Beyond the Human with Pranoy Thipaiah, a fifth-generation coffee planter from Kerehaklu, explores the hidden role of plants, microbes and fungi in shaping the future of Indian specialty coffee.
This month on GRAIN, Goya’s online lecture series exploring food, culture and design through conversations with leading practitioners, we dive into the science, ecology and craft behind Indian specialty coffee across 3 live sessions.
Featuring
Pranoy Thipaiah, fifth-generation coffee planter, Kerehaklu Estate
Marc Tormo, coffee roaster and Q Grader
Arshiya Bose, founder of Black Baza
What happens between picking a coffee cherry and the coffee that ends up in your cup? How much of a coffee’s flavour can be intentionally shaped? And what role do microbes in the soil, fruit and surrounding forest play in defining its final taste?
Drawing from his experience at Kerehaklu Estate in Chikmagalur, Pranoy maps the journey of coffee after harvest, sharing insights into experimental processing techniques and regenerative approaches that challenge conventional methods of coffee production in India.
Join us on this module of GRAIN to explore the science, stories and systems behind every cup, and gain a deeper understanding of where Indian specialty coffee is headed.
Register now to attend the live sessions!
The Microbes that Make your Coffee
Tuesday, 28 July 2026 - 7pm IST
Pranoy Thipaiah, Kerehaklu
Designing Coffee Flavour through Fermentation
Tuesday, 4 August 2026 - 7pm IST
Marc Tormo, Naad
Biodiversity and the Future of Coffee
Tuesday, 11 August 2026 - 7pm IST
Arshiya Bose, Black Baza Coffee
When an empty stomach is more dangerous than one filled with crumbs. Namita Krishnamurthy explores the intersection of political dissent and bodily autonomy through the metaphor of food and the use of hunger as a radical weapon challenging authoritarian control. Read the full story.
Note: Sonam Wangchuk has ended his fast. The ideas explored here remain a reflection on the enduring relationship between food, hunger and political dissent.
Monsoon in the Naik family in Karwar means a bounty of vegetables, especially the waali or Malabar spinach. Growing in abundance in gardens and surroundings, it found its way onto may dishes, in the form of simple fritters to this curry made with dried seafood and jackfruit seeds.
Ingredient
¼ cup dried prawns
1 bunch Malabar spinach, finely chopped (leaves and stems)
1 onion, finely chopped
3–4 garlic cloves, crushed
1 tsp salt, or to taste
1 tsp coconut oil
Full recipe here.
#GoodThings What we’re enjoying this week
1. Kase’s 3-month cheese subscription box is our current favourite to gift friends on their birthdays. Linked up here.
2. THIS cast-iron brand from Kerala is really taking things up a notch, from skillets and Dutch ovens to ceramic-coated kadais.
3. The independent newsrooms doing vital on-the-ground reporting. Smitha Menon has put together a list, made stronger by excellent additions in the comments. Find it here.
Until next time,
bon appétit.
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