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Espresso nel caffè: Rai 3 Report

Posted by on 07 Apr 2014 | Filed under: Barista, Beans, Consumer Trends, Foreign Brew, Home Brew, Machine, Quality Issues, Robusta, Starbucks

As we noted last month, tonight on Rai 3 — a regional TV news network in Italy — they aired an investigative exposé on the state of espresso in Italy titled “Espresso nel caffè”: Report Espresso nel caffè. Rai 3 produced this as an episode of their Report program, which has been something of a platform for barebones investigative journalism since its inception in 1997. (Think a scrappier 60 Minutes on a shoestring budget.)

This nasty shot of an unclean espresso machine in Napoli won't qualify as coffee pornThe 51-minute segment isn’t groundbreaking for either journalism nor for any awareness of coffee standards. That said, it is aspirationally legitimate coffee video and television. Far too often on the Internet, the idea of a good “coffee video” — with few exceptions — is equated with a sensory montage on YouTube or Vimeo packaged like a roaster’s wannabe TV commercial.

There’s never any storytelling (“Plot? We no need no stinkin’ plot!”) — just coffee porn close-ups of the stuff either roasting or brewing, complete with a coffee professional’s platitudes voiced over B-roll. Coffee fanatics have largely only encouraged these low standards by joining in on the self-congratulatory social media circle jerk that follows video after identical video.

How a coda di topo should not look...The Report episode begins by covering the necessary espresso machine hot water purge before pulling an espresso shot — and by noting how few baristi know to follow this practice. A Lavazza trainer notes how 70% of the aromatic properties of coffee are lost within 15 minutes of grinding it. Comparisons are shown of a correct and incorrect coda di topo (or “rat’s tail”) pour from an espresso machine, showing how equipment can get gummed up without proper and immaculate cleaning. The program also reviews how few baristi know how much arabica versus robusta is in their blends, noting the resulting impacts on flavor and costs.

Luigi Odello on ReportThey visit cafes such as Gran Caffè Grambrinus and Caffè Mexico at Pizza Dante, 86 in Napoli. They interview some heavy hitters — from Lavazza to Caffè Moreno to Kimbo, from Biagio Passalacqua himself to Davide Cobelli of the SCAE (featured last month in Barista Magazine) to Luigi Odello of Espresso Italiano Tasting fame. And probably too many guys in lab coats.

Overall, the program is a bit condemning of espresso standards across all of Italy. But remember, this is a national news program that targets the general public: the goal is to educate and, in some ways, outrage the public about what they may be putting up with currently. If only one percent of the coffee porn videos in English would attempt something so high-minded as that.

UPDATE: April 8, 2014
Effective communication often changes behavior. In response to Rai 3’s Report yesterday, a Campania region commissioner has come to the defense of the region’s espresso: Campania Report, Martusciello: “Il caffè napoletano è una eccellenza”.

Defensive posturing aside (he’s not alone), the commissioner also welcomes those interviewed for the program to visit local Napoli coffee shops and producers to witness the mobilization Napoli has mounted in response. As such, Andrej Godina has done God’s work: raising public awareness of lagging coffee standards, starting a dialog, and inciting action to improve these standards.

UPDATE: April 14, 2014
Antonio Quarta, president of the Associazione Italiana Torrefattori (AIT, Italian Roasters Association), commented on the Report in today’s paper: Quarta: «Il caffè fa bene, ma è importante che sia di qualità». In short, he notes that the SCAE has its own high professional standards, but that applying them to every gas station and airport serving espresso in Italy doesn’t exactly tell the whole story either. He’s a little defensive, as you might expect, but investigative journalism thrives on finding worst-case scenarios and drawing much more widespread conclusions from them.

Trip Report: Gran Caffè Cimmino (Chiaia District, Napoli, Italy)

Posted by on 26 Jan 2014 | Filed under: Foreign Brew, Robusta

Returning our series of café reviews to Napoli proper, it’s not easy to top the local reputation of a place like Gran Caffè Cimmino. This is a true grand café, and multiple sources in Italy regard it as one of the best places in Napoli for espresso — if not the best place.

