Also called Indian Mysore, and Mysore Straight. Indian coffee from the State of Karnataka (formerly Mysore). Indian coffee at its best is rich and subtle, with moderate body and acidity.
Indian Filter Coffee
Particularly common in the south of the country, is made by adding milk to a coffee decoction prepared by the drip brew method.
Indian Monsooned Malabar
An extremely low-acid, complex-flavored bean, created by leaving Mysore beans out in open-roof silos during the Indian monsoon season. The term monsooned is also be used to describe other types of beans similarly processed.
General geographic reference that includes the coffees of the islands of Java, Sulawesi and Sumatra. Indonesian coffees are notable for their full body, rich flavor, and low acidity.
Instant coffee is a beverage derived from coffee. Through various manufacturing processes the coffee is dehydrated into the form of either powder or granules. These can be rehydrated using hot or boiling water to provide a drink that most people are happy to accept as ‘coffee’. There is also at least one brand of instant coffee available in concentrated liquid form. The advantages of instant coffee are speed of preparation (no time is required for infusing the coffee – it is ready as soon as the hot water is added) and long shelf life (natural coffee, especially in ground form, loses flavor as its essential oils evaporate over time. The disadvantages are that instant coffee is easily spoiled if not kept dry and its taste, especially with cheaper brands, is often far from the real thing.
A classic Irish coffee consists exclusively of hot coffee, Irish whiskey and sugar, with cream (proper cream, not “Irish cream”) floated on top. It is made as follows: Pre-heat coffee glass with hot water and empty. Add one ounce of whiskey to glass and fill near to top with slightly sweetened coffee. Float cream (which may be whipped, but is usually a pouring cream, added by pouring it onto the back of a spoon, resting on the coffee’s surface) on top. The sugar is necessary, or the cream will not float. Irish coffee can be considered to be a variation on hot toddy.
This coffee roast is considerably darker than American Roast. It includes a range of beans that are dark brown in color with a rich, bittersweet flavor to almost black with a nearly burned flavor.