Ground Coffee Vs Instant Coffee

Ground Coffee Vs Instant Coffee

What separates a freshly cooked chicken tikka masala from a frozen packed one? or frozen fries from a freshly cut potato wedges? or frozen biryani from a dum biryani hot off the coal?

If you understand the above differences, you are halfway there on understanding our take on “Ground Coffee vs Instant coffee”! Before diving deep into the differences, let us understand what each of these actually mean.

What is coffee?

Coffee trees produce coffee cherries during the harvesting season in more than 40 countries. These cherries are harvested and processed in various ways to yield green coffee beans. These beans are roasted, ground and brewed in various ways throughout the world, using all sorts of devices. The word ‘coffee’ is often associated with a black coffee beverage which has been brewed freshly using coffee grounds. This coffee has a unique aroma which has people all over the world glued to.

What is instant coffee?

The story of instant coffee starts once the coffee is brewed. It is a frozen version of brewed coffee. Large batches of coffee grounds are used to get large amount of black coffee. Water is removed from this using multiple processes and it is frozen into small coffee crystals. These frozen coffee crystals are called instant coffee.

Coffee vs Instant coffee

Both of these beverages differ in many ways. The differences are not only due to the manufacturing process, but also due to other reasons like raw ingredients. Let us look into three key differences.

Taste

There is no good or bad. Be it freshly brewed coffee or instant coffee; both are coffee after all. Both have caffeine. But due to lesser focus on the taste of the coffee, instant coffee is often created using Robusta beans, which are much cheaper than arabica (almost half the price). As far as flavors are concerned, good quality arabica can be much more complex and richer in flavors, as compared to Robusta. Hence, most of the cheaper instant coffee tastes almost the same. The taste profile is mostly bitter and woody, with varying degrees of strength.

Time

Another aspect of ‘Ground coffee vs instant coffee’ is time. While brewing coffee grounds in a device has its own charm, you can hardly do so much when you are running short on time. On the other hand, instant coffee takes as much time as warming up the water. Mix a teaspoon of instant in a cup full of hot water and magic happens! This very simplicity of making instant coffee in couple of mins is the single most reason why instant coffee has gained so much momentum in the whole world.

Price

Traditionally, brewing a cup of coffee grounds has costed much more than making a cup of instant. The key reason for this was the presence of robusta as a key ingredient in instant coffee. Low or almost non-existent traceability of instant coffee is another. But new age specialty roasters have gotten into serving tastier cuppa joe for coffee lovers who do not have the time to brew daily. This move is slowly bridging the gap. A lot of instant coffee brands are producing flavored instant coffee as well by adding taste enhancers like caramel, butterscotch, chocolate, etc. But there is an evolving debate whether instant can ever come close to regular coffee in terms of intrinsic taste profile. Till then, instant will enjoy a cheaper price tag (per cup).

Options are good. In this ‘Ground coffee vs instant coffee’ debate, one thing is certain, that all coffee lovers will enjoy so many products to choose from. New technologies will emerge, and the world of instant coffee will evolve as well.

At PAHADEE Coffee Roasters, we mainly focus on freshly roasted coffee, brewed in various types of home and commercial devices. All our coffee offerings focus on intrinsic taste notes in the coffee sourced ethically from various coffee estates. Do head over to our coffee offerings to try our coffee now!


<< Arabic vs Robusta >>


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3 easy ways to brew coffee at home

3 easy ways to brew coffee at home

You do not need any fancy expensive machine to brew coffee at home.

You like your favorite cappuccino at the local coffee shop? Or like to occasionally sip on caramel iced latte, or you are more of an espresso person? Or a strong americano does the job for you?

A cup of Cappuccino at a cafe
A cup of Cappuccino at a cafe

In either of the case, you have to shell out some considerable amount of money to have your favorite cuppa joe. Not to mention, the task of ordering or going to the coffee shop amidst a busy schedule.

This makes almost every coffee lover think, how can I get a cafe level coffee at home? How can I save a ton of money every month, while not cutting down on my tasty caffeine dose? How can I brew a freshly roasted coffee ground at home and soak in all that cafe aroma. In this blog post, we’ll walk you through our favorite ways of brewing coffee at home.

Note : Each of the below methods will give you one cup of coffee. Multiply the coffee and water quantity if you want to brew for more than one cup.

