Although the hot summer days are still here, monsoon isn’t far. It will bring the much-needed relief from the sweltering heat. It won`t be long before the monsoon, which takes over Mumbai, arrives in full force, as it has in the surrounding states of Gujarat and Karnataka. We all know that when it rains, you need to stay warm by wrapping yourself in a blanket and drinking a hot cup of coffee or tea, depending on your preference. They are not only the quickest and easiest things to prepare, but they are also the cosiest during the season.
However, drinking coffee and tea is no more as simple as it used to be, especially for those who have put on their chef`s hat. There has visibly been a growing interest in experimenting with coffee, much of which was seen during the Covid-19 pandemic-induced lockdown as many people tried their hands by making Dalgona Coffee. As many people have moved beyond, there is still more interest and that only leaves room for more trials with all things coffee. So, city chefs nudge you to experiment with more flavours. Just as we wished for cold coffees during the summer, the monsoon demands delicious coffees that are beyond your regular affair.
A classic filter coffee is tempting. For those who like classic, city-based beverage managers believe they can even convince them to take a traditional coffee and turn it into something new while retaining its flavour with small and unique additions. These additions can elevate the coffee and turn it into something better. From adding spices and pumpkin to even dark chocolate, cinnamon, ginger, cardamom, and orange to give individual coffees different spicy, chocolate and citrusy notes – the possibilities are endless.
Mid-day Online spoke to these chefs to get to you their most cherished recipes of coffees that people can make during the monsoon season. Interestingly, if you love coffee your tastes aren`t limited by season and you can start making them almost instantly. So, it is time to get in the kitchen and start brewing.
Malabar Magic by Mohit Gadgil, beverage manager, JW Marriott Mumbai Sahar, Andheri East
If you love coffee, then you know South India boasts of some of the best blends and Mohit Gadgil, beverage manager at JW Marriott Mumbai Sahar believes the Monsoon Malabar coffee blend easily available in the market is perfect to enjoy during the rain. It is also why they include it on the menu at the five-star property. He explains, “This coffee is made from the signature Monsoon Malabar blend, the harvested coffee beans are exposed to monsoon rain and winds for a period of 3-4 months. It comes from Malabar coast of Kerala and is heavy bodied coffee which will give the musty and chocolate aromas. Pumpkin is a versatile vegetable which is incredibly nutritious with lots of vitamins and minerals. It helps in maintaining cholesterol levels, overall metabolic health, eye and skin health.”
Ingredients:
Monsoon Malabar coffee decoction 45 ml
Pumpkin milk to top up
Cardamom to grate
Method:
1. Pour piping hot monsoon Malabar coffee decoction in the cup.
2. Add steaming hot foamed pumpkin milk.
3. Grate cinnamon on top of the coffee.
Chikmagalur Beans and Dark Chocolate Coffee by chef Vikas Singh, executive chef, The Westin Mumbai Garden City, Goregaon East
If Malabar coffee is said to be good then Chikmagalur coffee is equally much-loved and known to be one of the finest coffees in India. The monsoon season only beckons to enjoy such coffee. For an innovative touch, Vikas Singh, executive chef at The Westin Mumbai Garden City suggests adding dark chocolate. He explains, “This coffee recipe for monsoon comes with a unique blend of mixtures of aromatic spices and fresh touch of lemon and ginger.” The brown sugar adds to the sweetness, says Singh, and dark chocolate adds up to the taste and smoothness of the coffee blend. “It has the smoothness of chocolate and molasses apart from that ginger and lemon give the spice and citric acid breaks the bitterness. Simultaneously, it gives a lot of nutritional benefits with spices.”
