Is Malaba Coffee of good quality? is Malaba Coffee good to drink by hand? characteristics of Malaba Coffee treatment

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It is said that a long time ago, during the shipping of raw coffee beans from India to Europe, the raw beans were affected by the high temperature and moisture in the Indian Ocean. This is the origin of the "wind stain." In addition to the expansion and enlargement of the size of the raw beans after the wind stain, the color has also changed from emerald green to golden yellow. The brewed coffee is said to taste mellow and has a unique taste, which has become a feature of Malaba coffee in India.

Later, "wind stains" became a special treatment of coffee beans.

In May or June every year, monsoon phenomena begin to appear in southwestern India, so when coffee beans are harvested, they are specially placed in the moist southwest monsoon "wind stains", using the moisture and hot weather in the Indian Ocean for wind-soaked Malaba coffee beans. After the monsoon blowing for 16 months, the coffee beans are swollen and enlarged, and the color begins to change from green to golden yellow. The acidity of the beans has also been reduced, which is Monsooned Malabar Wind-stained Malaba Coffee, also known as Monsoon Malaba Coffee.

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