Bengaluru is about to witness a distinctive and unforgettable gastronomic experience as Four Seasons Hotel Bengaluru announces an exploration of the remarkable cuisine of Coorg on the 15th and 16th of November, at CUR8, the hotel’s signature restaurant. This two-day pop-up at Four Seasons is the third in a series of unique partnership with Chef Pin; showcasing the incredible culinary talents of home chefs. In this latest pop up, home chef Radhica Muthappa brings to the forefront the lesser known, yet incredibly rich and vibrant Kodava Cuisine.
Coorg, nestled in the lush greenery of south west of Karnataka, is not only known for its breathtaking landscapes but also for its distinct and flavourful cuisine. Coorgi cuisine, often referred to as Kodava cuisine, reflects the culture and traditions of the people of Kodagu, known for their warm hospitality and love for robust and earthy flavours.
At the heart of this culinary celebration is Radhica Muthappa, a passionate home chef who has mastered the art of this cuisine and is set to bring her love for the Kodava culture to the table, creating dishes that pay homage to the region’s rich culinary heritage. Her journey as a chef has been a remarkable one with a background in working at The Park Hotel in Chennai and now running a couple of cloud kitchens from her home in Bangalore. She has honed her skills over the years, and her expertise in Coorgi cuisine ensures an authentic and unforgettable dining experience.
The culinary delights of this micro-cuisine that have long remained undiscovered by many, are a beautiful blend of indigenous spices, aromatic herbs, and local produce from Coorg, creating dishes that are hearty, delectable, and deeply rooted in tradition. Savor Radhica Muthappa’s flavourful masterpieces including dishes like ‘Coorg Meatball (Kaima Undey) Curry’ and her signature dish, ‘Pandi Curry with Kadambattu’ and embark on a journey with Four Seasons Hotel Bengaluru into the heart of this regional culinary treasure, celebrating the indigenous ingredients, authentic recipes, and a commitment to quality and innovation.
In an age where the world has become a global village, there is something incredibly special about exploring micro cuisines like Coorgi Cuisine. Guests can interact with the home chef and learn about the cuisine and the culture of the state in the sophisticated atmosphere of CUR8, where stylish decor and attentive service create the perfect setting for a memorable dining experience.
This pop up at Four Seasons Hotel Bengaluru is a gateway to understanding the Kodava way of life, making this event an exploration of both food and culture.
Date: November 15th and 16th, 2023
Venue: CUR8, Four Seasons Hotel Bengaluru
source: http://www.hospibuz.com / Hospibuz.com / Home> Buzzing News> Hotel News / September 11th, 2023
Thousands of farmers in South Kodagu now look forward to better yield as Gonikoppal gets a new digital soil testing centre. The Coffee Board launched the testing centre last week following demands of farmers and growers.
Earlier, farmers of Virajpet taluk had to travel 50 to 70 kms to give soil for testing centres at Chettalli and Koodige and both the centres are in Somwarpet Taluk. Farmers in Virajpet were deprived of a testing centre.
Coffee Board Senior Liaison Officer said it took two hours to find the potential of hydrogen (PH) value of soil and five hours to find nitrogen, phosphorus and potassium (NPK) in soil.
source: http://www.starofmysore.com / Star of Mysore / Home> News / December 28th, 2017
Kavery Nambisan traces the history and geography of the brew in India in her book ‘Cherry Red, Cherry Black: The Story of Coffee in India’.
At the Nellikad Coffee Estate in Pollybetta, Coorg | Photo Credit: Special arrangement
When did coffee arrive in India? How did Coorg, a rice-growing area initially, take to growing coffee in large quantities? Where does India stand as a coffee planter and exporter? Kavery Nambisan writes the history of one of the country’s most popular beverages in her new book, Cherry Red, Cherry Black: The Story of Coffee in India. In an interview, she says the history of coffee in India is closely interwoven with global history.
The story goes that an Indian merchant who went on a pilgrimage to Mecca is said to have brought some coffee seeds back with him in the early 17th century, and thus began the backyard cultivation of coffee in parts of then Mysore province, mainly Chikmagalur, Hassan and Coorg. The British saw its potential and expanded the growth of the cash crop. Having worked in the industry — she tried at her hand at berry picking when she was 15 and realised what a tough thing it is — Nambisan also outlines the challenges the industry faces.
Author Kavery Nambisan | Photo Credit: Special arrangement
You say history has everything to do with the story of coffee in India. Why?
The history of coffee is closely interwoven with global history, particularly from the 18th to the 20th century. It is believed that the stimulant effects were first discovered in Abyssinia when a goatherd noted how his goats frolicked non-stop after eating coffee berries growing in the wild. This led to its cultivation and coffee became something of an energy drink of those days. Its popularity spread to many parts of Arabia and from there to parts of Europe. An Indian merchant who went on a pilgrimage to Mecca is said to have brought some coffee beans back with him and so started the back-yard cultivation of coffee in parts of the Mysore Province, mainly, Chikmagalur, Hassan and Coorg.
