Pics: Rashbehari Das
For self-professed coffee lover Suchi Dutta, it was a realisation: “I thought I knew about coffee, but I realised how ignorant I was about it,” adding that with instant coffee and chai dominating in India, such workshops are “an eye-opener. Home brewer Abhranil Dhar said tasting four brews helped him rediscover coffee’s complexities. For Anwesha Pattnaik, it offered new vocabulary: “Now maybe I’ll be able to identify them. You Can Also Check: Gold Rate in Kolkata | Silver Rate in Kolkata | Bank Holidays in Kolkata | Public Holidays in Kolkata | Kolkata AQI | Weather in Kolkata | Petrol Price in Kolkata | Diesel Price in Kolkata | CNG Price in Kolkata | LPG Price in Kolkata
Honey-processed coffees, he adds, “are generally a little sweeter because the fruit reacts with the bean when it’s being dried. ” The green bean then moves through cleaning or fermentation before the roaster tests it to find the best way to prepare that lot. As Shubham Ambre, head of coffee and quality control at Subko, puts it: “A lot of this knowledge isn’t immediately visible when you order a cup at a café.” Processing shapes the flavour. Arshdeep Singh, who hosts workshops at his city café Artsy- Coffee & Culture, explains: “There are processes like natural sun-dried, washed — where the fruit is separated from the bean in water — and honey sun-dried, a middle path where some fruit is left on during drying.