The Malabar Monsoon ( Eng. Monsooned Malabar or Eng. Monsoon Malabar ), also known as Monsoon Malabar , Monsoon Malabar , Monsund Malabar , Malabar Monsun and Monsoon Malabar - a specific regional way of dry processing of coffee beans . The collected coffee beans are exposed to monsoon rains and winds for three to four months, as a result of which they swell and change their taste characteristics. This method of processing coffee is common on the Malabar coast of India (in the states of Karnataka and Kerala ). The name Monsoon Malabar comes from the monsoon winds of the Malabar coast [1] [2] [3] [4] [5] [6] .
The drink made from grains of this variety is quite saturated and strong, with bright notes of dark chocolate and a sweet, dense main body, also contains fruit and bread shades in taste. The aroma of the drink is deep, with hints of chocolate, spices and caramel.
Content
History
The history of this coffee dates back to the 19th century, when coffee from India to European countries was transported on wooden sailing ships. The road, as a rule, took several months. All this time, the grains were exposed to high humidity and sea winds. This effect led to a change in the characteristics of coffee: coffee beans became fragile, their color changed from green to yellow, acquired a sweet taste and a peculiar aroma [7] [8] .
When the transportation method was changed and the delivery time was shortened, the effect of the sea air effect disappeared. Since this coffee was very popular in Europe, Indian manufacturers came up with a method of processing beans, called "monsooning" ( English monsooning ) [9] [10] [11] .
Processing
Processing of the collected coffee beans continues for three to four months, during the monsoon season . During processing, the property of dried coffee beans to absorb ambient moisture and odors is used [12] .
From May to June, during a period of high humidity, grains scatter under canopies on the sea coast with a layer of about 20 centimeters. In this state, they are kept for five days, constantly mixing. After that, the coffee is packed in canvas bags, which are also placed under the awnings in the hills in the form of pyramids so that they are blown from all sides by the wind from the ocean. Once a week, the bags in the slides are shifted to ensure uniform handling by wind and moisture. Such processing continues for 12-16 weeks until the grains increase in size and change color from green to yellowish [7] [8] [9] [10] [13] .
Varieties
Initially, only arabica kernels were subjected to "monsuning." Currently, beans of any type of coffee are processed in this way: arabica coffee, robusta , as well as various types of their mixtures [9] .
Monsoon coffee is classified as Monsund Malabar AA ( English Monsooned Malabar AA ) and Monsund Basanicalli ( English Monsooned Basanically ). The best is Monsund Malabar AA [8] [10] [11] .
Notes
- ↑ Coffee: recipes, cocktails, tips, workshops, 2014 , p. 41.
- ↑ S.E. Pershina, 2013 .
- ↑ Kenneth Davids, 2001 , p. 73.
- ↑ Kenneth Davids, 2013 .
- ↑ M. B. Kanovskaya, 2007 , p. 63.
- ↑ Business in a Coffee Cup, 2012 , p. 13.
- ↑ 1 2 Coffee of India . z-coffee-talk.ru (April 22, 2013). Date of treatment December 16, 2016.
- ↑ 1 2 3 Malabar Monsoon (Monsooned coffee) . coffeetea.info. Date of treatment December 16, 2016.
- ↑ 1 2 3 Alena Rogozinskaya. Indian coffee . kofella.net. Date of treatment December 16, 2016.
- ↑ 1 2 3 Indian coffee is harvested twice a year . vashkofemem.ru. Date of treatment December 16, 2016.
- ↑ 1 2 M. B. Kanovskaya, 2007 , p. 64.
- ↑ History of coffee . xeniacook.com. Date of treatment December 16, 2016.
- ↑ Marie Nadine Antol, 2002 , p. 73.
Literature
- Marie Nadine Antol. Confessions of a Coffee Bean: The Complete Guide to Coffee Cuisine. - Square One Publishers, 2002 .-- 85 p. - ISBN 978-0-7570-0020-1 .
- Kenneth Davids. Coffee: a guide to buying, brewing, and enjoying . - St. Martin's Griffin, 2001 .-- ISBN 978-0-312-24665-5 .
- Kenneth Davids. Espresso: Ultimate Coffee, Second Edition . - St. Martin's Griffin, 2013 .-- 169 p. - ISBN 9781466854772 .
- Pershina S.E. Coffee. - M .: "AST", 2013. - 158 p. - ISBN 987-5-17-080767-3.
- Famous varieties of coffee // Coffee: recipes, cocktails, tips, workshops / Comp. Denisov D.I., Tsyro S.V. - M .: Restaurant sheets, 2014 .-- 176 p.
- Kanovskaya M. B. Coffee. - M .: "AST", 2007. - 94 p. - ISBN 987-5-17-031156-9.
- Business in a coffee cup // Business Journal. United Interregional Edition. - 2012. - No. 4 (April).