Indian coffee wind-stained Malaba coffee beans

Indian coffee wind-stained Malaba coffee beans

Indian Coffee-the enigmatic Coffee of the mysterious country

Our mysterious impression of India is not only its coffee, but also tea, temples, yoga, sitar, or even the more negative abnormal big cities, and so on. The reason why there are so many kinds of Indian beans on the market today must be attributed to the indomitable Indian coffee expert and importer Dr. Joseph Johns. Over the past 10 years, with eye-catching press releases, Internet reports, and all the espresso recipes he has developed to add Indian beans, he has found a broad road for Indian coffee in the boutique market.

The beans of Badnekhan Manor in India are very floral and citrus-flavored, which is somewhat similar to the characteristics of good East African plateau beans, while the beans of Jumboor Manor are bright and crisp with fruit flavor. These two beans are outliers that have not appeared in several other world competitions, and each has its own unique features, so they can be awarded the honor of a selected manor in India.

If there are too many kinds of exotic coffee in a large producing area, then perhaps large roasters and general importers and exporters do not know whether they should give this big producing area a special noun, so that customers can know whether they like the taste of the beans when they buy them. India is a big producing area that makes it impossible for people to set exclusive nouns. Unless the beans here have stable flavor performance and more and more interesting flavor changes year after year, only in this way can we form the conditions for a complete flavor characteristics of the producing area, and can sellers and customers also have a higher interest in the beans produced in this producing area. Although there are no very special characteristics of Indian beans of commercial grade, they are all very satisfying and interesting beans with a slight floral and fruity aroma, and the preparation level is obviously quite good.

But Indian beans lack a very dramatic flavor, which means that when you get a Yirgacheffe, you have to drink floral and citrus flavor; when you get a Sumatra, you have to drink a little dust. But on the other hand, the balance and cleanliness of Indian beans are very good, the acidity is properly sweet, and not too sharp, in other words, Indian beans are acceptable to many customers who do not like strong acidity. You don't have to bake it so deep that it burns both the quality and the acidity.

There are several reasons why Indian coffee is popular with coffee lovers, but the most important is a process used on coffee beans, often referred to as the "monsooninR" 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.

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 12 to 20 centimeters thick, and leave them there for five days. comb and rake the coffee beans again and again so that all the coffee beans are exposed to the extremely humid air at that time, and then they are loosely packed in bags and piled up. So that the monsoon can blow through the bag. These bags are reloaded and piled once a week for a total of 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 Karnataka, good coffee is grown in Tellichery and Malabar in the southwestern state of Kerala, as well as in Nilgiris in the southeastern state of TamilNadu (formerly known as Madras).

The best Indian coffee is also classified as Arabian plantation coffee, with the best grades A, B, C and T. "monsoon" coffee is divided into high-quality Monsooned Malabar (AA) coffee and "monsoon" Basan Nicoli (MonsoonedBasanically) 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 Coffee 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 ValleyNuggets 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.

Flavor: smooth and delicious, strong, spicy, full of particles

Suggested baking method: medium baking

Evaluation: good

Indian style-stained Malaba coffee beans

Indian style-stained Malaba coffee beans are also known as Indian monsoon coffee. In 1699, the Dutch transplanted coffee trees from Malabar, India, to the island of Guawa, creating the glory of Indonesian coffee today. Although India is the first country in Asia to grow coffee, ranking sixth in the world in terms of output, it is not common in Japan, Taiwan, or even the United States. But Indian Malaba coffee or wind-stained coffee (Monsooned Coffee) fascinates Europeans. Italy is the largest buyer of Indian coffee.

According to the data released by the Indian Coffee Bureau, Italy became the largest importer of Indian coffee in 2000 ○○, importing a total of 53 metric tons of Indian raw beans, accounting for 23% of India's coffee exports. Italians prefer Indian stout beans to make espresso formula, including 43 tons in Robasta in India and only 9 tons in Arabica. In addition, Russia, Germany and Belgium are also big customers of Indian coffee.

