SIP AN AR­TI­SAN BREW

India Today - - COVER STORY -

Join the cold brew band­wagon

If you’re a cof­fee fiend, there’s lit­tle that's bet­ter than a tall glass of a per­fectly brewed cold cof­fee. And we’re not talk­ing about a milky frappe made with in­stant cof­fee. Here are some rec­om­men­da­tions for a de­li­cious cold brew done right.

Do-it-your­self: The Fly­ing Squir­rel and Brew Ex Machina

Ashish D’Abreo and Tej Tham­ma­iah of­fer a cold brew blend of roasted and ground beans that can be brewed at home. They use honey sun­dried beans from Tham­ma­iah’s farm in Coorg. The beans are dried with their fruity pulp, which lends sweet­ness to the cof­fee. By ex­tend­ing the roasting process, they let the su­gar melt slowly. Al­though this might not work for hot brews, it works won­der­fully for cold brews. Vishal Sainani, a fan of cold cof­fee, was bit­ten by the cold brew bug three years ago. He now brews batches of freshly roasted beans and sells cold brew con­cen­trates through Brew Ex Machina so that you can save your­self a trip to the café or the has­sle of home-brew­ing.

Buy the bot­tle: Koinonia Cof­fee Roast­ers

Founded by Siddhartha Marchant, Shan­non D’Souza and Cle­ment Sis­sia, Koinonia’s pri­mary aim is to high­light In­dian spe­cialty cof­fees. Their roast­ery in Mum­bai cur­rently stocks beans from four es­tates in the South. Their ready-to-drink choco­latey cold brew is made with 100 per­cent Ara­bica beans.

By the glass: Blue Tokai and 212 All Good

212 All Good’s ap­proach to food is about stick­ing to the pure and go­ing back to the roots. They serve a de­li­cious cold brew as well as ni­tro cof­fee, which they be­lieve might be new age but re­mains purist in the way it main­tains the form of cof­fee. Blue Tokai has been at the fore­front of third wave cof­fee in Delhi and Mum­bai. Be­sides a range of dif­fer­ent cold brews, they also have a ni­tro cof­fee. Served in a small co­gnac glass, their ni­tro cof­fee looks like a stout

Bring on the fizz: Svami Drinks

Shut­tling be­tween Sin­ga­pore and Mum­bai, Sahil Jatana took four to five months to ar­rive at a base blend, which would suit the In­dian palate per­fectly. He has cho­sen to serve cold brews and ni­tro cof­fees at bars and restau­rants; so, peo­ple who don’t drink al­co­hol can en­joy the stout-like cof­fee. Their house blend has flavours like hazel­nut and coconut mo­lasses, for which they use good qual­ity In­dian Ara­bica beans, plan­ta­tion A & AA which are roasted in two to three dif­fer­ent pro­files and blended.

In­ter­est­ing in­fu­sions: Café Zoe

Jeremie Horowitz is the Mum­bai res­tau­rant’s res­i­dent cof­feep­hile. The espresso drinker has been ex­per­i­ment­ing with cold brews and has dis­cov­ered that a blend of In­dian Ara­bica and Ro­busta from Ban­ga­lore­based The Cof­fee Com­pany gives him the per­fect brew with a hint of bit­ter­ness and a hit of caf­feine. Launch­ing soon, their cold brews will be served with soda or tonic water and in­fu­sions will in­clude vanilla and cit­ruses.

beer with a frothy coat over the dark drink.

Pho­to­graph by NILOTPAL BARUAH

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