Most people associate India with tea, but at our roastery, we know the truth. India is a powerhouse of the coffee world. It has a thriving industry that produces some of the most unique flavour profiles I have ever tasted.
Indian coffee is the secret weapon for many of our best espresso blends. It provides a reliable, heavy base that handles milk perfectly. Whether you are curious about the legendary history or the famous "monsooned" beans, understanding this region will change how you view your morning cup.
Key Takeaways
Low Acidity: Indian beans are famous for being gentle on the stomach while providing a heavy, syrupy mouthfeel.
The Monsooning Process: This unique method exposes beans to moist winds to create a mellow, earthy flavour found nowhere else.
Shade-Grown Quality: India is one of the only places in the world where almost all coffee is grown under a forest canopy.
What is Indian coffee?
Indian coffee is a unique, shade-grown brew known for its low acidity and heavy body. Most production happens in the southern hills of Karnataka, Kerala, and Tamil Nadu. It is famous for the monsooning process, where beans are exposed to moisture-laden winds to create a mellow, earthy flavour.
This coffee is a staple in traditional espresso blends because it adds a rich, crema-heavy texture without the sharp "zing" found in African or Central American beans.
Who brought coffee to India?
The Muslim pilgrim Baba Budan brought coffee to India in the 16th century. According to the legend, he smuggled seven green coffee beans from Yemen by taping them to his stomach. He chose the number seven because it is sacred in Islam. He planted these beans in the hills of Chikmagalur, now known as the Bababudan Giris.
This act launched a massive industry. Today, India is the seventh-largest producer of coffee in the world, exporting over 260,000 tons every year.
What does Indian coffee taste like?
Indian coffee tastes earthy, nutty, and slightly sweet with very low acidity. Because it is grown in the shade alongside spices like cardamom and pepper, the beans often pick up subtle spicy notes. The most famous variety is Monsooned Malabar. These beans are stored in open warehouses during the monsoon season.
The moisture causes the beans to swell and lose their natural acidity. This results in a brew that is exceptionally smooth and creamy. It is one of the few coffees in the world that can be described as having a "savory" depth.
Indian Coffee vs Other Origins
To understand why I use Indian beans in our roastery, you have to see how they stack up against the global "Big Three."
Comparison: Indian Coffee vs Global Regions
|
Feature |
India (Monsooned) |
Brazil |
Ethiopia |
Nicolas’ Rating |
|
Acidity Level |
Extremely Low |
Low to Medium |
Very High |
India for smoothness |
|
Body/Texture |
Syrupy and Heavy |
Rich and Creamy |
Light and Tea-like |
India for mouthfeel |
|
Primary Notes |
Spice, Nut, Earth |
Chocolate, Caramel |
Jasmine, Citrus |
Ethiopia for complexity |
|
Best Brewed As |
Espresso |
Flat White |
Pour Over |
India for Espresso |
|
Growing Style |
Shade-Grown |
Sun-Drenched |
Wild/Heirloom |
India for spice notes |
What is South Indian filter coffee?
South Indian filter coffee is a traditional drink made by mixing a strong coffee decoction with frothed, boiled milk. It is brewed in a special metal device that uses a slow percolation method. The result is a very potent liquid that is often mixed with chicory to add a bittersweet edge.
The ritual of serving this coffee is just as important as the taste. Baristas pour the coffee back and forth between a cup and a saucer called a dabarah. This creates a thick, foamy head and cools the drink to the perfect temperature. It is a true spectacle in the coffee houses of Tamil Nadu.
The Roaster’s Choice: The 1820 Strong Blend
When I’m roasting our 1820 Strong Blend, the Indian beans are the part of the logic that provides the "punch." I’ve selected these beans specifically because they can handle the high heat of a dark roast without turning ashy. This blend features beans from India, Brazil, and Indonesia to ensure your flat white is energetic and full-bodied.
Shop Di Stefano 1820 Strong Coffee Beans
FAQ: Understanding Indian Coffee
Why is it called "monsooned" coffee?
Monsooned coffee is named after the process of exposing raw beans to the monsoon winds of the Malabar coast. This historical accident happened when beans travelling to Europe in wooden ships swelled from the moisture. It creates a mellow, neutral acidity that is highly prized by espresso roasters in Europe and Australia.
Does India grow Arabica or Robusta?
India grows both Arabica and Robusta, with Robusta making up the larger portion of production. However, Indian Robusta is considered some of the best in the world. It is grown with the same care as Arabica and is often used to add body and caffeine to high-end espresso blends.
What is the history of coffee in India?
Coffee was introduced to India in the 1600s by a pilgrim named Baba Budan Giri. He brought seven seeds from Yemen and planted them in the Karnataka region. This started a tradition that has lasted for centuries. Today, India is one of the world's top producers.
Is Indian coffee better than Brazilian coffee?
Indian coffee is not better than Brazilian, but it is different. Brazil is the king of chocolate and caramel notes. India is the master of earthy, spicy, and low-acid profiles. I often blend them together because they complement each other perfectly to create a balanced cup.
Additional Reading
Want to learn more about the different types and styles of coffee drinks from around the world? We have a range of content available on our Regions blog. Take a look below:
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About the Author
Nicolas Di Stefano, a third-generation Master Roaster and Director of Di Stefano Coffee, continues his family’s proud legacy of exceptional coffee craftsmanship. Blending traditional Italian roasting methods with a modern dedication to quality, Nicolas ensures every cup embodies the rich flavour and consistency Australians have come to love.
