Chocolate is almost a gourmet treat, and coffee has the taste of hope. Geoffrey Lindsay
Ethiopia is considered to be the birthplace of coffee. At least that's where the coffee tree was first discovered growing. Brazil, Colombia and Mexico are the three leading countries in coffee production today. But other countries are also actively involved in cultivating their own varieties and participating in the export of “coffee” products. For example, India is famous for its original varieties. Its percentage share in the coffee trade on the world market is about 4%, which accounts for 80% of the exports of all coffee produced in the country. All tasters, tasting the magical drink from India, agree that Indian coffee beans are very juicy, aromatic and have a slight sourness.
Statistics and facts
- India ranks third in Asia and fifth in the world in coffee exports, sixth in the world in its production.
- There are at least 13 unique coffee varieties grown in India.
- The country is constantly conducting economic programs to support local producers, research is underway, and the coffee industry is more focused on quality than quantity.
- India is one of the 25 most biodiverse countries with a unique climate and nature that has no analogues.
Malabar Monsoon - Indian coffee legend
Among the varietal diversity of Indian coffee, the Malabar Monsoon deserves special mention. Strictly speaking, this is not a variety, but a method of processing coffee beans. Previously, when India specialized in Arabica, it was considered the name of a special variety of the Arabic species. Today, any grain can be processed in this way, including robusta and mixed varieties.
So, what is the legendary Monsooned coffee?
At the turn of the 19th and 20th centuries, coffee was transported from India to Europe on sailing ships, the speed of which was entirely dependent on the wind and weather. Therefore, the coffee crop was exposed to sea humidity and winds for a long time. As a result, the coffee beans became fragile, changed their natural greenish light to an even lighter one, with yellow tints, but most importantly, the beans acquired a peculiar sweetish taste. Coffee was extremely popular in Europe. With the advent of steam traction, the delivery of coffee also accelerated. However, fresh greenish beans did not arouse much enthusiasm among Europeans, who were accustomed to a different taste and even type of coffee. Resourceful Indian merchants had to urgently come up with a technology that would return their favorite drink to capricious gourmets.
Monsoon coffee began to be created artificially. He regained his popularity and has maintained it to this day. Interestingly, technology has hardly changed over the past 100 years.
Coffee beans are spread in a thin layer under canopies on the seashore, in the southwestern part of the Hindustan Peninsula, on the Malabar coast (hence the name - Malabar monsoon).
For several days, the grains are blown by ocean winds. After a week, the coffee is sent into bags, which are also placed under ventilated canopies. The bags are constantly rearranged to ensure even access to wind and moisture. After 2-3 months, monsoon coffee is ready and can be delivered to customers.
Similarly, in India, grains of different varieties are processed, so Malabar Monsoon can be either Arabica or Robusta.
There are many varieties of coffee grown in India, with varying flavor profiles. Among the varieties of Indian coffee there are many worthy and original ones. Do not deny yourself a new experience, and perhaps after tasting, the list of your favorite varieties will be replenished with Mysore or Plantation A, grown on the distant and mysterious Hindustan Peninsula.
Story
Coffee appeared in India in the second half of the 17th century thanks to the legendary pilgrim named Baba Budan. The pilgrim traveled to Mecca and smuggled seven green coffee beans out of Yemen, hiding them in his beard. The saint planted coffee at a place now called Baba Budan Hills, located in Karnataka.
Baba Budan smuggled coffee beans in his beard
At first, the plant was used exclusively for decorative purposes, but over time, coffee moved from gardens to vegetable gardens, and in the 18th century the first commercial plantations appeared. Since then, the production of aromatic beans began to grow exponentially (this was especially facilitated by the influence of England, which was interested in a reliable and inexpensive source of coffee beans).
Initially, the main emphasis was on Arabica, but this variety is very susceptible to diseases and requires careful care. Over time, the Indians began to grow Robusta, and by crossing Arabica and Liberica, a new variety appeared, similar to Arabica in its main characteristics, but more persistent and less capricious.
Coffee came to India from Yemen
In 1942, the Coffee Board of India was founded, the main purpose of the organization was to protect small businesses and control coffee exports.
The Indian coffee industry is currently experiencing a period of growth: export volumes are increasing, Robusta is rising in price and bringing more money into the budget.
The Mystery of the Seven Seeds
The history of the origin of Indian coffee is hidden behind numerous legends and tales. The most plausible of them is based on the story of the pilgrimage of the Sufi Muslim Hazrat Shah Jamer Allah Mazarabi, popularly known as Baba Budan. According to folk legend, as a true believer, he saw the salvation of his soul in pilgrimages to sacred places. Once, having gone to Mecca to perform prayer rituals, he saw an interesting feature - in the morning hours, his fellow Sufis drank some mysterious drink that gave them vigor and strength to perform prayer. Having tried it, the Muslim was so delighted with the coffee that he decided to bring it back to his homeland, India. How he took coffee beans out of the country is still unknown, but everyone knows one thing - there were seven coffee beans.
Production Features
India (like Ceylon) is primarily a “tea” country; coffee does not bring the main income to the state treasury, as in Brazil or Colombia, but India still has some achievements in this field.
In 2007, the country produced 262,000 tons of grains. As mentioned, 97% of all coffee is grown in three southern states: Karnataka, Kerala and Tamil Nadu.
India is the only country in the world where coffee is grown under two-tiered canopies formed by the crowns of evergreen trees, and coffee in these “forest plots” is often not the only crop. Spices are often planted literally side by side: cinnamon, cloves, cardamom, nutmeg. Coffee beans absorb spicy aromas, which subsequently affects the taste of the drink.
