Brew filter coffee -The South Indian way
Brewing filter coffee the traditional way, especially the South Indian style, is easier than you may think. Every step has a history and tradition embedded in it that varies from household to household. But don't worry; sit back, relax, and read on as we walk you through each step, from selecting the perfect beans to constructing the drink in the davara.
Pick the right bean
The production of coffee beans in India is primarily dominated by South Indian states, especially Karnataka followed by Andhra Pradesh, Kerala and Tamil Nadu. Almost 80% of coffee in India is exported through the Suez canal to Russia, Spain, Netherlands and France.
That being said, let's define our authentic South Indian filter coffee. They are medium roasted, finely ground coffee beans with a small percentage of chicory added to them. One such blend is our Leo Special Peaberry + Special A blend. Loved by many for its medium-bodied and woody aftertaste, this unique Leo Blend is crafted from A-grade coffee beans to give your taste buds the richest flavour experience possible.
Let's brew authentic filter coffee
This piece of equipment can be found in any household in South India. From early mornings to ending the day, this brass or stainless steel coffee filter is used on a daily basis.
It is made up of four components that help creating the perfect decoction, which is then blended with milk and served. The freshly ground powder is filled in the top container. The powder is pressed with an umbrella, and hot water is poured over it. The filter coffee decoction is collected in the bottom container.
The container in which filter coffee is consumed is as essential as the brewing process. Every South Indian cabinet has a tumbler-davara set that is only used for drinking coffee. The tumbler is the cup used to drink coffee, while the davara is a shallow but larger container with a lip that is used to cool the liquid.
So what’s next
Let's get a little more technical here. Tamping is a method of compressing loosely dosed coffee powder into a firmly compacted, uniformly disseminated puck within the portafilter, where the water and coffee will come into contact during the brewing process.
Now that we know all the basics, let's get the brewing started, shall we? To begin with, Put four teaspoons of ground filter coffee powder in the top compartment, place the umbrella on top of it, and tamp it down. It's vital not to press down too hard on the umbrella when preparing filter coffee. Make sure the coffee powder is properly spread and pressed flat, but not as firmly as if you were making espresso.
Add some hot water
Pour hot water into the top container with the ground coffee firmly packed and ready. Fill the container all the way to the top. Don't worry if it takes a few tries to get your ideal water-to-powder ratio. One pour should suffice for your first-ever cup. You'll be able to tell if you can add more water without diluting the decoction too much when you make subsequent cups
The magic happens
Allow the filter to work its magic. After 10-15 minutes, you can use the decoction that collects in the lower container, although it won't be very thick. It's best to let it sit for three to four hours if you want a thick, powerful filter coffee decoction.
Many South Indian households allow the filter to brew overnight. This not only allows the decoction to steep for the appropriate amount of time, but it also cuts down on the time between waking up and drinking coffee, which is always a benefit.
The grind size impacts the thickness of your decoction. A thicker decoction is produced by finer grinds. The coarser the grind, the more watery the brew.
The best part
Pour two teaspoons of your decoction into a tumbler after it has percolated. Add as much sugar and milk as you'd like. Add additional decoction if you prefer a stronger coffee.
But wait, your filter coffee isn't complete until you serve it in classic South Indian style.
This is known as "kaapi aathuradhu" in Tamil. It's the procedure of pouring the mixture a few times from the tumbler to the davara and back. The coffee flows in wide, creamy arcs from one container to the other, which is normally held high above the head.
But it's not just about the aesthetics. This procedure cools the mixture first, then thoroughly combines all of the ingredients together. Finally, it froths up the mixture to give it a more frothy texture. This, above all, aerates the coffee. Aeration is the process of injecting air into your filter coffee, which smoothes out the flavour and decreases the bitterness.
Now that your authentic filter coffee is prepared, it’s time to sip on the heavenly flavour of south Indian filter coffee.