Have you ever wondered what makes Indian filter coffee so special?
Coffee is one of the world’s most popular beverages. It’s not just a beverage; it’s a tradition, a story brewed with passion and care. Known for its rich aroma and velvety texture, this South Indian treasure has captivated coffee lovers for generations.
This process is an art form that brings out unparalleled flavors. To bring these flavors to the table, each coffee bean must travel a long distance from farm to cup. From selecting the finest beans to using the iconic brass filter, every step contributes to its signature taste.
Curious to savor this experience? In this blog, our goal is to let you in on our world of ethical coffee production.
So, join us in the world of the Indian filter coffee journey from seed to cup.
1. Planting the Seed
Coffee plants thrive in warm climates, rich soil, and high altitudes. Seeds, known as “coffee beans,” are sown in shaded nursery beds using high-quality, disease-resistant varieties. In India, coffee beans like Arabica, S.795, Cauvery, and Robusta like CxR are widely cultivated. They are nurtured and protected from harsh sunlight and strong winds until they grow into young plants.
Indian coffee is grown under a two-tier canopy of shade trees, requiring a consistent temperature range between 15°C and 28°C and ample rainfall. Once mature, plants are moved to plantations and farms, where they are planted in rows to create lush plantations. It takes three to four years for coffee plants to bear cherries.
2. The Coffee Cherry
The plants produce flowers that develop into coffee cherries over a period of between 30-35 weeks. The coffee plant starts by producing white blooms, and around eight months later, coffee cherries appear. The cherries contain the coffee seeds, more commonly recognised as the coffee beans. About 5% of coffee cherries only have one seed, called a peaberry, but most cherries have two beans.
Coffee beans are actually the seeds of a fruit called the coffee cherry. These cherries ripen over time, turning from green to bright red when ready for harvesting. The colour of these cherries varies depending on their ripeness. They ripen more quickly in high temperatures and lower altitudes. The flavor of the coffee is deeply influenced by the care taken during this stage.
3. Harvesting and Processing
The South Indian coffee-growing regions harvest cherries from November to February, ensuring the rich flavors of filter coffee. Harvesting and processing coffee cherries are pivotal steps in producing the rich flavors characteristic of filter coffee. Harvesting is often done by hand to ensure only the ripest cherries are selected.
The methods employed are selective picking and strip picking:
- The most common method is selective picking, where only ripe cherries are handpicked.
- In strip picking, all the cherries are stripped from the branch at once, regardless of ripeness.
This labor-intensive approach ensures the cherries are at their peak ripeness, contributing to the superior quality of the beans. After harvesting, cherries undergo processing to extract the beans.
- Washed (Wet) Process: The process involves removing the outer skin and pulp of coffee cherries, soaking them in water to remove mucilage, washing them thoroughly, and drying them to enhance their acidity and clarity.
- Natural (Dry) Process: The cherries are dried under the sun with the fruit still on them, regularly turned to prevent spoilage. After drying, the outer layers are removed to reveal the beans, adding fruity and sweet flavors for a richer coffee.
- Semi-dry Processing: Semi-dry or honey processing is a hybrid method that lies between dry and wet methods, resulting in a distinct flavor profile with a mix of sweetness and acidity.
The chosen method significantly influences the flavor profile of the South Indian coffee.
4. Roasting the Beans
Roasting transforms green or unroasted coffee beans into the aromatic brown beans we recognize. For South Indian filter coffee, a medium to medium-dark roast is preferred, balancing acidity and body, resulting in a brew that’s robust yet smooth.
Traditional drum roasters are used for even heat distribution and precise temperature control. Beans are roasted at temperatures ranging from 200°C to 220°C (392°F to 428°F), ensuring the desired flavor profile. Post-roasting, the beans are rapidly cooled to preserve flavors and prevent overcooking, ensuring a smooth and robust brew.
To truly appreciate the nuances of South Indian filter coffee, visiting the local best coffee house is a must.
5. Grinding the Beans
The process of grinding beans is crucial in preparing authentic South Indian filter coffee, as it directly affects the flavor and aroma. The beans are ground to a medium-coarse consistency, similar to table salt, to extract the perfect balance of flavors. For a distinctive taste, grind the beans with 10-20% chicory. A burr grinder is recommended for uniformity and freshness. Always grind the beans fresh, just before brewing. The medium-fine grind is ideal for traditional Indian filter coffee pots, allowing a balanced extraction. The best coffee shops in Coimbatore excel in grinding and brewing, offering the perfect cup of authentic South Indian filter coffee.
6. Brewing the Coffee
South Indian filter coffee is a traditional process that blends tradition with flavor. Filter coffee decoction is prepared using a traditional filter coffee maker, adding 2–3 tablespoons of medium-fine coffee powder and boiling water. Allow it to drip slowly.
The ideal filter coffee decoction ratio is 1:3, mixing one part decoction with three parts hot milk. Sugar is added to taste and served in a classic filter coffee dabara set. For a healthier option, enjoy filter coffee without milk, known for its natural antioxidants.
Whether at the best coffee shop in Coimbatore or at home, this brewing process ensures a flavorful, aromatic cup that reflects the essence of South Indian filter coffee.
7. Savoring the Cup
Finally, the coffee is ready to be enjoyed. The layered aroma, creamy texture, and bold flavor make South Indian filter coffee a beloved morning ritual. Beyond just a beverage, it symbolizes hospitality and togetherness.
The Next Step in the Journey
The journey of coffee doesn’t end in the cup. From sustainable farming to innovative brewing techniques, the future of coffee is ever-evolving. Each step contributes to the distinctive taste that has become synonymous with South Indian culture. As coffee lovers, it’s our responsibility to appreciate and support ethical practices that ensure its legacy.
While you enjoy filter coffee, remember the incredible journey that brought this delightful beverage to you. To truly immerse yourself in this authentic experience, consider visiting The South Indian Coffee House, renowned as the best coffee house in the Coimbatore/Chennai area.
Visit now, savor every sip, and celebrate the artistry behind every cup.