Weekly Newsletter #3

Wake Up and Smell the Coffee!
On 1st October 2015, the world celebrated its first official International Coffee Day. But little did anyone know that two days before, on 29th September 2015, India silently celebrated its National Coffee Day.Coffee forms an important beverage in homes in southern India. Each household has its own preferred blend of coffee variety and chicory, so even the taste of coffee would vary every few meters. Don’t you just love how diverse this country is?Indian coffee has always been known to be of great quality, with most of it being exported to European countries, mainly Italy. It is the only country which grows coffee under shade, rather than direct sunlight like in other parts of the world. The leguminous shade trees recycle nutrients and at the same time, check soil erosion. Many spices too grow along side the coffee plantations in India, which provide the coffee a distinct aroma and make it special.

Karnataka, Kerala and Tamil Nadu are the traditional producers of coffee in the country. But recently, good quality coffee is also coming from regions like Andhra Pradesh, Odisha and Northeast India too. As a result, coffee production is on the rise in India, and so is the consumption.

If you want to try good specialty Indian varieties, go for the traditional Arabica and Robusta ones like the S.795, Sln.9, Cauvery, Monsooned Malabar, Mysore Nuggets Extra Bold or the Robusta Kaapi Royale. Ask for them at your nearest Kerala store!coffeeWhile Cappuccino, Espresso and the likes are styles from abroad, South India is known for its own filter coffee. To help understand how to make good filter coffee, here are a few tips

Choose your variety carefully
Arabica is considered premium with slightly sweeter and fruitier notes, while Robusta is bitterer with a slightly burnt flavor. Robusta has twice the amount of caffeine and half the amount of sugar as compared to Arabica.

Chicory is not necessarily bad
Chicory is known to impart some additional chocolaty flavor along with some sweetness which takes the edge of the bitter caffeine. Also, chicory retains hot water for a longer time, so there can be more effective extraction of flavor from the coffee powder into the water. However, excess chicory kills the original coffee taste. We recommend keeping it between 20-30%.

Quantity of water is critical
Too much water will dilute your coffee and make it tasteless. Cap it at 1 cup for 2 tablespoons of coffee powder.

Temperature is important
Boiling water can scald the coffee and rob it of its flavor. Before adding hot water to the percolator, make sure you wait for half a minute so that the boiling water cools down a bit.

Enjoy your cup of coffee!

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