The Gambero Rosso Bar d’Italia thought so throughout much of the early 2000s: awarding it its highest rating for both coffee and the café itself: i.e., three chicchi and three tazzine. By 2007, they dropped their café rating a touch (two tazzine), where it has remained since. But as of the 2014 edition, no café in Napoli rates higher.

Entrance to Gran Caffè Cimmino in Napoli's Chiaia district Pastries in the entrance window of Gran Caffè Cimmino in Napoli's Chiaia district

Pastries inside Gran Caffè Cimmino in Napoli's Chiaia districtThis location resides in the heart of Napoli’s Chiaia district — known for its fashionable shops, well-heeled businessmen, upscale nightlife, and high rent addresses. The mothership Gran Caffè Cimmino, established in 1907, still resides further out in the nearby Posillipo district. As a true gran caffè, they offer full bar service, amazing pastries (they even have an “artisan pastry lab” in Posillipo), and other quality edibles short of a full-on restaurant.

Here there’s plenty of outdoor seating for people-watching on the fashionable Piazza Giulio Rodinò under insanely large parasols. Using a four-group La San Marco lever machine at the inside bar and wood-roasted Italmoka coffee from Napoli, they pull shots with an even medium-brown crema in proudly local MPAN cups.

Gran Caffè Cimmino's outdoor seating in Piazza Giulio Rodinò Baristi in uniform inside Gran Caffè Cimmino

The flavor is of milder spices, and we found it to be surprisingly tepid and mild for what’s considered a Neapolitan classic: it tastes more of Milan than Naples. (And it’s no secret that we’re continually underwhelmed by the espresso in Milan as an Italian underachiever.) This is likely due to their reliance on 100% Arabica blends with no robusta.

One of the two brother co-owners of Gran Caffè Cimmino — Antonio Fantini — previously worked Caffè Mexico at Via Scarlatti from 1948 onwards for a number of years, using only 100% Arabica blends. The classic Neapolitan blend typically contains a measured amount of quality robusta for strength and balance, and Caffè Mexico today uses decidedly robusta-friendly Passalacqua roasting.

Given the price of everything that surrounds it, it’s ridiculously cheap at €0.90 at the bar. The 2014 Bar d’Italia calls out their cappuccino, calling their milk-frothing particularly dense and consistent (it is). They are also known as a “cult” location for their caffè shakerato.

It is not our favorite espresso in Napoli, and it’s flavor profile may be a bit atypical for local tradition. But we’ll definitely place it on our “must stop” list.

Read the review of Gran Caffè Cimmino in the Chiaia District of Napoli, Italy.

Inside Gran Caffè Cimmino in Napoli's Chiaia district with La San Marco machine at the back The Gran Caffè Cimmino espresso with water served on the side at the bar

The Seattle Times: As India gains strength, so does its coffee

Posted by on 28 Jan 2013 | Filed under: Café Society, Foreign Brew, Robusta, Starbucks

We’ve written about coffee in India before, but this Sunday’s piece in The Seattle Times is one of the best-researched, most thought-out pieces we’ve seen on the subject in the mainstream Western media: As India gains strength, so does its coffee | Special reports pages | The Seattle Times. At least on the growing side of things. (Coffee consumption in India is another story that’s poorly reported globally. The Seattle TimesPart 1 was dubious and a bit patronizing.)

Women sort freshly picked coffee cherries at Badra Estates in Karnataka's Coorg district.

Women sort freshly picked coffee cherries at Badra Estates in Karnataka’s Coorg district.

The article notes the long history of coffee growing and coffee consumption in India, dating back to the 1600s. This while most of the Western media has treated the news of Starbucks‘ recent entry into India as if the American fast food chain was on a mission to liberate the uncouth India masses from their coffee ignorance. (This is a little like introducing potatoes to Peruvians.)

