SOUTH INDIAN FILTER COFFEE/KUMBAKONAM DEGREE COFFEE

SOUTH INDIAN FILTER COFFEE/KUMBAKONAM DEGREE COFFEE

South Indian filter coffee/kumbakonam degree coffee is definitely one of my all time favorite. whenever am getting bored i like to drink coffee or tea, that much addicted :)
Actually this is one of the recipe video i loved a lot while making itself. :)
Preparing a good filter coffee is bit tricky. Firstly we have to choose a good filter coffee powder. Because the whole taste is depends on the coffee powder. The ratio of the coffee and chicory will change the taste, aroma and importantly color of the coffee.

In market you can see variety of coffee powders, but we usually prefers freshly ground only which gives immense taste and flavor to the coffee.

In our house we usually buy pure coffee powder and chicory separately and mix together later. The ratio will be of 80:20 % . But it purely  depends on your taste, you can change the ratio as per your wish. I have seen some people using 70:30 % also, and few will use pure coffee powder only, they wont add chicory. This last type will give you excellent aroma, but color will be less only.

Filter coffee is prepared by using the traditional coffee filter. It is coming in various sizes, so buy the one which suites you. The larger ones will produce more decotion, and requires more filter coffee powder. Generally fresh decotion tastes great. The filter coffee powder will be as coarse powder not too grainy and not too smooth.
Also fresh coffee powder tastes great. So we usually by 1/4 kg or 1/2 kg only at atime for regular use.

Filters

The size of the first one is enough for preparing coffee for 4 persons.

I will use the second one during guest visits. My mil is having larger sized filter also to use during functions or guest visits J. The authentic one will be made of brass and weight will be more. nowadays we are getting less weight small brass filters also.
 Decotion:

Firstly brewed decotion is the best one which gives real degree coffee and the second brewed decotion will be little runny, but still you can use that.

I usually mix both the decotion and use for the whole day or till next day morning.

Parts of a filter

These are the parts of a filter. The upper cup will be having holes. In that only we need to put coffee powder. In the lower cup only the decotion will be collected. The umbrella kind of part is used to press the coffee powder. After put the powder u have to keep this on the top, and then have to add the boiling water. Also it is used to avoid the floating of coffee powder as bulk while adding boiling water. For daily use I won’t use this umbrella kind of thing. But for beginners it is better to use.

DOUBLE STRONG COFFEE- DIVINE!!!

VIDEO RECIPE:

Ok now coming to this recipe,

SOUTH INDIAN FILTER COFFEE

 CUISINE: SOUTH INDIAN | YIELDS: 4 PERSONS

|PREPARATION TIME:  5 MIN | COOKING TIME: 5 MIN

    

                                                                                                     

METHOD:

Wash the filter properly because, in the upper cup the holes may be blocked.

Add the coffee powder in the upper cup till its ¾ height and place it on the down part. 
Press with a spoon gently, not too tightly.

Pour the roll boiling water on the upper cup and close the lid immediately.

Wait for around 5 to 10 minutes. The decotion will be brewed in the lower cup.

Add around 1 or 2 tablespoon of decotion and sugar in a glass and add hot boiled milk, mix well and serve hot.

Amount of decotion is depends on the thickness, if you are using second brewed decotion , u need to add more to get strong coffee.

It will be great to use dabara(Wc call it as vattaa) & tumbler to get the frothy top and traditional feel.

Adding little decotion on the top (on the froth) gives nice look to the coffee.

NOTES:

• You can store the decotion in refrigerator for 2 days. While using reheat by using double boiler method(keep the coffee glass in boiling water). Don’t heat directly.
• My mom had used a thin cloth before put the coffee powder on the upper cup, just to avoid the blocking of holes.
• The water should be hot while adding every time.
• I usually add decotion and sugar first then will add the milk . 
• Repeatedly heated milk also will affect the taste of the coffee.
• Freash milk with fresh decotion will be best .
• You can use two glasses instead of dabara / tumbler and serve in cups with frothy top :). 

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.

Face book Page:Kuzhaliyin pagirvugal/kuzhali's Samayalarai
Google +: kuzhalis samaiyalarai

Pinterest:kuzhalis samaiyalarai
For videos please subscribe:kuzhalis samaiyalarai