Method 1 : The OG no equipment method to brew coffee at home (a.k.a Chhanni pour)


Yes. You need not buy any fancy equipment to make coffee at home. If you are a fan of black coffee/americano, this is for you.

A simpler strainer used to brew coffee at home
A simpler strainer used to brew coffee at home

Things needed?

  1. Coffee grounds (coarse)
  2. Hot Water (around 95 degrees, leave water for 30secs post boil)
  3. Small tea strainer (put a muslin cloth on top for better results)
  4. Glass/steel container

Brewing Technique ?

  1. Heat the water till boil and let it rest for 30 secs
  2. Add two teaspoons (12-14gms) of coffee grounds in the container
  3. Add a glass of hot water(~200ml) into the container and mix the contents well. Cover it with a lid (multiply the coffee and water ratio to get more coffee)
  4. After 4 minutes of brewing, strain the liquid with the help of a strainer(use muslin cloth on top, if handy)
  5. Your black coffee is ready. Add brown sugar/jaggery to balance the bitterness in coffee (if needed)

Method 2 : The French Press method


This is by far the most famous way to brew coffee at home. It required you have an apparatus. As this apparatus is easily available and inexpensive, this can be found in many home kitchens.

Things needed?

  1. Coffee grounds (coarse)
  2. Hot Water (around 95 degrees, leave water for 30secs post boil)
  3. French Press device (an example of a reliable and reasonably priced french press – Click here )

Brewing Technique ?

  1. Heat the water till boil and let it rest for 30 secs
  2. Add two teaspoons (12-14gms) of coffee grounds in the french press beaker
  3. Pour one cup of hot water(200ml) at once into the french press container with coffee grounds and close the lid
  4. After 5 mins, take a spoon and push down the floating wet coffee grounds with a spoon
  5. After 3-4 mins, gently press the filter and pour
  6. Your black coffee is ready. Add brown sugar/jaggery to balance the bitterness in coffee (if needed)
  7. Bonus! Empty the container and add some hot milk in the beaker. Press the plunger 15-20 times and you get a nice creamy and frothy milk to make cappuccino!

If you not clear about the recipe, do head over to Sir James’s video here.

Brew coffee at home using french press
French Press technique to brew coffee at home

Method 3 : Cold Brew Method


Yay! No equipment again! This is the newest kid on the block. Works brilliantly well with cold beverages. This is definitely the cheapest way to brew coffee at home.

Things needed?

  1. Coffee grounds (Too coarse)
  2. Water (regular room temperature clean water)
  3. A water bottle (preferably with a wider mouth)
  4. Small tea strainer (put a muslin cloth on top for better results)

Brewing Technique ?

  1. Mix two teaspoons of coffee grounds in one cup of room temperature water(200ml) and pour it into a water bottle. Close the cap
  2. Keep the bottle in refrigerator for 12 hours
  3. Strain the liquid with the help of a strainer(use muslin cloth on top)
  4. You should get 150ml of concentrate approximately. Add equal amount of chilled water to enjoy your cold brew
  5. Add a dash of lemon to spice things up. Be creative and cold brew compliments quite a few other ingredients like milk, honey, chocolate syrup, etc!
Cold Brew method to brew coffee at home
Cold Brew method to brew coffee at home

At PAHADEE, we strive to make all our offerings suitable for home consumption. Hence, most of offerings are suited for the above three methods. For the first two methods, our recommendation will be Hoysala Organics. For cold brew, our recommendation is Soldier’s Meadow Washed.

At last, you do need fancy machines to brew coffee at home. So, let the brewing begin!

Arabica vs Robusta

Arabica vs Robusta

Arabica vs Robusta, the most important decision one has to make, as soon as they enter the world of coffee.

Ever noticed the big signboards outside coffee shops claiming they serve 100% arabica beans? What does Arabic coffee mean? and how it differs from Robusta.

So, put on your learning cap and we will take you into the world of coffee beans:

Coffee is a genus of flowering plants and fruiting shrubs in the Rubiaceae family. The coffee plant seeds are two beans which are stick to each other inside a cherry. There are two main species of coffee seeds grown and sold across the world Coffea Arabica and Coffea Canephora (also known as Robusta).

Arabica and Robusta contribute to the major coffee production across the world. But even after this most of us do not what is the major difference between these two coffee bean species.