By the mid-19th century the British had recognised the potential for growing coffee (and tea) on a large scale. They cut down thousands of acres of forests in these regions for this purpose. The British government which got revenue from its production and export, played a key role in regulating the sale of coffee. The two World Wars challenged the prospects of export and profits while competition from other coffee-growing countries ensured that our own plantations had to work on improving quantity and quality.
Wasn’t Coorg a rice-growing area before the prospect of expanding coffee growth brought the British to the region in large numbers?
The people of Coorg were hunter-peasants right up to the early 19th century when it was annexed by the British. Livelihood was closely tied to paddy cultivation which in turn was dependent on the monsoons. Paddy is a labour-intensive crop and needs workers prepared to work in difficult weather conditions. So the local tribespeople worked in the fields for daily wages. Coffee growing was initially very challenging, and disease often destroyed the crops. But with effective planning, research on the cause of disease, treatment and plant selection, it turned out to be very profitable.
Though the first coffee estate was set up near Mercara, why did coffee growth proliferate in southern Coorg? And what was the variety grown there?
North Coorg where coffee was initially grown receives heavy rainfall which can damage the blossoms and the young berries. Moreover, the area is mostly hilly and so coffee is grown on steep terrain. Within a few decades of cultivation, hundreds of acres of coffee plantations were thus destroyed. Many plantations closed down and some of the British planters went back to England. In Southern Coorg on the other hand, the land is gently sloping, or flat and the rains are not so severe. It is better suited for coffee cultivation. The two varieties of coffee grown are Robusta and Arabica.
A coffee picker with a sack of harvested beans | Photo Credit: GRJGM
Please share your experience of plucking coffee berries when you were 15. How tough was it?
That was foolish bravado on my part. Perhaps also, the fact that I was of an age when I romanticised manual labour. Coffee plucking itself appears easy when a skilled worker does it. Actually, It is hard work. There are nettled shrubs and creepers that get in the way, abrading palms and scratching the arms and shins. The many insects that creep, crawl and fly will often sting. Dried coffee twigs can poke the eyes for good measure when the picker crouches beneath the bushes to pluck the berries. I was not able to pick as much as I thought I could. But the workers? They talked and laughed all day and plucked enough berries to fill a few sacks each.
Was the rapport between the local Kodavas and the British a happy one? What did they learn from each other?
I guess you could say it was a good rapport. You need to go back in history in order to understand why. Coorg (or Kodagu) was ruled by the Haleri kings for 250 years before the British annexed Coorg in 1834. Coorg was better off under the British. They got schools, dispensaries, apothecaries, etc. Importantly, there was more peace and harmony which came with better administration. Within a few decades, many of the Kodavas became literate. The British found them to be hard-working, honest and trustworthy.
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Cherry Red, Cherry Black: The Story of Coffee in India
Kavery Nambisan Bloomsbury
₹699
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What are some of the concerns about the modern coffee industry?
There are several concerns: Coffee plantations are the result of the felling of large areas of forest land, particularly in and around the Western Ghats. It is also a crop that uses pesticides and chemical fertilizers which denude the soil of its health and vigour. Organically grown coffee is a possibility, but economically it is not viable in large plantations. The climate catastrophes experienced in the last few years has led to destruction and loss of lives. We need to look at alternate ways of producing coffee so the end result is not deleterious to the environment. There are many individuals, groups and a few corporates who are experimenting with new methods. Coffee growing is no longer as lucrative as it once was and there is a need for innovation and the use of methods that are not harmful to the ecosystem.
A farmer in Coorg picks riped coffee beans for pulping | Photo Credit: Sampath Kumar G.P.
From Steeping to the French Press there are many ways to make coffee and you describe them in the book, which is your favourite way to make and drink coffee?
I have been a coffee drinker all my life, naturally. I cannot start the day without coffee. I like it strong, hot and full flavoured. I use a mix of Robusta and Arabica beans, roasted at a mill nearby and powdered at home. I have three methods that I use to make coffee, depending on my mood. The Moka pot coffee, filter coffee or the simple brew, in which you heat fresh water and when it comes to boil, add the coffee powder, cover and let it steep for 2 minutes, strain and serve with hot milk and jaggery.
source: http://www.thehindu.com / The Hindu / Home> Books / by Sandipta Datta / December 09th, 2022
While coffee’s third wave is about the quality of the beans, sustainability and single origin bean-to-cup brews, the next wave will focus on cold brews, innovation, and a new approach to coffee marketing.
