INDIAN COFFEE INDUSTRY

COFFEE HISTORY
 An Old African Legend
 Coffee plant has been discovered much earlier
than the civilized world got to know it. This
memorable event occurred approximately in the
800 A.D. According to an African
legend, Kaldi, the goat shepherd, had been
grazing his flock when suddenly he noticed that
the goats began dancing around coffee bushes
growing nearby. This seemed strange to their
herdsman who decided to taste these
magic berries that agitated his cattle so much.
Soon he was also been caught in the general
hilarity

Background
 Coffee is the second-most traded commodity in
the world after crude oil, and is cultivated across
80 nations spanning Central and South
America, Africa, and Asia. The key coffee
producing and exporting nations are
Brazil, Vietnam, Columbia, Indonesia, Ethiopia, an
d India, among others. Brazil is the world‘s largest
producer, exporter and consumer of coffee, while
USA and European nations constitute key
importing markets for coffee.

Background
 On account of coffee being traded widely, any
alteration in the demand-supply dynamics of
above mentioned producing and exporting
nations largely impacts international coffee
prices that have recorded continuous uptrend
from CY2006 to CY2011, with Arabica prices
peaking at record highs of approximately 300
cents/lb during mid-2011. The trend in
international prices also impacts domestic
prices to a large extent as India exports more
than two-thirds of its coffee output.

HISTORY
 The Arabic Coffee Empire
 After just a couple of centuries (circa 1000 and till
1600 A.D.), coffee moved to Arabic countries.
Namely there it took its modern shape - the beans
were first roasted and brewed for drinking but
before this popular method came into life, the
beans were pressed with animal fat and milk and
rolled into balls. The Arabs took these beads with
them while traveling as some kind of energetic
remedy. Only after a couple of centuries the
Muslims discovered that the beans could be drank
and prepared but this beverage is still far from the
modern drink.

COFFEE HISTORY
 Coffee and a Piece of Smuggling
 According to an old legend, a half wanderer
and the other half contrabandist of an Indian
origin named Baba Budan left Mecca – the
cradle of Islamic religion, a shrine for
pilgrimage- with the fruitful coffee seeds under
his clothes. Thus coffee reached India.

COFFEE HISTORY
 Europe: The Thirst for Money
 At the beginning of the 17th century (in 1615)
an Italian trader showed the world the coffee
beverage brought from Turkey. But the product
in its final shape wasn‘t worth a brass farthing
in the judgment of the merchants who were
eager for profit. Thus, the rush for the coffee
seeds started.

COFFEE HISTORY
 The Way the Coffee Plant reached Martinique
 In circa 1714 Louis XIV received a coffee tree as a gift from the
Dutch – for the Royal Botanical Garden in Paris. Some time later a
naval officer Gabriel Mathieu de Clieu turned out to visit Paris on his
voyage to Martinique. He was so eager to get some coffee tree
clippings (but was not allowed) that even took the liberty to sneak
into the Garden and steal a coffee branch. While on officer‘s travel
to Martinique, a passenger impatient for capturing the coffee
seedling broke down a stick from the cherished plant; the French
ship was grappled by pirates, then the storm came down to them.
All in all, the young mariner gave up a half of his fortune because of
this magic tree.
However, the shoot took its root deep into the Martinique soil and
brought forth over 18 millions of trees in circa 50 years. Its offspring
later will contribute to its popularization into Latin America‘s mass
market.

COFFEE HISTORY
 All Roads Lead to…Brazil
 This event might never happen if it were not for the desire of
the Brazilian government in the 1727 to enter the coffee
market. Naturally there was no legal way to do that and Lt.
Col. Francisco de Melo Palheta enters the scene. His mission
was to obtain coffee seedlings by any means and he did it but
not without the help of a woman. Being dispatched to French
Guiana, the brave colonel starts his coffee mission and goes
easy choosing the least resistance – the governor‘s spouse.
The officer‘s sweetheart falls into net of the charming
Brazilian and convinced by him that several coffee branches
will remind Pahleta of her, gives the artful man the coffee
seedlings hidden in a bouquet of flowers. From this moment
rises the glorious Brazilian coffee empire – the absolute
coffee leader that introduces coffee to the mass market. The
curtain falls, the auditorium burst into ovations.

Growing
 Coffee beans or more correct would be to say coffee berries of red
color grow on a tree that reaches circa 13 feet and looks like an
evergreen bush. In fact a coffee plant can reach up to 16 and even
40 feet tall if left untouched but it is usually kept up to 10-13 feet for
an easier cropping and a richer harvest.
 A coffee tree is considered to be a long-liver as it produces coffee
beans for over a period of 60 years and can live even longer up to
100 years.
 In its first two years of life the coffee plant blossoms with white
jasmine-like flowers that emit an unforgettable sweet-scented odor.
But the tree gives its first harvest only after 3-6 years of living – red
berries much like cherries that need almost 9 months to mature.
One tree gives only sufficient harvest of berries to make a half a
kilogram of roasted coffee. Thus the farmers need to grow
thousands of trees on their plantation to earn real money.

Growing
 As it has been mentioned before, the coffee plant has the tendency
to grow tall. If let it grow wild, the tree will not only be difficult for
picking up the berries but will also give a slender harvest. It should
be noted that there are hundreds of various coffee plants in the
universe and only two species – Arabica andRobusta – can be used
for coffee producing.
 The tree naturally grows in the shadow but it is intentionally planted
under the direct sunshine to provide more fruit.It needs constant
pruning as well – to be strong in order not to bend under the strain
of the fruit; to be in range of the pickers. The excess branches suck
the lifeblood out of the coffee plant not allowing it to give good yield.
 Fertilization is another important factor when growing coffee. The
soil constantly drains and is no longer beneficial for the coffee, thus
the farmers are constantly applying different fertilizers so that their
trees don‘t become impoverished and are able to provide enough
strength for their fruitage.

Growing
 And of course the watering and the temperature are not the least
important factors when cultivating coffee.It is grown in the warm
climate that Africa, some Arabic countries and Latin America can
provide, therefore it‘s not surprising at all that the coffee plant is
cultivated namely on the territory of the mentioned above countries.
The ideal temperature is 65 to 75 degrees Fahrenheit all year
round.
 The water amount should also be abundant. In the areas when
coffee grows naturally, there are a lot of rains, such as blossom
showers and monsoons which stimulate the coffee tree blossom.
But besides this, there is some artificial flooding that supplements
the natural watering:
 Sprinkler irrigation systems are used together with blossom
showers; drip irrigation systems help yielding coffee crops as well
as other intercrops. Thus if a farmer puts his trust in the forces of
nature only, he will never have a good harvest and won‘t be able to
export his coffee worldwide and thus be a good trader.

