INDIAN COFFEE INDUSTRY

• 1. COFFEE

2. COFFEE HISTORY An Old African Legend Coffee plant has been discovered much earlierthan the civilized world got to know it. Thismemorable event occurred approximately in the800A.D. AccordingtoanAfricanlegend, Kaldi, the goat shepherd, had beengrazing his flock when suddenly he noticed thatthe goats began dancing around coffee bushesgrowing nearby. This seemed strange to theirherdsman who decided to taste thesemagic berries that agitated his cattle so much.Soon he was also been caught in the generalhilarity 3. Background Coffee is the second-most traded commodity inthe world after crude oil, and is cultivated across80 nations spanning Central and SouthAmerica, Africa, and Asia. The key coffeeproducing and exporting nations areBrazil, Vietnam, Columbia, Indonesia, Ethiopia, and India, among others. Brazil is the worlds largestproducer, exporter and consumer of coffee, whileUSA and European nations constitute keyimportingmarketsfor coffee. 4. Background On account of coffee being traded widely, anyalteration in the demand-supply dynamics ofabove mentioned producing and exportingnations largely impacts international coffeeprices that have recorded continuous uptrendfrom CY2006 to CY2011, with Arabica pricespeaking at record highs of approximately 300cents/lb during mid-2011. The trend ininternational prices also impacts domesticprices to a large extent as India exports morethan two-thirds of its coffee output. 5. HISTORY The Arabic Coffee Empire After just a couple of centuries (circa 1000 and till1600 A.D.), coffee moved to Arabic countries.Namely there it took its modern shape - the beanswere first roasted and brewed for drinking butbefore this popular method came into life, thebeans were pressed with animal fat and milk androlled into balls. The Arabs took these beads withthem while traveling as some kind of energeticremedy. Only after a couple of centuries theMuslims discovered that the beans could be drankand prepared but this beverage is still far from themodern drink. 6. COFFEE HISTORY Coffee and a Piece of Smuggling According to an old legend, a half wandererand the other half contrabandist of an Indianorigin named Baba Budan left Mecca thecradle of Islamic religion, a shrine forpilgrimage- with the fruitful coffee seeds underhis clothes. Thus coffee reached India. 7. COFFEE HISTORY Europe: The Thirst for Money At the beginning of the 17th century (in 1615)an Italian trader showed the world the coffeebeverage brought from Turkey. But the productin its final shape wasnt worth a brass farthingin the judgment of the merchants who wereeager for profit. Thus, the rush for the coffeeseeds started. 8. COFFEE HISTORY The Way the Coffee Plant reached Martinique In circa 1714 Louis XIV received a coffee tree as a gift from theDutch for the Royal Botanical Garden in Paris. Some time later anaval officer Gabriel Mathieu de Clieu turned out to visit Paris on hisvoyage to Martinique. He was so eager to get some coffee treeclippings (but was not allowed) that even took the liberty to sneakinto the Garden and steal a coffee branch. While on officers travelto Martinique, a passenger impatient for capturing the coffeeseedling broke down a stick from the cherished plant; the Frenchship 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 ofthismagictree.However, the shoot took its root deep into the Martinique soil andbrought forth over 18 millions of trees in circa 50 years. Its offspringlater will contribute to its popularization into Latin Americas massmarket. 9. COFFEE HISTORY All Roads Lead toBrazil This event might never happen if it were not for the desire ofthe Brazilian government in the 1727 to enter the coffeemarket. Naturally there was no legal way to do that and Lt.Col. Francisco de Melo Palheta enters the scene. His missionwas to obtain coffee seedlings by any means and he did it butnot without the help of a woman. Being dispatched to FrenchGuiana, the brave colonel starts his coffee mission and goeseasy choosing the least resistance the governors spouse.The officers sweetheart falls into net of the charmingBrazilian and convinced by him that several coffee brancheswill remind Pahleta of her, gives the artful man the coffeeseedlings hidden in a bouquet of flowers. From this momentrises the glorious Brazilian coffee empire the absolutecoffee leader that introduces coffee to the mass market. Thecurtain falls, the auditorium burst into ovations. 10. Growing Coffee beans or more correct would be to say coffee berries of redcolor grow on a tree that reaches circa 13 feet and looks like anevergreen bush. In fact a coffee plant can reach up to 16 and even40 feet tall if left untouched but it is usually kept up to 10-13 feet foran easier cropping and a richer harvest. A coffee tree is considered to be a long-liver as it produces coffeebeans for over a period of 60 years and can live even longer up to100 years. In its first two years of life the coffee plant blossoms with whitejasmine-like flowers that emit an unforgettable sweet-scented odor.But the tree gives its first harvest only after 3-6 years of living redberries much like cherries that need almost 9 months to mature.One tree gives only sufficient harvest of berries to make a half akilogram of roasted coffee. Thus the farmers need to growthousands of trees on their plantation to earn real money. 11. Growing 12. Growing As it has been mentioned before, the coffee plant has the tendencyto grow tall. If let it grow wild, the tree will not only be difficult forpicking up the berries but will also give a slender harvest. It shouldbe noted that there are hundreds of various coffee plants in theuniverse and only two species Arabica andRobusta can be usedfor coffee producing. The tree naturally grows in the shadow but it is intentionally plantedunder the direct sunshine to provide more fruit.It needs constantpruning as well to be strong in order not to bend under the strainof the fruit; to be in range of the pickers. The excess branches suckthe lifeblood out of the coffee plant not allowing it to give good yield. Fertilization is another important factor when growing coffee. Thesoil constantly drains and is no longer beneficial for the coffee, thusthe farmers are constantly applying different fertilizers so that theirtrees dont become impoverished and are able to provide enoughstrength for their fruitage. 