Madras Filter Coffee

My Diary coffee Indian Coffee Board indian coffee wayanad Coorg
 Santanu Misra / October 15, 2009
315 words ; 2 minutes read

My addiction to coffee is old an old one. My morning does not start without coffee on weekdays. I am not quite human still have my morning coffee will probably describe it best.  In India coffee is very different from West.  I came to know recently that Indian Coffee Board is head quartered in Bangalore.  The main coffee producing region of India(hills of Coorg, Niligiris and Wayanad>) are not very far off Bangalore.

This coffee I got today morning while on way to office. A good link to follow. Some quote from Wikipedia about how it is prepared if you are interested.

South Indian coffee is brewed with a metal device that resembles two cylindrical cups, one of which has a pierced bottom that nests into the top of the “tumbler” cup, leaving ample room underneath to receive the brewed coffee. The upper cup has two removable parts: a pierced pressing disc with a central stem handle, and a covering lid.The upper cup is loaded with fresh ground coffee mixed with chicory (~2 tablespooons of mixture per serving). The grounds are gently compressed with the stemmed disc into a uniform layer across the cup’s pierced bottom. With the press disc left in place, the upper cup is nested into the top of the tumbler and boiling water is poured inside. The lid is placed on top, and the device is left to slowly drip the brewed coffee into the bottom. The chicory sort of holds on to the hot water a little longer, letting the water extract more flavor from the coffee powder. This makes the decoction a lot stronger as compared the typical western drip coffee, the decoction is so strong that you’d need only 2-3 tea spoonfuls of it to flavor a 150ml milk. Where as the western drip coffee is quite watery to taste.

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