What is Indian style coffee? Characteristics of Indian coffee beans treatment of Indian monsoon soiled coffee

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Generally speaking, when it comes to Asian coffee beans, the first thing you will think of is Manning in Indonesia. In fact, there is also a mysterious coffee in Asia, which is the famous Indian style stained coffee (also known as monsoon coffee or Malaba coffee Monsooned Coffee). The formation of its flavor is of great interest to Qianjie coffee. It is said that in the past, the process of shipping raw coffee beans from India to Europe was affected by the high temperature and moisture at sea in the Indian Ocean, which made the raw beans expand in volume and turn the color golden. It is this kind of fermentation and other changes that make the taste more mellow and unique. The common methods of bean treatment rely on manual drying, fermentation and other methods, while only Indian style-stained coffee depends on the flavor characteristics formed by the natural climate, which really amazes Qianjie coffee.

Indian style Malaba

■ producing area: Malaba coast in southern India

■ altitude: 1100-1200 m

■ variety: Kents,S795,Catimor,selection 9

■ treatment method: wind stain and sun treatment method

Production area introduction

Coffee was brought into the establishment of the first coffee farm by pilgrims as early as the 16th century, and you might not have imagined that India produces much more coffee than Ethiopia and any other Central American country, with 900000 hectares of land growing coffee beans. About 140000 coffee farms in India cover an area of less than 10 mu for small-scale farming, which are distributed in coastal mountains of 900-1200 meters to the south and east. Arabica accounts for two-thirds of the coffee varieties and the rest is Robsta species, with a total output of about 44-450000 bags, making it the fifth largest coffee producer in the world.

Wind-stained coffee is a new flavor created inadvertently. In the 17th and 18th centuries, India shipped coffee beans to Europe by sailboat, which took six months. The raw beans were placed on the bottom of the barn and absorbed the moisture and salty taste of the sea. The raw beans arrived in Europe and had deteriorated. The color changed from dark green to the yellowish brown of rice. The acidity of the coffee almost disappeared, but it unexpectedly developed a strong nutty and cereal flavor. It tasted full, with a bit of black rice tea flavor. Nordic people like this kind of golden alternative coffee very much. In 1869, the opening of the Suez Canal and the advent of steamships shortened the sailing time between India and Europe, but customers began to complain that Indian coffee was "tasteless", losing the charming yellow and nutty flavor of the past, and orders plummeted. Indian exporters began to study the solution.

The original coffee shipped to Europe took more than half of the time to become "transformed" and lost its original flavor, so exporters thought of the salty and wet environment blown by the Indian ocean along the coast of Malaba in southwestern India every year from late May to September. After several experiments, it was made similar to the old golden coffee without acid, so it was named "monsoon coffee", commonly known as wind-stained coffee. For hundreds of years, it has been widely used by European coffee manufacturers to prepare mixed coffee beans, which can increase the consistency and tea feel.

Export port

MANGALORE is the port of New Mangalore in India. It is located in the southwest of the Indian Peninsula, north of the mouth of the Gulpur River in Karnataka, northwest of Mengelor, facing the Arabian Sea. The northeast bank of the MANGALORE waters is a bulk cargo terminal, which is used for groceries and is accessible by railway. Southwesterly winds are often blowing in summer, averaging force 5-6, and are also affected by tropical storms. Tide is a half-moon type, exporting minerals, pepper, coffee, sandalwood, cashew nuts, tea and so on. The original port about 2 nautical miles from Xingang to the south is small in scale and is mainly used for coastal trade and fishery. The port of Mengeluer is to the south, about 10 kilometers away from the new port and 6 kilometers away from the old port.

Treatment method

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. 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 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.

Planting variety

Kent:

A hybrid of Tibika, S288 and Typica, found in the Kent Cafe Garden in Mysore, India in 1911, has high yield and resistance to rust. But did not get good results in the cup test. The aroma of coffee is thicker than bourbon.

S795

Jember, an Indian botanist, in turn used the first generation of S288 and iron pickup hybrid Kent,Kent and the second generation of S288 to form what is now S795. In 1955 the Indonesian Coffee and Cocoa Institute (ICCRI) named Jember was widely cultivated in India and Indonesia, Yemen and Ethiopia. There was some resistance to coffee leaf rust, but the resistance decreased with time. The flavor is close to Arabica and has a wild flavor.

Catimor

In 1959, the Portuguese mixed Brazilian Kaddura with Timo and bred the second generation of Cartimo, which has strong disease resistance and yield capacity. But the flavor is also poor, and it is an important variety of commercial beans at present. In recent years, botanists from all over the world have turned to the interaction between Arabica and Katimodo in an attempt to reduce the pedigree of Luodou in order to improve the bad reviews of the Katimo Cup.

Baking suggestion

This coffee belongs to the general density of beans, Qianjie coffee decided to roast medium firepower and then steadily climb, turning yellow point in about 4 minutes 50 seconds, and then reduce firepower to open the throttle into the Mena reaction, when an explosion, open the throttle, maintain firepower, the temperature is about 184.4 ℃, 2 minutes and 30 seconds after an explosion.

Roaster: Yang family 600g semi-direct fire

The furnace temperature is preheated to 200 degrees Celsius, the throttle is opened at 3jing30s and fired, the firepower is adjusted to 160, the temperature recovery point is 1: 25 ", the firepower is maintained, 4: 50" turns yellow, the smell of grass disappears, enters the dehydration stage, the firepower is lowered to 140, the throttle is opened to 4, and the firepower is reduced to 110 again at 168 degrees.

After 8 minutes of dehydration, the bean surface appears wrinkled and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion, when the firepower remains the same, the throttle opens to 5, and listen to the sound of an explosion. When it starts to explode at 8: 55 ", all the throttle doors are open." The development time after an explosion is 2 minutes and 30 seconds to 197.8 ℃.

Cooking suggestion

Qianjie coffee tried to use siphon, Ailo pressure, pressure kettle, kalita trapezoidal three-hole filter cup to brew four ways to compare its flavor.

First, siphon

Cooking parameters: grindability BG 6m (pass rate of Chinese standard No. 20 sieve 70-75%), ratio of powder to water 1:13, water temperature 84 ℃, extraction time 1 minute and 20 seconds

Cooking 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 and stir again in 50 seconds to let the coffee liquid flow back.

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

Second, love music pressure

Cooking parameters: grinding degree BG 6m (pass rate of Chinese standard No. 20 sieve 70-75%), ratio of powder to water 1:13, water temperature 85 ℃, extraction time one minute and 50 seconds.

Cooking 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 30 seconds, and finish in one minute and 50 seconds.

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

3. French pressure kettle

Cooking parameters: grindability BG 6m (pass rate of Chinese standard No. 20 sieve 70-75%), ratio of powder to water 1:13, water temperature 85 ℃, extraction time 2 minutes

Brewing 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 extract for two minutes.

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

4. Kalita trapezoidal three-hole filter cup

Cooking parameters: grindability BG 5R (pass rate of Chinese standard No. 20 sieve 70-75%), ratio of powder to water 1:14, water temperature 85 ℃, extraction time two minutes

Cooking method: with 18 grams of powder, the ratio of powder to water is 1:14, steam for 30 seconds with 30 grams of water, slowly pour water to 125g and end when injecting water to 250g.

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.

Qianjie Coffee found that when it was cooked with different utensils, the tone was the same, with obvious flavors of black rice 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.

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