Posted by Meera Nair on
People have unique tastes. And to cater to their individual palate preferences, the world of F&B has several unusual items to offer.
When we say unusual, we don’t just mean coffees like kopi luwak, which certainly has an interesting processing method. We’re talking about aromas and ingredients that you would never have imagined to find in your cup of joe!
Once you read about these 5 unusual coffee flavours, you’ll truly begin to wonder how they were even invented in the first place.
Posted by Meera Nair on
That Java Chip Frappuccino from Starbucks that everyone seems to like? Where do you think the term Java comes from?
When commercialization of coffee surged in different parts of the world, an Indonesian island called Java was amongst the first to fuel the momentum of coffee production in the country.
And it is said that till today, the term Java has become akin to that of coffee. Sure, the Java Chip in the drink may be a substitute for chocolate chips, but that is the power of Indonesian coffees.
Knowing more about the land that birthed some of the best coffees in the world would surely give you better insight into what it means to be consuming Indonesian coffee.
So, keep reading to know all about how Indonesia made it to the global coffee map, ranking in the top 5 countries producing coffee in the world.
Posted by Meera Nair on
Appreciating good coffee is not always about how it looks or where it has been bought from (yes, the origin matters, but there’s more to it!).
There’s something called a sensory profile that comes into play when you are trying to decide whether a coffee is worth its weight in gold. And this is how coffee producers go about assessing, altering, and grading their coffees.
Posted by Vinod Jethwani on
Processing is what takes place from when the coffee cherries are harvested until the coffee beans are shipped as green beans to the roaster.
These methods lend varied attributes to your daily brew. You may find you have a preference for coffees processed a particular way.
There are three main methods in which coffees are processed.
Posted by Vinod Jethwani on
Monsooned coffee had an accidental beginning.
In the time of the British Raj, ships transporting coffee by sea from India to Europe would find vast changes in the characteristics of their packed coffees, due to moisture in the air within the wooden cargo hold.
Over a 4-6 month period of exposure to this humidity, raw coffee beans would lose their green colour and turn a pale, straw yellow.
With this, the taste would also change, the beans attaining a distinct flavour profile with a practically neutral pH balance (making it one of the lowest acidic coffees in the World). The resultant cup would be a heavy-bodied brew that Europeans began to favour.
