Review of Malabar Monsoon Ground Coffee (The Taste And Brewing Process)

India is one of the most important producers of coffee in the world today. Although India is known as a tea producer, it has been producing and exporting coffee for over a hundred and fifty years.
Monsoon Malabar coffee is one of the tasty and unique coffees that is cultivated in India under special climatic conditions, and for this reason, it is very different from other existing coffees.

This coffee is one of the highest quality Arabicas in India, which are prepared with very special processing methods. It has very low acidity and an attractive, creamy bitter taste and a syrup-like texture. It is interesting to know that this method of preparing coffee beans was discovered by chance.

Malabar is a narrow coastal strip in India and the cities of Kerala and Karnataka that has very popular Arabica coffees that are 400 years old. Green coffee beans are exposed to seasonal rains for 3 to 4 months. This will reduce the acidity of the seeds and also give the seeds an earthy taste.

History of Monsoon Malabar Coffee

The story of the creation of monsoon coffee in India dates back to the mid-1800 century; However, it took nearly 170 years for India to introduce Monsoon-processed specialty coffee to the global markets at the same time as the specialty coffee movement began.

In the past, when transportation technology was not very advanced, when Indian coffee beans were transported to other countries for sale, they noticed a change in the taste of these beans at particular times of the year. Around 1850, ships carrier coffee left Malabar beach for consignees in the Scandinavia area. At that time, sea transportation was very slow and it took more than six months for the green coffee beans to reach their destination.

The humidity arising from the seawater and the wet breeze from the heavy seasonal rains caused the seeds to get wet and undergo chemical and physical changes. After the investigations, they found out that the rain changed the taste of this type of coffee. These coffees were exported in the same way for many years and their customers were used to its special taste.

Monsoon Malabar coffee processing in 2022

In the Monsoon processing method, coffees are spread on brick or cement surfaces in a thick layer to be exposed to the humidity of the seasonal winds and the salt in it for more than a week. At this stage, it is necessary to have proper ventilation to prevent the growth of molds and fungi. When the size of the beans increases and their color changes from gray-brown to bright yellow, the coffees are collected and put into sacks.

Then they are exposed to the wind for a week or more while they are in the sack so that more moisture enters the seeds. The coffee beans are spread out again on the ground to be exposed to the seasonal winds for a few days and then packed again.

About Monsoon Malabar Coffee

The degree of roasting of Monsoon Malabar Indian coffee, like other coffee beans, can be changed depending on the taste of people, but if we want to say the most common roast suitable for this coffee, it is a medium dark roast.
The best time to use these seeds after roasting is between 3 days and 2 weeks.

How to brew Monsoon Malabar Coffee

Monsoon Malabar coffee beans are often used to make espresso. To brew this type of coffee, you can use V60, Moka pot, and Chemex.

How to prepare monsoon coffee with Moka pot

Pour your boiled water in the bottom of the Moka pot. In the middle, put ground Malabar Monsoon Indian coffee particles. Place the Moka pot on the stove to cook on medium heat. Wait until it boils. Boiling water with the aroma of coffee enters the upper chamber. Your coffee is ready when you hear bubbling sounds from the mug. Remove the coffee from the stove. Enjoy your meal.

How to brew monsoon coffee with a French press

You can also prepare delicious coffees using a French press. Boil the water you use and let it sit for thirty seconds. Then put two tablespoons of ground Indian coffee in the French press. (If you use twice as much coffee, the taste of your coffee will be stronger, and if you use less coffee, you will have a milder taste.) Then pour boiled water on your coffee. Your coffee will be brewed in three or four minutes. Press the top piston and the coffee will sink to bottom. Enjoy your meal.

How to brew monsoon coffee with Aeropress

In this method, the only thing you need to prepare coffee is to get an Aeropress. Heat a cup of water. Place two tablespoons of ground coffee in the Aeropress. Pour a cup of boiling water over the coffee. Tighten the Aeropress tool. Then your coffee will be ready. Enjoy your meal.

Conclusion

The taste that customers and experiencers express about this drink is an earthy, smoky and spicy taste, although some people believe that this Indian coffee has a taste between black coffee and chocolate. Of course, its spicy taste is due to the fact that this coffee is grown among plants such as cardamom, cinnamon, cloves and nutmeg, and this is the reason why this coffee takes on their taste and aroma, and this unique feature of the Malabar Monsoon coffee.

If you have tried this coffee, tell us your opinion about its taste.