13. Growing And of course the watering and the temperature are not the leastimportant factors when cultivating coffee.It is grown in the warmclimate that Africa, some Arabic countries and Latin America canprovide, therefore its not surprising at all that the coffee plant iscultivated namely on the territory of the mentioned above countries.The ideal temperature is 65 to 75 degrees Fahrenheit all yearround. The water amount should also be abundant. In the areas whencoffee grows naturally, there are a lot of rains, such as blossomshowers and monsoons which stimulate the coffee tree blossom.But besides this, there is some artificial flooding that supplementsthe natural watering: Sprinkler irrigation systems are used together with blossomshowers; drip irrigation systems help yielding coffee crops as wellas other intercrops. Thus if a farmer puts his trust in the forces ofnature only, he will never have a good harvest and wont be able toexport his coffee worldwide and thus be a good trader. 14. Harvesting The phase following growing is calledharvesting, i.e. when the ripen coffee beans areselected by pickers or special mechanisms. As ithas been mentioned before, the coffee tree needsapproximately 9 months for its fruit to mellow.However the process of reaping carries a certaincharacter - the coffee berries mature unevenlythroughout the cluster, thus the pickers have to beconstantly engaged in the process of harvesting.They gather the first batch of the yield, thancomes the time for the second lot, and so and soforth (Except Brazil where all coffee beans ripensimultaneously and are picked in one step). 15. Selecting Coffee Berries The first one is the picking or the selectivepicking method. This way of collecting coffeeis considered to be the most effective one as itallows a careful harvesting - only the fully ripenand the best fruit are selected by this way sothat green beans can be selected later on. 16. Stripping Stripping is another picking technique that iswidely used namely in Brazil as the coffeeberries grow there evenly and dont need athorough and repeated selecting as they do inother coffee growing countries. The methodconsists in picking the whole cluster when it isripen for the most part, instead of waiting foreach bean. Thus, the coffee harvesting here ismuch easier and usually finishes much morerapidly which allows Brazilian farmers be alittle ahead their competitors. 17. Mechanical Coffee Harvesting The mechanical coffee harvesting is beingconsidered as a very successful method. Itfunctions very carefully and faster than theprevious picking methods, is a modern way ofselecting coffee and needs less people forcontrolling the process. However, as it has been said before theselective picking is still considered the best aseach berry is given individual attention at alesser damage. 18. Processing-Dry Milling Dry milling is usually practiced in thecountries where the conditions for coffeegrowing are not ideal and the coffee berriesare of a poorer quality. The process occurs inthe following manner: after the harvestingcoffee beans are dried under the directsunlight or by special drying machines untilthey gain the appropriate humidity level whichis 10-12%. Thus they are already prepared forthe roasting. 19. Processing-Wet Milling Wet milling is a more complex method as in comparison with theprevious one, still it is the preferred way of drying and provides thehigher quality coffee beans. Harvest is still in process but the drying already begins. When thefirst crop is gathered, it is shifted to a special pulping machine thatseparates the peeling from the berry and after that the bean isallowed to dry out or is sent to a particular fermentation reservoirwhere it stays for a while for fermentation. The next step is tocarefully wash the beans so that any unnecessary remnants arefully taken off. Only than the beans are dried under the sun or in thespecial drying machines. In result, we have the green coffee beanthat is still not the final product it still needs roasting to be grindedfor the coffee beverage itself.Wrapped in vellum, the coffee beansare stored in special ventilated dry warehouses and waiting for theirturn to be roasted and grinded for the peoples beloved beverage coffee drink, espresso and many others. 20. Roasting Some people who make coffee drink from the rawcoffee beans would say that this phase is useless.They are right in some way the beverage preparedfrom the green berries is very fragrant with specifictaste and a lot of acidity that lessens with thesubsequent roasting. It may seem that this process isvery easy and directed towards the coffee roast only.But the whole operation isnt as simple as it looks like.While roasting coffee berries, such components asaroma, savor, taste, aftertaste, bitterness and bodyare created, equilibrated, eliminated or improved. Thesame is with the coffee bean itself- it is not simplyroasted till a certain degree, it is subjected to variouschemical processing and has many roasting levels 21. Grinding Coarse granulated corpuscles that differ much from theinstant or ground coffee grain. Its almost like brewing thewhole beans that have been a little smashed into pieces. Thiskind of milling is better to be brewed in French press or aPercolator. Medium this grind doesnt 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 DripFiltration coffee machine. Fine the third grade of the coffee grind, more delicate bytouch, still not the powder that we get in Turkish milling. Finegrind can be used in almost each drip coffee maker, howevernot all filters work the same and it (the grind) will probablyneed a delicate one, such as Neapolitan flip-drip. 22. Grinding Extra Fine almost ideal coffee grind with a gentle textureand very close to the fifth and the last Turkish grind. Thismilling is used while brewing espresso in an espresso coffeemaking machine, naturally. Turkish the perfect powder comparable with the high-gradeflour. The interesting thing about this kind of coffee grind isthat it is milled with the help of mortar and pestle in order toget the finest consistence that is inappropriate for the otherfour types. Namely this antiquated method brings the beansto the stage they turn into powder or dust, with other words.The coffee brewed from this grind is extremely heavy withthick consistence that will not be appreciated at its true valueby those who prefer more weak drink. 