Harvesting
 The phase following growing is called
harvesting, i.e. when the ripen coffee beans are
selected by pickers or special mechanisms. As it
has been mentioned before, the coffee tree needs
approximately 9 months for its fruit to mellow.
However the process of reaping carries a certain
character - the coffee berries mature unevenly
throughout the cluster, thus the pickers have to be
constantly engaged in the process of harvesting.
They gather the first batch of the yield, than
comes the time for the second lot, and so and so
forth (Except Brazil where all coffee beans ripen
simultaneously and are picked in one step).

Selecting Coffee Berries
 The first one is the picking or the selective
picking method. This way of collecting coffee
is considered to be the most effective one as it
allows a careful harvesting - only the fully ripen
and the best fruit are selected by this way so
that green beans can be selected later on.

Stripping
 Stripping is another picking technique that is
widely used namely in Brazil as the coffee
berries grow there evenly and don‘t need a
thorough and repeated selecting as they do in
other coffee growing countries. The method
consists in picking the whole cluster when it is
ripen for the most part, instead of waiting for
each bean. Thus, the coffee harvesting here is
much easier and usually finishes much more
rapidly which allows Brazilian farmers be a
little ahead their competitors.

Mechanical Coffee Harvesting
 The mechanical coffee harvesting is being
considered as a very successful method. It
functions very carefully and faster than the
previous picking methods, is a modern way of
selecting coffee and needs less people for
controlling the process.
 However, as it has been said before the
selective picking is still considered the best as
each berry is given individual attention at a
lesser damage.

Processing-Dry Milling
 Dry milling – is usually practiced in the
countries where the conditions for coffee
growing are not ideal and the coffee berries
are of a poorer quality. The process occurs in
the following manner: after the harvesting
coffee beans are dried under the direct
sunlight or by special drying machines until
they gain the appropriate humidity level which
is 10-12%. Thus they are already prepared for
the roasting.

Processing-Wet Milling
 Wet milling – is a more complex method as in comparison with the
previous one, still it is the preferred way of drying and provides the
higher quality coffee beans.
 Harvest is still in process but the drying already begins. When the
first crop is gathered, it is shifted to a special pulping machine that
separates the peeling from the berry and after that the bean is
allowed to dry out or is sent to a particular fermentation reservoir
where it stays for a while for fermentation. The next step is to
carefully wash the beans so that any unnecessary remnants are
fully taken off. Only than the beans are dried under the sun or in the
special drying machines. In result, we have the green coffee bean
that is still not the final product – it still needs roasting to be grinded
for the coffee beverage itself.Wrapped in vellum, the coffee beans
are stored in special ventilated dry warehouses and waiting for their
turn to be roasted and grinded for the people‘s beloved beverage –
coffee drink, espresso and many others.

Roasting
 Some people who make coffee drink from the raw
coffee beans would say that this phase is useless.
They are right in some way – the beverage prepared
from the green berries is very fragrant with specific
taste and a lot of acidity that lessens with the
subsequent roasting. It may seem that this process is
very easy and directed towards the coffee roast only.
But the whole operation isn‘t as simple as it looks like.
While roasting coffee berries, such components as
aroma, savor, taste, aftertaste, bitterness and body
are created, equilibrated, eliminated or improved. The
same is with the coffee bean itself- it is not simply
roasted till a certain degree, it is subjected to various
chemical processing and has many roasting levels

Grinding
 Coarse – granulated corpuscles that differ much from the
instant or ground coffee grain. It‘s almost like brewing the
whole beans that have been a little smashed into pieces. This
kind of milling is better to be brewed in French press or a
Percolator.
 Medium – this grind doesn‘t differ a lot from the previous one.
However the coffee particles are smaller and look like coarse-
grained sand or sugar. This grind should be brewed in Drip
Filtration coffee machine.
 Fine – the third grade of the coffee grind, more delicate by
touch, still not the powder that we get in Turkish milling. Fine
grind can be used in almost each drip coffee maker, however
not all filters work the same and it (the grind) will probably
need a delicate one, such as Neapolitan flip-drip.

Grinding
 Extra Fine – almost ideal coffee grind with a gentle texture
and very close to the fifth and the last Turkish grind. This
milling is used while brewing espresso in an espresso coffee
making machine, naturally.
 Turkish – the perfect powder comparable with the high-grade
flour. The interesting thing about this kind of coffee grind is
that it is milled with the help of mortar and pestle in order to
get the finest consistence that is inappropriate for the other
four types. Namely this antiquated method brings the beans
to the stage they turn into powder or dust, with other words.
The coffee brewed from this grind is extremely heavy with
thick consistence that will not be appreciated at its true value
by those who prefer more weak drink.

Coffee Grinders
 There are two principal coffee grinding devices –
Blade and Burr grinder. The difference between them is their
prices – the blade coffee grinder is cheaper than the blade
one; their devices – the blade works in such a way that the
roasted beans are chopped, thus you‘ll never get an extra
fine coffee grind in such an appliance. The granules are of an
uneven form that turns out in a different taste that may not be
appreciated by the drinker. One more aspect while milling
coffee beans in a blade grinder is that the type of the grind
depends on the period of time the beans are grinded – the
longer they stay in the blade device, the more burned taste
you‘ll get in your coffee.
 The burr grinder is way much better and is highly appreciated
throughout the coffee world. Let‘s begin with the fact that
there are two types of it - wheel and conical burr:

Coffee Grinders
 Wheel burr is the cheapest device from these two. This type of burr
can be very noisy because of its wheel that is rotating way too fast.
And as a result of this fast rotation, the final mass is messy.
 Conical burr is the best grinding device ever. If you chose such type
of milling, the high-quality coffee is guaranteed. The wheel in such a
mechanism spins slower, thus resulting in less noise and better
quality grind. No matter what kind of roasted bean you chose to be
grinded, it will be carefully blended and will result in a fine aromatic
coffee substance that will please even the most exacting drinker.
The only lack of such a device is its expense, thus not everyone can
afford it.
 However, no matter what coffee milling or grinder you choose, the
taste of the final drink is the only thing that matters the most. Some
like burnt coffee drink, the others prefer coffee from coarse
grind, and so on. Thus, everything leads to the personal preference
and taste.

