with different utensils, the tone is similar, with obvious taste of Xuanmi tea, cocoa and nuts, but different in taste and acidity. Among these utensils, the overall balance and softness of Malaba made by siphon cooking; the aroma of those cooked by Philharmonic pressure is more obvious; when boiled in a pressure pot, a cup of Malaba with high thickness can be obtained; and under the performance of hand flushing, the fruit acid becomes clearer and easier to identify.

The same bean shows different flavors under different utensils, which is why coffee is playable.