Credit: DH IllustrationDeepak Harichandan
I was five when I had my first taste of coffee. It was just a few drops, milky and sweet. I insisted on tasting it, as my coffee-loving mother always felt ‘refreshed’ after drinking ‘kaapi’. As a teenager, study time started with a cup of ‘good’ instant coffee. My Tamil Brahmin best friend’s paati (grandmother) introduced me to filter coffee a few years later. Raised in Delhi in the ’90s, coffee wasn’t necessarily a hot topic. There were no cafes and coffee chains then. Latte, cappuccino, and Americano were not part of my vocabulary yet.
I enjoyed my filter coffee everyday, but I rarely ventured beyond that. Over the years, I read about the coffee varieties and trends. I considered myself a coffee lover, but it wasn’t until a month ago that I realised my understanding of coffee was limited. First, I had the opportunity of visiting a coffee plantation in Kodagu. Intrigued by what I learned there, I felt compelled to attend the World Coffee Conference at Bengaluru Palace a few days later. It was in September, around International Coffee Day. It opened to me a world of coffee, with its variety of beans, processing and brewing methods, and roasts. Since then, I have signed up for coffee cupping sessions, interacted with coffee experts and sampled unusual brews.
At the India International Coffee Festival in Bengaluru 10 years ago, I got to paint with a coffee concoction. I also participated in latte art tutorials, and got to look at the latest farming equipment being used. Much has changed since.
What’s brewing?
Living in Karnataka, a state that accounts for more than 70 per cent of the country’s total coffee production, the beverage is hard to escape. Bengaluru is home to numerous cafes, besides international chains such as Costa Coffee, Starbucks and most recently, Tim Hortons.
Awareness about coffee has grown in recent years. People are clued in on the different roasts (light, medium or dark), where their beans are sourced from (estates and regions), and their flavour profiles (broadly earthy, fruity, nutty or floral).
Credit: DH IllustrationDeepak Harichandan
Arabica and robusta are the most common varieties grown in India. Arabica has a smoother and sweeter flavour, with hints of fruit, chocolate, nuts, and caramel. It is used mostly for speciality coffee. Robusta coffee is known to have a strong and bitter taste. It is earthy, with notes of burnt wood. It is the most commonly used variety in South India. Low grade robusta beans are used to make instant coffee powder. Chicory, often added to coffee powder, lends it the ‘roasted’ flavour. An excess of it can make the coffee feel stronger or bitter.
Broadly, there are two types of coffee processing — natural and washed. In the natural process, the cherry is allowed to dry out completely and fermentation is uncontrolled, as it happens inside the cherry itself. In washed processing, the pulp and skin are removed but the mucilage on the bean is broken down by the yeast and bacteria on the cherry and its skin.
A recent addition to my kitchen gear is a French press. After a wait of about five minutes, you can enjoy an aromatic cup of coffee with its oils retained. At the conference, I was introduced to other options: the pour over, aeropress, siphon, Chemex and percolator.
Home cafe
One of the stalls I visited was promoting the e-commerce platform Something’s Brewing, a part of Kaapi Machines, a company that sells coffee equipment and accessories. The start-up was born during the pandemic.
Vivek Vishwanathan, a representative of the company, took me through how I could brew a good cuppa with their Budan espresso machine, which has an inbuilt grinder. The brew, made from arabica coffee, had a heavy body and was intense on the palate. It tasted like it was processed with its oils, giving it the thick consistency that one experiences at good cafes. The machine is a time saver, he told me. He stressed the importance of the right grind size for each brewing method, the quality of coffee beans, and the importance of tamping the coffee evenly in the portafilter while brewing.
Of the many unique coffees I have tried, the bubblegum coffee and the toffee coffee from Hatti Kaapi have stayed in my mind. They brought back memories of Boomer, the strawberry-flavoured bubblegum of my childhood, and old-fashioned caramel candies.
The Coffee Board of India classifies speciality coffee into five broad categories — decaffeinated coffee (coffee with caffeine removed artificially), organic coffee (grown without using chemicals and pesticides), high grown coffee (grown at higher elevations — 4,000 ft and above), estate coffee or single origin coffees (highlighted by the special features of the estate it is grown in), and variety coffee (Indian varieties like Kents, Agaro, Cioccie, and CxR, which stand out for their quality).
Kents is a varietal of the arabica, and is known for better yield and its resistance to leaf rust, while CxR is a robusta coffee, developed for better yield and a better flavour profile. Agaro coffee is an arabica variety, mostly grown in Ethiopia. It is found in few farms in India. Cioccie is also an old Ethiopian variety.
In terms of speciality coffee, India has a long way to go, says Abhinav Mathur, managing director of Kaapi Machines. “The popularity of speciality roasters is just kicking off in our country, with companies like Blue Tokai Coffee Roasters and Third Wave Coffee Roasters getting funding,” he shared.
