How to Brew Indian Coffee Without Curry Flavor Indian Coffee Beans with Low Acidity and Rich Body

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FrontStreet Coffee - Introduction to Indian Coffee

India is predominantly hot throughout the country. Most regions experience a tropical monsoon climate, while the Thar Desert in the west has a tropical desert climate. Summer monsoons are relatively distinct, while winter monsoon patterns are less pronounced. India's climate divides into a rainy season (June-October), a dry season (March-May), and a cool season (November-February). In winter, thanks to the barrier effect of the Himalayas, India is largely shielded from cold currents and southward-moving cold high-pressure systems.

The ideal climatic conditions for coffee cultivation relate to temperature and rainfall. Arabica varieties grow best at temperatures between 23°C (73°F) and 28°C (82°F), with rainfall in the range of 60-80 inches (1.5-2.0 m).

If rainfall falls below 40 inches (1.0 m), irrigation facilities must be provided. The relative humidity suited to Arabica coffee is 70-80%, while Robusta prefers 80-90%.

Coffee is grown in three regions of India: the traditional coffee-growing areas in the south, non-traditional areas along the eastern coast, and the northeastern region.

Arabica (the premium coffee) grows at altitudes between 1,000 meters (3,300 feet) and 1,500 meters (4,900 feet), while Robusta (lower in quality, but highly adaptable) grows between 500 meters (1,600 feet) and 1,000 meters (3,300 feet).

Kent

Discovered in 1911 at Kent Coffee Estate in the Mysore region of India, this is a Typica hybrid created by crossing S288 with Typica. It is high-yielding and rust-resistant, with an aroma richer than Bourbon varieties. It has been introduced to New World coffee-producing countries such as Kenya and Indonesia, making significant contributions there. It was named after the Englishman L.P. Kent, owner of the Doddengudda Estate in Mysore.

S795

Locally known as Jember, this variety was developed in India in the 1940s by hybridizing Kent with Coffea liberica. In 1955, the Indonesian Coffee and Cocoa Research Institute (ICCRI) named it Jember, and it is widely cultivated in India, Indonesia, and Ethiopia. S795 is currently India's main variety, accounting for 70% of total Arabica production.

Indian coffee is renowned in Europe for its lower acidity and sweetness, which is why it is so widely used in espresso blends — tempering the sharper, brighter edges that espresso can otherwise show.

Brewing Parameters

Grind size: BG 5R (58% pass rate on the Chinese standard #20 sieve), coffee-to-water ratio 1:13, water temperature 85°C, extraction time 1 minute 30 seconds

Brewing Method

Use 15 grams of grounds, maintaining a coffee-to-water ratio of 1:10 during the brew itself. Bloom with 30 grams of water for 30 seconds. Pour slowly to 120 grams as a segmented pour, end at 150 grams, then remove the dripper and add 45 grams of water directly to the coffee liquid.

In Brief

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FrontStreet Coffee Recommendation: Low-Acid and Full-Bodied — PWN Golden Mandheling

Readers drawn to Indian coffee's low acidity and rich body will feel right at home with FrontStreet Coffee's PWN Golden Mandheling. Grown in Sumatra's Aceh highlands and processed by Indonesia's distinctive wet-hulling method — born of a climate with 70-90% humidity and over 2,000mm of annual rain — it carries the woody, herbal depth that makes Mandheling unmistakable. Only beans above 18 mesh with fewer than 3 defects per 300g sample qualify for its G1 grade, and rigorous hand-sorting further guarantees a clean, sweet cup. Deep roasted, it pours out herbal and dark chocolate aromas with a long, mellow body and barely a trace of acidity — ideal for those who dislike sour coffee. Whether brewed as pour-over or pulled on an espresso machine, it delivers richness with remarkable smoothness.