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 shell 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.

The wind-stained coffee needs to be made with sun-dried beans, and the wind-stained factory faces to the west in order to catch the salty and wet monsoon blowing from the southwest. Coffee beans are laid flat in the wind-soaked field, the windows are all open, and the wind stains can be put into the bag to a certain extent, but the coffee beans cannot be filled too full, and the coffee bags should not be piled too dense to avoid mildew, and it is time-consuming and labor-consuming to pour out coffee beans and replace sacks from time to time to avoid mildew. 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. After three to four months of wind stains, the volume of green coffee beans increased by one to two times, the weight and density decreased, the moisture content was about 13%, and the quality and quantity changed significantly.

Indian Malaba coffee beans look fat and eye-catching, but they are soft beans that are strong and dry outside. Related to months of weathering, coffee has been exposed to moist monsoons for several weeks, which not only yellowed the beans and reduced their acidity. On the other hand, the coffee has a mature alcohol unique to "old Sumatra manning". The taste is very special, and Indian Malaba coffee beans are also very suitable for blending integrated coffee beans.

The smell of raw beans is obvious, and the feeling of baking this bean is basically connected from the first explosion to the second explosion. = after baking, the aroma of coffee does not bloom like Colombia or fill under the nose like Kenya, but blends into the thick coffee liquid and rushes all the way into the stomach.

Indian Coffee: monsoon Coffee with Ocean Flavor

When I drank Indian coffee for the first time, a friend told me that it was a kind of coffee with "ocean flavor" because Indian coffee beans were dried by salty sea breeze. Five or six people tasted the coffee together. After a sip, they closed their eyes and looked intoxicated. When they opened their eyes, they said to each other with sly smiles-- it really is. It's imaginary, not drinking.

But in fact, Indian coffee is famous for the Indian Ocean "ocean monsoon".

Coffee cultivation on the Indian peninsula originated from their colonists, the British. As early as the 17th and early 18th centuries, the English were not as addicted to tea as they are now, they liked coffee. It is naturally the best choice to grow the coffee they need in colonies with suitable soil and water climate. The coffee growing industry in India has grown rapidly under the demand and promotion of the British. Although a large number of coffee plantations were converted to tea trees after experiencing coffee rust and the British habit of drinking tea, coffee still grows on the Indian peninsula. After India got rid of the British colony, the coffee growing industry also developed vigorously.

Before the invention of steamships, coffee was transported by sailboats from India to England, often for months at sea. Coffee beans have been adrift in the ocean for a long time. Due to the high humidity, the coffee beans originally turquoise turned into a wonderful yellow and their taste changed when they arrived in Europe. Ships later became the main means of transport, but short trips made Indian coffee, like Java coffee in Indonesia, changed people's habitual taste, so that a "monsoon processing" method had to be invented to produce this effect in the past.

In May and June every year, there is a monsoon in southwestern India. During the monsoon season, coffee beans are spread out in special houses with ventilation on all sides, allowing the extremely high humidity monsoon to comb the coffee beans. About a week later, the coffee beans were packed in loosely packed bags so that the monsoon could blow through the bags. These bags are packed once a week, and after about 7 weeks, the coffee beans change color and taste. Finally, the coffee beans are hand-selected, those that are not affected by the monsoon are picked out and officially bagged for export. October to February of the following year is a good time to make "monsoon coffee".

Coffee in India is mainly Arabica coffee, Robusta (Robst) was introduced in the late 19th century after the rust disaster, also accounted for a certain proportion. India exports coffee beans, roasted beans and instant coffee, of which only Elaraby beans that have been washed will receive special monsoon treatment. After the monsoon baptism, the Indian coffee is smooth and delicious, full-bodied, but has a strange spicy taste. Some people say that Indian monsoon beans and Indonesian aged beans have similar tastes, probably because although they are treated differently, the principles are the same.