Why coffee is blended ?
 1. Signature blends – companies specializing both in online and coffee lounge
services tend to keep their clients loyalty by offering them something unique and
recognizable that is associated only with that specific enterprise. In such a way act
such companies as Starbucks or Gloria Jean‘s – a coffee drinker knows that the
coffee he/she drinks here never loses its quality and tasting notes. This also
stimulates customers who decided to find some new place and try something
different always return to them.

2. Consistency blends – such coffee blends are made of large quantity of different
coffee beans. All those beans are components of a complex flavor and if a bean or a
couple of them is missing, no one will notice the difference.

3. Inexpensive blends – Robusta beans mixed with Arabica beans in order to create
a good qualitative coffee at a lesser price.

4. Single origin blends - coffee compounded from various beans of one origin. Such
kind of blend is prepared from several beans harvested from different territories
belonging to one geographical zone. The result of such a mixing is similar flavor and
taste characteristics in the coffee drink finish. (Do not mix up with unblended coffees
which are also called single origin coffee beans).

Brewing

 What temperature is ideal for brewing
coffee? The perfect grade is considered to be
between 195º to 202 ºF (~82º -85ºC), after the
water in the coffee machine reached that
level, pour the grinded coffee into it and brew.
 Brewing period - the time depends on the device
you choose (that can automatically decide when
to stop brewing), the type of your coffee grinding
and your personal preference. So there are no
strict intervals while brewing coffee, just make
sure you pay careful attention to the process and
keep it under total control.

Brewing
 Thus these are the three rules of thumb in order to make a
good high-quality coffee. But do not forget some other, one
would think, insignificant moments:
• Grind the exact amount of coffee that you will be able to
drink right now because the coffee aroma has the ability to
quickly evaporate
• The same is about brewing – boil only so much coffee you
are capable or wish to drink at the moment. Don‘t reheat the
rest because it wouldn‘t be fresh anymore, thus its beneficial
features will turn into toxic ones;
• Another moment is to never use the coffee grounds for
twice. The pleasant taste along with flavors is already
obtained; the only left is acid elements that don‘t give any
pleasure to your palate.

Auto Drip Brewing
 Auto drip – one of the most widespread ways of
brewing coffee in the US. The technique is pretty
simple: pour the boiled water over the coffee grinding
and let the brew flow out the coffee maker‘s bottom.
This technique is very good and may give you a
wonderful cup of coffee; the only concern about this is
that the drip machine doesn‘t maintain the right
temperature which is essential and the paper filters
these coffee makers are supplied with are no good. As
to the temperature, you should be very attentive while
brewing coffee and as to the filter, get yourself a gold-
plated (reusable one) that will serve you for a long
time and provide you with a high quality coffee drink.

Concentrate Brewing
 The next technique is called Concentrate Brewing and
is famous all over the world, especially in Latin
America. It also begins to gain popularity in the United
States as well. The principle consists in the following –
a large quantity of coffee grounds is brewed with a
little water amount that results in a thick bitter drink.
Coffee boiled in such way can be served either hot or
cold. If a person wishes a cold cup of concentrate
coffee, the beverage should sit a day or two and only
after that it can be served. Such coffee has a light
consistence and loses some part of its aroma and
taste; however it has its own adherents.

French Press Brewing
 French Press Brewing or Press Pot is certainly the most popular technique
because of its numerous advantages. First of all, the person boiling coffee
in such a device has total control upon it and the final beverage is the joint
collaboration of the machine and the man. The coffee type brewed in such
an appliance is coarse - when put in a water bottle, the water of a
preferable temperature is poured down the grounds and the upper piece is
put back to its place. After the brewing is done, the mesh wire filter or
plunger is pressed into the coffee grounds extracting a kind of coffee liquor
up. Thanks to the meshy filter system, this fluid along with all the coffee
particles that have been disintegrated and not only will later be poured
down into your cup to give you incomparable delight.
 Due to the close cooperation of water with grounds and a little prolonged
period of brewing, the coffee concentrate results in smooth liquor with a full
body, a lot of flavor and saturated palate. The only minus with using such a
technique is that not all coarse grounds will be filtered by the cleaner which
will end up in your cup. However the taste and aroma of such coffee drink
are worth giving it a try.

Turkish Brewing

 Middle Eastern, "Turkish" or "Greek" – the name already
implies the origin of this technique. For this brewing, the
finest milling is used. The coffee is usually brewed with sugar
but that is not the essential condition. Knowing the culture of
Arabs, Greeks and Turks one will easily understand their
adherence to various kinds of species – the East is famous
for using them in all fields of life. This refers to coffee brewing
as well. Cardamom is almost always present in all coffees
prepared according to this Turkish or Greek technique. The
coffee drink isn‘t subject to the filtration as in case with
coffees prepared by other methods and is served with a
savory dense opaque beverage. However this way of coffee
brewing isn‘t very popular in the west and is seldom prepared
as a kind of exotic drink.

Percolation Brewing
 The technique is a ceaseless brewage of coffee grind with
boiling water which then turns into coffee liquor brewing the
exhausted coffee grounds. One can say this is a non-waste
production and helps save money. It‘s hard not to agree with
this statement but just think about how much harm this
technique brings to your health and the problem of economy
will pale into insignificance. First of all, the fact that coffee is
prepared with boiling water while the drink is ready at 195º -
205ºF (~82º -87ºC); then, repeatedly brewing the coffee
liquor means that you‘ll receive a weak acid coal-black
beverage that is far away from the original drink called coffee.
In any case, this technique has right to existence as there are
many people who like it and wouldn‘t stop drinking this kind of
coffee beverage.