In the near future, beverage types will go through more innovations, he said. Abhinav says a majority of their consumers are well-travelled professionals who have sampled coffees across the world, and “the curious Gen-Z crowd who are getting started early”. “They ask many questions, some of which even we have to research. They are value and sustainability conscious, and are aware of the various flavour profiles and coffee types available now,” he added.
While coffee’s third wave is about the quality of the beans, sustainability and single origin bean-to-cup brews, the next wave will focus on cold brews, innovation, and a new approach to coffee marketing. Coffee experts say that innovation will revolve around home brewing and speciality equipment.
Farm to cup
Some are also paying attention to how their coffee is grown. I spoke to A M Ganapathy, the owner of Vivekananda Coffee Estate, a family-owned plantation in Chettalli, Kodagu. Here, regenerative agricultural practices put together by the Speciality Coffee Association, a trade body, have been diligently implemented.
The practices help improve the quality of the soil. “Increasingly, there is a demand for chemical-free coffee. Regenerative agriculture is a holistic farming system that focuses on soil health, food quality, biodiversity improvement, water and air quality. It improves soil health through practices that increase soil organic matter. It also aims at enhancing water holding capacity and carbon sequestration. The government is encouraging farmers to take up this practice,” Ganapathy explained.
The process also supports biodiversity and returns carbon and nutrients to the soil. “Soil organic carbon and soil organic matter are vital for plant growth. It also facilitates water infiltration, retention and nutrient cycling, reduces erosion, and provides habitat and food for diverse species,” he added.
Regenerative agriculture includes cover crops (that are planted to cover the soil rather than for the purpose of being harvested), integration of livestock and reduced or zero tillage, he shared. “Our annual yield is moderate and varies between three-fourth to one tonne per acre,” he said.
Taste notes
My newfound interest in brewing methods and roasts led me to sign up for a few tasting experiences. At the Starbucks Coffee outlet on Lavelle Road, Bengaluru, cupping sessions are held regularly. At one of their sessions, I tried their Diwali Blend and the Single Origin Kenya Coffee, sourced from Kenya.
At the slow coffee bar, four brewing methods awaited me — a siphon, Chemex, French press, and pour over. Though I had seen them at the Conference, I was taken by the chemistry lab-like setup. It was fascinating to watch the Diwali Blend being made in the siphon, and the Kenyan coffee in a Chemex.
The siphon is a vacuum-filtration method, which uses halogen lights to heat water. The movement of evaporated water from the lower chamber to the upper chamber and back was theatrical to watch. The Chemex is considered a hybrid brewing method. Its one-piece hourglass shape with a collar looked decorative, more than like coffee equipment.
The Diwali Blend was a blonde roast. It was sweet and aromatic (it had notes of dusted cocoa, apricot, and dried ginger). I took a whiff of the freshly ground Kenyan coffee. It was floral and fruity. When I took a sip it made my mouth water. This meant that it was highly acidic, I was told.
The brewmaster, Madhav, explained: “The brewing methods are based on how one likes one’s coffee, keeping in mind factors like intensity and taste.” Each brewing method has its own characteristics. A siphon is said to produce a delicate and aromatic cup, while the Chemex with its triple-layer paper filter makes a smooth and clean cup. The pour over method makes a cup of rich, clean and balanced coffee, and the French press is used to make a full-bodied, thick cup of coffee, where the oils are retained.
I then tasted the Sumatran coffee (a single origin coffee from Indonesia) made in a pour over. It had earthy and herbal notes. One whiff of it reminded me of the first rains of the monsoon season.
I also tasted two cold brews — one made with coarsely ground Kenyan coffee (smooth and sweet) and a nitrogen cold brew (infused with nitrogen) of the same bean, which was creamy, refreshing and smooth.
The interesting part about such cupping sessions is the number of common and not-so-common facts one comes across.
Slurping is important in the coffee world. At the handful of coffee cupping sessions I have attended, I was urged to slurp the drink. It is the best way to taste all the different flavour notes.
At another coffee cupping session at Maverick & Farmer Coffee, Halasuru, Bengaluru, I tasted a coffee I have wanted to for years — the civet coffee (it was not the original Indonesian Kopi Luwak but an Indian version of the same). Often referred to as the ‘poop coffee’, it is made from partially digested coffee cherries, eaten and defecated by a civet cat. It was from Pankajam Estate in Idukki, Kerala. This Indian version had a hint of cardamom. I was informed by Ashish D’abreo, coffee roaster and co-founder of Maverick, that the coffee plants were grown on a cardamon estate, which could possibly explain the presence of the spice note.
Acidity level, aged, body, dry, earthy, fine, flat, and grassy, were some of the terms I heard being used at these sessions. They made me realise there was so much more I needed to learn.
