Coffee 101

How do you like your coffee - with sugar or from animal dung? Connoisseur Nikhil Agarwal spills the beans on all things coffee.

Legend has it that coffee was discovered by a goat herder called Kaldi who noticed that his herd was energized after eating berries from a particular bush. He then tried a few berries himself and realised they had an effect on him too. He took it to a holy man who rubbished his claim and threw the berries into a fire. An extraordinary aroma wafted through, and the berries from the fire were collected, ground and hot water was added. That was the world’s first cup of coffee.

What’s your flavour?

Two coffees that are best known are Arabica - a coffee species which constitutes the bulk of global production with a slightly lower caffeine content, creating a complex range of aromas and less ‘crema’ (foam)- and Robusta which has higher caffeine content and subsequently a stronger taste.

A popular favourite is the Jamaican Blue Mountain and the Hawaii Kona – highly praised and highly priced! India produces the famed Monsooned Malabar (harvested beans are exposed to moisture laden monsoon winds for four months) and if you are in Africa, look out for Kenya’s top quality coffee.

For those looking for a steeper rush, I recommend Kopi Luwak from Indonesia – by far the most expensive coffee in the world and cherished by people who in my opinion have just far too much money. It is collected from the dung of Asian Palm Civets - funny weasel like creatures who eat the coffee berry and then pass it out.

Make it right

If you’re looking for something beyond instant coffee and the traumatic epidemic of office coffee machines, try these preparation styles -

A good start is French Press (coffee plunger) which is available quite readily in the market. The coffee should be ground quite coarsely for this one. Hot water at 90 degrees Celsius is poured over the powder, and after several minutes a metal piston with a sieve is pushed down, retaining the powder at the bottom of the jug. This is the preferred method for expensive coffees as it holds on to the various essential oils which contain flavour.

Another way is of course the Espresso which I think is one of the most rewarding ways to prepare coffee. The perfect Espresso has foam on top that resists a spoon of sugar for at least one second.

Cappuccino is a single or double espresso shot topped with foamed milk. A Caffè Latte features even more milk, so a double shot of espresso will be topped up with foamed, hot milk. Another way to turn an espresso into a full cup size drink would be the ‘Americano, where a regular double espresso (60 ml) is topped up with hot water.

Tip: remember the perfect brewing temperature for coffee is 90 degrees Celsius so it’s a good idea to put out the flame the moment the water begins to boil.

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