Daily Coffee Vibe

Arabica picking is finishing and Robusta picking is in full swing. Cherries dry in the sun on big drying yards.

Make your usual milk coffee and sweeten it with a little grated jaggery instead of sugar. Add the jaggery after taking it off the flame so the milk doesn't split.

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Robusta picking ends. The plants get a dry rest, which helps them flower together when the first showers come.

Froth hot milk until creamy, pour it slowly into strong coffee, and finish with a wiggle at the end to draw a heart. Perfect for Latte Day.

Blossom showers arrive. Whole estates turn white with coffee flowers that smell like jasmine and last only a few days. A second 'backing' shower a couple of weeks later helps the fruit set.

Blend chilled milk, a spoon of thandai mix, a little instant coffee and ice. Top with a pinch of rose petals. Great around Holi.

More blossom and backing showers, especially for Arabica. Tiny green berries begin to form where flowers were.

Pour cold brew concentrate over ice and top it up with fresh tender coconut water. Light, chilled and very Indian.

Green berries are growing. Farmers watch the weather closely, because the crop size is decided now.

Put a spoon or two of condensed milk in a glass, pour strong coffee over it, stir, and add lots of ice.

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The monsoon reaches the hills of Coorg, Chikmagalur and Wayanad. Rain feeds the berries as they grow.

Blend cold milk, instant coffee, sugar, ice and a scoop of vanilla ice cream until frothy. Drizzle chocolate inside the glass first.

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Heavy rain. Farm work is about drainage, shade trees and keeping pests in check while the berries fill up.

Boil water or milk with a few slices of fresh ginger for two minutes, add coffee and a little sugar or jaggery, and strain. Perfect for rainy evenings.

Berries keep growing, still green and hard. The hills are at their greenest.

The classic rain combo. Brew strong decoction, add hot frothy milk, pour between two cups to foam it up, and serve with hot pakodas.

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In some lower and warmer areas the first berries start to change colour from green to yellow and red.

Mix a spoon of cocoa and a little sugar with a splash of hot coffee to make a paste, then add hot milk and the rest of the coffee.

The new coffee year begins on 1 October. Berries ripen to a deep red, and the Coffee Board makes its after-monsoon crop estimate.

Soak a few strands of saffron in warm milk, add a pinch of crushed cardamom, froth, and pour over coffee. A festive, golden cup.

Arabica harvest begins. Pickers hand-pick only the ripe red cherries, going over the same plants again and again.

Strong coffee, then equal parts hot milk and thick foam on top. Dust with cocoa. Celebrate Cappuccino Day and Espresso Day this month.

Arabica harvest is in full swing, and Robusta picking starts. The air on the estates smells of drying coffee fruit.

Simmer milk with a small piece of cinnamon, two cloves and a crushed cardamom, then add coffee and sugar and strain. Warm and cosy for winter nights.

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