India has a reputation as perhaps the most romantic country, and, I must say, it is well deserved. Even the simplest and most common phenomena are filled with legends. Indian coffee is no exception. Even the very appearance of the first coffee beans in this country is surrounded by an aura of romance. It's time to go on a little exotic trip and get acquainted with the coffee history of India, especially since today the country is one of the top 10 leading global producers of aromatic beans.
Characteristics of Indian coffee
The entire process of creating Indian coffee, from preparing the land to packing the beans, is handmade, so don’t even doubt its environmental friendliness.
Another thing about coffee from India is that the country is large and the climate varies greatly from region to region. Therefore, beans grown in different provinces will have different aroma.
And finally, unique technologies for growing coffee and processing are passed on from generation to generation.
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The uniqueness of Indian coffee
Coffee in India harvests twice a year. Its uniqueness lies in the fact that nothing in the process of its creation is automated: everything is done manually.
What makes it unique is the monsoon process. This is the reason why Indian coffee has little caffeine and low acidity. In addition, its raw grains are not greenish, but straw-colored. The fact is that they are exposed to monsoons and warm rains from June to September. During this period, the grains are saturated with wind moisture. In fact, this is a tribute to tradition: previously, coffee from India experienced long transportation, during which the grains were saturated with moisture, but today this happens during the growing process.
Production Features
The history of coffee in India dates back to the 17th century. The main states are Tamil Nadu, Kerala and Karnataka. 97% of the grain volume is obtained from them. Production Features:
- Only in India, coffee beans are grown in a shaded place, under canopies in 2 tiers, which form the crowns of trees.
- Spices are often planted nearby - cloves, nutmeg, cinnamon, cardamom. As a result, the grains strongly absorb the aromas of neighboring crops, resulting in a unique drink with new properties.
- The Indian method of cultivation is the best in the world. The place where the plant grows is close to the tropical forest and natural conditions. Trees protect grains from rain and wind. Plants are not burned by the sun, they are protected by shade. This helps the grains ripen evenly and not accumulate excess acid.
- Coffee trees are trimmed regularly. This rejuvenates them and increases productivity.
- Specially trained personnel are trained to grow coffee. All work is done manually. Only natural fertilizers are used. The plant is saved from pests by birds and insects, for which a favorable environment is created.
Collected coffee beans are stored in warehouses next to spices and herbs. This provides saturation with additional aromas. Coffee acquires rich flavors. Two methods are used to process fruits. The grains can be dried and then the pulp removed, or the pulp can be removed directly using fermentation and water.
What types of Indian coffee are there?
There are three types of coffee grown in India: Arabica, Robusta and the lesser known Liberica.
The peculiarity of Indian Arabica is that it grows under the canopy of trees and under the cover of other plants. Its plantations are usually small and cultivated by residents of one village.
Robusta from India is soft and high quality.
Liberica is a rarer species. She loves moist and warm lowlands, but is not very picky about soil. It has an unusual taste.
Indian coffee varieties
There are many varieties of coffee in India, let's look at the most popular ones.
Plantation A
One of the most famous varieties of Indian coffee. This is Arabica, and of the highest quality. The low acidity and low amount of caffeine in it is due to the already mentioned monsoon climate. The grains undergo wet processing. The taste combines dark chocolate, nuts and toffee. Price from 150 rubles per 100 g .
Karnatak
This is also Arabica. Named after the Indian state. Grown in the mountainous part of the country. It is less strong than Plantation A. The taste has sour and citrus notes, as well as a hint of spice. The density is medium, the aftertaste is light. Price from 150 rubles per 100 g .
Mysore Nuggets Extra Bold
Elite Arabica variety. Large grains have an unusual bluish-green color. Like Plantation A, it is processed wet. The taste is subtle, the sourness is bright, the density is medium, the taste contains notes of Indian spices. Price from 100 rubles per 100 g.
Mayson
Arabica with a bright and dense taste without any impurities and a thick aroma without any impurities. Processed dry. It is grown at an altitude of 1500 meters, so it is considered highland. Average price - 950 rubles per 500 g .
Robusta Kaapi Royal
They also undergo wet processing. The taste is soft, dense and smooth, the aroma is not very bright, but pleasant and warm. It is grown at an altitude of 400 m above sea level. Price from 100 rubles per 100 g.
Kaveri
Appeared as a result of crossing Robusta and Arabica. The popularity of the variety is due to its resistance to diseases and pests. The taste is strong and smooth, the aftertaste is spicy and oily. Price – 420 rubles for 250 g .
Kent
It has a pleasant taste and delicate aroma with notes of chocolate. Price from 100 rubles per 100 g .