A Plantation Tour
A visit to Yemmigoondi estate in Pollibetta, Kodagu, owned by Tata Coffee, threw light on how these plants grow and are harvested. The plantation was spread across 1,500 acres (600 odd hectares). As I took in the view of the arabica plants on the left and the robusta plants on the right, I wondered when they would harvest. A company representative told us that robusta are stouter and grow almost twice the size of an arabica plant. “For robusta, the space maintained between two plants is around 10x10ft. After applying fertiliser and culturing, robusta starts yielding by the fifth year. Arabica gives yield by the fourth year,” he added.
I learnt that the two varieties require unique environments to thrive — robusta plants are smaller in number and need more heat. Arabica starts maturing by November, and robusta matures around December. Robusta makes up 60% of the estate’s entire crop, I was told.
Puneet Das, from Tata Consumer Products, explained that consumption of instant coffee remains high in the country. “For the south of the country, where coffee is a regular habit, hyperlocalisation as a strategy works as it has native appeal. Our new coffee decoctions like Chukku Kaapi (a popular Kerala drink made from dry ginger, black pepper and coffee powder), and the Coorg Kaapi are some examples,” he said.
What is a Wave in the Coffee World ?
It refers to a period of time in the evolution of coffee. The field has gone through several big changes and innovations. The first wave (started in the 1800s) represented a shift from coffee being a novelty drink to a commodity. In the second wave (started in the 1970s), it became a culture (characterised by the arrival of coffee chains). The third wave (started in the 2000s) revolves around consumer awareness, focus on flavour profiles and the coffee bean.
The fourth wave is said to be dominated by innovation. Coffee experts say that we are now entering the fourth wave. In coffee innovation, fermentation plays an important role in unlocking or creating new flavours. In the last decade, farmers have exprerimented with many controlled fermentation processes, while working with temperature, or introduction of yeast and bacteria from other fruits. Ashish, of Maverick, says, “In 2018, we created a fruit-fermented coffee. We introduced lightly-pulped oranges into the fermentation barrel. In another case, we extracted lactic acid from milk and added it into the fermentation, which rendered a honey flavour to the coffee,” he says. Ale yeast is also being added to fermentation barrels by many, which gives the coffee notes of beer, he adds.
Indian Market
Indian coffee is considered one of the best in the world. It fetches a high premium in the international markets. Coffee is primarily an export commodity for India, and its consumption in the domestic market is 25 to 30% of the country’s production.
Cup Facts
Brazil is the biggest coffee producing country in the world, followed by Vietnam and Colombia. India comes sixth.
Decaffeinated coffee doesn’t mean that your drink is caffeine free. The decaffeination process removes about 97% of the caffeine in the beans, but it is never 100% removed.
source: http://www.deccanherald.com / Deccan Herald / Home> Special / by Tini Sara Anien / October 28th, 2023
C.G. Kushalappa, scientist and retired dean of College of Forestry in Ponnampet. | Photo Credit: K. MURALI KUMAR
Expressing concern over the change in rainfall pattern and temperature in Kodagu, an expert well versed with the hilly district’s ecosystem has suggested that the government should ask research centres to collate rainfall data from farmers’ rain gauges to study the impact of climate change on the district’s ecosystem as well as catchment area of river Cauvery.
“Kodagu has a practice of almost all the farmers keeping rain gauges in their estates and maintaining daily rainfall data for several decades. The government should ask reputed research centres to get such data from farmers to assess the impact of climate change,” says C.G. Kushalappa, former dean of College of Forestry, Ponnampet and an expert on Kodagu’s ecosystem.
“The need of the hour is to study and understand the patterns related to impact of climate change on different areas of Kodagu through micro-level data,” he says. This is because the impact of climate change varies in different areas within the small district. Analysis of rainfall data from 110 farmers had showed a pattern of rainfall going below 50% of average two times once in 12 years.
source: http://www.thehindu.com / The Hindu / Home> News> India> Karnataka / by B S Satish Kumar / October 29th, 2023
Low on caffeine and high on protein, mushroom coffee is having its time in the sun and the rise in Indian homegrown brands in the segment is proof.
A cup of mushroom coffee contains about half the amount of caffeine than in a regular cup of coffee | Photo Credit: Getty Images
First, there were plant-based milks, then came avocados, and now there is mushroom coffee that appears to be the new kid on the block, driving a caffeinated generation to pick up a seemingly healthier alternative.
A quick Google search suggests there is curiosity rapidly building around the product. Especially in India where brands are taking a stab at it, and are now routinely answering questions on what indeed is mushroom coffee, or most importantly, how do these two ingredients even get along? “Imagine the same taste of coffee, but with about 25-30% of the coffee powder being made of mushrooms,” says Rakesh Bhatnagar, founder of Gurugram-based Rooted Active Naturals. Launched in 2020 with the aim to bring superfoods from across the globe to India, he says, “The idea was to introduce such superfoods in an easy-to-consume, potent, and tasty manner,” adding that this approach almost immediately led him to dig deeper into the medicinal qualities of mushrooms, which became the first launch category, and continues to be their top selling one.
