You would have tasted various types of coffee as prepared in Thanjavur, Kumbakonam, Kerala, etc. It would be a pleasure to witness our taste buds get tickled at the smell of roasted brew when we pass through a coffee grinding shop.In Kerala, they pour powder directly in milk and boil. The sediments will settle down and some will float. In other vilages, they pour powder on a cotton cloth and tie up like a bulb and dip in boiling water to extract decoction. This will have a different likeable aroma.
Home preparation
Grind 1/2 kg Plantation-A berry coffee seeds for filter, then add 50gm chicory and you receive powder in packets. Many people pour out all packets in the container and soon the aroma goes missing within a week. Instead pour out the pack only when the container goes empty.
Pour 4-6 tb.spoon heaps of coffee powder in the metal filter, pour 100-150 ml of boiling water and close the lid. Allow the decocotion to collect at the bottom. Now boil fresh milk and allow the milk to rise. Now take the required quantity of decocotion and 2 spoons of sugar in a tumbler and to this add 2-4 karandi of milk. Now mix it well and this is degree coffee. If chicory is not added, decoction will be watery. It is your choice.
If you want you can add boiling water to the filter stuff a second time and extract decoction. The grade of decoction is low and not thick as the first. Don't prepare decoction and refrigerate in advance for a day.
Hotel preparation:
In hotels, they dry roast sugar to brown color and keep it aside. Whenever required hot coffee decoction is poured in dabarah with sugar. To this hot milk is added and mixed well until froth appears on top.
Tips: Don't reheat the preheated milk. For good result, boil fresh milk and use fresh decoction. Prepare coffee at home when all have assembled at the table. Simply heating the milk every time when each member turns up will spoil the coffee taste/aroma and result wil not be as expected.
Filter coffee lovers may not like Instant coffee . It is ideal in emergency.
