Indian coffees

With mystical beginnings in the 17th century, Indian coffees are appreciated globally - both for their unique taste characteristics and for the environment friendly practices that the country's coffee planters have persisted with over time. Intercropping with different types of spices provides interesting subtleties to these coffees that have won them widespread acclaim.

Indian coffees

With mystical beginnings in the 17th century, Indian coffees are appreciated globally - both for their unique taste characteristics and for the environment friendly practices that the country's coffee planters have persisted with over time. Intercropping with different types of spices provides interesting subtleties to these coffees that have won them widespread acclaim.

Tea
coffee
spice

Filter Coffee / Degree coffee

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Recipe Cuisine: Indian |Recipe Category:Beverage
Prep Time:15 mins    |Cook time: 5 minsServes:3

1. For making perfect decoction, choose the correct filter size. I make only for my hubby. So I have a small one. Add 3-4 heaped teaspoons of coffee powder in the perforated upper part. This also depends on how much coffee decoction you need. I roughly calculated that 1 & 1/2 tsp for a person. But cant make single serving for my hubby, so make extra, to make the decoction quality better.

2. Press gently with the plate with handle.I use my fingers to do this to keep the pressure we apply in my control. otherwise I sometimes press too hard, then the water wont get through the powder if too much pressure is applied and pressed. So be gentle while you press. If you press too loose, then the water gets through so fast and the decoction wont be strong(thick). It will be very diluted.

3. Heat required water to fill the filter and let it start to boil. Add it to the filter and fill up to the rim and close immediately with the lid.

4. Wait for 15 minutes - 1/2 hour. Collect the 1st degree decoction and keep covered. If you want you can again add hot water and brew second time.

5. Boil milk well, and then froth the milk with sugar once.

6. Add required amount decoction say 2 tsp – 1 tblsp and froth well. Let it be hot. So don’t do for long time.

We always use “Dabara tumbler” to serve authentically :) Enjoy it piping hot!

Notes (Tips)

Choose correct filter size , you have to at least fill quarter and add water accordingly. If you add too much water then the strength may not be thick.

If the coffee powder is coarse, press tightly to get thick decoction. If the coffee powder is fine ground, be gently while pressing. 

By chance your first brewed decoction gets dripped fast and its too thin, immediately pour the collected thin decoction again in the filter and brew for the thick one. The flavour will be compromised this way. But just in case. Trouble shooting ;)

If by chance your coffee decoction never collects down ,in case you pressed too hard the coffee powder, just gently tap the filter carefully on the rim.

If you have any leftover decoction or you want to make it in bulk and keep, just add 1/4 tsp sugar in it and keep covered in the fridge. This is what my MIL told me. Don’t ask why we need to add sugar. I don’t know ;)  It locks the flavour

Sometimes, the pores in the filter gets stuck with the coffee powder, so clean with a needle point if needed. Just immerse the filter in boiling water weekly once or so to keep it clean.

Never ever re-heat the coffee. It wont taste good. Boil milk in stove top as it keeps hot for long time than the microwave boiled milk.

Milk is a very important factor, so use fresh milk always. My MIL uses aavin light blue pack, its perfect for her coffee.

Milk is a very important factor, so use fresh milk always. My MIL uses aavin light blue pack, its perfect for her coffee.

Hello everyone! This is Rajeswari from Rak’s Kitchen. I share some of the authentic recipes that I learnt from my mom and mom-in-law. All these day to day cooking recipes include our Indian spices that are easily available and these spices help in a way to balance our health in day to day diet easily.

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Nov 062017

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