Vacuum Brewing
 The sixth and the least coffee brewing techniques is the most complicated one and
unfortunately not the best way of preparing your coffee grounds; its name is Vacuum
Brewing and you‘ll know why it is called like that in the short run.
 The device has a stylish look that consists in two glass spheres that are joined
together with a leakproof seal. One of the balls (or even both) is fitted with a filter that
serves as a mean of sorting the coffee grounds from the coffee liquor. The upper
globe is intended for the coffee grind and the lower one is for boiling water in it.
When the water begins to bubble, under the heat pressure it goes up a pipe joining
the two glass balls to the coffee grounds. As soon as all water amount rose to the
grounds, the device is taken off the fire and is giving time to chill; the pressure in the
bottom part is decreased and the result is the coffee liquid sucked down into the
lower globe. Your coffee is ready, it needs nothing more but to be poured into your
cup. However, no ointment goes without a fly. The coffee grind turns into coffee drink
at circa 212ºF (~90ºC) while the normal temperature for this is 195º-205ºF (~82º -
87ºC). And another concern is that the control over extraction period- this is the
period when the water is in contact with the coffee ground – is very restricted. Thus
the coffee fluid turns out to be not even and complete as it should be. However this
technique is popular as well and the proof is the number of its adherents adoring the
vacuum boiled coffee.

Coffee definitions
 Cappuccino is a coffee-based drink prepared
with espresso, hot milk, and steamed milk foam. A
cappuccino differs from a caffè latte in that it is
prepared with much less steamed or textured milk
than the caffè latte with the total of espresso and
milk/foam making up between approximately 150
ml and 180 ml (5 and 6 fluid ounces). A
cappuccino is traditionally served in a porcelain
cup, which has far better heat retention
characteristics than glass or paper. The foam on
top of the cappuccino acts as an insulator and
helps retain the heat of the liquid, allowing it to
stay hotter longer.

Caffè latte

 Similar to the Portuguese galao, a latte is a a
portion of espresso and steamed milk.
, generally in a 2:1 ratio of milk to
espresso, with a little foam on top. It was
popularized by large coffee chains such
as Starbucks.

Frappuccino

 Frappuccino is the name and
registered trademark of a Starbucks blended
ice beverage and a bottled coffee beverage.

 Common Flavors::
 Coffee, Espresso, Caramel, Mocha
Coconut, Mocha, White Chocolate, Java
Chip, Caffe Vanilla, Peppermint Mocha, Mint
Mocha Chip, Strawberries & Crème, Green
Tea

Chai Latte

 Numerous coffee houses use the term chai
latte to indicate that the steamed milk of a
normal cafè latte is being flavoured with a
spiced tea concentrate instead of with
espresso.Add espresso shots for a "Dirty Chai
Latte".

Coffee by Name
 Coffee Calypso
1/2 oz (15g) white rum
1/2 oz (15g) dark crème de cacao
5 oz (140g) coffee
1 1/2 oz (45g) whipped cream
1 tsp amaretto almond liqueur
1 tsp sugar
Directions
Pour coffee, rum and cacao into an Irish coffee cup and sweeten to taste. Float the
cream on top, add amaretto, and serve.

 Cafe Don Juan
3/4 oz (20g) dark rum
1 oz (30g) Kahlua coffee liqueur
5 oz (140g) hot black coffee
1 tsp sugar
Directions
Rim an Irish coffee cup with lemon juice and sugar. Pour coffee and liquors into the
cup and sweeten to taste. Float the cream on top, sprinkle with grated chocolate,
and serve.

Coffee by Name
 Cafe Henry The Third
1/3 oz (8g) Galliano® herbal liqueur
1/3 oz (8g) Kahlua® coffee liqueur
1/3 oz (8g) Grand Marnier® orange liqueur
1/3 oz (8g) brandy
3 oz (85g) whipped cream
1 tsp sugar
Directions
Rim a cup with sugar syrup and cinnamon sugar. Pour coffee and liquors and
sweeten to taste. Float cream on top, and serve.

 Cafe Lola
4 warmed heatproof glasses
6 oz (170g) Tia Maria
4 oz (110g) dark rum
Strong hot coffee, as needed
Whipped cream as needed
Directions
Mix 1 1/2 oz (45g) Tia Maria and 1 oz (30g) rum in Each Heated Glass. Add coffee to
Fill. Stir. Top with whipped cream.

Coffee by Name
 Prince Charles Coffee
3/4 oz (20g) Drambuie Scotch whisky
1 tsp sugar
Directions
Pour Drambuie and coffee into an Irish coffee cup and sweeten to taste. Gently float the cream
on top, and sprinkle with chocolate.

 Iced Constantine Coffee
2/3 cup ground dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 cups water
1/2 tsp. ground cardamon
2/3 cup honey
Ice cubes
Half-and-half or milk
Directions
Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon mixture and the
water, brew coffee by your customary brewing method. Add the cardamon and honey to the hot
coffee and stir until the honey dissolves. Cover and chill.
To serve, fill tall glasses with ice cubes. Pour about 2/3 cup-chilled coffee into each glass. Pass
the half-and-half or milk. Serves 8.

Coffee by Mood
 An Irish Kiss
3/4 oz (20g) Bailey's® Irish cream
Coffee
Directions
Pour Baileys and Kahlua into Irish coffee glass; fill glass with hot
coffee and top with whipped cream.
 Coffee Break
1/2 oz (15g) brandy
1/2 oz (15g) Kahlua coffee liqueur
1 tsp sugar
Directions
Pour coffee and liquors into an Irish coffee cup and sweeten to
taste. Float the cream on top, add a maraschino cherry, and serve.

Coffee by Mood
 Cafe D'Amour
1 1/4 oz (35g) cognac
1/2 lemon
1 cinnamon stick
Sugar
Directions
Rim a coffee cup with lemon juice and sugar. Simmer coffee, zest of half a
lemon, cinnamon stick and sugar (to taste) in a small saucepan. Heat and
ignite cognac in a soup ladle, add to coffee, and extinguish. Strain into the
cup, and serve.
 Cafe' Joy
1/2 oz (15g) Frangelico® hazelnut liqueur
1/2 oz (15g) Malibu® coconut rum
1/2 oz (15g) Bailey's® Irish cream
Coffee
Directions
Add the three liquors and then add the coffee. Top with whip cream and
toasted coconut.

Coffee by Origin
 Bavarian Coffee
1/2 oz (15g) peppermint schnapps
1/2 oz (15g) Kahlua coffee liqueur
1 tsp sugar
Directions
Add coffee and liquors to an Irish coffee cup and sweeten to taste.
Gently float the cream on top, and sprinkle with grated chocolate.
 Belgian Coffee
3/4 oz (20g) Elixir d'Anvers
Directions
Pour coffee and liquor into an Irish coffee cup and sweeten to taste.
Gently float the cream on top, and sprinkle with grated chocolate.

