"Coffee Santhe" - a report

An otherwise Sunday afternoon (12/01/2014); M.G.Road, Bangalore; friendly weather. Take a stroll.  A bunch of banners sporting  the sign “Coffee Santhe” beckons you.   If you are a coffee freak, you would n’t have liked to give a miss. There is no next opinion that Bangalore  and coffee are made for each other.   Though it is not easy to drink so many varieties of coffee in a matter of few hours, the aroma and the flavor of the quality beverage was enticing.  “It doesn’t, after all , require an excuse or planning to sip  the aromatic beverage”,  said a student at the spot.

Bayar's, Hatti Kaapi, Coffeelab, Flying Squirrel (The Artisan Coffee), Classic Pride are a few of the brands who showcased their products.  Barring Cafe Coffee Day, one could experience an array of the traditional filter coffee quality.  The event also enabled a bit of learning coffee-based concepts like robusta, arabica, coffee beans ....

The "Coffee Santhe" was organized by Women Coffee Alliance of India (WCAI).  The purpose was not just to promote and market their products, but more importantly divert the proceeds of the Santhe for the cause of health and educational needs of the children of  women coffee workers.  WCAI is a registered Charity Trust whose primary objective is to better the status of the Indian women coffee workers. "So many hands that go to make a cup of coffee are the less privileged ones", said Ms. Sunalini Menon, Chief Executive, Coffeelab Ltd.   Ms. Menon is  the first woman coffee-taster in India.

Women, who lent a homely touch in most of the stalls,  inspired enthusiasm to explain the right method of filter coffee preparation. "Many households spend more money on coffee powder and milk, but failed to brew good quality beverage", thoughtfully lamented Mrs.Renuka Gangadhar, an organiser. An exclusive  stall depicted the story of the journey of the coffee bean from plant to coffee cup. 

Coffee filters (in different sizes and shapes), coffee mugs, coffee-based soaps, coffee-plants, jewellery and other accessories made from coffee beans  were part of the display.  Cold Coffee and coffee-flavoured eats include cakes and cookies also added to the assortment.

The brand HATTIKAAPI (Hatti in Kannada means a house in village, kaapi is coffee)  claimed their quality process consists of coffee bean lot are handpicked by the specialist and roasted through a German roaster. The beans are then dried, powdered and then packed.  They use bisleri water to prepare decoction and add best quality milk.

It was not a mere slurping and enjoying the beverage.  You also get introduced to the art of brewing coffee. What makes a great cup of coffee?  Coffee Board extended their courtesy by providing the right method of brewing a good cup of coffee in a stainless steel Indian filter:  Wash the stainless steel (filter) and the brewer (container) with hot water.  Place the brew basket inside the brewer. Take a spoon of coffee powder (in the spoon of coffee powder into the basket (filter).  If it is a 2 cup filter, place 2 level spoons of coffee powder. Gently levelling the coffee powder, place the plunger inside the brew basket.  Pour fresh boiling water into the basket (filter) upto the neck.  Close the lid.  In about 10 minutes the decoction is ready in the brewer (container).  Remove the brew basket (filter).  Pour the coffee into  the cup.  Enjoy the aromatic cup of fresh coffee.  Optional: Add milk  and/or sugar as per taste.

The Board also shared the relationship between coffee and good health. The Board reveals that according to research coffee drunk in moderation (4-5 regular sized cups  a day) is safe for healthy adults and can even have beneficial health implications as part of a healthy diet and physically active lifestyle, adding that coffee may help, provide protection against the development of liver disease. Research also suggests that coffee drinking may be protective against Type II diabetes (non-insulin dependent diabetes).

A brief interaction with a cross-section of the visitors:

"A nice event. I am a coffee connoisseur.  I have come to check out various blends.  I drink about 5-6 cups a day.  Filter coffee is my forte. I constantly keep experimenting.  We explore lots on coffee in other countries", conceded Mr. Sharath, Rediff.

"Some  literature should have been displayed regarding the variety of coffee/coffee beans.  There are only standardised coffee-makers.  Traditional coffee-making techniques should have been exhibited. Making coffee obviously differs from one hand to another when it comes to presentation . I generally drink my best coffee from "Maiyyas" (Jayanagar IV Block)",  confessed Mr.Amruthkumar, Engineer.

"I am a coffee freak.  I have just tried Hattikaapi.  Before I leave I will taste a few more flavours", said Mr. Gangadhar (Retired).

A few overheard:  

"Coffee Santhe is the right place to test and taste blends.  The taste of coffee drinkers have become more discriminating and they demand more flavour from the cup".

"Some bitterness is desirable, to keep the coffee from tasting bland".

"The (coffee) beans should be neither under-roasted, nor charred".

"I prefer pure filter coffee as against coffee with cream and sugar, as, in the latter, the defects may not be noticeable".

"There is no single "best" coffee".

The "Coffee Santhe" is a prelude to the upcoming INDIA INTERNATIONAL COFFEE FESTIVAL 2014 (IICF)to be held at The Lalit Ashok, Kumara Krupa High Grounds, Bangalore-560001  from January 21 – 25, 2014. The highlights of the IICF include skill-building workshops relating to coffee Processing, Roasting, Brewing and entrepreneurship programme.  The IICF is also likely to throw light on changes in the global market, the healthy side of a cup of coffee, innovative methods of coffee delivery to the customer and many more.  The Festival is also expected to showcase the best coffees in the market, the latest technologies employed and the accompanying business opportunities.

Over to INDIA INTERNATIONAL COFFEE FESTIVAL 2014!

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