The article also does a great service by introducing Sunalini Menon, who was formerly the head of quality at the Coffee Board of India and is credited with much of Indian coffee’s quality gains. Of particular interest is the controversy Ms. Menon raises by suggesting that robusta, when handled properly, should be eligible at Cup of Excellence competitions.

Over the past several years, far and away some of the best robusta we’ve ever tasted has come out of India. In India, robusta can be handled like the most precious of arabica beans, and we often love what a measured dose of it does to round out an espresso blend. (Insert the *gag* *spew* *hack* of professional tastemakers here.)

Breaking Coffee’s Genetic Monocultures or: Pay No Attention to the WSJ Copy-Editors Behind the Curtain

Posted by on 19 Jul 2012 | Filed under: Beans, Robusta

Copy-editors are strange beasts. They can take a perfectly valid story, dress it up with titles and subheds, and transform it into something that sounds completely irrelevant to the contents within. Take yesterday’s Wall Street Journal piece on efforts seeking the genetic diversification of consumable coffee: The Indiana Jones of Coffee – (subhed: “Companies Go Deep Into Africa in Search of Perfect Bean”).

The Orchid Thief of coffee from the WSJ articleNo, it’s not a bio piece about some swashbuckling snake-charmer in search of lost coffee gold. The Orchid Thief would be a more appropriate movie reference for just one of the characters in the article. It’s also not about Africa, as the genetic diversification effort is global. It’s not even about the ever-abused mythical “perfect bean” — as any single genetic coffee bean lineage would be just as susceptible to a mass extinction event as the limited coffee progeny we enjoy today.

But peel back the superficial layers of Hollywood pomp, general cluelessness, and deceit, and you’ll discover a decent article on efforts to develop more genetically robust and diverse options for our drinkable coffee stocks — something of a follow-up to a post we wrote six years ago. Of some 26 documented coffee species, only two are cultivated to produce something humans would actually pay money to consume. And of those two, many consider only one of them as drinkable.

Lisbon Cafés per the Wall Street Journal

Posted by on 13 Jan 2011 | Filed under: Café Society, Foreign Brew, Roasting, Robusta

Pasteleria São Roque from the Wall Street JournalTomorrow’s Wall Street Journal features an article on the Lisbon espresso, the bica: The Best Cafes in Lisbon – It touches on Lisboeta coffee culture — e.g., drinking many shots each day at the local pasteleria (a sort of pastry shop/bar); a dependence on slower roasts, good quality coffee from Brazil, but also a proportion of robusta from former African colonies; and 40ml espresso shots instead of the Italian standard of 20ml (something we never saw as a positive, btw).

The article’s title is something of a misnomer, as it overlooks some of the best and most notable cafés in town. In part, this is due to the article’s focus on Delta Cafés coffee. Cafés such as Pastéis de Belém and A Brasileira are mentioned. But then again, our definition of quintessential Portuguese/Lisbon experiences includes headbanging to Da Weasel in Praça do Comércio whereas it probably doesn’t rank with the Journal.

The next coffee crisis

Posted by on 21 Apr 2010 | Filed under: Beans, Consumer Trends, Fair Trade, Robusta

One of the long running jokes among the (these days: masochistic) fans who follow Italian soccer is that — at least according to the Italian sports media — teams tend to go from “crisis” to “crisis” several times in a given season. If a top-caliber team doesn’t win for two straight matches, sono in crisi (or “they are in crisis”). It’s as if the Italian media have a mission to create melodrama.

We think about that sometimes when we hear about the new coffee crisis: global warming, or climate change if you prefer. If you weren’t keeping score, the last coffee crisis was rooted in the collapse of coffee prices. With the 1989 dismantling of what was essentially a cartel among coffee producing nations, mass market coffee greens went from a high of about $1.50/lb to an all-time low of $.46/lb in 2003 — a pricing collapse catalyzed by the influx of mass-produced, low-grade Vietnamese robusta. It was this crisis that gave root to Fair Trade and other economic initiatives — to stave off the inequities of the coffee trade from spreading poverty and putting coffee growers out of business.