Coffee by Origin
 Cafe Caen
1 oz (30g) Calvados brandy
1/4 - 3/4 oz (7g -20g) Grand Marnier orange liqueur
1 cup hot coffee
1 oz (30g) lightly whipped cream
1 tsp sugar
Directions
Heat liquors in a heat-resistant glass. Pour in the hot coffee, stir, and top with cream.
Add sugar, and serve.

 Cancun Coffee
1 lime
sugar
1/2 oz (15g) anisette
1 oz (30g) Bailey's® Irish cream
2 - 3 oz (55g - 85g) coffee
Directions
Moisten rim of coffee mug with lime and dip rim in sugar. Pour liqueurs into mug and
fill with coffee. Top with whipped cream.

Coffee by Origin
 Greek Frappe Coffee
1-2 spoons of instant coffee
Tall Glass of Cold Water
1-3 spoons of sugar (optional)
3-5 ice cubes (optional)
Milk (optional; condensed/evaporated milk works best)
Directions
Put coffee and sugar in a shaker or tall glass and add cold water as high as it covers the mixture.
Shake or stir with mixer until the mixture becomes foamy. Add cold water to fill the glass, ice
cubes and as much milk (preferably evaporated or condensed milk) as you like. Drink with a
straw.

 Gaelic Coffee
3/4 oz (20g) Irish whiskey
3/4 oz (20g) Irish cream
1 1/2 oz (40g) dark creme de cacao
2 oz (60g) milk
1 tsp instant coffee
Green creme de menthe
Directions
Blend until smooth and pour into an Irish coffee cup. Top with whipped cream and sprinkle with
green creme de menthe for color.

Coffee by origin
 Jamaican Coffee
1/6 glass rum
1/6 glass strong black coffee
1/2 glass cold water
Directions
Stir the rum, coffee and water together. Top with the whipped
cream. Sprinkle with a pinch of well ground coffee and drink with a
straw.
 Irish coffee
4cl (2 parts) (40ml) Irish Whiskey
8cl (4 parts) (80ml) Hot coffee
3cl (1 parts) (30ml) Fresh cream
1tsp brown sugar
Directions
Heat the coffee, whiskey and sugar; do not boil. Pour into glass and
top with cream; serve hot.

Gourmet Coffee
 When we are talking about gourmet coffee, we mean that
coffees are grown all over the world and of course they differ
one from another because of different
climate, soil, cultivation, the chemicals used to help it grow
and being protected from insects. If so, we should call
gourmet coffee every coffee grown on our planet. It is true, in
a way, but let's take into consideration only coffee processed
by people who love their work.
 The roasting process is important as well because of the kind
of roasting, the device the bean is roasted in and the roaster
which, too, may seriously influence this process. This second
explanation why gourmet coffee is what it is has more to do
with the term ―specialty coffee‖. Every coffee is special
because of the reasons I gave you above and thus it should
bear ―specialty‖ name rather than ―gourmet‖.

World‘s Top Coffees
 Ethiopian Yirgacheffe Coffee
 Grown in the mountainous regions of Ethiopia, Yirgacheffe is a
deep, earthy, spicy coffee that presents one of the most complex flavor
profiles of any coffee in the world and deserves a place on any world‘s best
coffee list. Yirgacheffe grows in the heart of African coffee country, and
once you taste it, you‘ll understand why Ethiopia is the birthplace of coffee.
One of Yirgacheffe‘s most endearing qualities is its versatility. A dark or
medium-dark roast enhances its sweet earthiness, bringing out the
chocolatey notes and makes it an ideal after dinner coffee. Toasted to a
medium roast, the citrus and berry notes shine, and its bright acidity makes
Yirgacheffe a great coffee to wake up to in the morning. It has a
thick, velvety mouthfeel and a heavy body that lingers on the tongue.

 If you enjoy complex flavors, think milk chocolate is bland and over-
sweetened and savor the complex, fruity notes of both Liebfraumilch and
Bordeaux, then Ethiopian Yirgacheffe might be perfect for your tastebuds.

Tanzania Peaberry Coffee

 Most coffee cherries offer up two half-beans. Peaberry coffee has one
whole bean instead of the two halves, and most coffee cuppers note a
distinct difference in flavor between peaberry coffee beans and regular
coffee beans. Because peaberries are rarer than the standard — only
about 7 percent of a coffee crop is peaberry — coffee made with peaberry
is typically more expensive, but when it‘s Tanzanian peaberry, the premium
is well worth paying and would be on any world‘s best coffee list. Tanzanian
peaberry is both bright and deep at the same time, and has a light to
medium body. Each sip of Tanzanian peaberry coffee is a journey in
flavor, starting with a complex floral aroma that often carries tropical hints of
pineapple or coconut. The first taste is bright and citrusy, but the flavors
deepen as you savor it, revealing hints of berry-like black currant and
softening to a chocolatey smooth finish.
 If your idea of the perfect breakfast is fresh strawberries and crème
fraiche, and you think shortbread is the ideal accompaniment for a cup of
coffee, Tanzanian peaberry coffee is worth more than a second taste

Sumatra Lintong Coffee
 Sumatra Lintong coffee encapsulates all the romance and intrigue of the
Indonesian islands in a cup of coffee. The largest of the Indonesian
islands, Sumatra has two mountainous coffee-growing regions, Lintong and
Mandheeling, with Lintong producing consistently better coffee than the rest
of the island. This is, in part, because the small coffee holders have
become more conscious of their coffee processing methods and take better
care to dry the pulped beans on clean coffee terraces. When Sumatra
Lintong coffee is processed properly, the sweet earthiness elevates it into
competition with the best coffees in the world. Aromatic and rich, Sumatran
coffees have the distinction of being velvety without feeling heavy, just a
touch syrupy and rich on the tongue. The flavors feature a heady mix of
smokiness, honey and butterscotch, with spicy notes of
cardamom, cinnamon, sarsaparilla and clove. Sumatran Lintong is also
naturally low in acid, which makes it a good choice for coffee lovers with
sensitive stomachs.

 If you love the flavors of Indian sweets, laced with
cardamom, ginger, honey and rosewater, and sweeten your tea or coffee
with honey rather than sugar, Sumatra Lintong coffee could be your perfect
bean.