Arabica Coffee

Arabica coffee comes from the Coffea arabica plant which is beleived to be the first species of coffee. It originated in Ethiopia and accounts for 60% of global coffee production.

Arabica coffee is a superior choice. It is generally large and oval in shape. They grow at high altitude in slightly cold environment. They are well-known for their distinct, flavor and acidity content. Due to the presence of more lipid acid and sugar content, arabica coffee is generally sweeter and has a hint of fruity, chocolatey, nutty flavors in it.

Robusta Coffee

Robusta Coffee comes from the varietal of the Coffea Canephora plant. It is the second most popular coffee in the world behind arabica. Being originated in Vietnam, Indonesia, West Africa, and other parts of Southeast Asia., Robusta accounts for 40% of the global coffee production.

Robusta coffees are smaller, paler, and circular in shape and their center crease is less pronounced. They are full of caffeine. Hence, their flavors are less refined, and they are bitter in taste. Robusta is widely used in espresso, as it produces better crema. It is also used in instant coffees and as a filler in certain blends. They are resilient to harsh weather conditions and diseases hence produce better yield and are cheaper in price.

ARABICA VS ROBUSTA
Key differences between Arabica vs Robusta

<< Coffee Vs Instant Coffee >>


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An Introduction to Specialty Coffee

An Introduction to Specialty Coffee

According to the Specialty Coffee Association (SCA), “The term ‘specialty coffee’ refers to the highest quality green coffee beans roasted to their greatest flavor potential.”

They are the highest grade of coffee beans available across the world, as they grow in the perfect location, time, altitude, and soil.

Specialty coffee beans are mostly single-origin arabica and are available in small batches. Hence, they vary from region to region, country to country, and even year after year.

We tend to think that Specialty coffee is quite a new term that trending in the current market. But it was the first cast in the 1970s, in the Tea and Coffee Trade Journal, by Erna Knutsen. She had the vision to preserve the quality of coffee from the farm to the cup.

A cup of speciality coffee involves a team of skilled professionals (farmer, harvester, roaster, and barista). They work in harmony and focus on standards to get a coffee labelled as “specialty coffee” by SCA.

What is Specialty coffee?

On the world coffee stock exchange, specialty coffee comprises only 3% of the global yield. These coffees grow at high altitudes. Hence, they are unique, distinct, and less defective in nature.

Term specialty coffee refers to the entire process of bringing coffee from farm to cup. The process involves growing, washing, de-pulping, fermentation, drying, supplying, roasting, and finally brewing.

According to SCA, specialty coffee grades 80 or above on a scale of 100 on a Q grade score sheet.

It is further categorized into three grades. A score between 80 – 84.99 counts as very good, 85 – 89.99 is excellent and a coffee bean scoring over 95 to 100 is outstanding.

Specialty Coffee Grading

Specialty coffee is the high grade of coffee available across the world. The grading system is set by the SCA at every stage of the coffee production process. The grading parameters are:

Green Bean Grading

The grading of green beans is done by visual inspection. According to SCA protocol, a sample of 350gm of coffee beans is looked for imperfect or defective beans.

The defects are of two types: Primary or Secondary. The primary defects are black or sour beans and the presence of large/medium stones or sticks. While, secondary defects are insect damage, unhulled, broken or chipped beans, small stone or sticks, water damage, etc.

To qualify as a specialty coffee, a 350gm sample of beans should have zero primary defects and no more than five secondary defects.

Roasting

Before going through the process of cupping, the high-quality graded green beans are first transferred to a coffee roaster. A roster is a scientist as well as an artist. He uses his knowledge, techniques, and experience to bring out the specialty-level roast profiles in roasted beans

Also, the ideal roasting process helps to bring out the consistency of flavours in the high-quality beans.

Cupping

At its simplest, cupping is a technique of brewing roasted coffee with hot water. It is a way to taste and assess the various flavours present in the roasted beans. Cupping tends to bring out the quality, diverse flavours, and hidden potential in a coffee bean.

According to SCA, the quality of a specialty coffee is evaluated on the basis of various attributes like fragrance, flavour, acidity, body, consistency, mouthfeel, aftertaste, and clean cup.

During the assessment, a taster marks all the underlying flavours present in the coffee. They assign scores to each of the coffee attributes. Later these attributes define the “tasting notes” of coffee beans.