One of the main problems of the Indian coffee industry is high humidity, which provokes the development of rot and mold, especially the Hemileia vastatrix type.
Two methods are used to process coffee cherries:
- Dry – the grains are dried in the sun and then the pulp is removed.
- Wet – the pulp is removed immediately using water and fermentation.
This is interesting
What is the best instant coffee? We will answer this question further, but now let’s talk about India. Today, this country is in sixth place in terms of coffee production after leading countries such as Vietnam, Colombia, Brazil, Indonesia and Ethiopia. For example, more than 5 million bags of fragrant grains were collected from Indian plantations in 2010.
At the same time, the domestic market is constantly growing, and over the past 10 years, coffee consumption in India has doubled. But despite this, India continues to give the world a large share of its products - 70%. The total area of coffee plantations in this country is 388,000 hectares. It hosts about 124,000 households.
More than 3 million workers in India go to coffee plantations every day, roast beans and participate in other production processes. India is a country of grandiose antitheses, but special attention is paid here to the production of a drink of vigor. This is amazing! The state has a powerful scientific base dedicated to the development and study of coffee agriculture, and a developed system for verifying product quality.
Types of Indian coffee
They include all possible variations: brewed, instant, flavored, even decaffeinated.
The highest quality coffee is Mysore coffee, which is produced in Karnataka and processed only using the wet method; it has an exquisite taste and rich bouquet. Sometimes already purified beans are left in open areas during the rainy season so that the humid and warm wind “blows out” the sourness from the coffee, makes it sweeter, and adds woody and earthy notes (the packaging with such beans may be marked Monsooned).
Mysore coffee – the best Indian coffee
After this natural treatment, the green unroasted beans turn yellowish or light brown, which then produces a wonderful, full-bodied espresso.
Indian Instant Coffee
You can still buy Indian coffee, familiar to us since the times of the USSR, but only in the form of an attractive souvenir. It is unlikely that anyone will specifically look for this food on store shelves, because nowadays the drink of vigor is not in short supply. On the other hand, our parents often talk about how earlier the sausage was more natural, and the tea was tastier, and the coffee was more aromatic, but now you can’t buy “that same tea” with elephants and instant coffee in a tin can with golden flakes anywhere. patterns.
Indian coffee varieties
More than 60% of all products are Robusta, the rest is Arabica (regular or crossed with Liberica). Premium varieties are grown at an altitude of 1000-1500 m above sea level, simpler coffee – 500 meters lower.
The most popular Arabica varieties: Kent, S.795, Cauvery (Catimor), Selection 9. Robusta: S.274, CxR.
India is also proud of its organic coffee, grown without the use of chemical fertilizers or other unnatural substances. Typically, these products are cultivated in dense shady forests on the most fertile soils. In 2008, 20 farms were accredited to meet the requirements of organic production; the total volume of organic coffee was 1,700 tons per year.
Maximus
What is good about Maximus instant coffee (India, soft pack, 70 g)? This is a delicious natural drink made from selected varieties of Indian Arabica. Thanks to the specifics of coffee growing in India, it has a slight sourness, a rich aroma and a soft, balanced taste.
The current freeze drying method of sublimation allows you to preserve the natural rich taste and aroma of roasted beans. That is why chemical flavorings are not used in production.
Maximus coffee is easy to transport and prepare, so you can take it with you outdoors, on a trip or to work. It is packaged in a lightweight, convenient bag with a reusable zip fastener, which has a special internal coating that does not allow other odors and moisture to pass through. The packaging has a colorful design, so this brand stands out among similar products on the shelf.
Recipe
By making instant regular coffee according to the recipe of oriental cuisine, you will give the drink an even more subtle and rich taste, only slightly transforming the everyday recipe. This technique is used in India, as well as in some other Asian countries. We take:
- one cup of fresh milk;
- 1.5 tbsp. l. instant coffee;
- two tbsp. l. water;
- two tsp. brown coconut or palm sugar (you can use plain white sugar);
- pinch of cinnamon powder (optional)
Manufacturing process:
- Boil water and milk in separate containers.
- Mix sugar, cinnamon powder and instant coffee in a cup.
- Pour boiling water over the mixture and stir thoroughly, whisking until completely dissolved.
- Pour hot milk.
To serve such a drink, it is good to have a coffee set: the drink will look attractive and the guests will be happy.
Plantation A
Plantation A grows in the southern regions of India. This coffee has a bitter taste, although very pleasant. As for the aroma, it is quite soft, reminiscent of chocolate. In some cases, you can hear hints of Indian spices such as cardamom, cloves and pepper in the aroma of this variety. Most often, Plantation A is mixed with soft varieties, then the drink turns out to be pleasant to the taste and not such a strong infusion.
Cooking method
To make Indian coffee, you will need the following ingredients:
- 20 g ground beans,
- 200 ml water,
- 20 ml cream,
- 15 ml rum,
- 3 carnation inflorescences,
- 20 g orange zest,
- sugar (optional).
To obtain a classic Indian drink, perform the following steps:
- Place the powdered grains into a wide-necked bowl and add water.
- Place the container on the stove and heat it up.
- When the liquid boils, add the zest.
- Boil the drink for two minutes and remove from heat.
- Let the liquid sit for five minutes.
- Strain the prepared coffee and pour into cups.
- Add cream, rum, cloves and sugar.
There are numerous coffee plantations in India. High-quality robusta and arabica are grown in this country. Knowing the main characteristics of each variety, everyone can choose the appropriate variety.