Variants of mushroom coffee | Photo Credit: Special Arrangement
Think your regular earthy coffee flavours, but with a dash of nuttiness and without the cons of getting acid reflux or caffeine-induced insomnia. “It became a game changer for a caffeine addict like me, who started facing some health concerns, but also felt irritable throughout the day every time I tried to quit,” says Vinay Kumar, 33, a software engineer based in Pune. Vinay has been a shroom coffee loyalist since the beginning of the COVID-19 pandemic in 2020, when longer work hours at home, coupled with little to no movement meant a sleep cycle being thrown into complete disarray. “And the caffeine was only exacerbating everything. That’s when I stumbled upon mushroom coffee online and thought I should give it a shot,” says Vinay. And he never looked back. Initially, he would mostly spot international brands online, but within a year, he found more homegrown names listed on e-commerce websites. A 100-gram pack of this joe in India is priced anywhere between ₹400 and ₹1,000, with average prices hovering around ₹600 for 100 gms.
From the 1940s
Interestingly, the origins of mushroom coffee go back to a dark time in history — the World War II era to be precise, when in the 1940s, coffee became one of the first few goods to suffer from chronic and acute shortages across Europe. Consequently, an alternative was introduced in Finland, where people started to increasingly brew and consume chaga mushroom coffee. This variety of fungi grows on the back of birch trees in cold terrains like Northern Europe, Korea, Siberia, Russia, Northern Canada, and Alaska. It has traditionally been used in these cultures and other parts of Asia as an immunity booster.
An image of the processing unit at Rooted Active Naturals | Photo Credit: Special Arrangement
“Our mushrooms undergo purely water-based extraction. This method preserves the critical bioactive components and ensures batch-to-batch consistency. It also prevents the loss of essential mushroom properties during the extraction process,” says Shivam Hingorani, founder of Ace Blend, a Mumbai-based company born in 2019 that deals in plant-based food.
While Rooted Active Naturals uses a blend of instant Arabica coffee with a mix of lion’s mane and chaga mushroom powder in their formulation, Ace Blend adopts a slightly different route. “We blend the chosen superfoods in their effective doses with 100 percent medium roast Arabica extract,” Shivam says of his brand that garnered over 10,000 customers in the past month. “As more consumers discover the remarkable advantages of mushroom-infused products, including improved cognitive function and jitter-free energy, we expect the demand for our mushroom coffee to continue surging worldwide at a rapid pace,” he adds.
The mushroom factbox
Some commonly used mushroom extracts to prepare coffee are derived from the chaga, reishi, lion’s mane, and cordyceps variants.These variants are known as adaptogenic mushrooms, which are considered herbs that, when consumed regularly, are known to help the body deal with stress.A cup of mushroom coffee contains about half the amount of caffeine than in a regular cup of coffee.
How to brew it?
Formulated as a powder, shroom coffee is brewed the usual way, with a teaspoon of it mixed in a cup of warm water or milk with sugar, as per taste. If one wants to have it cold, just brew it the regular way and let it cool down, before serving with ice. When this writer had her first cup of a shroom coffee blend brewed in warm water without sugar, the flavours reminded her of a well-made cappuccino, but in almond milk, as it comes with that distinctly nutty punch bearing a more velvety texture.
For 25-year-old Rosanna P from Goa — a recent shroom coffee convert — the switch happened after she had a cup of the brew at a friend’s place and did not realise it. “I actually thought it was a superior brew,” the self-proclaimed coffee connoisseur says. “The texture is just silkier. And for someone who picks her beans with utmost care, this discovery really surprised me,” she says.
If one wants to have mushroom cofee cold, just brew it the regular way and let it cool down, before serving with ice | Photo Credit: Special Arrangement
Rosanna recalls hearing about shroom-coffee back in 2016 from a friend who lives in the US, and it is a fact corroborated by Chirag Kenia, Founder, and CEO at Urban Platter, a “gourmet grocery brand” headquartered in Mumbai and established in 2015. Chirag’s platform has been selling mushroom coffee since 2018, and he remembers a buzz around it since as early as 2017. “The US as a market started adopting these products very voraciously around 2017-18, which is also when we introduced it in India,” he says.
Chirag, however, believes the product has only reached a niche consumer base thus far, so the only way to scale it further is to underline its nutritional values as a superfood. “Mushrooms are such wondrous, nutrient-rich ingredients that immediately elevate any dish they are a part of,” he says, before predicting that the next big mushroom innovation will be snacks made of it. Clearly, it’s a mushroom world, and we are only living in it.
source: http://www.thehindu.com / The Hindu / Home> Food> Features / by Arshia Dhar / October 27th, 2023
B.N. Veena, Additional Deputy Commissioner, Kodagu district, seen inaugurating the Crafts and Weaves Mahotsav 2023, organised at Gayathri Kalyana Mantapa on Market Road in Kushalnagar, Kodagu, yesterday morning.