Ingredients:
Chikmagalur coffee 2 tbsp
Green cardamom 2 tsp
All spice powder 2 tsp
Nutmeg 2 gm
Ginger 2 gm
Dark chocolate 4 gm
Water 5 gm
Brown sugar (to taste) 2 cups
Method:
1. Keep the roaster on, put the coffee beans. Roast in and grind for use.
2. Make the spice with cardamom, all-spice, nutmeg and brown sugar. Mix well.
3. Heat the pan with water, add ginger then add spice. Stir it well.
4. Add ground coffee. Serve hot with fresh lemon on the side and dipped chocolate.
Spiced Coffee by Debabrota Roy, wellbeing mixologist, Woods At Sasan, Sasan
With the rain comes the need to enjoy something warm and for those who love coffee, a steaming mug of coffee is heavenly and with some spices it can do wonders. At Woods by Sasan, wellbeing mixologist Debobrata Roy makes spiced coffee and suggests that people can make it this monsoon. He shares, “Monsoon is the best time to reap the benefits of coffee and amp up the body with some antioxidants. Monsoon is a breeding ground for cold, cough, flu and all sorts of bacterial infections. This keeps us warm and fuzzy when the weather changes.
Ingredients:
Thin slices of fresh ginger 4 numbers
Cinnamon a pinch
Fresh peppermint 4 leaves
Freshly brewed coffee (French press) 120 ml
Hot Water 200 ml
Method:
1. Make the coffee. While the coffee is brewing, add a pinch of cinnamon powder.
2. Pour the coffee into the mug and add sliced ginger and peppermint leaves.
Spiced Orange Cappuccino by Gaurav Prasad, bartender, Out of the Blue, Khar
Why opt for a regular cappuccino when you can add orange flavours to it? Gaurav Prasad, bartender at Out of the Blue says one can simply make the spiced orange cappuccino and get the best of both worlds with the coffee and refreshing flavours that not only include orange but also the earthiness of nutmeg. “The spiced drink combines fresh citrus flavours, feel-good ingredients like nutmeg to give you that complexity in the flavour to elevate your regular cappuccino order,” he shares.
Ingredients:
Orange juice 60 ml
Freshly brewed coffee 100 ml
Powdered sugar 1/4 tsp
Milk 150 ml
Whipped cream 1/2 cup
To garnish:
Nutmeg
Cinnamon 1/4 tsp
Grated orange peel 1 tsp
Method:
1. Freshly brew your coffee of choice.
2. Heat the milk to the desired temperature.
3. Whip the cream with sugar to form peaks.
4. Finally add it in the coffee with orange juice, the peel and cinnamon before serving it in a cup. Top it up with your whipped cream, and sprinkle some nutmeg on top to finish the beverage.
Hot coffee and chocolate by Avril Gonsalves, bar manager, Kyma, Bandra Kurla Complex, Bandra East
Bar manager of Kyma in BKC, Avril Gonsalves, says you can make a delicious hot coffee for the monsoon with some coffee granules, milk, cocoa and chocolate but when you add cinnamon and nutmeg it gives you a different edge. It is because of the sweetness and health benefits. You can also add ice cream, lemon lime, butter or honey to the coffee to enjoy a wide variety of unimaginable yet familiar flavours.
Ingredients:
Coffee granules 2 tbsp
Warm milk 1 cup
Cocoa powder 1 tbsp
Melted chocolate 1/2 bar
Cinnamon a pinch
Sugar to taste
Method:
