I run a multi roaster specialty coffee shop in Bangalore. There are more than 300 specialty roasters across the country, with more roasters popping up every day! It's sometimes difficult to keep track. We have a rotating menu, designed to showcase and promote small to medium roasters, who don't have a cafe of their own. It's such a pity that the only exposure that the West has to Indian coffee is its "monsoon malabar". There is a whole generation of young roasters, who are creating artisanal coffees that are worthy of a wider audience. We constantly have tasting sessions at the cafe, with coffees from all across the world. This week we had some Kenyan and Ethiopian roasts from Coffee Collective, also a bag from Nomad and Manhattan Roasters. Obviously I might be biased, but there were quite a few local Indian coffees that were as interesting if not more so than the coffees that I listed. Some estates like Ratnagiri, Tat Tvam Asi, Balnoor (with the best robusta I've had as a pour over yet), and some very interesting coffees coming from the North East are pushing production and processing to (IMO) international standards. It's fairly common to see processes like carbonic maceration, anaerobic fermentations, etc readily available. If your audience would like a different coffee experience, try a light roast from India. I think Ratnagiri sells some of their coffee in the US under the brand "Indian Pearl Mountain". If any of you ever end up in Bangalore, you will find a vibrant, engaging and a well informed local coffee scene, which is growing at a breakneck speed.
Yes, I love watching the blossoming specialty coffee culture in Bangalore (and India in general). So different to the coffee world I was exposed to growing up. Times have changed too. When the Indian Coffee Board controlled trade and coffee was sold in auctions, there was absolutely no traceability. That is still the challenge with international trade/representation of Indian coffee. With Kaveri Coffee I'm trying to bring traceability and shine the spotlight on the producers. What's the name of your cafe? Would love to visit when I'm in Bangalore next.
really heartening to see Indian coffee getting some airtime. I moved to US from India back in 2019 and even in Sey coffee here in NYC which is considered to be best roastry in whole USA, I didnt enjoy the brew or the milk coffee as I am used to indian beans which are medium acidity, medium body and more spicy and nutty flavors. I have asked my family to send me beans and the filter coffee brewer from India. edit: omg! i made the comment while watching the video and saw you're also using sey beans.
Great demo! Thank you for explaining all details of the brewing process. You put 26 g of coffee, add ~ 174 g of water. How many grams of decoction do you get in the lower chamber?
Such a beautiful informative video - looking forward to trying some delicious southern Indian coffees. All the best to the next generation of Rao roasters ❤️
Cheers! Nice to hear about something in the coffee world that I haven't come across previously. On another note we also have the word "kaveri" in Finnish, here it means friend 🙂
Remember James Hoffmann's caffeine extraction study, the longer extraction yields larger amount of caffeine. So this version of coffee results in quite a lot of caffeine compared to a shit of espresso.
Hatch recently roasted beans from the Araku region and the taste is rather unique. Can't say that I've ever had another coffee that tasted of either Cedarwood or rum.
I hope you enjoyed the coffee! Araku valley is a region on the Eastern Ghats mountain range of India. Although coffee plants were introduced to the region by the British in the late 1800s, this variety of coffee has become popular only in the last decade or two. The soil is rich in iron and coffee is grown using organic methods, under shade, and intercropped with tropical fruits -- this lends its unique flavor profile.
Nice video but not sure which one came first but the process is similar to Vietnamese Phin Filter, which I prefer more due to 3 level of filtration and there is hardly any grinds at the end of the process. Also, makes some of the best tasting coffee I have ever had.
Great video, but one question though: there are hundreds of videos including yours, telling us that when steaming milk to be very careful not to "burn" the milk and not to exeed approx 70 C. Now it turns out that milk heated to100 C (boiling) DOES taste good?
It's all a matter of personal preference. ;) Boiled milk + coffee concentrate brewed with an Indian Filter (like SOFI 72) = a particular style of coffee beverage (a.k.a filter kaapi). It has its own unique flavor and fave followers. Give it a try and see how you like it. The best coffee is whatever YOU enjoy. Don't listen to the yay/nay-sayers. ;)
@@tanyarao42 Dont get me wrong, i do like Indian Filter, very much actually. But if you follow this channel and many others, the have always "try to teach" that milk after 70C has a burnt taste.
Came here for this. I don't think Brian tasted the milk by itself. He only tasted it with the concoction+aeration. I've personally tasted the flavor difference between 70C steamed and boiled over milk. Theres definitely a noticeable drop in sweetness, which is then masked by adding sugar. Now im intrigued to replicate this recipe...
Update: I received the beans is this video and the Sofie dripper. It was very good and tasted even better cooling. It goes very well with milk and makes a real good milk drink. Really enjoyed drinking this.