Our world's bleak future without coffeeHowever, today coffee has a new crisis. From papers [pdf, 622k] presented at the 2007 SCAA conference to some of the key talks at the conference last weekend (not to mention posts here going back to 2006), there’s been a lot of chatter lately about how the forces of climate change are reducing crop yields, eradicating available land use for coffee production, and extending the breeding grounds of harmful coffee plant pests. This month’s CoffeeTalk cover story comes with the apocalyptic headline, “Can this really be the end?” and the quote:

Nearly all of the specialty coffees in Latin America are sold and shipped. There simply are no quality Latin coffees left except Brazilian and those are going fast.

The fifth horseman: Robusta?

Something is seriously going on. But is it a bit premature to declare the end of coffee? There’s real danger in being false alarmist.

Whether it is quality coffee or anchovies off the coast of Chile, one of the biggest safeguards for a product’s survival is a group of consumers willing to pay a decent price for the good stuff. So when we read lamentations that coffee is going to disappear, and that coffee consumers are going to flee for cheaper energy drinks, we get the sense that these are primarily concerns for the lower grade coffees we generally avoid anyway.

L to R: Andy Newbom, Maria and Luis Jose De Rodriguez, Gloria Rodriguez, and Juan Diego De La Cerda at Epicenter CafeYesterday we attended a Meet the Producers event hosted by the Epicenter Cafe and Barefoot Coffee Roasters and got to test this theory. There we talked with Barefoot’s “Chief Espresso Officer,” Andy Newbom, to ask his opinion on the subject — in addition to the opinions of visiting coffee growers from El Salvador and Guatemala.

Sure enough, they all confirmed our suspicions. As long as there are consumers willing to pay for good coffee, there will be a market for good coffee. It does leave concerns about supplies at the mid-range and low end. But the best way to ensure there will always be supplies of good coffee is to keep demanding it and paying a premium for it.

UPDATE: Oct. 7, 2010
A couple days ago, David Pohl, green coffee buyer for Equator Estate Coffees, posted an opinion that largely echoes ours here: David Pohl: “The End of Coffee As We Know It”.

UPDATE: Feb. 21, 2011
Maybe it isn’t the end of coffee. But it’s looking like an end to the artificially and unsustainably cheap prices: Why We’re Paying More for Coffee | Serious Eats.

UPDATE: Oct. 16, 2011
As if you expected anything less… a year and a half later, a guy with a desk job at Starbucks regurgitates old news, and suddenly it’s new news in the mainstream presses: Starbucks concerned world coffee supply is threatened by climate change | Environment |

New York Times thinks robusta detractors set the espresso blend standards for everybody

Posted by on 23 Mar 2009 | Filed under: Beans, Consumer Trends, Robusta

Just when we write about the stifling conformity among roasters and coffee professionals of this modern era, today’s New York Times blog reports on the use of robusta beans in espresso blends: Robusta Economy – Times Topics Blog –

Although there’s nothing in the post we haven’t heard before, it’s the tone of the post that we find a little sad and almost incredulous. To read the author, Oliver Schwaner-Albright, you’d think measured use of robusta beans in espresso blends were akin to the medicinal practice of bloodletting — and that those who continued to use a little robusta in their espresso blends were akin to underground disciples of Falun Gong in modern China.

We may not seek out robusta beans any more than necessary. (Ain’t that the truth.) But the apparent belief that there is a singular, conformist voice about what definitively does and does not make good coffee today smacks of a “taste totalitarianism” — not to mention a historical and factual revisionism.

In defense of “food snobbery”

Posted by on 11 Sep 2008 | Filed under: Quality Issues, Robusta

Whether it’s coffee or Slow Food Nation (or both), today there’s a strong public undercurrent of knee-jerk, reactionary dismissiveness of anybody who dares suggest that the generic brand-X-in-a-can isn’t good enough for them.