Hawaii Kona Coffee

 Hawaiian Kona coffee grows about 2,000 feet above sea level on
the volcanoes of the Big Island of Hawaii. Kona is a Western
favorite, with a clean, bright acidity and rich spicy notes in the finish.
Hawaii‘s growers aggressively protect their brand and work hard to
ensure that only the best coffee beans make their way into coffee
sold as Kona. Of all the so-called ―best coffees‖, Kona is the most
balanced, which accounts for its popularity with such a wide
segment of coffee lovers. A sip of Kona is both rich and light, and
has a buttery mouthfeel that lingers on the tongue. Be aware that
many coffees labeled as Kona on the mainland are actually blends
that contain other Arabica beans, or even robusta beans, which
adulterate the flavor. Look for coffee that is labeled 100% Kona
Coffee to enjoy Kona coffee as it should taste.
 Kona is less an exotic coffee than it is the penultimate example of
Western-style coffee at its best. If you love coffee but wish it were
coffee-er, Kona is your bean.

Jamaica Blue Mountain Coffee

 Vibrant, bright and smooth as silk, Jamaica Blue Mountain
coffee takes its place alongside Hawaiian Kona as one of the
two best-known gourmet coffees in the world. The
complex, well-balanced taste includes floral and nut
overtones and a hint of chocolate in the creamy finish. Blue
Mountain coffee is slightly sweet, with no bitterness or
earthiness in the overall taste. Like Kona farmers, growers of
Jamaica Blue Mountain are fiercely protective of the
brand, and only those coffees grown between elevations of
3,000 and 5,500 feet in the region south of Port Maria and
north of Kingston may be labeled Blue Mountain coffee.
 Like Kona, Jamaica Blue Mountain coffee is a quintessential
representative of all the flavors and qualities that coffee
lovers value most in coffee. If you enjoy coffee flavor and
believe that it complements just about any
experience, Jamaica Blue Mountain coffee won‘t let you
down.

Coffee shops, Coffee houses and Cafes

 Everyone (almost) likes seeing friends, drinking coffee and eating a
cake or something else instead at the same time. Whereas home is
not always an appropriate place for such meetings – your fridge is
empty, you ran out of coffee just yesterday, your house is a big
mess or you simply wish to go out so bad that nothing else
matters, you make an appointment at...
 So where do you go in such case? Is it a coffee shop, a coffee
house (coffeehouse) or a cafe? I doubt you have ever focused your
mind on that topic but do these notions are that different as they
seem (leaving aside the word "coffee")? Let's sort it out.
 Cafe is an informal restaurant in the United States providing a
customer with a great variety of hot meals and various sandwiches.
In other countries, especially, Europe, cafe is a place where people
are served mostly with coffee and dessert. Cafes are also referred
to as places where a group of people gather together to
talk, discuss, read and/or write something.

Coffee shops, Coffee houses and Cafes

 Coffee house or coffeehouse is similar to cafe where people are
served with hot non-alcoholic beverages (including coffee and
tea, of course) and light snacks. Many coffeehouses situated in the
Middle East also offer shisha (nargile in Turkish and
Greek), flavored tobacco smoked through a hookah.
 From the cultural point of view, this is a place where people
gather, discuss and interact, thus helping the society to socialize.
 Coffee shop is the same as coffee house and is primarily intended
to provide people with hot meals and usually coffee and other
related products. Its other meaning is a place where people go to in
order to buy coffee and other related products.
 So what do you choose first? I think, the name is just a sound and
everyone likes going to the place where a hot flavorful coffee is
served along with a dessert (or a hot meal) and a friendly
atmosphere predominates.

Instant Coffee
 Instant coffee was invented back in 1906 by George
C. Washington. He was an Englishman living in
Guatemala and a chemist by trade. An avid coffee-
drinker, he noticed a powdery buildup on the spout of
his favorite silver coffee pot. That prompted his
curiosity and further experimentation followed. He
eventually produced a dried coffee crystal much like
we still have today. His brand was called Red E
Coffee.Bascially, instant coffee is just regularly brewed
coffee with nearly all the water removed. It's not that
mysterious a process at all. There is no strange
chemical adulteration that goes on. Instant coffee is
still pure coffee.

Manufacturing Steps
 There are two methods for producing instant
coffee crystals: freeze-drying and spray-drying.
The freeze-drying method preserved the most
'coffee flavour' but it's a more involved procedure.
First, the coffee is allowed to sit so the water
evaporates naturally, leaving a concentrated
coffee solution. This concentrate is then frozen to
around -40 Celsius. The remaining water freezes
into ice crystals. Sublimation (a natural process
similar to evaporation) is used to remove the ice.
What's left is dry grains of coffee.

Manufacturing Steps
 The second method is spray-drying. The water is
again allowed to evaporate, forming a
concentrate. The concentrated coffee is sprayed
from a high tower in a large hot-air chamber. As
the droplets fall, the remaining water evaporates.
Dry crystals of coffee fall to the bottom of the
chamber. The high temperatures involved in this
method do tend to effect the oils of the coffee and
more flavour is lost.
 Even if you don't care for a whole cup of instant
brew, you can still use instant coffee to add a tasty
touch to other drinks, or even cooking and baking.

Top 10 coffee brands
 Flogers: It is a major coffee producer in California. Flogers
coffee is by far the largest selling coffee brand with a market
share of 21.60 percent. It is the best part of waking up for
many people.
 Maxwell house: It is the brands of coffee manufacture by a
like name Kraft foods and it is produced at two US locations.
 Star bucks: Although Starbucks is the largest coffeehouse
company in the world; it‘s the third overall coffee brand.
 Folgers cafe House : From instant to gourmet, whole bean
to ground, and mild to dark-roasted blends, all Folgers coffee
varieties are flavourful and fill your house with an enticing
aroma.
 Boss coffee : It is brand name of canned and plastic bottled
coffee and coffee-flavored beverages sold by Suntory in
Japan

Top 10 coffee brands
 Millstone It is a division of the J M Smucker company, it
was a private coffee brand until Proctor and Gamble
purchase it.
 Nescafe : It is a brand of instant coffee made by Nestlé. It
comes in the form of many different products.
 Seattle’s Best: This coffee brand, part of Kraft
Foods, promotes itself as being environmentally friendly by
helping protect the environment and wildlife in coffee growing
regions.
 Eight 0’clock : It is the brand name of the light roast of
coffee introduced by the American supermarket chain A&P in
1859. In 1919, the roast was renamed and given its current
trade mark. Their coffee is available in 11 flavors.
 Moccona : It is a Dutch brand distributed in Australia and
New Zealand.