23. Coffee Grinders There are two principal coffee grinding devices Blade and Burr grinder. The difference between them is theirprices the blade coffee grinder is cheaper than the bladeone; their devices the blade works in such a way that theroasted beans are chopped, thus youll never get an extrafine coffee grind in such an appliance. The granules are of anuneven form that turns out in a different taste that may not beappreciated by the drinker. One more aspect while millingcoffee beans in a blade grinder is that the type of the grinddepends on the period of time the beans are grinded thelonger they stay in the blade device, the more burned tasteyoull get in your coffee. The burr grinder is way much better and is highly appreciatedthroughout the coffee world. Lets begin with the fact thatthere are two types of it - wheel and conical burr: 24. Coffee Grinders Wheel burr is the cheapest device from these two. This type of burrcan 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 typeof milling, the high-quality coffee is guaranteed. The wheel in such amechanism spins slower, thus resulting in less noise and betterquality grind. No matter what kind of roasted bean you chose to begrinded, it will be carefully blended and will result in a fine aromaticcoffee substance that will please even the most exacting drinker.The only lack of such a device is its expense, thus not everyone canafford it. However, no matter what coffee milling or grinder you choose, thetaste of the final drink is the only thing that matters the most. Somelike burnt coffee drink, the others prefer coffee from coarsegrind, and so on. Thus, everything leads to the personal preferenceand taste. 25. Why coffee is blended ? 1. Signature blends companies specializing both in online and coffee loungeservices tend to keep their clients loyalty by offering them something unique andrecognizable that is associated only with that specific enterprise. In such a way actsuch companies as Starbucks or Gloria Jeans a coffee drinker knows that thecoffee he/she drinks here never loses its quality and tasting notes. This alsostimulates customers who decided to find some new place and try somethingdifferent always return to them. 2. Consistency blends such coffee blends are made of large quantity of differentcoffee beans. All those beans are components of a complex flavor and if a bean or acouple of them is missing, no one will notice the difference. 3. Inexpensive blends Robusta beans mixed with Arabica beans in order to createa good qualitative coffee at a lesser price. 4. Single origin blends - coffee compounded from various beans of one origin. Suchkind of blend is prepared from several beans harvested from different territoriesbelonging to one geographical zone. The result of such a mixing is similar flavor andtaste characteristics in the coffee drink finish. (Do not mix up with unblended coffeeswhich are also called single origin coffee beans). 26. Brewing What temperature is ideal for brewingcoffee? The perfect grade is considered to bebetween 195 to 202 F (~82 -85C), after thewater in the coffee machine reached thatlevel, pour the grinded coffee into it and brew. Brewing period - the time depends on the deviceyou choose (that can automatically decide whento stop brewing), the type of your coffee grindingand your personal preference. So there are nostrict intervals while brewing coffee, just makesure you pay careful attention to the process andkeep it under total control. 27. Brewing Thus these are the three rules of thumb in order to make agood high-quality coffee. But do not forget some other, onewouldthink, insignificantmoments: Grind the exact amount of coffee that you will be able todrink right now because the coffee aroma has the ability toquicklyevaporate The same is about brewing boil only so much coffee youare capable or wish to drink at the moment. Dont reheat therest because it wouldnt be fresh anymore, thus its beneficialfeatures willturninto toxicones; Another moment is to never use the coffee grounds fortwice. The pleasant taste along with flavors is alreadyobtained; the only left is acid elements that dont give anypleasure to your palate. 28. Auto Drip Brewing Auto drip one of the most widespread ways ofbrewing coffee in the US. The technique is prettysimple: pour the boiled water over the coffee grindingand let the brew flow out the coffee makers bottom.This technique is very good and may give you awonderful cup of coffee; the only concern about this isthat the drip machine doesnt maintain the righttemperature which is essential and the paper filtersthese coffee makers are supplied with are no good. Asto the temperature, you should be very attentive whilebrewing coffee and as to the filter, get yourself a gold-plated (reusable one) that will serve you for a longtime and provide you with a high quality coffee drink. 29. Concentrate Brewing The next technique is called Concentrate Brewing andis famous all over the world, especially in LatinAmerica. It also begins to gain popularity in the UnitedStates as well. The principle consists in the following a large quantity of coffee grounds is brewed with alittle water amount that results in a thick bitter drink.Coffee boiled in such way can be served either hot orcold. If a person wishes a cold cup of concentratecoffee, the beverage should sit a day or two and onlyafter that it can be served. Such coffee has a lightconsistence and loses some part of its aroma andtaste; however it has its own adherents. 30. French Press Brewing French Press Brewing or Press Pot is certainly the most popular techniquebecause of its numerous advantages. First of all, the person boiling coffeein such a device has total control upon it and the final beverage is the jointcollaboration of the machine and the man. The coffee type brewed in suchan appliance is coarse - when put in a water bottle, the water of apreferable temperature is poured down the grounds and the upper piece isput back to its place. After the brewing is done, the mesh wire filter orplunger is pressed into the coffee grounds extracting a kind of coffee liquorup. Thanks to the meshy filter system, this fluid along with all the coffeeparticles that have been disintegrated and not only will later be poureddown into your cup to give you incomparable delight. Due to the close cooperation of water with grounds and a little prolongedperiod of brewing, the coffee concentrate results in smooth liquor with a fullbody, a lot of flavor and saturated