When the so-called 3rd Wave of Coffee rolled onto the coffee scene, it brought with it some newer perspectives on what might constitute ‘proper coffee’ enjoyment (and/or assessment). Two of the pillars of this 3rd Wave ideological platform were: that coffee should be from a Single Origin (Estate/Region) and that these selected coffees should be Roasted Lightly to better taste the subtle nuances with which they were endowed with by the attributes of the particular set of circumstances in which they were grown (Roasting darker influences the taste by adding ‘roasting notes’).
Although this by itself was hardly ‘new,’ as the Specialty Coffee scene (2nd Wave) had been doing variations of this already for decades, but to Bolster their position and to make it ‘news-worthy’ (Marketing, please raise your hand…), these ‘new guys’ (full disclosure: I’m old & old skool) deemed it important to ‘hand craft’ each coffee as well. So, a ‘new style’ of Coffee Bar started popping up as the new kids on the block, and were distinguished by the absence (at first) of either an Espresso Machine, or the Bulk Batch Brewers. The Traditional methods of brewing Coffee (which varied by Country) were replaced with methods more associated with how regular people had been making coffee at home; devices like the Hario V60, Clever, Kalita Wave, the AeroPress, along with various other Brewing Devices, were employed to theoretically slow down the process and make a unique experience for their sought after customer base.
OK, was That another Blog, or a Rabbit Trail!? Let’s just call it a Foundation, k?
On the other side of this Timeframe was the Blending of Origins, and the ‘Why’ is the focus of this blog, and what I’m about to delve into now.
Have you heard of the coffee term Mocha-Java? Mocha (Moka/Mokha) was a Port City in Yemmen, while Java is an Island of Indonesia, and both produced Great Coffees. However, each had its own Song to Sing, and it was discovered that Together, their Harmony was more enjoyable than their Solo acts. This may have been the first ‘mashup’ and the beginning of some great times ahead!
The deal is this, it is Rare to find a coffee that is really well balanced, and in this regard, I’ve chosen to use Music as an analogy. You could have a Bass Note, represented by a Bass Guitar, a Baritone Singer, or in the Coffee World, a Sumatran Coffee perhaps. Nice sound, but sounds even better with a little Contrast, say with a Snare Drum, a Lead Guitarist, a Soprano Singer, or maybe an Ethiopian Coffee (close to Yemen).
The Work of Blending Coffee is to find Coffees that Pair well, that Complement each other in ways the other one doesn’t possess, and to Add Complexity that is generally not available in a coffee from a Single Origin. I’m not saying that there are not some Fabulous Single Origin Coffees, Heavens NO! There certainly Are, and I’ve been blessed to have had the honor of Roasting a bunch of these in my 43 years in this biz, but many times with very careful work, even these Great Coffees can be enhanced.
Now let’s tackle a REALLY Controversial topic: Robusta. Many coffee novices think of this species as just Junk Coffee, a filler, and Not to be used under any circumstances! If this were true, then why does Italy purchase so much of the Indian Robusta crop? Why has Vietnam risen in Coffee Production to be the 2nd Largest Coffee grower in the World while 90% of it is Robusta? My perspective is that Robustas have their rightful place in the Roaster’s Repertoire. For instance, in an Espresso Blend, Robustas are used for Structure and Body and to add a good solid Crema. Again, the job of the Blends creator is to find the right coffees to complement one another, and to make this happen is truly a LOT More work than merely finding the right Roast level for any one particular coffee lot. IMHO (In My Humble Opinion), it is worth the effort.
Cheers, Bob
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Our Coffee & Roasting 'Guru,' Bob, is this bohemian fellow, who cranks up the Roaster like a Mad Scientist (we say this with the Utmost of Love & Respect for him & his craft)! For him, roasting is not just rote & mechanical, rather Coffee Beans have to be Carefully Curated & Roasted in Customized Batches. If the roasted beans don't turn out well by his own Standards, he doesn't hesitate to just Throw them all out, hence our adage, "Coffee Without Compromise."
