The India Coffee House

The quick in and out espresso bar of Europe has yet to make its way to India, where people still like to spend hours over a cup of coffee. Chains of coffee shops have mushroomed all over the country. In fact, an urban neighbourhood is likely to have more than a dozen of such swanky outlets. The oldest name in the business, however, is a far cry from the modern-day cappuccino-selling shops.

The India Coffee House chain, founded more than 70 years ago, has a presence in all major cities and many small towns. There are close to 400 such outlets, with Kerala notching up the highest number with more than 50. Orderlies with cummerbunds and pointed turbans can be found in many of the Coffee House branches. The coffee menu is usually restricted to hot coffee (black or with milk), cold coffee (without ice-cream), tea, milk and a handful of sherbets and milk shakes. The accompaniments are what contribute to the high footfall, despite the fact that some of the outlets are in need of a makeover. Plates of mutton samosas, biryani, cutlets, omelettes, paranthas, dosas and pakoras fly off the counter as quickly as the coffee served in modest white cups and saucers.

The-India-Coffee-House

The most legendary India Coffee House branch is the one opposite Presidency College in Kolkata. This is where film-makers, politicians, poets, writers and statesmen spend hours over coffee, making it the hotbed of intellectualism. They say that many a revolution was born, many a script written, many a deal struck and many a love affair blossomed over a cup at the ‘Coffee House on College Street’.

Coffee-Cup

Breakfast in the south of India,usually idlis, upma, idiappam and suchlike, is incomplete without the signature filter coffee, served in stainless tumblers. Be it the legendary MTR (Mavalli Tiffin Room) chain in Bangalore or the popular Murugan’s Idli Shop in Chennai’s T. Nagar, the filter coffee served is a mix of dark roasted coffee beans and chicory. Filter coffee mixes as well as the coffee maker, a set of two tumblers,are good souvenirs from a holiday in the south.

Traditional-Coffee-Cups-Maharashtra

The moment a train enters the south, you will see vendors selling tea are far outnumbered from those with coffee. The coffee available on railway platforms is usually served in a small paper cup. The vendor almost always sprinkles coffee powder on the top, giving you as authentic a taste you can ask for Rs. 10 or even less. In some cases, you will find a vendor selling ‘chaffee’ a mix of coffee and tea.

WHILE ON THE MOVE….

Here’s a pick of good places to go for coffee, conversation and more:

• India Coffee House on Shimla’s Mall. Also try the mutton dosa.
• Devraj Coffee Corner, the only German bakery in Rishikesh. Have coffee with the brown bread and yak cheese.
• Brown Bread Bakery in Varanasi, which is a great place to catch up with fellow travellers.
• Matteo, Bangalore’s hottest new cafe.
• Auroville Bakery in Pondicherry, which is also much known for its cakes and croissants.
• Lila Cafe on Baga beach in Goa, also famous for the pumpernickel bread and apple pie.

COFFEE CARDAMOM KULFI RECIPE

Try this delicious coffee based recipe for an alternative but very popular way to get your coffee fix!

Ingredients:

Servings: 5

8 cups milk

3 tbsp sugar

12 cardamom pods

6 tbsp brewed espresso

Method

Heat the milk in a heavy-bottomed pan. When it reached boiling point, reduce to low heat and stir occasionally for 20 minutes.

Crush the cardamom and add to the milk. Simmer for 60 minutes (or untill the time the milk reduces to two cups). Pour the milk into a bowl, add espresso and sugar, and stir. Leave it to cool down.

Churn the mixture in an ice-cream maker until thick. Put  the mixture into five kulfi moulds and refrigerate.

Add slivered almonds and a few strands of saffron before serving.

Most expensive coffee in the world is made from animal poop - Kopi Luwak

 Good coffee is for many a life-elixir, already its aroma has a stimulating effect on us. Not surprisingly that a good coffee brand, for example Blue de Brazil or Peruvian Gold from South America has its price. One variety of coffee however, is special due to its taste, its method of production and the relatively low amounts that can be generated because of that, and its price: From the isles of Indonesia, to be precise from Sumatra, Java, and Sulawesi, comes the coffee brand Kopi Luwak. Only 230 kilogram per year of this coffee are produced, which explains the price of about 700 US$/kg or US$50/- per cup

 The secret of the taste of Kopi Luwak: Palm civets act as biofermenters. They eat the coffee beans and excrete them undigested. 

The palm civet as biofermenter

The palm civet paradoxurus lives on the isles of Indonesia. Since one of its preferred habits is to climb up the coffee trees in order to eat the especially ripe coffee beans, the palm civet was considered first as a pest for the crop and therefore as a plague for the locals who live from coffee. The palm civet however, cannot digest the coffee beans and excretes them more or less unchanged. The so processed beans could be easily collected from the ground. After peeling away the outer shell and roasting the inner nucleus it was realized that enzymes in the digestive system of the palm civet must have changed the taste of the beans in a unique way. Apparently, certain bitter tasting ingredients were extracted from the beans, and also certain proteins contained in them might have been degraded by proteases in the digestive tract of the palm civet

 

The taste of Kopi Luwak

You have read correctly: the most expensive coffee beans in the world goes from the coffee tree first through the digestive system of the palm civet and only then to the roastery. But connoisseurs of Kopi Luwak are raving: The coffee has a unique full aroma with a sirup like chocolade taste. Since for the production of Kopi Luwak the elaborate collaboration of the cibet cats is necessary and the actual manufacturing process does not agree with everyone's taste, researches currently try to imitate the fermentation process in the laboratory. It is hoped that one could use bacteria present in milk - a technique that is already in use as the so-called wet process for some varieties of coffee. If this would be successful, Kopi Luwak certainly would become available much more broadly to a considerably reduced price, on the other hand the world would loose a unique manufacturing process for a coffee

If I were to ask you: what is the most exotic thing you have ever had? What would your answer be?

 

 

Meet the cat  & Beans :)