The mistaken public belief is that most of the things we eat and drink today are somehow normal, inevitable, and “natural” outcomes — and not necessarily the result of a series of cut corners to even outright scary practices made to industrialize food production and minimize costs (while also maximizing profits).

Now minimizing costs is a good thing. But when it’s the only thing, when lowest price is the rule and all consumables are considered interchangeable commodities, typically all the production tradeoffs made to minimize those costs are swept under the carpet and consumers are kept blissfully unaware.

Elitist snobs! Food freaks!

If you operated a business where you produced a good or product that consumers thought the only difference was price, how would you run that business? You’d make the cheapest stuff available — using as low-grade supplies as you could, and performing whatever compromising processes and practices you could to keep expenses down. You’d follow Henry Ford’s rules of industrialization, add scale, find innumerable ways to cut corners. This is how you’d make your profits. The only other challenge would be ensuring that whatever came out the other end of your machinery still qualified as the product in the eyes of indiscriminate consumers.

These practices in the mid- to late-20th century ensured that we were sold unripe oranges shipped on trucks and painted orange for consumer appeal. It ensured that supermarket tomatoes were hard and flavorless. It ensured that the chicken we eat came from factory farms where the animals were raised in impossibly tight quarters, succumbed to various diseases and illnesses because of the conditions, and then had to be pumped with drugs and antibiotics to combat these illnesses and keep them alive under those conditions. All the things that would horrify our grandmothers in contrast to what they used to call “food”. But even what do they know, given the transparency and accountability of the sausage factory these days?

The analogue for coffee today is embodied by the Big Four. Coffee beans were treated as the equivalent of nuts on screws — so producers were incented to find the cheapest, lowest grade stuff available. This is how we got in the Fair Trade mess in the first place. The major international coffee producers sought robusta supplies from Vietnam and other emerging markets — bean supplies that were cruder, and yet far cheaper, than their existing suppliers. They added chemical treatments to make it taste more like their “old” coffee, and violá! No transparency. No accountability. Just give me a big can of generic “coffee”.

Food snobs unite!

Today people are coming to a greater awareness that their tomatoes don’t taste the same under these conventional rules of industrialization as they do from the backyard. And so there’s a growing consumer interest and demand for accountability and transparency in what they are actually getting for their money. A tomato isn’t necessarily like every other tomato, and the same is true for coffee in how it is grown, handled, and prepared.

It’s always been true: you often get what you pay for. But how many of us truly know what we’re getting, or what we’re contributing to, when we demand whole chicken at Safeway for 69¢ per pound?

A lot of people still want lowest common denominator products. All fine and good — that’s a matter of choice, and economics. But should someone remember what a ripe tomato really used to taste like and asks for that experience again, does that make them an elitist food snob? If so, we will proudly wear the badge of elitist food snob with honor. Food snobs everywhere are saving our food supply from becoming one giant Play-doh Fun Factory fed by tubes of high fructose corn syrup.

Interestingly enough, yesterday The Consumerist highlighted a Pittsburgh-area video from WTAE-TV. It featured someone’s grandmother, and she demonstrated some of the clandestine production practices a Big Four coffee producer followed to squeeze every last drop of profit out of their “tastes like crap” coffee. As if we’re surprised…

Same Maxwell House crap, but now in smaller quantities for bigger profits!

UPDATE: Sept. 20, 2008
Is it any wonder that the most publicized “anti-food-snob” forces out there right now are represented by McDonald’s?: Shop Talk » Blog Archive » McDonald’s brews up anti-coffee snob ad blitz | Blogs | All we can say is: Viva la snobbery!

Condé Nast’s Coffee Drinking Guide

Posted by on 24 Jun 2008 | Filed under: Consumer Trends, Roasting, Robusta

Today Condé Nast posted an general consumer article on what to look for in good coffee: Coffee Drinking Guide – However, it reads more as a quick guide to following what’s “trendy” today — rather than as a guide to seeking good quality coffee experiences. (Not to mention that the article’s title, “Eat Sheet: Coffee,” takes on a whole other meaning with a Middle Eastern coffee grower’s accent.)