Bob started Roasting, Blending & Brewing the World's Finest Specialty Coffees, predominantly in the USA in 1981, Showcasing both, Single Estate, & Blended Coffees for their Bold, Distinct Aromas, and Rich & Full Bodied Flavours. This was WELL before the term "Specialty Coffees" was even coined. He'd been around before there was a 2nd Wave of Coffee, & is now witnessing the 3rd Wave, with tremendous interest & curiosity. In the past several years, he has observed the astonishing surge of interest for Coffee and the 'germination & blooming" of various Specialty Coffee Roasters in North India.
Amidst this many pronged Evolution in the Coffee Scenario, we also knew what had to be done! Thus, together with Bob, we are now offering Uniquely Crafted Blends to the rest of our Beloved India and in the future, beyond our borders. We are "RE-INTRODUCING COFFEE,' as Traditional, European Style Roasts - Bold, Distinct, Rich & Full-Bodied, to cater to Thee! - Global Coffee Aficionados, Snobs, Geeks, & Budding Coffee Enthusiasts!
- by Kilta Family
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Travelling generally takes much planning and effort in itself. But it doesn't mean you have to leave your favorite coffee behind. You can still have your freshly roasted coffee beans, freshly ground, and freshly brewed coffee while in transit. Here’s how…
1) Bring your freshly roasted, whole bean pack/s of Kilta Coffee.
2) Bring a hand crank coffee grinder. Grind the coffee just before you brew it.
3) Bring either:
an AeroPress Set OR
a French Press + coffee scoop (preferably 10 g/scoop) + spoon.
4) Brew at a place where they can provide you with fresh, clean, hot water and a cup; OR you can bring your own small electric kettle and cup, and buy bottled mineral water.
Brewing Technique for Aeropress: Stir the coffee mixture for 30 seconds, and then press down/filter it into the cup, gently and slowly for another 30 seconds.
5) If available at the place, you can choose to add milk or sugar to your coffee, OR bring sugar packs.
OR...
Simply bring with you KILTA'S POUR OVER BAGS!
Travel & Still Enjoy your favorite Cuppa!
- by Kilta Family
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It has been said that a Name is a Crucial Way of Understanding Someone or Something. So then, why is our Name KILTA?
KILTA is the name of the conical basket that is worn like a backpack, and is used by the locals in the Himalayan region for various purposes, like carrying fodder, freshly harvested herbs, fruits, wood, construction materials, or as containers of grains and other farm products. We chose this name for the cafe that we opened in this mountain region, in Appreciation of and to Honour the Hardworking Folk, whom we saw working diligently, using kilta baskets for their daily chores.
Now that we have moved from the mountainous areas to the plains, and are in full throttle in Coffee Roasting, we have chosen to continue with the name; this time, as Kilta Coffee Co. This is to equally Honour all the "unseen & unsung" Farming Communities, working tirelessly in the Coffee Belt around the World. They also use similar baskets to carry those precious Coffee Cherries. Indeed, "Where Would We Be, without their Remarkable Perseverance & Resilience?"
We, at K - I - L - T - A
can only do Justice to these Coffee Farmers & You, Coffee Lovers alike, as we embody the following values:
K - KAFFE/COFFEE is our Love Language. We are Coffee Aficionados, Geeks & Roasters. We only offer Blends & Roasts which we Ourselves have judged as Excellent, and We Cup & Evaluate them Daily.
I - IN LINE with our Philosophy, we only Purchase Premium Grade, Export Quality Green Beans for Roasting.
L - LOVE & DO: Traditional European-Style Roasts, with Bold, Distinct & Full Flavours.
T - TAKE TIME to Definitely Determine what is the Best Roast Profile that will Bring Out the Best Character of Each 'Type' of Coffee (Variety-wise, Processing-wise & Blend-wise).
A - ALWAYS Deliver Fresh Roasted Coffee, as Fast as Possible!
- by Kilta Family
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