India – Pure Instant Coffee

NESCAFÉ Classic
 – a 100% natural coffee
100% pure and natural coffee
beans go into making every
granule of NESCAFÉ Classic.
With the new world class ERA
technique, you get richer aroma
and a great coffee experience
every time you have your
favourite NESCAFÉ.
So grab your favourite
NESCAFÉ Classic for an
unmatched Coffee experience

Coffee Chicory

NESCAFE SUNRISE PREMIUM
 Celebrate your mornings together
with a great cup of new NESCAFÉ
Sunrise.
It is made with handpicked Arabica
and Robusta beans that are expertly
roasted and granulated to give you
richer aroma and a captivating coffee
experience that would leave you
asking for more
New NESCAFÉ Sunrise Premium is
an Instant Coffee-Chicory based
beverage mix (Coffee 70%).

Coffee Chicory
 NESCAFÉ
Sunrise Special is an
Instant Coffee-Chicory
mixture (Coffee:Chicory
= 60%:40%)

A special blend of
select Robusta coffee
beans are specially
roasted to give you
great, stimulating coffee
taste and aroma.

Coffee & Glucose
 Don‘t drink coffee? Feel that
coffee is too bitter?
NESCAFÉ- India‘s favorite
coffee brand
introduces NESCAFÉ MFC.
A unique blend of 100%
natural Coffee and Liquid
Glucose, NESCAFÉ MFC or
My First Cup offers a smooth
coffee taste, which will leave
you asking for more.
So, reach out and have your
first cup of coffee with
NESCAFÉ My First Cup. Its
time you started

Speciality Coffees
 NESCAFÉ – the world‘s
favorite instant coffee brand
brings to you a range of
delicious foaming mixes.
Available in three delightful
variants– Cappuccino, Vanilla
Latte and Choco Mocha, this
new range offers consumers
rich coffee taste & delicious
froth.
So grab this product to treat
yourself and enjoy a true café
style experience at home!

Estimated Market Sizes
 Instant coffee approx Rs 1500 cr
 Nestle approx Rs 900 cr (Rs 300cr Sunrise ;
Rs 600cr Pure Instant ) …mainly computed
through chicory purchase data in balance
sheet
 HUL sells approx Rs 1000 cr of coffee (approx
Rs 500 cr Bru Roast & Ground and Rs 500 cr
Bru chicory )
 The Roast & Ground segment would be
approximately Rs 2000 cr

Filter Coffee in India
 The competition is brewing up in India's packet filter-
coffee market which has been dominated by HLL's
Deluxe Green Label for years with regional blends
and Tata Coffee occupying the remaining shelf-space
in the country's retail outlets.
 A new packet filter-coffee brand will be launched by
the Bangalore-based Amalgamated Bean Coffee
Trading Company (ABCL) which owns the Cafe
Coffee Day chain. To ensure comprehensive
distribution, ABCL has just inked an agreement with
GlaxoSmithKline (GSK) India. The new product will be
launched under the umbrella brand of Coffee Day.
 (The above data needs to be updated and validated )

Filter Coffee
 India's filter-coffee market has been estimated at
over 50,000 tonnes with 40 to 50% of that being
packet filter-coffee where HLL's Deluxe Green
Label has been the market leader for years with
around 7,000 tonnes of a chicory-mix filter-coffee
blend. ABCL would, Mr Siddhartha said, be
differentiating its brand not so much on the basis
of price as on a higher coffee and lower chicory
mix. ABCL's target, he said, was to do around
3,000 tonnes of packet filter-coffee powder within
the next three to four years
 (further validation required)

ABCL
 ABCL has been present for a few years in the
non-packet filter- coffee market where its 350
outlets serve up Fresh & Ground coffee
powder by roasting and grinding in front of the
consumer. "We already do some 2,300 tonnes
through our Fresh & Ground outlets. We
expect our packet filter-coffee powder sales to
add to this and take us beyond the 5,000-
tonne mark within the next three to four
years", Mr Siddhartha said

ABCL on filter coffee
 Asked whether higher margins was the rationale for the move
into packet filter-coffee, Mr Siddhartha said, "We wanted to fill
up the vacuum since we are present in all other sections of
the coffee market. We grow some of the country's finest
coffees on 5,000 acres in the Chikmagalur district of
Karnataka. We are one of the country's leading coffee
exporters. We were the first to get into the fine coffee-cafe
segment through our Cafe Coffee Day where we have 113
cafes all over the country at present. We are also selling
coffee through 6,000 vending machines. In fact, we have
estimated that some 250,000 consumers are trying our coffee
every day in one form or the other. The move into packet
filter- coffee is, therefore, a logical extension of our business
where we are present everywhere else from the cultivation of
coffee to the final cup sampled by the consumer."

Fresh & Honest
 Fresh & Honest Cafe Ltd, a coffee vending company, has announced its foray into
packaged filter coffee segment by unveiling its filter coffee powder ‗Alive‘. The company
hopes to garner 10 per cent volume share of the organised packaged filter coffee market
in the next one year. The company has set up a state-of-the-art roasting and grinding
facility with a capacity to produce 200 tonnes of coffee powder per month, in Chennai at
an investment of Rs 5 crore. At present, the packaged filter coffee market size in India is
about 20,660 mt in terms of volume and Rs 300 crore in terms of value, per year. The
market has been reporting a steady growth rate of 5.5 per cent every year. Addressing a
press conference after launching ‗Alive‘, R Shivasankar, chief executive officer, Fresh &
Honest, said that the unorganised segment was accounting for about 47 per cent of the
packaged filter coffee market and F & H saw huge opportunity to expand its business in
the segment. The value of 10 per cent volume share which the company targets in the
organised segment by the first full year of operations, is estimated between Rs 12 crore
and Rs 15 crore. He added that the market share of the organised sector in the country is
expected to go to 70 per cent by 2010, driven by the emerging trends like branding of
commodities and the spread of coffee culture to other parts of the country. South India
accounts for over 90 per cent of the packaged filter coffee market.