Sorry to say but the coffee concentrate was not thick enough. Too light, you will not be able to taste the coffee when mixed with milk. Missing chicory
Hi, I'm a home roaster and coffee enthusiast. I have also had the good fortune of having had superb coffee from all across the coffee growing world, thanks to my travels. I must say that the quality (of the better) coffee that is grown in India (mostly (?) shade grown. It is said that India has the largest acreage of shade grown coffee, often with intercrops) is as good as coffee available any where. Plus the sheer diversity of terroir (my inference) is second to none, perhaps. For example at this moment, I'm really enjoying a very sweet, organically grown @4500ft ,washed coffee from Tamil Nadu. So why is Indian coffee ('cept for that cliché - Monsoon Malabar 😏)not known more widely? Simple. Zero awareness. No one seems to have made a concerted attempt to 'market' Indian coffees to the World at large. Cheers, P.S - ditto Indian wines. P.P.S - Which might not be a bad thing, if I'm to be selfish. Popularity would only drive up the prices.😄
Exactly! I hear you on the Indian coffee marketing problem. That's why Kaveri Coffee & Aramse Coffee exists and are working towards. Thanks to Brian, we are able to reach a wider audience than our own respective platforms. Please feel free to share your opinion of Indian coffee wherever you travel! ;)
@@tanyarao42 I do, I do. Whenever I've stepped into a third wave store like Devoción, Intellegentsia, Blue Bottle etc, I make it a point to have a conversation with the Baristi about Indian Coffees. Unfortunately, it tends to be a very short conversation on account of a lack of awareness. I have often times contemplated carrying some roasted Indian coffee along to get these folk to try out. But I guess, this needs to be done at a concerted level. One Idea, is to have all the Indian (now that there are 300 of them)Roasters/Farmers come together under some kind of aegis to promote Indian Coffee. @Tanya Rao, I wish you the very,very best in your enedevours. Cheers,
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This is cooler than more grinder reviews. Nice interesting video
Love the showcasing of coffee from around the world rather than espresso-focused equipment. Thank you for sharing!
I run a multi roaster specialty coffee shop in Bangalore. There are more than 300 specialty roasters across the country, with more roasters popping up every day! It's sometimes difficult to keep track. We have a rotating menu, designed to showcase and promote small to medium roasters, who don't have a cafe of their own. It's such a pity that the only exposure that the West has to Indian coffee is its "monsoon malabar". There is a whole generation of young roasters, who are creating artisanal coffees that are worthy of a wider audience.
We constantly have tasting sessions at the cafe, with coffees from all across the world. This week we had some Kenyan and Ethiopian roasts from Coffee Collective, also a bag from Nomad and Manhattan Roasters. Obviously I might be biased, but there were quite a few local Indian coffees that were as interesting if not more so than the coffees that I listed.
Some estates like Ratnagiri, Tat Tvam Asi, Balnoor (with the best robusta I've had as a pour over yet), and some very interesting coffees coming from the North East are pushing production and processing to (IMO) international standards. It's fairly common to see processes like carbonic maceration, anaerobic fermentations, etc readily available.
If your audience would like a different coffee experience, try a light roast from India. I think Ratnagiri sells some of their coffee in the US under the brand "Indian Pearl Mountain". If any of you ever end up in Bangalore, you will find a vibrant, engaging and a well informed local coffee scene, which is growing at a breakneck speed.
Hello, what's the name of your enterprise/shop? For when I drop into Bengaluru...
What's your shop's name? I'd like to pop in whenever I leave the tea-chuggin plains of Northern India! XD
Yes, I love watching the blossoming specialty coffee culture in Bangalore (and India in general). So different to the coffee world I was exposed to growing up. Times have changed too. When the Indian Coffee Board controlled trade and coffee was sold in auctions, there was absolutely no traceability. That is still the challenge with international trade/representation of Indian coffee.
With Kaveri Coffee I'm trying to bring traceability and shine the spotlight on the producers.
What's the name of your cafe? Would love to visit when I'm in Bangalore next.
really heartening to see Indian coffee getting some airtime. I moved to US from India back in 2019 and even in Sey coffee here in NYC which is considered to be best roastry in whole USA, I didnt enjoy the brew or the milk coffee as I am used to indian beans which are medium acidity, medium body and more spicy and nutty flavors. I have asked my family to send me beans and the filter coffee brewer from India.
edit: omg! i made the comment while watching the video and saw you're also using sey beans.
I was looking at the Sofi 72 last night so this is brilliant timing. Definitely going to pick one up now.
Really enjoyed this coffee lesson today. :)
I love my Sofi. With a Melodrip, it's very consistent.
One of your best videos for sure. Such a nice highlight of a beautiful story !
Great demo! Thank you for explaining all details of the brewing process.
You put 26 g of coffee, add ~ 174 g of water. How many grams of decoction do you get in the lower chamber?
Between 130g and 140g.
Putting the culture back into coffee
That's right. Coffee is ALL about culture!
Such a beautiful informative video - looking forward to trying some delicious southern Indian coffees.
All the best to the next generation of Rao roasters ❤️
Thanks! I have my 6-year old helping with packaging and training for the Barista championship already. 😂
Fantastic content!