Coffee cupping
Formal coffee cupping process as per SCA standards

Specialty Coffee Around the World

With the new wave of coffee culture, the demand for speciality coffee has boomed in the 20th century. Consumers are using the latest brewing methods and high-quality coffee beans to appreciate speciality coffee.

Also, coffee house chains like costa coffee, Starbucks, etc. have created a market for speciality coffees.

Specialty Coffee in India

In India, the market of coffee was first introduced by Cafe Coffee Day (CCD).

Later, the coffee roasters like Blue Tokai, Third-wave coffee, Subko, etc, are now serving artisanal coffee.

Over the years, with the uptick in coffee demand, the production of coffee has also increased in India.

In Chikmanglur or Coorg region, small farmers are focusing on growing single-estate specialty coffee. They plan to sell their high-quality coffee at high prices on the coffee stock market.


Also Check out this YouTube video to know more about SPECIALTY COFFEE,


<< Arabic vs Robusta >>


For more recent updates, follow pahadeecoffee on Instagram.

The Story of PAHADEE Coffee Roasters

The Story of PAHADEE Coffee Roasters

PAHADEE Coffee Roasters, a specialty coffee roastery in the Indian Himalayas.

Our foundation started with a problem statement, a scientific as well as a business one.

“Himachal Pradesh has the highest coffee consumption in India. But everyone buys coffee from other Indian states. What is stopping roasters from manufacturing coffee within the state?”

Cafe_in_mcleodganj
Mcleodganj – One of the cafe hotspot in Himachal Pradesh

Our founder, Pratyush entered the specialty coffee world way back in 2014. But one cannot dive deep into the specialty coffee world by only being a coffee drinker! He shifted his base to Himachal Pradesh after working in the corporate sector for a decade. He wanted to start something ‘interesting’. That something turned out to be coffee roasting.

The problem statement :

Indian Himalayas see varying temperatures and humidity throughout the year. A single day may see temperatures going from 37 degrees at noon, to 6 degrees at night! Humidity goes from 40% to 99% almost every other day in monsoons! This posed us with an interesting challenge to solve. This very challenge has kept away most of the roasters out of Himachal Pradesh. Logistical nightmares multiply the severity of this challenge.

He started the PAHADEE coffee roasters in late 2021. It needed 2 years of gathering coffee roasting education and finances. Not to forget, managing varying weather conditions was another key aspect. We undertook heavy consultations with industry-leading consultants. This included roasting as well as green storage consultation. We installed a dozen of temperature and humidity probes. We track them every day.

Pahadee Coffee Roasters
PAHADEE Coffee Roasters, Gunehar, Himachal Pradesh

As coffee roasting is a logistic heavy venture, we tried to cut down our dependency on other states.  We installed air conditioning and humidity controllers. It kept the weather conditions at recommended levels.

Our next goal was to serve specialty coffee to the local population.  We scouted for places/cafes willing to serve better/good coffee. With this we perfected the craft of coffee roasting by serving some of the top cafes in Himachal Pradesh.

We conducted more than 20 workshops to impart specialty coffee education in the state.

In September 2022, we finally decided to go nationwide with our very own online shop and launched our coffee subscriptions plan to serve good coffee to many connoisseurs around India.

At the core of our beliefs, planet earth is at the forefront. Hence, we calculated our projected carbon footprint in every step of this venture. We try to avoid plastics and single-use items which cause this planet harm. As we get most of our coffee from southern Indian states, it takes a toll on the environment. We are doing more than enough to make up for the carbon emissions. We take part in many carbon offsetting projects.  Our team involves in many carbon offset projects themselves. We are striving to be a carbon-neutral business and set an example for people wanting to do the same.

Pratyush Thakur, the founder of Pahadee Coffee Roasters in Bir, Himachal Pradesh
Pratyush Thakur, the founder of PAHADEE Coffee Roasters in Bir, Himachal Pradesh

At PAHADEE, we assure you of getting a true specialty coffee, while being gentle on our planet earth.

Our goals

  1. Carbon Negative operations. 
  2. Provide true specialty coffee at affordable prices to the local masses
  3. Elevate Indian specialty coffee at the international level. 
  4. Work with small estate farmers and elevate them to the specialty coffee world.

<< An Introduction to Specialty Coffee >>


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