For example, the pro-“light roast” movement is really just the flavor du jour. And after so many years of over-roasted and darkly roasted coffee, who can blame anyone? But as much as we tire of the ubiquitous wine analogy for coffee, the recent focus on light roasts isn’t far off from all the people who are now drinking rosé wines again.

Once people get it out of their system, they’ll be interested in darker roasts again. Just as when they get off single origin and single estate coffees, they’ll come to appreciate well-crafted coffee blends again — and the merits of high quality robusta beans again. And just as we explore enough with Clover machines and vacuum pots, something like espresso becomes interesting again. Each has their merits, and there never has been one way to appreciate good coffee.

For example, it’s true that lighter roasts exhibit better characteristics of certain beans. But for other bean varietals — such as those from Indonesian estates in Java and Sulawesi — a lighter roast is no better than darkly roasting a delicate island coffee: instead of the great body and lower acidity inherent to these beans, they come out tasting thin, bland, and even a little grassy at times.

Coffee is often best roasted to maximize the best, most unique qualities in the bean — and no bean is the same, really. And there is no one way to appreciate it all.

Coffee in India

Posted by on 27 May 2008 | Filed under: Beans, Café Society, Foreign Brew, Robusta

One definition of “overly ambitious” is attempting to write an article about the relationship between coffee and a pluralistic nation of over 1.1 billion people. Compounding this is the nature of India itself — where not only can you find evidence of just about everything, but for everything you find to be true you will also find the exact opposite to also be true.

India is a mesmerizing country that can be quite a lot to take in at any given time or place. Life there seems so much more raw…and vibrant. Besides being a diverse country of contradictions, one seems to experience a 360-degree view of life there — in contrast with our much narrower perspectives of the world here. For example, destitute poverty lives side-by-side with optimistic, upwardly mobile hope for the future. But at either end of this wide spectrum, India is filled with people of great friendliness, joie de vivre, and spiritual centeredness. It boasts some of the best people-watching in the world, and we rapidly developed a great fondness for the country and the people who live there.

Taking a rickshaw back from market, south of New Delhi Woman climbing steps in the Jantar Mantar observatory, New Delhi

Arabic inscriptions in the Qutb Minar At Qutb Minar

Humayun's Tomb, New Delhi - inspiration for the Taj Mahal Khas Mahal, Agra Fort

Yet despite two weeks in a country that arguably changed us (is there such a thing as an Indiaphile?), we were much less successful at unraveling the mysteries of India’s historic, evolving coffee culture. There are a few reasons for this:

  • Daily 115-degree temperatures weren’t exactly conducive for drinking many shots of the stuff. Whoever coined the term “Indian summer” for those few warm weeks a year in SF obviously had no idea.
  • Urban mobility is a challenge. With coffeehouses being relatively few and far between in a city as large as New Delhi (by most counts, one of the ten most populous cities in the world), getting to them on foot isn’t very practical. (Blistering heat aside.) Then add India’s rather maniacal driving culture. Its extensive network of hired drivers helps a lot, but it often requires you to know where you want to go — instead of wandering aimlessly in search of coffee.
  • While there are a number of establishments with espresso machines in the region, few are dedicated to the craft. Those places that are focused primarily on coffee are overwhelmingly big chains. Despite a number of 24-hour coffee shops in hotels, their emphasis is on food service.
  • India lacks a quality-aware coffee culture that directs consumers to specific coffeehouses. Although India actually has a long and rich tradition of coffee growing and consumption, only until recently has it switched focus from quantity to quality. And India has no real history with espresso, which is more of a very recent phenomenon among the mobile middle classes.

Despite these obstacles, we always welcome flimsy excuses to publish more travel photos.

