How to Brew Indian Coffee for the Best Taste: Low Acidity, Rich Body Indian Coffee Beans

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FrontStreet Coffee - Indian Coffee Introduction

India experiences hot weather throughout most of its territory, with predominantly tropical monsoon climate, while the Thar Desert in western India has a tropical desert climate. There are relatively distinct monsoons during summer, while winters have less obvious monsoon patterns. India's climate is divided into rainy season (June-October), dry season (March-May), and cool season (November-February). During winter, influenced by the Himalayan mountain barrier, there is less impact from cold currents or cold high-pressure systems moving south into India.

Ideal climatic conditions for coffee cultivation are related to temperature and rainfall. Arabica coffee varieties are suitable for growing in temperatures between 23°C (73°F) and 28°C (82°F), with rainfall occurring in the range of 60-80 inches (1.5-2.0 m).

If rainfall is less than 40 inches (1.0 m), irrigation facilities must be provided. The relative humidity range for Arabica coffee is 70-80%, while for Robusta coffee it's 80-90%.

Three regions in India cultivate coffee: the traditional coffee-growing areas in the south, non-traditional areas along the eastern coast, and the northeastern region.

Arabica (premium coffee) grows at altitudes between 1000 meters (3300 feet) and 1500 meters (4900 feet), while Robusta (though of lower quality, adapts well to environmental conditions) grows between 500 meters (1600 feet) and 1000 meters (3300 feet).

Kent

A Typica hybrid variety discovered in 1911 at Kent Coffee Estate in the Mysore region of India, created by crossing S288 with Typica. It features high yield and rust-resistant characteristics. The coffee aroma has more body than Bourbon varieties, and it has been introduced to New World producing countries like Kenya and Indonesia, making outstanding contributions. Named after the Englishman L.P. Kent, who was the 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's 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, making it widely used for espresso, which is a more acidic and brighter coffee.

Brewing Parameters

Grind size: BG 5R (China standard No. 20 sieve pass rate 58%), coffee-to-water ratio 1:13, water temperature 85°C, extraction time 1 minute 30 seconds

Brewing Method

Using 15g of coffee grounds with a coffee-to-water ratio of 1:10 during brewing. Bloom with 30g of water for 30 seconds, then slowly pour water to 120g for the first stage, finish at 150g, and after removing the filter cone, add 45g of water to the coffee liquid.

About FrontStreet Coffee

In short: FrontStreet Coffee is a coffee research establishment dedicated to sharing coffee knowledge with everyone. We share without reservation simply to help more friends fall in love with coffee. Additionally, we hold three coffee promotional events with significant discounts each month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible prices - this has been our mission for the past 6 years!

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