Filter Coffee
If
you ever had a sleep over at a South Indian or Tam Bram (Short form for
Tamil Brahmin) in the 1990s or earlier, most likely you woke up to the
voice of M.S.Subbalakshmi chanting the Subrabatham accompanied by cup of
good filter coffee. Each household would have a favorite "go to" brand of coffee, their blend of chicory and peppery.
My mom brought back the filter coffee in our kitchen and she pretty much uses any kind of coffee powder for the filter. The following procedure to make filter coffee is based on her input and a few tweeks from a good friend of mine who is a coffee-pro.
Method
- Boil water and leave it simmering on low
- Add 2 to 3 tsps coffee powder to the filter.
- Gently pack it for a stronger coffee. Pour the hot water gently over the packed coffee powder. This could be done over night as more tightly the coffee is packed, the longer it takes to brew.
- Once all the water drains off, repeat for another set of coffee. Mix the two sets to get a good consistency.
- Boil milk on the stove and add a good portion of the decotion gradually, until you get the desired strength. The darker the coffee, the stronger it gets.
- I like the coffee with no sugar, feel free to add a tsp of sugar for a cup of coffee.
2 comments:
The coffee powder also differs, we like only a little bit of chicory, not the 50-50 ones. And coffee taste best only, from fresh 1st decoction, and freshly boiled milk is a must.
People also prefer without any chicory, but somehow it doesn't have the strength of good TamBram coffee.
Good to learn about coffee making.
Thanks Rama for the additional points.
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