Cheers! Nice to hear about something in the coffee world that I haven't come across previously. On another note we also have the word "kaveri" in Finnish, here it means friend 🙂
Yes, I've heard this! I love that coffee is a common language. :)
Great content! Can't wait to see your channel grow 🎉
Really enjoyed this video, well done.
Remember James Hoffmann's caffeine extraction study, the longer extraction yields larger amount of caffeine. So this version of coffee results in quite a lot of caffeine compared to a shit of espresso.
Good topic + experiment for Hoffman's follow up video ;)
lesser than the coke you drink
Hatch recently roasted beans from the Araku region and the taste is rather unique. Can't say that I've ever had another coffee that tasted of either Cedarwood or rum.
I hope you enjoyed the coffee! Araku valley is a region on the Eastern Ghats mountain range of India. Although coffee plants were introduced to the region by the British in the late 1800s, this variety of coffee has become popular only in the last decade or two. The soil is rich in iron and coffee is grown using organic methods, under shade, and intercropped with tropical fruits -- this lends its unique flavor profile.
Edit: I entered the previous comment before getting to the brewing part of the video. I will buy that brewer and try the coffee again with that.
Yay❤ love this!!
Nice video but not sure which one came first but the process is similar to Vietnamese Phin Filter, which I prefer more due to 3 level of filtration and there is hardly any grinds at the end of the process. Also, makes some of the best tasting coffee I have ever had.
India is great. Also try coffee from Madagascar. Bourbon Pointu or Gesha.
Well done! I’m still learning to experience all the different coffees. 😊
great to see a new player in the game!
Great video, but one question though: there are hundreds of videos including yours, telling us that when steaming milk to be very careful not to "burn" the milk and not to exeed approx 70 C. Now it turns out that milk heated to100 C (boiling) DOES taste good?
It's all a matter of personal preference. ;)
Boiled milk + coffee concentrate brewed with an Indian Filter (like SOFI 72) = a particular style of coffee beverage (a.k.a filter kaapi). It has its own unique flavor and fave followers.
Give it a try and see how you like it. The best coffee is whatever YOU enjoy. Don't listen to the yay/nay-sayers. ;)
@@tanyarao42 Dont get me wrong, i do like Indian Filter, very much actually. But if you follow this channel and many others, the have always "try to teach" that milk after 70C has a burnt taste.
Came here for this. I don't think Brian tasted the milk by itself. He only tasted it with the concoction+aeration.
I've personally tasted the flavor difference between 70C steamed and boiled over milk. Theres definitely a noticeable drop in sweetness, which is then masked by adding sugar.
Now im intrigued to replicate this recipe...
Just got a bunch of her Indian 🇮🇳 coffees in stock. Thanks for this find.
I throw my SOFI 72 on a vibrating pad before brewing. Works good.
Update: I received the beans is this video and the Sofie dripper. It was very good and tasted even better cooling. It goes very well with milk and makes a real good milk drink. Really enjoyed drinking this.
Excellent video.
I've realized that Indian products/culture is so underrated
How are these beans as espresso?
Sorry to say but the coffee concentrate was not thick enough. Too light, you will not be able to taste the coffee when mixed with milk. Missing chicory
Hi, I'm a home roaster and coffee enthusiast. I have also had the good fortune of having had superb coffee from all across the coffee growing world, thanks to my travels.
I must say that the quality (of the better) coffee that is grown in India (mostly (?) shade grown. It is said that India has the largest acreage of shade grown coffee, often with intercrops) is as good as coffee available any where. Plus the sheer diversity of terroir (my inference) is second to none, perhaps.
For example at this moment, I'm really enjoying a very sweet, organically grown @4500ft ,washed coffee from Tamil Nadu.
So why is Indian coffee ('cept for that cliché - Monsoon Malabar 😏)not known more widely?
Simple. Zero awareness. No one seems to have made a concerted attempt to 'market' Indian coffees to the World at large.
Cheers,
P.S - ditto Indian wines.
P.P.S - Which might not be a bad thing, if I'm to be selfish. Popularity would only drive up the prices.😄
Exactly! I hear you on the Indian coffee marketing problem. That's why Kaveri Coffee & Aramse Coffee exists and are working towards. Thanks to Brian, we are able to reach a wider audience than our own respective platforms.
Please feel free to share your opinion of Indian coffee wherever you travel! ;)
@@tanyarao42 I do, I do. Whenever I've stepped into a third wave store like Devoción, Intellegentsia, Blue Bottle etc, I make it a point to have a conversation with the Baristi about Indian Coffees. Unfortunately, it tends to be a very short conversation on account of a lack of awareness.
I have often times contemplated carrying some roasted Indian coffee along to get these folk to try out.
But I guess, this needs to be done at a concerted level.
One Idea, is to have all the Indian (now that there are 300 of them)Roasters/Farmers come together under some kind of aegis to promote Indian Coffee.
@Tanya Rao, I wish you the very,very best in your enedevours.
Cheers,
Thats the worst way of making drip coffee. You are not supposed to shake it so much.
Yuck. Poo in the coffee!
Wikipedia article about the Sufi saint en.m.wikipedia.org/wiki/Baba_Budan