Indian coffee brewing Indian style soiled coffee description of monsoon coffee brewing flavor

When it comes to coffee beans in Asia, people always think of Mantenin coffee in Indonesia or small-grain coffee in Yunnan, China. In fact, there is also a coffee bean with a mysterious veil in Asia-Indian-style coffee beans (also known as monsoon coffee or Malaba coffee Monsooned Coffee). The formation of its flavor makes Qianjie coffee very interested. 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, only the Indian style-stained coffee depends on the flavor characteristics formed by the natural climate, which really amazes Qianjie coffee.

India, the first country in Asia to grow coffee

Around 1600, an Indian Islamist named Babudan made a pilgrimage to Mecca and secretly brought seven coffee seeds back to India from Moka, which was planted in the Giri Mountains of his spiritual practice in the southwestern province of Karnataka, which started the Indian cultivation industry. You may not imagine that India produces a lot more coffee than Ethiopia and any other Central American country. There are 900000 hectares of land growing coffee beans. There are about 140000 coffee farms in India. More than 90% of the farms are small-scale farming. These farms are distributed in the coastal mountains of 900-1200 meters in 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.

The origin of wind-stained coffee beans

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 India's voyage to Europe, but customers began to complain that Indian coffee was "stale", losing its charming yellow and nutty flavor, and orders plummeted. Indian exporters began to study the solution.

How are the current wind-stained coffee beans processed and made?

The wind-stained coffee needs to be made with sun beans. The factory where the beans are stored faces to the west. The beans are laid flat in the field, and the windows are all open to catch the salty monsoon blowing from the southwest. After reaching a certain extent, put it into the bag, 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, and it is time-consuming and labor-consuming to pour out coffee beans and replace sacks from time to time to avoid mold. This period of time is about 12 to 16 weeks, and after it is ripe, it will be fumigated to drive out the weevil, and finally to sift out the failed beans that have not turned golden. After at least six months to a year of monsoon blowing, the quality and quantity of beans have changed significantly. Coffee beans will swell to twice their size, reduce their weight and density, and have a moisture content of about 13%.

Representative Coffee-Qianjie Coffee Indian style Malaba

Producing area: the coast of Malaba in southern India

Altitude: 1100-1200 m

Variety: Kents,S795,Catimor,selection 9

Treatment method: wind stain and sun treatment method

First, let's take a look at how the front street bakes this Indian style-stained coffee bean.

You can see Qianjie in order to make this bean highlight the unique herbal flavor of Asia, as well as the sense of fermentation and mellow thickness brought by the wind-stained sun method, Qianjie uses medium-deep baking of this coffee bean, which makes the flavor and taste of this bean more mellow.

The temperature of boiling water in Qianjie

For coffee beans with different roasting degrees, the water temperature will also be adjusted. The recommended temperature for brewing coffee in front of the street is between 86 and 93 ℃. Deep-baked beans in Qianjie suggest a lower water temperature, between 86-88 ℃. Because deep-baked beans are loose, high water absorption efficiency and easy to extract, if the water temperature is too high, it is easy to produce bitter and scorched taste. The suggestion of cooking shallow baked beans is 90-93 ℃. The aroma and acid (flower and fruit acid) of shallow baked beans can be extracted with higher water temperature, because the quality of shallow baked beans is hard, increasing water temperature can increase the extraction efficiency of coffee powder and avoid unpleasant flavors such as acidity. Medium baking can choose 88-90 ℃. This time, the Indian style-stained coffee brewed in front of the street uses a water temperature of 88-89 degrees.

Make the filter cup in front of the street.

For deeply roasted coffee beans, in order to highlight the mellow feeling of coffee, Qianjie coffee will choose Kono filter cup to brew. The characteristic of Kono filter cup is that it has the function of soaking, which can be used to extract more coffee substances and enhance the mellow taste. The Kono filter cup has few ribs and is located at the low end, which can make the filter paper stick to the filter cup to limit the air flow, so as to slow down the water flow speed and increase the contact time of water powder.

Qianjie cooking parameters

Filter cup: kono

Water temperature: 88-89 degrees

Proportion: 1:15

Degree of grinding: size of coarse sugar

Qianjie three-stage cooking technique: the first section is injected with 30 grams of water for 30 seconds, then 95 grams (about 125 grams shown by the electronic scale) is injected, and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams (about 225 grams shown by the electronic scale) are injected in about 1 minute and 40 seconds. 2 minutes-2 minutes 10 seconds drip filtration is completed, remove the filter cup, complete the extraction.

[flavor description]: rich aromas of caramel, raisins and herbs, with a raspberry finish and taste like Xuanmi tea.