palate. The only minus with using such atechnique is that not all coarse grounds will be filtered by the cleaner whichwill end up in your cup. However the taste and aroma of such coffee drinkare worth giving it a try. 31. Turkish Brewing Middle Eastern, "Turkish" or "Greek" the name alreadyimplies the origin of this technique. For this brewing, thefinest milling is used. The coffee is usually brewed with sugarbut that is not the essential condition. Knowing the culture ofArabs, Greeks and Turks one will easily understand theiradherence to various kinds of species the East is famousfor using them in all fields of life. This refers to coffee brewingas well. Cardamom is almost always present in all coffeesprepared according to this Turkish or Greek technique. Thecoffee drink isnt subject to the filtration as in case withcoffees prepared by other methods and is served with asavory dense opaque beverage. However this way of coffeebrewing isnt very popular in the west and is seldom preparedas a kind of exotic drink. 32. Percolation Brewing The technique is a ceaseless brewage of coffee grind withboiling water which then turns into coffee liquor brewing theexhausted coffee grounds. One can say this is a non-wasteproduction and helps save money. Its hard not to agree withthis statement but just think about how much harm thistechnique brings to your health and the problem of economywill pale into insignificance. First of all, the fact that coffee isprepared with boiling water while the drink is ready at 195 -205F (~82 -87C); then, repeatedly brewing the coffeeliquor means that youll receive a weak acid coal-blackbeverage that is far away from the original drink called coffee.In any case, this technique has right to existence as there aremany people who like it and wouldnt stop drinking this kind ofcoffee beverage. 33. Vacuum Brewing The sixth and the least coffee brewing techniques is the most complicated one andunfortunately not the best way of preparing your coffee grounds; its name is VacuumBrewing and youll 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 joinedtogether with a leakproof seal. One of the balls (or even both) is fitted with a filter thatserves as a mean of sorting the coffee grounds from the coffee liquor. The upperglobe 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 joiningthe two glass balls to the coffee grounds. As soon as all water amount rose to thegrounds, the device is taken off the fire and is giving time to chill; the pressure in thebottom part is decreased and the result is the coffee liquid sucked down into thelower globe. Your coffee is ready, it needs nothing more but to be poured into yourcup. However, no ointment goes without a fly. The coffee grind turns into coffee drinkat circa 212F (~90C) while the normal temperature for this is 195-205F (~82 -87C). And another concern is that the control over extraction period- this is theperiod when the water is in contact with the coffee ground is very restricted. Thusthe coffee fluid turns out to be not even and complete as it should be. However thistechnique is popular as well and the proof is the number of its adherents adoring thevacuum boiled coffee. 34. Coffee definitions Cappuccino is a coffee-based drink preparedwith espresso, hot milk, and steamed milk foam. Acappuccino differs from a caff latte in that it isprepared with much less steamed or textured milkthan the caff latte with the total of espresso andmilk/foam making up between approximately 150ml and 180 ml (5 and 6 fluid ounces). Acappuccino is traditionally served in a porcelaincup, which has far better heat retentioncharacteristics than glass or paper. The foam ontop of the cappuccino acts as an insulator andhelps retain the heat of the liquid, allowing it tostay hotter longer. 35. Caff latte Similar to the Portuguese galao, a latte is a aportion of espresso and steamed milk., generally in a 2:1 ratio of milk toespresso, with a little foam on top. It waspopularized by large coffee chains suchas Starbucks. 36. Frappuccino Frappuccino is the name andregistered trademark of a Starbucks blendedice beverage and a bottled coffee beverage. Common Flavors:: Coffee, Espresso, Caramel, MochaCoconut, Mocha, White Chocolate, JavaChip, Caffe Vanilla, Peppermint Mocha, MintMocha Chip, Strawberries & Crme, GreenTea 37. Chai Latte Numerous coffee houses use the term chailatte to indicate that the steamed milk of anormal caf latte is being flavoured with aspiced tea concentrate instead of withespresso.Add espresso shots for a "Dirty ChaiLatte". 38. Coffee by Name Coffee Calypso1/2 oz (15g) white rum1/2 oz (15g) dark crme de cacao5 oz (140g) coffee1 1/2 oz (45g) whipped cream1 tsp amaretto almond liqueur1 tsp sugarDirectionsPour coffee, rum and cacao into an Irish coffee cup and sweeten to taste. Float thecream on top, add amaretto, and serve. Cafe Don Juan3/4 oz (20g) dark rum1 oz (30g) Kahlua coffee liqueur5 oz (140g) hot black coffee1 1/2 oz (45g) whipped cream1 tsp sugarDirectionsRim an Irish coffee cup with lemon juice and sugar. Pour coffee and liquors into thecup and sweeten to taste. Float the cream on top, sprinkle with grated chocolate,and serve. 39. Coffee by Name Cafe Henry The Third1/3 oz (8g) Galliano herbal liqueur1/3 oz (8g) Kahlua coffee liqueur1/3 oz (8g) Grand Marnier orange liqueur1/3 oz (8g) brandy5 oz (140g) hot black coffee3 oz (85g) whipped cream1 tsp sugarDirectionsRim a cup with sugar syrup and cinnamon sugar. Pour coffee and liquors andsweeten to taste. Float cream on top, and serve. Cafe Lola4 warmed heatproof glasses6 oz (170g) Tia Maria4 oz (110g) dark rumStrong hot coffee, as neededWhipped cream as neededDirectionsMix 1 1/2 oz (45g) Tia Maria and 1 oz (30g) rum in Each Heated Glass. Add coffee toFill. Stir. Top with whipped cream. 40. Coffee by Name Prince Charles Coffee3/4 oz (20g) Drambuie Scotch whisky5 oz (140g) hot black coffee1 1/2 oz (45g) whipped cream1 tsp sugarDirectionsPour Drambuie and coffee into an Irish coffee cup and sweeten to taste. Gently float the creamon top, and sprinkle with chocolate. Iced Constantine Coffee2/3 cup ground dark roast coffee4 cinnamon sticks, crushed or broken into small pieces6 cups water1/2 tsp. ground cardamon2/3 cup honeyIce cubesHalf-and-half or milkDirectionsMix together the coffee and cinnamon sticks. Using the coffee-cinnamon mixture and thewater, brew coffee by your customary brewing method. Add the cardamon and honey to the hotcoffee 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. Passthe half-and-half or milk. Serves 8. 