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India’s long tryst with South Indian Filter Coffee & FAQ's on Filter coffee

Filter Coffee

Indians have been obsessed with caffeinated beverages since ancient times. Nothing beats a delightfully potent cup of a good-old south Indian filter coffee. Do you know India’s rendezvous with filter coffee or ‘Kaapi’ dates back to the 17th century when it first came in Karnataka?

Baba Budan while returning from his Hajj Yatra smuggled seven coffee beans. He was a Muslim saint who resided in Chikmagalur, and he started the entire tale of coffee in India.


Since then coffee was produced extensively in the Chandragiri Hills, and in 19th-century, coffee plantations started exporting the yield. By the 20th century, filter coffee had become massively popular all the way through the southern states of Karnataka, Kerala, Tamil Nadu, and Andhra Pradesh.


South Indian Filter coffee has that fresh decoction that gives out a specific aroma, and you cannot find that anywhere in the world.


Frequently asked questions:


Q. What is dabarah?

A. Traditional south Indian filter coffee is served in a dabarah. Dabarah is a petite steel (or any metal) cup with a lip that doesn’t get too hot and is set in a tumbler. The tumbler is a slightly wider and shorter vessel and is bowl-shaped.

 


Q. How to prepare coffee without a filter?
A. Ingredients (Serves 2)
• Coffee Powder – 3 tsp
• Water – 1/2 cup
• Sugar – 2 tsp
• Milk – 1 cup
• Flat vessel with a lid
How to prepare Filter Coffee without filter:
• Boil the water and add the coffee powder and cover it instantly.
• Mix it after 20-30 seconds and cover it again with the lid
• Let it rest for a minute or two to obtain clear decoction
• Boil milk, add sugar and froth.
• Dispense the decoction little by little, leaving residues behind
• Froth well and serve hot

Q. What are the different types of south Indian filter coffee?


A. Coffee is also known as Kaapi in South India. The drink is also referred to as Madras filter coffee, Madras kaapi, Kumbakonam degree coffee, Mylapore filter coffee, or Mysore filter coffee.

Q. What is decoction?

A. The resulting liquid from straining Boiled Coffee Grounds is called the decoction.

Q. What is chicory?

A. Chicory is the root of a plant that is roasted and mixed with coffee to improve its taste. The ratio of chicory added makes the coffee taste strong, reduces caffeine. 

Q. How to make filter coffee tasty?

• In the beginning, leave it for 30 seconds after mixing leave it for 1 minute.
• Prepare by adding hot milk and hot decoction and use stove top to heat.
• Carefully retain the decoction leaving residues behind.
• If you wanted a strong coffee, add a tsp of coffee powder in making the decoction with same water quantity
• Use freshly boiled milk and good coffee powder by Sambar Stories.

Q. How to make thick filter coffee decoction?

A. If the coffee powder is coarse in texture, give it a tight pressure and if it is fine in texture, give it gentle pressure. Doing so you will give a thick coffee decoction that will make your coffee extra delicious!

Q.Do you want to experience the time-honored taste of south Indian filter coffee?

A. We at Sambar stories have an exclusive collection of Special Filter Coffee Powder with 15% Chicory, Pure Filter Coffee Powder with No added chicory, Instant Coffee Powder and the Strong Filter Coffee Powder with 30 % Chicory

Prepare a delicious cup of coffee at home and raise your spirits every morning, with the newspaper and some Carnatic music to transport you to another world.


 


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