S795
Another hybrid of Robusta and Arabica. The taste is light, the aroma is delicate with chocolate notes. Strongly reminiscent of Yemeni mocha with hints of cocoa and chocolate.
References
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Indian coffee recipes
Regardless of the type of coffee and your preferences, Indian coffee can be used to make very tasty drinks. Here are some recipes.
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Classic recipe
For 4 servings we need:
- 10 teaspoons finely ground coffee;
- Cloves – 4 pcs;
- Cream – 40 ml ;
- Grated orange zest;
- Rum – 30 g ;
- Water – 0.5 l ;
- Sugar - according to your mood.
Pour the coffee into a deep saucepan and add water. We insist for five minutes. Place on medium heat and bring to a boil.
As soon as it starts to boil a little, add the orange zest and boil for another two minutes. Remove from heat, let sit for five minutes , and pour into cups. Add rum and cloves. Serve the cream separately.
Coffee masala
To prepare we take:
- Freshly ground coffee - 6 tablespoons ;
- The same amount of sugar;
- Milk – 3 glasses ;
- Water - the same;
- Cinnamon – 1 stick ;
- Cardamom – 5 grains .
- Pour water and milk into a saucepan, stir and put on fire until boiling;
- As soon as it boils, add sugar and coffee. Stir and add spices (pre-grind the cardamom);
- Reduce the heat to low, cook the coffee for another 3-4 minutes , stirring constantly.
- Pour the resulting drink through a filter into another pan and put it back on medium heat. Bring to a boil. The role of a filter can be special paper, a strainer or just gauze.
- Pour into cups immediately after boiling. We drink in small sips and hot.
If desired, you can add any other spices to your coffee.
South Indian Coffee Recipe
For preparation you need:
- Natural freshly ground coffee – 1 tsp.
- Allspice – 8 peas;
- Ginger (root) – a piece 2 cm long;
- Cane sugar – teaspoon;
- Water – 0.5 l;
- Coriander – ¾ teaspoon ;
- Fresh basil – 4 leaves.
Let's prepare it like this:
Grate the ginger. Grind coriander and pepper. Mix with coffee and cane sugar. Fill with cold water and bring to a boil. Turn off the heat, let it brew and boil again. After this, add basil and remove from heat.
Indian coffee in the USSR
For many years, instant coffee was a rarity in the USSR and could only be obtained in capitals and port cities. This was the case before Brezhnev’s times, but Leonid Ilyich loved this drink. Perhaps it was precisely because of this that Indian instant coffee appeared on sale, which was called Indian Instant Coffee. By the way, India used this drink to pay off its debts to the USSR, so coffee became part of the difficult economic relations between the USSR and India. Today people speak so-so about its taste, but there was nothing else... It initially cost 2 rubles , then the price was raised to 6 .
History of origin
Coffee came to India from Yemen. Legend or true story, but it was brought there by a pilgrim named Baba Budan. After a pilgrimage to the holy land, he brought seven coffee beans to his homeland and planted them near his own cave in Karnataka. But this is just a legend, and the industrial cultivation of coffee in this country began in the 1840s, when India was still a British colony. After gaining independence, India maintained the tradition of growing and processing coffee only by hand. Today this country is the fifth largest coffee importer in the world.
Growing conditions
Firstly, plantations are usually not very large, and secondly, they are located in the shade of fig trees or oaks. Therefore, Indian coffee is not as sour as South American coffee.
Another feature is the specific processing of the grains, which is called “Monsoon Malabar”. This is nature's way of treating grains with rain and wind. Both Robusta and Arabica can be processed.
Coffee heritage of India - Malabar Monsoon
By and large, this is not even a variety, but a certain method of processing coffee beans. Historically, this was the name given to the Arabica variety. But this is not true.
Let's figure out what Monsooned coffee is?
Monsoon coffee is still a separate category of product from India. Only today “sea processing” is carried out artificially, and the process is called “monsooning”. The technology is used on the Malabar coast of the Indian Ocean, where the climate in coastal areas is very humid. During the summer months, the coffee beans are stored in open areas, then packed into canvas bags and infused with the sea “spirit”, resulting in Monsooned Malabar coffee.
But over time, sailboats were replaced by more technologically advanced ships. Coffee began to be transported much faster, in holds that were reliably protected from external influences. The grains have lost their main feature. And at the same time, popularity among Europeans.
Indian planters urgently needed to solve this problem. And they began to artificially create monsoon coffee.
On the Hindustan Peninsula, where the Malabar coast is located, the grains are spread near the ocean, where they are blown by ocean winds for several days. Then they are packaged in bags in which they are stored for 2-3 months, also ensuring access to moisture and air. After two months the product is ready.