41. Coffee by Mood An Irish Kiss3/4 oz (20g) Baileys Irish cream3/4 oz (20g) Kahlua coffee liqueurCoffee1 1/2 oz (40g) whipped creamDirectionsPour Baileys and Kahlua into Irish coffee glass; fill glass with hotcoffee and top with whipped cream. Coffee Break1/2 oz (15g) brandy1/2 oz (15g) Kahlua coffee liqueur5 oz (140g) hot black coffee1 1/2 oz (40g) whipped cream1 tsp sugarDirectionsPour coffee and liquors into an Irish coffee cup and sweeten totaste. Float the cream on top, add a maraschino cherry, and serve. 42. Coffee by Mood Cafe DAmour1 1/4 oz (35g) cognac5 oz (140g) hot black coffee1/2 lemon1 cinnamon stickSugarDirectionsRim a coffee cup with lemon juice and sugar. Simmer coffee, zest of half alemon, cinnamon stick and sugar (to taste) in a small saucepan. Heat andignite cognac in a soup ladle, add to coffee, and extinguish. Strain into thecup, and serve. Cafe Joy1/2 oz (15g) Frangelico hazelnut liqueur1/2 oz (15g) Malibu coconut rum1/2 oz (15g) Baileys Irish creamCoffeeDirectionsAdd the three liquors and then add the coffee. Top with whip cream andtoasted coconut. 43. Coffee by Origin Bavarian Coffee1/2 oz (15g) peppermint schnapps1/2 oz (15g) Kahlua coffee liqueur5 oz (150g) hot black coffee1 1/2 oz (40g) whipped cream1 tsp sugarDirectionsAdd coffee and liquors to an Irish coffee cup and sweeten to taste.Gently float the cream on top, and sprinkle with grated chocolate. Belgian Coffee3/4 oz (20g) Elixir dAnvers5 oz (150g) hot black coffee1 1/2 oz (40g) whipped creamDirectionsPour coffee and liquor into an Irish coffee cup and sweeten to taste.Gently float the cream on top, and sprinkle with grated chocolate. 44. Coffee by Origin Cafe Caen1 oz (30g) Calvados brandy1/4 - 3/4 oz (7g -20g) Grand Marnier orange liqueur1 cup hot coffee1 oz (30g) lightly whipped cream1 tsp sugarDirectionsHeat liquors in a heat-resistant glass. Pour in the hot coffee, stir, and top with cream.Add sugar, and serve. Cancun Coffee1 limesugar1/2 oz (15g) Kahlua coffee liqueur1/2 oz (15g) anisette1 oz (30g) Baileys Irish cream2 - 3 oz (55g - 85g) coffee1 1/2 oz (40g) whipped creamDirectionsMoisten rim of coffee mug with lime and dip rim in sugar. Pour liqueurs into mug andfill with coffee. Top with whipped cream. 45. Coffee by Origin Greek Frappe Coffee1-2 spoons of instant coffeeTall Glass of Cold Water1-3 spoons of sugar (optional)3-5 ice cubes (optional)Milk (optional; condensed/evaporated milk works best)DirectionsPut 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, icecubes and as much milk (preferably evaporated or condensed milk) as you like. Drink with astraw. Gaelic Coffee3/4 oz (20g) Irish whiskey3/4 oz (20g) Irish cream1 1/2 oz (40g) dark creme de cacao2 oz (60g) milk1 tsp instant coffeeGreen creme de mentheDirectionsBlend until smooth and pour into an Irish coffee cup. Top with whipped cream and sprinkle withgreen creme de menthe for color. 46. Coffee by origin Jamaican Coffee1/6 glass rum1/6 glass strong black coffee1/2 glass cold water1 1/2 oz (40g) whipped creamDirectionsStir the rum, coffee and water together. Top with the whippedcream. Sprinkle with a pinch of well ground coffee and drink with astraw. Irish coffee4cl (2 parts) (40ml) Irish Whiskey8cl (4 parts) (80ml) Hot coffee3cl (1 parts) (30ml) Fresh cream1tsp brown sugarDirectionsHeat the coffee, whiskey and sugar; do not boil. Pour into glass andtop with cream; serve hot. 47. Gourmet Coffee When we are talking about gourmet coffee, we mean thatcoffees are grown all over the world and of course they differone from anotherbecause of differentclimate, soil, cultivation, the chemicals used to help it growand being protected from insects. If so, we should callgourmet coffee every coffee grown on our planet. It is true, ina way, but lets take into consideration only coffee processedby people who love their work. The roasting process is important as well because of the kindof roasting, the device the bean is roasted in and the roasterwhich, too, may seriously influence this process. This secondexplanation why gourmet coffee is what it is has more to dowith the term specialty coffee. Every coffee is specialbecause of the reasons I gave you above and thus it shouldbear specialty name rather than gourmet. 48. Worlds Top Coffees Ethiopian Yirgacheffe Coffee Grown in the mountainous regions of Ethiopia, Yirgacheffe is adeep, earthy, spicy coffee that presents one of the most complex flavorprofiles of any coffee in the world and deserves a place on any worlds bestcoffee list. Yirgacheffe grows in the heart of African coffee country, andonce you taste it, youll understand why Ethiopia is the birthplace of coffee.One of Yirgacheffes most endearing qualities is its versatility. A dark ormedium-dark roast enhances its sweet earthiness, bringing out thechocolatey notes and makes it an ideal after dinner coffee. Toasted to amedium roast, the citrus and berry notes shine, and its bright acidity makesYirgacheffe a great coffee to wake up to in the morning. It has athick, 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 andBordeaux, then Ethiopian Yirgacheffe might be perfect for your tastebuds. 49. Tanzania Peaberry Coffee Most coffee cherries offer up two half-beans. Peaberry coffee has onewhole bean instead of the two halves, and most coffee cuppers note adistinct difference in flavor between peaberry coffee beans and regularcoffee beans. Because peaberries are rarer than the standard onlyabout 7 percent of a coffee crop is peaberry coffee made with peaberryis typically more expensive, but when its Tanzanian peaberry, the premiumis well worth paying and would be on any worlds best coffee list. Tanzanianpeaberry is both bright and deep at the same time, and has a light tomedium body. Each sip of Tanzanian peaberry coffee is a journey inflavor, starting with a complex floral aroma that often carries tropical hints ofpineapple or coconut. The first taste is bright and citrusy, but the flavorsdeepen as you savor it, revealing hints of berry-like black currant andsoftening to a chocolatey smooth finish. If your idea of the perfect breakfast is fresh strawberries and crmefraiche, and you think shortbread is the ideal accompaniment for a cup ofcoffee, Tanzanian peaberry coffee is worth more than a second taste 50. Sumatra Lintong Coffee Sumatra Lintong coffee encapsulates all the