R.V. Gangadharappa, Dy.SP, Kushalnagar and K.S. Sunil Kumar, Assistant Director, Handicrafts Service Centre, were present as chief guests.
The Crafts and Weaves Mahotsav, organised under the aegis of Development Commissioner for Handicrafts, Ministry of Textiles, Government of India, will be open to public between 10 am and 8.30 pm till Nov. 1.
source: http://www.starofmysore.com / Star of Mysore / Home> PhotoNews / October 27th, 2023
Coorg’s long-standing tradition of cultivating coffee, and the warm hospitality of its people have rightfully earned it the title of India’s Coffee Capital.
The history of coffee in Coorg goes back to the 17th century.
Coorg, located in Karnataka, India, is a captivating place known for its abundant green landscapes, hilly terrain, and the delightful aroma of coffee plantations. This region, which is situated in one of India’s leading coffee-producing states, is a perfect destination for both coffee enthusiasts and nature lovers. Coorg’s long-standing tradition of cultivating coffee, its breathtaking scenery, and the warm hospitality of its people have rightfully earned it the title of India’s Coffee Capital.
In fact, when it comes to coffee production in India, the majority of it happens in the hilly areas of South Indian states, with Karnataka being the leader, responsible for 71% of the country’s coffee production, and Coorg alone contributing a significant 40% to that total.
In simple terms, the history of coffee in Coorg goes back to the 17th Century when legendary Baba Budan brought the first coffee plants to the area. He got seven coffee beans from Yemen and planted them in the Baba Budan Giri range, which marked the beginning of coffee in India. But it was during the 19th Century when the British were in charge and coffee farming in Coorg really took off. The British realized that the climate and soil in Coorg were perfect for coffee, so they started a lot of coffee plantations, and they became a big part of Coorg’s landscape.
Coorg’s coffee farms thrived because the estate owners took great care of them. They used modern techniques to grow and process coffee. Nowadays, Coorg is one of India’s biggest coffee-producing areas, and it plays a big role in India’s coffee exports. Some estates still use traditional methods to grow coffee, which keeps the original and delightful taste of this beverage alive.
Coorg’s coffee plantations focus on sustainable and eco-friendly farming methods. This means the coffee you get from there is not only tasty but also safe from pesticides and chemicals.
In the coffee-rich region of Coorg, India, which is not far from Bengaluru, during February, you’ll discover many coffee trees covered in red and green berries. Each of these berries contains two green beans inside. These beans are carefully chosen, sorted, and roasted in small batches to preserve their unique flavours and aromas, resulting in an outstanding cup of coffee.
Many of the delicious and fragrant coffee beans come from coffee plantations in Karnataka. These beans are harvested, dried, roasted, and ground to create the perfect cup of coffee you hold in your hands.
source: http://www.news18.com / News 18 / Home> Lifestyle / by Nishad Thaivalappill / October 26th, 2023
Dr Rajeev Roychand (second from left) and his research team have developed a way to use coffee grounds to strengthen concrete by 30 per cent
It can wake you up, it is an anti-oxidant, it is said to be nature’s best pre-workout drink when it comes to burning fat while working out, and now, it can make stronger houses.
No, this writer has not had too much coffee. Just the usual four cups since morning. The last fact mentioned above is supported by scientific research, detailed in a research paper titled Transforming spent coffee grounds into a valuable resource for the enhancement of concrete strength, published in the Journal of Cleaner Production this year. And the lead author of this research paper is Dr Rajeev Roychand, an Australian national originally from sadda Punjab.
Born in the Gurdaspur district, Roychand grew up in Amritsar and moved to Australia in 2005 for higher studies, after completing his Masters in Civil Engineering.
“I was living a carefree life on my father’s hard-earned money, with absolutely no vision for my future,” Roychand tells mid-day through an email interaction. “It was making my father quite anxious. He finally decided to send me to Australia, hoping that I may become serious when I won’t find anybody to pamper me all the time and when I feel the realities of the harsh life.”
The move came as a blessing in disguise for Roychand, who, for the first time, learned the importance of money during his first job at a restaurant.
“The owner called me for a day. It was a very busy restaurant and I worked from 3 pm to 11 pm. without a single second’s break. I worked so hard that the owner of the restaurant asked me to become a regular employee of the restaurant. This extreme hard work was like a sudden shock for me, and I was not mentally prepared to accept this job offer. Seeing that I wasn’t interested, the owner refused to pay me. I went to the station to go back home and cried a lot at the station,” he recalls
Roychand went on to work as a taxi driver till 2008, during which time he also got his citizenship, and then worked as a structural engineer at a private firm. Research, however, was always his calling.