1. In a mixer jar, first add coffee granules.
2. Then add lukewarm milk.
3. Follow it up with cocoa powder.
4. Then add melted chocolate, cinnamon and some sugar.
5. Grind it well.
6. Pour it in a glass and put some ice (ice can be optional).
Spiced Coffee with Ginger and Cardamom by chef Rollin Lasrado, executive chef, Smoke House Deli, Across all outlets
A spiced coffee is a monsoon favourite but add a little ginger and cardamom to it and Rollin Lasrado, executive chef at Smoke House Deli, says it elevates the flavour. He shares, “People have a constant desire for unique and authentic coffee experiences during these seasons of change. The pandemic has also redefined the relationship with our cuppa, turning it into a cherished ritual where people are trying new things either by preparing it themselves, or trying out new places.” While some may want to step out, others want to enjoy the rain from the comfort of their home. Since people want to experiment, Lasrado adds, “Add ginger and cardamom to the coffee as you brew it. Ginger and cardamom, like cinnamon, work beautifully with coffee adding a whole new dimension and aroma and complexity to it. Being rich in antioxidants and ginger helps strengthen the immune system. We make it by brewing together fresh ground coffee beans, grated ginger and cardamom together, before topping it with steamed milk or whipped cream and a dusting of good cocoa powder. Have it with jaggery or coconut sugar, if you need it sweetened.”
Ingredients:
Freshly ground coffee (more if you prefer it stronger) 15 gm
Ginger, freshly grated 1 inch
Cardamom, gently crushed 3-4 nos
Water 220 ml
Whipped cream 60 gm
To garnish
Cocoa powder
Wafer straw
Method:
1. Brew the coffee with ginger and cardamom in water, as strong as you like.
2. Strain into warm glasses or cups.
3. Add a sweetener of your choice and stir it in or serve on the side.
4. Top with whipped cream and garnish with the wafer straw and dust with cocoa powder.
Note
1. In case one wants to use instant coffee instead of freshly ground coffee, feel free to make the coffee as per your preference.
2. You could replace the whipped cream with warm milk as well. A spoonful of cream on top of the milk will make it richer and creamier.
Bella Coffee by Parimi Shreeram, executive chef, Tamara Coorg, Yevakapadi
Parimi Shreeram, executive chef at Tamara Coorg says one can easily soak in the warmth during the rainy season with the Bella Coffee, made at the property with a combination of black jaggery and cardamom. Shreeram explains, “Bella coffee not only detoxifies the body but also cleanses the liver by removing toxins from the body. It boosts immunity, thanks to antioxidants. It prevents free radicals and helps fights infections. Consuming jaggery coffee can ease pain and menstrual cramps. Black Coffee also has an element called Chlorogenic Acid which is known to help in speeding up weight loss.”
Ingredients
Fresh blended coffee powder 2 tsp
Hot water 2 cups
Black Jaggery (Bella) 2 tbsp
Cardamom pods 3 numbers
Method:
1. In a saucepan, heat two cups of water.
2. Add the cardamom pods and two teaspoons of freshly blended coffee powder. Allow it to simmer for 2 minutes.
3. Add the jaggery and simmer for 2 more minutes.
4. Strain the coffee and serve it hot in traditional dabara.
Café de Olla by chef Rohit Chadha, executive sous chef, JW Marriott Mumbai Juhu, Juhu
Want to try coffee with international flavours? Rohit Chadha, executive sous chef at JW Marriott Mumbai Juhu says you must definitely make the Café de Olla, which has Mexican flavours and not only uses cinnamon, but also star anise with dark chocolate and cloves to give it earthy notes. “It is made with Mexican ground coffee beans, cinnamon, chocolate, cloves and unrefined cane sugar (called piloncillo), traditionally prepared on the stove in a cooking pot. The addition of cinnamon, chocolate and cloves is what makes it unique and gives it a distinctive, exotic flavour.”
Ingredients
Filtered water 6 cups
Mexican cinnamon sticks 2 nos
Star anise 2 nos
Brown sugar 1/2 cup
Dark chocolate 2 to 3 squares (optional)
Ground coffee 1/2 cup
Cloves 2 nos
Method:
1. Add the water, cinnamon sticks, star anise, dark chocolate and brown sugar all together in a cooking pot for a boil.
2. Let the mixture simmer for a few minutes until the brown sugar dissolves.
3. Add the coffee, let it simmer again for a few minutes and turn the heat off.
4. Cover the cooking pot for 5 to 7 minutes for an enhanced coffee flavor.
5. Stir the coffee, strain the coffee using a cheesecloth and pour into the coffee mug.
Also Read: Ice that brew: These chilled variations will let you enjoy coffee this summer