romance and intrigue of theIndonesian islands in a cup of coffee. The largest of the Indonesianislands, Sumatra has two mountainous coffee-growing regions, Lintong andMandheeling, with Lintong producing consistently better coffee than the restof the island. This is, in part, because the small coffee holders havebecome more conscious of their coffee processing methods and take bettercare to dry the pulped beans on clean coffee terraces. When SumatraLintong coffee is processed properly, the sweet earthiness elevates it intocompetition with the best coffees in the world. Aromatic and rich, Sumatrancoffees have the distinction of being velvety without feeling heavy, just atouch syrupy and rich on the tongue. The flavors feature a heady mix ofsmokiness, honey andbutterscotch,with spicynotesofcardamom, cinnamon, sarsaparilla and clove. Sumatran Lintong is alsonaturally low in acid, which makes it a good choice for coffee lovers withsensitive stomachs. If you love theflavors ofIndian sweets,lacedwithcardamom, ginger, honey and rosewater, and sweeten your tea or coffeewith honey rather than sugar, Sumatra Lintong coffee could be your perfectbean. 51. Hawaii Kona Coffee Hawaiian Kona coffee grows about 2,000 feet above sea level onthe volcanoes of the Big Island of Hawaii. Kona is a Westernfavorite, with a clean, bright acidity and rich spicy notes in the finish.Hawaiis growers aggressively protect their brand and work hard toensure that only the best coffee beans make their way into coffeesold as Kona. Of all the so-called best coffees, Kona is the mostbalanced, which accounts for its popularity with such a widesegment of coffee lovers. A sip of Kona is both rich and light, andhas a buttery mouthfeel that lingers on the tongue. Be aware thatmany coffees labeled as Kona on the mainland are actually blendsthat contain other Arabica beans, or even robusta beans, whichadulterate the flavor. Look for coffee that is labeled 100% KonaCoffee to enjoy Kona coffee as it should taste. Kona is less an exotic coffee than it is the penultimate example ofWestern-style coffee at its best. If you love coffee but wish it werecoffee-er, Kona is your bean. 52. Jamaica Blue Mountain Coffee Vibrant, bright and smooth as silk, Jamaica Blue Mountaincoffee takes its place alongside Hawaiian Kona as one of thetwo best-known gourmet coffees in the world. Thecomplex, well-balanced taste includes floral and nutovertones and a hint of chocolate in the creamy finish. BlueMountain coffee is slightly sweet, with no bitterness orearthiness in the overall taste. Like Kona farmers, growers ofJamaica Blue Mountain are fiercely protective of thebrand, and only those coffees grown between elevations of3,000 and 5,500 feet in the region south of Port Maria andnorth of Kingston may be labeled Blue Mountain coffee. Like Kona, Jamaica Blue Mountain coffee is a quintessentialrepresentative of all the flavors and qualities that coffeelovers value most in coffee. If you enjoy coffee flavor andbelieve thatit complementsjust aboutanyexperience, Jamaica Blue Mountain coffee wont let youdown. 53. Coffee shops, Coffee houses and Cafes Everyone (almost) likes seeing friends, drinking coffee and eating acake or something else instead at the same time. Whereas home isnot always an appropriate place for such meetings your fridge isempty, you ran out of coffee just yesterday, your house is a bigmess or you simply wish to go out so bad that nothing elsematters, you make an appointment at... So where do you go in such case? Is it a coffee shop, a coffeehouse (coffeehouse) or a cafe? I doubt you have ever focused yourmind on that topic but do these notions are that different as theyseem (leaving aside the word "coffee")? Lets sort it out. Cafe is an informal restaurant in the United States providing acustomer with a great variety of hot meals and various sandwiches.In other countries, especially, Europe, cafe is a place where peopleare served mostly with coffee and dessert. Cafes are also referredto as places where a group of people gather together totalk, discuss, read and/or write something. 54. Coffee shops, Coffee houses and Cafes Coffee house or coffeehouse is similar to cafe where people areserved with hot non-alcoholic beverages (including coffee andtea, of course) and light snacks. Many coffeehouses situated in theMiddle East also offer shisha (nargile in Turkish andGreek), flavored tobacco smoked through a hookah. From the cultural point of view, this is a place where peoplegather, discuss and interact, thus helping the society to socialize. Coffee shop is the same as coffee house and is primarily intendedto provide people with hot meals and usually coffee and otherrelated products. Its other meaning is a place where people go to inorder to buy coffee and other related products. So what do you choose first? I think, the name is just a sound andeveryone likes going to the place where a hot flavorful coffee isserved along with a dessert (or a hot meal) and a friendlyatmosphere predominates. 55. Instant Coffee Instant coffee was invented back in 1906 by GeorgeC. Washington. He was an Englishman living inGuatemala and a chemist by trade. An avid coffee-drinker, he noticed a powdery buildup on the spout ofhis favorite silver coffee pot. That prompted hiscuriosity and further experimentation followed. Heeventually produced a dried coffee crystal much likewe still have today. His brand was called Red ECoffee.Bascially, instant coffee is just regularly brewedcoffee with nearly all the water removed. Its not thatmysterious a process at all. There is no strangechemical adulteration that goes on. Instant coffee isstill pure coffee. 56. Manufacturing Steps There are two methods for producing instantcoffee crystals: freeze-drying and spray-drying.The freeze-drying method preserved the mostcoffee flavour but its a more involved procedure.First, the coffee is allowed to sit so the waterevaporates naturally, leaving a concentratedcoffee solution. This concentrate is then frozen toaround -40 Celsius. The remaining water freezesinto ice crystals. Sublimation (a natural processsimilar to evaporation) is used to remove the ice.Whats left is dry grains of coffee. 