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Kynetra Coffee
The full 500g of our celebrated Monsooned Malabar AA — ideal for households who use it regularly as a blend base or standalone dark roast.
Monsooned Malabar works best for drinkers who go through it regularly, as the unique earthy compounds are most vibrant in the first three weeks after roast. At 500g you get an extended run — enough to last 3–4 weeks for a household making daily espresso.
Many of our customers use Monsooned Malabar as a blend anchor: mixing 30–40% with our Signature Arabica creates an extraordinary espresso with the best of both worlds — Arabica brightness and complexity, Malabar body and low acidity.
Store in an airtight container away from direct sunlight. The bold earthiness can pick up other aromas, so keep it separate from spices.
Origin
Mangalore coast — AA grade Coorg Robusta
Grade
Dark
Weight
500g
Brew Temp
93–96°C
Steep Time
25–30s espresso / 4 min press
Five dimensions scored 0–100 from our cuppers.
Brew Guide
Same as 250g AA. Blend suggestion: 60g Signature Arabica + 40g Monsooned Malabar, grind together for espresso. The combination is genuinely outstanding.
Temperature
93–96°C
Steep Time
25–30s espresso / 4 min press
Select a brew style and number of cups — we’ll give you exact quantities.
Full-fat milk: 300ml — add after initial water steep. Total liquid per cup ≈ 270ml.
South Indian Filter — Method
Add equal parts hot milk to the decoction for a classic South Indian kaapi.
Monsooned Malabar espresso — an unusual but rewarding shot
I pull this on a traditional Italian espresso machine at low pressure and the result is a long, syrupy shot with an earthy, low-acid character completely unlike anything else in my collection. My Malaysian coffee friends find it strange at first — no brightness, enormous body — but every one of them has come back for a second cup.
