Coffee, the world’s most popular hot beverage, boasts a rich history spanning over a millennium. This dark, stimulating drink has captivated taste buds globally, and in India, its allure has traditionally thrived in the southern regions. Just this week, Taste Atlas, the popular online travel guide, has ranked south Indian filter coffee – with its rich taste and bold aromas – as the second-best coffee in the world, just behind Cuba’s espresso.
Goa, with its vibrant tourist scene and laid-back atmosphere, has seen the blossoming of coffee culture, creating space for numerous cafes that cater to both locals and visitors alike.
One standout establishment in this burgeoning coffee landscape is G-Shot Coffee Roastery & Cafe, nestled in the serene village of Assagao. Owned by Arup, this café has quickly become a local favorite. “We serve more than 100 cups a day,” Arup reveals, noting the diverse preferences of •her clientele. Patrons flock to the café for a variety of offerings, from classic Americanos and frothy cappuccinos to the intricately brewed Aeropress coffee. While the drink itself is a major draw, Arup emphasizes that their delectable croissants also play a significant role in their success. With business thriving, she reflects, “I’m not complaining at all.”
A short drive away, in the bustling area of Calangute, Coffee Concept caters to a different crowd. Owner Yogesh Soni estimates he serves around 450 cups daily, with a customer base primarily composed of tourists. “They often prefer hot chocolate and cappuccino,” he shares, observing that many visitors have a taste for stronger brews while on holiday. Interestingly, he notes that about 20 percent of his coffee sales consist of traditional filter coffee, indicating a growing appreciation for this classic style among tourists.
In the heart of Panjim, Caravela has established itself as a cornerstone of the local coffee scene. Carlos De Noronha, the driving force behind this establishment, places a strong emphasis on quality. “Coffee is the most important offering on our menu,” he states. At Caravela, patrons can choose from five distinct types of coffee, primarily sourced from the Robusta and Arabica varieties. Carlos explains the significance of the roast profile, highlighting the differences in caffeine content and flavor based on light, medium, or dark roasts. Remarkably, coffee accounts for 40 percent of sales across Carlos’s three outlets. For those seeking authentic filter coffee, Carlos proudly offers a pure blend with no chicory, a common filler found in many local brews. “Coffee consumption here is evolving,” he observes, noting that Goans are increasingly favoring options like black Americano, as well as milk-based variations.
Further adding to Goa's coffee charm is Larder and Folk, located in the picturesque Sao Tome area of Panjim. Under the management of Shivani Naik, who also serves as the pastry chef, this café has garnered significant attention for its premium coffee selection. “Coffee is undoubtedly the most popular item on our menu,” Shivani confirms. Larder and Folk is renowned for serving Corridor Seven, a coffee brand from Tamil Nadu, which ranks among the top ten in India. With a monthly purchase of approximately 60 kg of this coveted coffee, the café has seen sales surge. Their menu features an impressive variety, from flat whites and cortados to mochas and Vietnamese cold brews. “About 40 percent of our business comes from coffee sales,” Shivani notes, highlighting the strong demand and enthusiasm surrounding this beloved beverage.
As coffee culture continues to flourish in Goa, it is clear that the drink is transcending its historical roots. The local population is increasingly embracing coffee, a shift that is evident in the growing number of cafes and the diverse offerings they provide. With each cup served, these establishments are not only contributing to the economy but also fostering a vibrant community centered around this cherished beverage.
The landscape of Goa's coffee culture is ever-evolving, and as more cafes emerge, the potential for growth seems limitless. With passionate owners dedicated to quality and innovation, the future of coffee in Goa appears bright. Whether you’re a tourist exploring the vibrant streets or a local seeking a comforting brew, the state’s coffee scene offers something for everyone. From classic filter coffee to modern brews, Goa is brewing up a caffeinated revolution, one cup at a time.
HOW TO MAKE PERFECT
FILTER COFFEE
The Equipment: Use a traditional South Indian coffee filter, which consists of two cylindrical compartments—one for brewing and another for collecting the decoction.
Coffee Beans: Choose high-quality coffee beans, typically a blend of Arabica and Robusta. The beans should be coarsely ground. Packaged South Indian filter coffee is typically a mix of pure coffee and chicory
Brewing Ratio: Mix one part ground coffee with two parts water in the upper compartment of the filter.
The usual measurement is about 2-3 tablespoons of coffee for every cup of water.
Brewing Process: Boil water and pour it over the coffee grounds. Cover the filter and let it sit for 4-6 hours (or overnight) to allow the coffee to steep and drip into the lower compartment.
Serving: Combine the decoction with hot milk (preferably boiled) in a cup, adjusting the ratio to taste. Add sugar if desired. The typical ratio is 1:2 of decoction to milk.
Frothing: For an authentic experience, pour the coffee back and forth between two cups to create froth, enhancing the flavor and aroma before serving.
History of Coffee in India
•The Sufi saint Baba Budan introduced coffee to India after smuggling seven raw coffee beans back from Mecca during a pilgrimage. The beans were planted in the hills of Chikmagalur, which were later named Baba Budangiri.
•The British Indian government became interested in coffee and established large plantations in Coorg
•India has traditionally been a producer of Arabica coffee, but robusta beans are growing substantially. Robusta beans now account for over 60 percent of coffee produced in India.