57. Manufacturing Steps The second method is spray-drying. The water isagain allowed to evaporate, forming aconcentrate. The concentrated coffee is sprayedfrom a high tower in a large hot-air chamber. Asthe droplets fall, the remaining water evaporates.Dry crystals of coffee fall to the bottom of thechamber. The high temperatures involved in thismethod do tend to effect the oils of the coffee andmore flavour is lost. Even if you dont care for a whole cup of instantbrew, you can still use instant coffee to add a tastytouch to other drinks, or even cooking and baking. 58. Top 10 coffee brands Flogers: It is a major coffee producer in California. Flogerscoffee is by far the largest selling coffee brand with a marketshare of 21.60 percent. It is the best part of waking up formany people. Maxwell house: It is the brands of coffee manufacture by alike name Kraft foods and it is produced at two US locations. Star bucks: Although Starbucks is the largest coffeehousecompany in the world; its the third overall coffee brand. Folgers cafe House : From instant to gourmet, whole beanto ground, and mild to dark-roasted blends, all Folgers coffeevarieties are flavourful and fill your house with an enticingaroma. Boss coffee : It is brand name of canned and plastic bottledcoffee and coffee-flavored beverages sold by Suntory inJapan 59. Top 10 coffee brands Millstone It is a division of the J M Smucker company, itwas a private coffee brand until Proctor and Gamblepurchase it. Nescafe : It is a brand of instant coffee made by Nestl. Itcomes in the form of many different products. Seattles Best: This coffee brand, part of KraftFoods, promotes itself as being environmentally friendly byhelping protect the environment and wildlife in coffee growingregions. Eight 0clock : It is the brand name of the light roast ofcoffee introduced by the American supermarket chain A&P in1859. In 1919, the roast was renamed and given its currenttrade mark. Their coffee is available in 11 flavors. Moccona : It is a Dutch brand distributed in Australia andNew Zealand. 60. India Pure Instant Coffee NESCAF Classic a 100% natural coffee 100% pure and natural coffee beans go into making every granule of NESCAF Classic. With the new world class ERA technique, you get richer aroma and a great coffee experience every time you have your favourite NESCAF. So grab your favourite NESCAF Classic for an unmatched Coffee experience 61. Coffee Chicory NESCAFE SUNRISE PREMIUM Celebrate your mornings together with a great cup of new NESCAF 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 NESCAF Sunrise Premium is an Instant Coffee-Chicory based beverage mix (Coffee 70%). 62. Bru Coffee + Chicory 63. Coffee Chicory NESCAF 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. 64. Coffee & Glucose Dont drink coffee? Feel that coffeeistoo bitter? NESCAF- Indias favorite coffee brand introduces NESCAF MFC. A unique blend of 100% natural Coffee and Liquid Glucose, NESCAF MFC or My First Cup offers a smooth coffee taste, which will leave you askingformore. So, reach out and have your first cup of coffee with NESCAF My First Cup. Its time you started 65. Speciality Coffees NESCAF the worlds 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 caf style experience at home! 66. Roast & Ground 67. Bru Ice Cappuccino 68. Bru Cold Cappuccino 69. Estimated Market Sizes Instant coffee approx Rs 1500 cr Nestle approx Rs 900 cr (Rs 300cr Sunrise ;Rs 600cr Pure Instant ) mainly computedthrough chicory purchase data in balancesheet HUL sells approx Rs 1000 cr of coffee (approxRs 500 cr Bru Roast & Ground and Rs 500 crBru chicory ) The Roast & Ground segment would beapproximately Rs 2000 cr 70. Filter Coffee in India The competition is brewing up in Indias packet filter-coffee market which has been dominated by HLLsDeluxe Green Label for years with regional blendsand Tata Coffee occupying the remaining shelf-spacein the countrys retail outlets. A new packet filter-coffee brand will be launched bythe Bangalore-based Amalgamated Bean CoffeeTrading Company (ABCL) which owns the CafeCoffee Day chain. To ensure comprehensivedistribution, ABCL has just inked an agreement withGlaxoSmithKline (GSK) India. The new product will belaunched under the umbrella brand of Coffee Day. (The above data needs to be updated and validated ) 71. Filter Coffee Indias filter-coffee market has been estimated atover 50,000 tonnes with 40 to 50% of that beingpacket filter-coffee where HLLs Deluxe GreenLabel has been the market leader for years witharound 7,000 tonnes of a chicory-mix filter-coffeeblend. ABCL would, Mr Siddhartha said, bedifferentiating its brand not so much on the basisof price as on a higher coffee and lower chicorymix. ABCLs target, he said, was to do around3,000 tonnes of packet filter-coffee powder withinthe next three to four years (further validation required) 72. ABCL ABCL has been present for a few years in thenon-packet filter- coffee market where its 350outlets serve up Fresh & Ground coffeepowder by roasting and grinding in front of theconsumer. "We already do some 2,300 tonnesthrough our Fresh & Ground outlets. Weexpect our packet filter-coffee powder sales toadd to this and take us beyond the 5,000-tonne mark within the next three to fouryears", Mr Siddhartha said 73. ABCL on filter coffee Asked whether higher margins was the rationale for the moveinto packet filter-coffee, Mr Siddhartha said, "We wanted to fillup the vacuum since we are present in all other sections ofthe coffee market. We grow some of the countrys finestcoffees on 5,000 acres in the Chikmagalur district ofKarnataka. We are one of the countrys leading coffeeexporters. We were the first to get into the fine coffee-cafesegment through our Cafe Coffee Day where we have 113cafes all over the country at present. We are also sellingcoffee through 6,000 vending machines. In fact, we haveestimated that some 250,000 consumers are trying our coffeeevery day in one form or the other. The move into packetfilter- coffee is, therefore, a logical extension of our businesswhere we are present everywhere else from the cultivation ofcoffee to the final cup sampled by the consumer." 