It is the adulting juice we a love and can’t do without. It is alarm in a cup that we aren’t used to waking up without. It is a recipe that is unique and personal to each one of us. It is the drink that transcends culture, country and language but is loved universally. At Palladium coffee experts 212 all good, Starbucks Blue Tokai, Svami and Flying Squirrel curated engaging coffee appreciation session. Along with Aneesh Bhasin from Hipcask talking about the techniques of brewing from around the world.
We started off with tasting session & had Pike Place from Starbucks. A smooth, well rounded blend of Latin American coffees with subtly rich flavors of cocoa and toasted nuts, it’s perfect for everyday. They used a pour over brewing method.
Next tried Sattva and Parama from Flying Squirrel, again using the pour over method where Sattva was with fruity notes and mild flavoured. Perfect to have it black.
Parama was strong creamy with caramel and dark chocolate notes. This was best for those people who like their coffee with milk.
Then we tried Chukku Kaapi and Cafe Medici both of them were very aromatic. They were made using French Press Technique where Chukku Kaapi was a monsoon antidote, made using black pepper and basil leaves. You can have it black by adding jaggery to it or even with a hint of milk. Cafe Medici was a classic combination of flavors and was brewed with orange rinds.
Next we tried Attikan Honey Sun Dried from Blue Tokai, one can have this as a hot brew. But when we were given an option we opted for the cold one. They 1st used the pour over technique to brew the coffee and the reservoir container below where the coffee dripped was filled with ice to make it cold. It was extremely smooth with a creamy body and had a maple sweetness with a hint of milk chocolate to it.
Svami had brought in Nitro Coffee which is said to be the new cold coffee. Their beans are handpicked from Chikmanglur. They brew it for hours in cold water which reduces the acidity and bitterness to half than the regular coffee. It is poured fresh like a craft beer with nitrogen for a smooth and silky mouthfeel. We had the Hazelnut Nitro Coffee.
Aneesh Bhasin took us through the brewing method, the different roast and tasting note of the coffee.
Coffee roasts are identified by their color: light, medium and dark.
Light roasts are light brown in color, with a light body and no oil on the surface of the beans.
Light roasts have a toasted grain taste and pronounced acidity. The origin flavors of the bean are retained to a greater extent than in darker roasted coffees. Light roasts also retain most of the caffeine from the coffee bean.
Medium roasted coffees are medium brown in color with more body than light roasts.
Like the lighter roasts, they have no oil on the bean surfaces. However, medium roasts lack the grainy taste of the light roasts, exhibiting more balanced flavor, aroma, and acidity. Caffeine is somewhat decreased, but there is more caffeine than in darker roasts.
Dark roasted coffees are dark brown in color, like chocolate, or sometimes almost black. They have a sheen of oil on the surface, which is usually evident in the cup when the dark roast coffee is brewed. The coffee’s origin flavors are eclipsed by the flavors of the roasting process.
The coffee will generally have a bitter and smoky or even burnt taste. The amount of caffeine is substantially decreased.
Different Beans: Arabica (Flavorful) and Robusta (Bitter)
Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, and berries. Their acidity is higher, with that winey taste that characterizes coffee with excellent acidity.
Robusta, however, has a stronger, harsher taste, with a grain-like overtone and peanutty aftertaste. They contain twice as much caffeine as Arabica beans, and they are generally considered to be of inferior quality compared to Arabica.
Some robustas, however, are of high quality and valued especially in espressos for their deep flavor and good crema.
Espresso: This method is done with expresso machine and it also the base for many popular coffee beverages such as Cappuccino, Mocha Coffee, Latte and etc. This makes the brewing time much shorter.
Drip: Pourover coffee starts with (freshly) ground coffee, a filter, and a filter holder, often called a ‘pour over dripper.’ At the most basic level, pour over brewing involves pouring water over and through the grounds to extract the coffee flavors into your cup or serving vessel.
Coffee Tasting is just like Wine tasting. You need your taste and nose sense. He made this simpler with this coffee tasting wheel. To understand the wheel: If you find the aroma fruity than
check if it is Citrus or Berry-like. Same thing to look for taste.