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Shopping Guide to Indian Coffee
Indian Coffee today is acknowledged as one of the finest mild coffees in the world.
Most Indian coffee is grown in the southern states of Karanataka, Tamil Nadu, and
Kerala. With the tropical climate, high altitude, sunny slopes, good rain fall and
rich soils India has consistently produced and exported high quality coffees for 150
years. Indian Coffees are noted for their blue colour, cleanliness of beans and fine
mellow liquoring qualities. Interplantation crops are cardamom, pepper, oranges &
cocoa. A variety of trees like rosewood, teakwood, silver oak, firewood etc., are grown
along with coffee. The intercroping adds richness, strength and flavor to the
Filter coffee has been a part of tradition and culture of south India.
Also, urban consumers, who are not daily drinkers of coffee, prefer pure instant coffee.
There is a reasonable degree of price sensitivity and consumer switch to other beverages
such as chicory blend coffee and even tea. The making of filter coffee is almost a ritual,
for the coffee beans have to be roasted and ground. Then the powder is put into a filter
set and boiling hot water is added to prepare the decoction and allowed to set for about
15 minutes. The decoction is then added to milk with sugar to taste. The final drink is
poured individually from one container to another in rapid succession to make the ideal
frothy cup of filter coffee.
Brewing the Perfect Cup of Indian Coffee
Grind coffee beans just before brewing.
Use filtered cold water.
Use one heaped tablespoon of coffee granules for every cup of coffee.
Consume your freshly brewed coffee within 20 minutes or transfer it to an air-tight carafe
or thermos! Freshness can be preserved for close to two hours in an airtight flask.
1 cup Milk
2 tbsp. Sugar
1¼ cups Water
1 stick Cinnamon
A Pinch of Nutmeg
4 pods Cardamom, slit
2 cups strong, freshly brewed Coffee
In a medium-size pot, bring water to a boil. Stir in the spices, cover, and simmer over
low heat for 5 minutes.
Stir in the pre-brewed coffee.
Meanwhile, in a saucepan, heat milk until almost boiling.
Strain the spiced coffee through a fine mesh strainer covered with cheesecloth into the
Add sweetener, stir, and serve in mugs.
Tip: Sprinkle a couple of pinches of cocoa powder over the frothy top of a cup of Coffee
for that extra flavor and garnish.
is produced from green coffee. One kg of instant coffee
is produced from 2.5 kg of green coffee.
The ripened fruits of coffee shrubs called coffee cherries are hulled for removing their
coverings and pulp. Fruits can be processed by wet or dry process, to extract beans.
Coffee beans pass through decaffeination (beans are steamed to dissolve caffeine which is
brought to the surface of the beans and then washed away with a solvent). The beans are
then roasted under a temperature of 220-230°C. Roasted beans are ground and milled. For
manufacture of instant coffee (also called Soluble coffee), the liquid is dehydrated. This
can be done by spray drying under vacuum, or freeze drying. The operations involves
complex technology. The average yield is around 25-30% of ground coffee. Due to tendency
of absorbing moisture quickly, instant coffee needs special packaging. It takes about
2.4kg of coffee beans to produce 1kg of coffee powder.
Brewed with Milk, Ginger - Serves 6
In a heavy saucepan, bring to a boil:
3 cups whole milk
3 cups water
1/3 cup sugar
3 TBS ground coffee beans, or 1 1/2 TBS instant coffee
3 TBS fresh grated ginger
1 1/2 teaspoons tea masala*
Cover, turn the heat to low, and simmer for about 2 minutes. Strain into a teapot,
pitcher, or directly into cups.
here for Indian Coffee
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