kolkata

IIE Digital Desk: Kolkata, a city famous for its vibrant tea culture and endless adda sessions, is experiencing reversal in its beverage industry. A growing number of individuals are discovering specialty coffee options, beyond everyday choices like cappuccinos and lattes. The city's café scene is being transformed by this new craze, which is also elevating the demand for premium coffee.

Unlike regular coffee, specialty coffee is distinguished by its emphasis on quality and craftsmanship. The product is crafted from superior-grade beans that are carefully harvested and brewed to preserve its natural flavors. Instead of containing milk or sweeteners, speciality coffee has distinct taste profiles that can vary from fruity and floral tonuendous (nutty), chocolatey (chocolate), or spicy depending on the origin bean's complexity and processing.

This change is being facilitated by the growing network of independent cafés and specialty roasters in Kolkata. A range of coffee methods, such as pour-over, AeroPress, Chemex, siphon brewing, and cold brew, are now accessible to the coffee enthusiast. The use of these techniques allows customers to appreciate the subtleties of coffee flavor, aroma, and texture without relying on consumption for energy. Questions about bean origins, roasting profiles, brewing methods and sustainable practices have become increasingly common. A lot of cafés have embraced this newfound interest by organizing coffee tasting events, workshops, and educational sessions to help customers grasp the subtleties of specialty coffee.

The movement is largely driven by younger consumers who are affected by social media trends and the global café culture. Despite the continued popularity of milk-based drinks, many coffee enthusiasts are now exploring options such as black coffee or single-origin beans or lighter roasts that showcase the true flavors of the coffee. The warm and humid climate in Kolkata is making cold brew an increasingly popular choice among locals.

Coffee growers in India have become more involved with cafés due to the emergence of specialty coffee. Several coffee-producing regions, including Coorg, Chikmagalur, Ratnagiri and other parts of Karnataka, are now the sources of direct bean production for establishments. Better freshness and quality are guaranteed, as is coffee farming which takes place less labour and provides fair prices for the farmers.’ Despite its long history of tea association with Kolkata, the city is beginning a new chapter in its café culture. The experience of experiencing coffee is increasingly being shaped by its origin, craftsmanship and flavour rather than just a drink.