 (source : Business Std ) …to be verfied

Fresh & Honest (contd)
 Though south is a key market for coffee, the consumption in the rest
of the country is also growing, he added. The company has
launched ‗Alive‘ in Tamil Nadu, and would launch it in Karnataka
and Andhra Pradesh in March, and in Kerala by April. It is planning
its national foray in the next six months. The company is planning to
reach about 40,000 retail outlets in Tamil Nadu, Karnataka, Andhra
Pradesh and Kerala in the next couple of months. It has already
appointed about 100 distributors, covering about a million
population in Tamil Nadu. Alive comes with a blend of 70 per cent
coffee and 30 per cent chicory and will be available in 50gm (Rs
9), 100gm (Rs 17.50), 200gm (Rs 35) and 500gm (Rs 86) packs. In
coffee vending business, the company has presence in 22 cities
with 15 branches. It has installed over 2300 freshly brewed coffee
vending machines across the country. The company hopes to end
this fiscal with a turnover of Rs 100 crore. It targets to garner 10 per
cent share of the organised packaged filter coffee market, which is
valued between Rs 12 crore and Rs 15 crore, in the first full year of
operation.

South Indian Filter coffee mfg
 You'll need a traditional percolator which is made of 4 parts. You can read the details about it here and buy it too if
you wish! A large one costs $15!

~Coffee powder-Well, I'm not the girl to buy coffee beans and grind it fresh. Store bought coffee powder is just
fine. A fine grind is used with a small percentage of chicory mixed in. Mom-in-law's brand of choice is from Vimala
Coffee works in Chennai.
~Use a clean filter. Remove the lid and umbrella. Put 2 heaped Tbsp of coffee powder per person and press it
down with a spoon. Keep the umbella back and gently pour fresh water brought to a rolling boil over the umbrella
in the top container.
~The water will percolate down slowly depending on the quantity of powder placed. 6-8 tbsp of coffee powder will
take the decoction almost 6-8 hours to collect at the bottom. (So it's better done at night, to have your morning
cuppa). If you've put a lot of coffee powder, you wouldn't have a chance to put enough water to percolate resulting
in very concentrated but less quantity of decoction at the bottom. In this case once the decoction collects
below, you can add more boiling water at the top to collect the concentrate 2-3 times.
~Just remember that the consequent collections wont be as concentrated as the earlier ones. You might want to
collect the entire lot and mix it together to get an even concentration of the whole lot of decoction in the end.
To prepare coffee: In a tumbler (traditional steel glass) or a mug, take upto 3/4th level milk and add decoction with
constant stirring to make a coffee to suit your liking, mild or strong. Add sugar if you wish. Enjoy the aroma as you
take a sip of Madras culture.

http://saffrontrail.blogspot.in/2006/08/madras-filter-kaapi-take-swig-of.html

Coffee Production in India
 In coffee season (October to September) of 2010-11, India
produced 3.02 lakh tonnes of coffee, most of which was
grown in southern states of Karnataka (71%), Kerala
(22%), and Tamil Nadu (6%). Arabica production amounted to
31% of total output, the remaining 69% being contributed by
Robusta production. Coffee is cultivated on nearly 4.05 lakh
hectares in India, and 70% of output is grown on small farms
owning area of less than 10 hectares.
The domestic coffee consumption has been continuously
growing at annual average rate of 6% and is largely on
account of mushrooming presence of coffee retail outlets.
With the domestic coffee outlets set to increase multi-fold by
with next 3 years, in addition to foray of global players such
Starbucks and Dunkin‘ Donuts in India, the coffee industry is
likely to continue witnessing similar growth trend in future.

Coffee Production in India
 The post monsoon crop forecast for the year 2011-12 is placed at320,000 MT, which showed a
marginal reduction of 2,250 MT (-0.70%) over the previous post blossom estimate of 322,250 MT.
While it is shown an increase of 18,000 MT (5.96%) over the final estimate of previous year 2010-
11 (302,000 MT).


 § Of the total estimate, the Arabica and Robusta break up is 103,725 MT and 216,275
MT respectively. Arabica production has shown an increase of 10,385 MT (11%) over the final
estimate of 2010-11, while that of robusta increased by 9,865 MT (4.75%).


 § When compared to Post-Blossom estimate of 2011-12, the Arabica production has shown a
decline of 800 MT (-0.77%) while robusta declined by 1,450 MT (-0.67%).


 § In Karnataka, the post monsoon production decline is very marginal (-0.58%) over the post
blossom estimate while it showed an increase of 12,575 MT (5.88%) over the final estimate of
2010-11. Hassan district experienced a decline (of 700 MT or -2.26%) both in Arabica (400 MT or
-2.14%) and robusta (300 MT or -2.45%) followed by Kodagu (475 MT or -0.40%) and
Chikmagalur (145 MT or -0.18%) over the post blossom forecast. The maximum reduction is seen
in Yeslur (-7.7%), Aldur (-5%), Royarkoppal (-2.47%) and Belur (-2.15%) zones attributed to the
normal berry drop during the monsoon period. Overall, the crop estimate for Karnataka is placed
at 226,355 MT with a break up of81,505 MT of arabica and 144,750 MT of robusta.

Contd …
 § Kerala was reported a marginal decline in Wynad (-1.50%), while
Travancore showed an increase of 1.20% over the post blossom
estimate. Therefore the post monsoon forecast is placed at 68,350
MTwhich is a marginal decline of 775 MT (-1.12%) from the post
blossom estimate of 69,125 MT, but a 4.11% increase on the final
estimate of 2010-11.

 § Tamil Nadu production is forecast at 18,390 MT as against the
estimate of 18,450 MT of post blossom which is a marginal decline
of 150 MT mainly from Shevroys region.

 § In Non-Traditional areas of Andhra Pradesh and Orissa and
North Eastern Region, the post-monsoon forecast is placed at
6,905 MT against post-blossom estimate of 6,910 MT.

References:

 Wikipedia , coffeefordummies , business std
, eco times , various coffee blogs , field
research , balance sheets of coffee cos from
moneycontrol.com

 Request to send in your feedback/comments
as well as for areas not covered and
information from your end to further update the
study
 Subhashis_d_g@yahoo.co.in

 http://executive-musings.blogspot.com

INDIAN COFFEE INDUSTRY

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