View down onto the courtyard of Jama Masjid, Old Delhi A break from the midday sun along the walls of the Jama Masjid, Old Delhi

Prayers inside the Jama Masjid, Old Delhi Old Delhi from the Jama Masjid

Game-winning celebration at a pickup cricket game, east end of the Rajpath, New Delhi Swimming in Children's Park, at the east end of the Rajpath, New Delhi

It’s a bit ironic that Westerner travelers feel the culture shock of India’s raw authenticity — far removed from the corporate sameness that afflicts every downtown in America — and yet dedicated retail coffeehouses in India are dominated by big chains. The independent, mom & pop places called “coffee houses” are typically old school diners, cafés, and restaurants. (Another strange irony: with the escalation of world food prices, there are questions of how middle America can continue to afford organic foods for their families — whereas in destitute India, that’s all they’ve ever eaten.)

Of course, India is a nation famous for its tea drinkers. Chai being the Hindi word for tea — and not that latte-styled spiced tea stuff Americans call “chai” either, which is closer to chai masala gone Starbucks. (Indian trains and train stations are filled with the “chai, chai!” calls of tea-vending children and adults.) As in other developing countries famous for their tea drinkers, such as China, many of the newly affluent are gradually eschewing their daily tea for the perceived cosmopolitan mystique of espresso drinks. And in most modern offices staffed by younger Indians, coffee seems to be the beverage of choice.

Local tourists inside Agra Fort Local tourists inside the Taj Mahal, Agra

Inside the Gurudwara Rakab Ganj Sahib, a historic Sikh temple in New Delhi Walking outside the Gurudwara Rakab Ganj Sahib, New Delhi

Washing feet before entering the Gurudwara Rakab Ganj Sahib, New Delhi Morning religious TV in India: their take on Pat Robertson would surely be labeled 'satanic' in the U.S.

Vishnu shrine in Old Delhi

However, coffee (kaufi in Hindi) is hardly new to the subcontinent. It’s generally believed that coffee was first brought to India in the 17th century through its historic Islamic ties to Yemen and the Middle East. Today India claims to be the fifth largest coffee producer in the world. Coffee is grown almost exclusively in South India, and most of it has been consumed in the domestic market — with an occasional bulk trade with the former USSR. But since the 1990s, India has developed some excellent coffees. They are also home to some excellent “oddities”, such as Monsooned Malabar and some of the highest quality robusta beans in the world. (Unfortunately we didn’t have the opportunity to visit coffee farms at origin.) Italy is currently the largest importer of Indian coffees.

At Agra Fort, where even Hindu Brahmin are tourists too

South India is also famous for what they call “filter coffee” — or what the rest of us call “South Indian” or “Madras” coffee. It’s a ritualistic combination of darkly roasted beans blended with chicory, a lot of warmed milk, and sugar. It all comes together through coffee mixologists who use metal cups and tumblers to form the frothy, sweet, milky drink. While available in Northern India, it was too sweet and milky for our tastes — though some Madrasi purists told us that the concoctions up north came up short to the real thing.

Morning prayers just past dawn at a mosque in Shah Jahan Park, Agra Cricket player, Shah Jahan Park, Agra

Approaching the Taj Mahal, Agra The almost unreal Taj Mahal, Agra

Taj Mahal, Agra Taj Mahal, Agra

We conclude with a pathetically token sampling of a few Delhi area espresso ratings:

Name Address City Espresso [info] Cafe [info] Overall [info]
Barista Crème 33, 1st Floor, Khan Market New Delhi 6.60 6.80 6.700
Costa Coffee L8. Outer Circle, Connaught Place New Delhi 6.40 6.50 6.450
Café Coffee Day 14 Indira Gandhi International Airport New Delhi 7.10 4.20 5.650

Barista Coffee, Connaught Place, New Delhi Café Coffee Day, Connaught Place, New Delhi

Barista Coffee's Lavazza espresso, inside the Metro Mall, Gurgaon South Indian, or Madras, filter coffee, served in Gurgaon

Transporting bamboo along a Gurgaon highway A roadside morning shave, Sector 30, Gurgaon

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