How do you make Indian coffee? What kind of good Indian coffee do you have? Introduction to the flavor of Indian monsoon coffee

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It is only 1600 years since coffee became the first drink in the world, so the recorded history of coffee is only 400 years similar to that of Taiwan. It is generally recognized that Africa is the home of coffee, originated in Ethiopia and spread around the world from the port of Mocha in Yemen. However, in order to prevent coffee from being grown in other countries, all coffee beans can only be exported after shelling. It is said that coffee was first spread from the Muslim area of Yemen around 1600s (in the 17th century) when BaBa Budan, a pilgrimage to Mecca, hid seven germinating coffee beans in his belly and smuggled them back to his home in southwestern India, thus opening the history of the spread of coffee in the world. And this southwestern India is now the Malaba region (Indian Malaba).

Indian coffee

Slippery and delicious coffee with uniform granules.

There are several reasons why Indian coffee is popular with all coffee hobbies, but the most important is a process used in coffee beans, often referred to as the "monsooning" process. In the past, passengers or goods sailed to and from India, which took about several months to reach Europe. During the transportation, due to the high humidity in the air, the taste and color of the raw coffee beans changed. By the time they arrived at the destination, the coffee beans had changed from the original green to a strange yellow.

Indian monsoon coffee

Consumers are getting used to this, so when steamships shorten the journey time, coffee producers find that consumers still want beans of the same color and taste that are affected by long trips. In order to recreate the flavor of the original coffee, the "monsoon" process was used. In May and June every year, monsoons occur in southwestern India, so during the monsoon season, people spread coffee in special houses open around them, about 12cm to 20cm thick, and keep them there for five days. Rake the beans again and again so that all the beans are exposed to the extremely humid air at that time, and then loosely put the beans into bags and pile them up. So that the monsoon can blow through the bag. The bags are reloaded and piled once a week for seven weeks until the coffee beans change color and taste. Finally, the coffee beans are hand-selected, remove those not affected by the "monsoon", and then bagged for export. October to February is a good time to make "monsoon" coffee.

In addition to ​​ in Karnataka, good coffee is also grown in Tellichery and Maral in the southwestern state of Kerala, as well as Nilgiris in the southeastern state of Tamil Nadu, formerly known as Madras.

The best Indian coffee is also classified as Arabian plantation coffee, with the best grades A, B, C and T. The "monsoon" coffee is divided into high-quality Malabar (Monsooned MalabarAA grade coffee) and "monsoon" Basan Nicoli (Monsooned Basanically) coffee. India also produces some bean-shaped berry coffee.

At present, the problems facing the coffee industry are serious bureaucracy, excessive taxes and lack of investment. Currently, the Coffee Council of India (Indian Cffee Board) controls the entire coffee industry, buying coffee and then selling it. Coffee is sold at mass auctions. These coffees are mixed together to reach a certain trade volume, which eliminates the differences between manors and regions, so that many high-quality coffee producers lack sufficient motivation to produce unique and high-quality coffee beans. The government tried to solve this problem in 1992, and through efforts, the famous Valley Nuggets coffee was obtained through seeds from A-grade coffee plantations in several high-quality coffee production areas. People hope this will encourage other coffee growers, because most of them are really eager to put their products into the gourmet coffee market.

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