“I was always fascinated by the research field, so in year 2013, I decided to do my PhD at RMIT University, Melbourne,” Roychand says. “The focus of my research was developing a low carbon footprint alternative to the conventional Portland cement. By the time I completed my PhD in year 2017, I was successful in developing a high durability zero cement concrete utilising different industrial by-products like fly ash, slag, silica fume and some chemical additives.”
The road to Roychand’s Eureka moment in his latest project, funnily enough, started over a cup of coffee, when the research group he is part of at RMIT met to discuss transformation of different waste materials to strengthen concrete.
“We decided to start with coffee waste, taking it as a challenge. We worked on this project for about a year, and finally we came up with a solution that could transform this waste into a valuable additive for strengthening concrete,” he says.
For the benefit of the lay reader, he breaks down the research into simple words.
“Concrete is made up of cement, water, sand, and gravel. In this project, we found that heating spent coffee grounds at 350°C temperature in the absence of oxygen significantly improves its properties. When this treated coffee waste is used as a replacement for sand, it provides a 30 per cent improvement in the strength of concrete,” he explains.
The team, guided by Professor Jie Li and comprising Roychand and his fellow researchers Shannon Kilmartin-Lynch and Mohammad Saberian, Roychand, made their findings public earlier this month, leading to widespread fame. Apart from several research enthusiasts and experts who spoke about the feat, even the official account of the Australian Consulate in India lauded their achievement.
But for them, the most exciting part is that the waste that was ending up in landfills is now ready to be tried out as a high value by-product for construction applications. But that’s not all. Roychand’s research might soon be coming to India, he reveals.
“No doubt, India could immensely benefit from this research. I will be the happiest person if any of my research could benefit my motherland. We are in consultation with one of the companies from India,” he shares, adding, “I still do miss a lot of things, like Amritsari food, and visiting friends and relatives during festivals. But my world revolves around science,” he concludes.
source: http://www.mid-day.com / Mid-Day / Home> Sunday Mid-Day News / by Gautam S Mengle / September 10th, 2023
Seven months after initiating the tender process for constructing an Access-Controlled Four-Lane Expressway between Mysuru and Kushalnagar, ground-works have commenced in phases wherever land has been acquired and on Government-owned land as well.
Work has started on the creation of a bypass road near Bylakuppe at Manchadevanahalli on the Kodagu-Mysuru border. Levelling work is underway with the assistance of four to five earth- movers. The terrain in the area is hilly, with numerous undulations that require levelling. This bypass road will connect Bylakuppe, the Golden Temple and Guddehosur, where the Expressway terminates.
The Mysuru to Kushalnagar section of the National Highway (NH-275) will commence at Paschimavahini in Srirangapatna and conclude near Guddehosur at the beginning of Kushalnagar. The current estimated cost of the project is Rs. 4,000 crore.
Managers at the work-site informed Star of Mysore that the contract for land levelling and bypass road construction has been awarded to D.Y. Uppar and Sons Company, based in Vijayapura. The company has brought in 30 workers from Vijayapura, with more workers scheduled to join the teams after Deepavali.
“We have received maps and survey numbers of the acquired land and Government-owned land. We are currently working on levelling these lands,” stated a site engineer.
The National Highways Authority of India (NHAI) issued tenders for the project under the Hybrid Annuity Mode in September 2022, with the technical bids being opened in mid-February 2023, attracting 11 bidders. The 92.3 km road connecting Paschimavahini and Guddehosur is part of the Bharatmala Pariyojana Phase-I programme, with a target completion date in 2026.
This greenfield project’s alignment will run parallel to the existing National Highway (NH-275) and will link with the 119-km Mysuru-Bengaluru Expressway, reducing travel time and enhancing freight movement. The land acquisition process commenced in 2020. The work will be executed in phases, including Guddehosur to Kushalnagar Bypass to Hassan-Periyapatna Road Junction (22 km, estimated cost: Rs. 617.14 crore), Hemmige Village, Hassan-Periyapatna Road Junction to Ramanathapura-Terakanambi Road, K.R. Nagar Junction (24.1 km, estimated cost: Rs. 589.50 crore)
Ramanathapura-Terakanambi Road, K.R. Nagar Junction in Hunsur to Yalachahalli near Yelwal-K.R. Nagar Road Junction (26.5 km, estimated cost: Rs. 659.48 crore) and Yalachahalli near Yelwal K.R. Nagar Road Junction to Srirangapatna bypass near Paschimavahini (18.985 km, estimated cost: Rs. 662.83 crore).
source: http://www.starofmysore.com / Star of Mysore / Home> News> Top Stories / October 19th, 2023
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