How to brew Indian coffee? Indian coffee beans taste low-sour and mellow.

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Qianjie-Indian Coffee introduction

It is hot all over India, and most of it has a tropical monsoon climate, while the Tarr Desert in western India has a tropical desert climate. There is an obvious monsoon in summer and no monsoon in winter. The climate of India is divided into rainy season (June-October), dry season (March-May) and cool season (November-February). It is affected by the barrier of the Himalayas in winter and is less affected by cold current or cold high pressure to the south.

The ideal climatic conditions for growing coffee are related to temperature and rainfall. Arabica coffee varieties are suitable for growing at temperatures between 23 °C (73 °F) and 28 °C (82 °F), and rainfall occurs in the range of 60 mi 80 inches (1.5 mi 2.0 m).

If the rainfall is less than 40 inches (1.0 m), irrigation facilities must be provided. Arabica coffee has a relative humidity range of 70 percent, while robusta coffee has a relative humidity range of 80 percent.

Coffee is grown in three areas of India, located in traditional coffee-growing areas in the south, non-traditional areas along the east coast and the north-east.

Arabica (premium coffee) grows between 1000 m (3300 ft) and 1500 m (4900 ft) above sea level, and Robusta grows between 500 m (1600 ft) and 1000 m (3300 ft) above sea level (though of low quality, but adapts well to environmental conditions).

[Kent (Kent)] the Tibika hybrid, which was found in the Kent Cafe Garden in Mysso, India in 1911, is a hybrid of S288 and iron pickup, with high yield and rust resistance. The aroma of coffee is thicker than that of bourbon, and it has been introduced to new world producing countries such as Kenya and Indonesia. Named after the Englishman L.P. Kent, he is the owner of Doddengudda Manor.

[S795] locally known as Jember, this variety was bred by a cross between Kent and Coffea Liberica in India in the 1940s. 1955 the Indonesian Coffee and Cocoa Institute (ICCRI), named Jember, is widely grown in India, Indonesia and Ethiopia. S795 is currently the main variety in India, accounting for 70% of the total output of Arabica.

Indian coffee is famous in Europe for its low acidity and sweetness, so it is widely used in espresso, which is a more acidic and brighter coffee.

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.

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