74. Fresh & Honest Fresh & Honest Cafe Ltd, a coffee vending company, has announced its foray intopackaged filter coffee segment by unveiling its filter coffee powder Alive. The companyhopes to garner 10 per cent volume share of the organised packaged filter coffee marketin the next one year. The company has set up a state-of-the-art roasting and grindingfacility with a capacity to produce 200 tonnes of coffee powder per month, in Chennai atan investment of Rs 5 crore. At present, the packaged filter coffee market size in India isabout 20,660 mt in terms of volume and Rs 300 crore in terms of value, per year. Themarket has been reporting a steady growth rate of 5.5 per cent every year. Addressing apress conference after launching Alive, R Shivasankar, chief executive officer, Fresh &Honest, said that the unorganised segment was accounting for about 47 per cent of thepackaged filter coffee market and F & H saw huge opportunity to expand its business inthe segment. The value of 10 per cent volume share which the company targets in theorganised segment by the first full year of operations, is estimated between Rs 12 croreand Rs 15 crore. He added that the market share of the organised sector in the country isexpected to go to 70 per cent by 2010, driven by the emerging trends like branding ofcommodities and the spread of coffee culture to other parts of the country. South Indiaaccounts for over 90 per cent of the packaged filter coffee market. (source : Business Std ) to be verfied 75. Fresh & Honest (contd) Though south is a key market for coffee, the consumption in the restof the country is also growing, he added. The company haslaunched Alive in Tamil Nadu, and would launch it in Karnatakaand Andhra Pradesh in March, and in Kerala by April. It is planningits national foray in the next six months. The company is planning toreach about 40,000 retail outlets in Tamil Nadu, Karnataka, AndhraPradesh and Kerala in the next couple of months. It has alreadyappointed about 100 distributors, covering about a millionpopulation in Tamil Nadu. Alive comes with a blend of 70 per centcoffee and 30 per cent chicory and will be available in 50gm (Rs9), 100gm (Rs 17.50), 200gm (Rs 35) and 500gm (Rs 86) packs. Incoffee vending business, the company has presence in 22 citieswith 15 branches. It has installed over 2300 freshly brewed coffeevending machines across the country. The company hopes to endthis fiscal with a turnover of Rs 100 crore. It targets to garner 10 percent share of the organised packaged filter coffee market, which isvalued between Rs 12 crore and Rs 15 crore, in the first full year ofoperation. 76. South Indian Filter coffee mfg Youll need a traditional percolator which is made of 4 parts. You can read the details about it here and buy it too ifyou wish! A large one costs $15!~Coffee powder-Well, Im not the girl to buy coffee beans and grind it fresh. Store bought coffee powder is justfine. A fine grind is used with a small percentage of chicory mixed in. Mom-in-laws brand of choice is from VimalaCoffee works in Chennai.~Use a clean filter. Remove the lid and umbrella. Put 2 heaped Tbsp of coffee powder per person and press itdown with a spoon. Keep the umbella back and gently pour fresh water brought to a rolling boil over the umbrellain the top container.~The water will percolate down slowly depending on the quantity of powder placed. 6-8 tbsp of coffee powder willtake the decoction almost 6-8 hours to collect at the bottom. (So its better done at night, to have your morningcuppa). If youve put a lot of coffee powder, you wouldnt have a chance to put enough water to percolate resultingin very concentrated but less quantity of decoction at the bottom. In this case once the decoction collectsbelow, 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 tocollect 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 withconstant stirring to make a coffee to suit your liking, mild or strong. Add sugar if you wish. Enjoy the aroma as youtake a sip of Madras culture. 77. http://saffrontrail.blogspot.in/2006/08/madras-filter-kaapi-take-swig-of.html 78. Coffee Production in India In coffee season (October to September) of 2010-11, Indiaproduced 3.02 lakh tonnes of coffee, most of which wasgrown in southern states of Karnataka (71%), Kerala(22%), and Tamil Nadu (6%). Arabica production amounted to31% of total output, the remaining 69% being contributed byRobusta production. Coffee is cultivated on nearly 4.05 lakhhectares in India, and 70% of output is grown on small farmsowningarea oflessthan 10hectares.The domestic coffee consumption has been continuouslygrowing at annual average rate of 6% and is largely onaccount of mushrooming presence of coffee retail outlets.With the domestic coffee outlets set to increase multi-fold bywith next 3 years, in addition to foray of global players suchStarbucks and Dunkin Donuts in India, the coffee industry islikely to continue witnessing similar growth trend in future. 79. Coffee Production in India The post monsoon crop forecast for the year 2011-12 is placed at320,000 MT, which showed amarginal 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 216,275MT respectively. Arabica production has shown an increase of 10,385 MT (11%) over the finalestimate 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 adecline 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 postblossom estimate while it showed an increase of 12,575 MT (5.88%) over the final estimate of2010-11. 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%) andChikmagalur (145 MT or -0.18%) over the post blossom forecast. The maximum reduction is seenin Yeslur (-7.7%), Aldur (-5%), Royarkoppal (-2.47%) and Belur (-2.15%) zones attributed to thenormal berry drop during the monsoon period. Overall, the crop estimate for Karnataka is placedat 226,355 MT with a break up of81,505 MT of arabica and 144,750 MT of robusta. 80. Contd Kerala was reported a marginal decline in Wynad (-1.50%), whileTravancore showed an increase of 1.20% over the post blossomestimate. Therefore the post monsoon forecast is placed at 68,350MTwhich is a marginal decline of 775 MT (-1.12%) from the postblossom estimate of 69,125 MT, but a 4.11% increase on the finalestimate of 2010-11. Tamil Nadu production is forecast at 18,390 MT as against theestimate of 18,450 MT of post blossom which is a marginal declineof 150 MT mainly from Shevroys region. In Non-Traditional areas of Andhra Pradesh and Orissa andNorth Eastern Region, the post-monsoon forecast is placed at6,905 MT against post-blossom estimate of 6,910 MT. 81. References: Wikipedia , coffeefordummies , business std, eco times , various coffee blogs , fieldresearch , balance sheets of coffee cos frommoneycontrol.com 82. Request to send in your feedback/commentsas well as for areas not covered andinformation from your end to further update thestudy [email protected] http://executive-musings.blogspot.com 83. THANK YOU