The Journey of Indian Coffee: A Rich Heritage

Baba Budan and the Seven Beans

In the 17th century, a Sufi Muslim cleric named Baba Budan embarked on the sacred pilgrimage of Hajj. During his journey, he encountered a wondrous drink called qahwa (coffee) in the lands of Yemen and Africa. Its rich, energizing properties captivated him, and he dreamed of bringing coffee to his homeland in Mysore, India.

However, the Ottoman Empire had strict laws prohibiting the export of live coffee seeds. Determined, Baba Budan devised a daring plan. He smuggled seven coffee seeds—the sacred number in his faith—hidden in his beard, escaping unnoticed through the Yemeni port of Mocha.

Upon returning to Mysore, Baba Budan planted the seeds in the fertile hills of Chandragiri, introducing coffee cultivation to India. His act of devotion and ingenuity transformed these slopes into the birthplace of Indian coffee.

Today, these lush hills are known as Bababudangiri, named in honor of the saint who brought coffee to India. The legacy of Baba Budan lives on, one cup at a time.

The Journey of Chicory and Coffee: A Blend of Tradition and Taste

Coffee’s story in India is one of adaptation, ingenuity, and community. Interestingly, chicory, a root native to France, became a beloved addition to Indian coffee during times of scarcity and economic necessity. But how did this unlikely pairing come to define the quintessential Indian filter coffee?

The Chicory Connection

Chicory’s journey into coffee began in early 19th-century France during coffee shortages. This caffeine-free root, with its earthy, coffee-like flavor, was mixed with dwindling coffee supplies to stretch their use or substituted entirely. The practice soon spread, and by the late 18th century, the British introduced it to India in the form of Camp Coffee, a blend of coffee and chicory essence.

South Indians gradually warmed to the concept, enhancing the brew with milk and sugar. During the world wars, Indian soldiers stationed abroad developed a taste for chicory-blended coffee, bringing it back home and popularizing it through military hotels and messes in Madras.

The Rise of Coffee Culture in India

Coffee’s arrival in Indian households can be traced back to the early 17th century when English author Ed Terry noted that coffee, then a “liquor more wholesome than pleasant,” was consumed as a digestive aid. By 1780, coffee houses became fashionable, and by 1860, coffee cultivation in the Western Ghats was thriving. Some of these domestically produced coffee bags found their way into local markets, fueling a growing love for coffee.

Facilitated by railways and enterprising traders, coffee spread from roadside stalls to Tamil homes. There, filter coffee became an art form, its preparation elevated by families who roasted, ground, brewed, and served their beans with unparalleled skill. Coffee culture grew to symbolize community, hospitality, and tradition.

Filter Coffee: A Legacy That Lives On

Today, the unique Indian filter coffee blend, often including 20% to 45% chicory, is a beloved staple across the country. Chicory offers a range of benefits, including probiotic properties for better digestion, antioxidants to combat inflammation, and vitamins like C and K for added nutrition.

While glitzy coffee bars thrive in urban centers and instant coffee is found on tap in vending machines and hotels, authentic Indian filter coffee is still best experienced in places like Madurai, Kumbakonam, Udupi, and Mysore. These are the regions where coffee is served not just as a beverage but as an emotion, steeped in heritage and brewed with passion.

At Tapri Coffee, we celebrate this legacy, bringing you the perfect blend of coffee and chicory that pays homage to India’s rich coffee culture. From the verdant hills of the Western Ghats to the comfort of your cup, our coffee embodies tradition, quality, and the art of filter coffee. Indulge in the magic of every sip.