The Madras filter coffee, the name itself spells magic; a drink every Tamilian or any South Indian would vouch for.
The arresting aroma of newly brewed delightful filter coffee marks a fresh day in almost all South Indian households in India.
The most ubiquitous filter would occupy a prestigious position in the cooking section, creating a brownish-black decoction which when mixed with the correct quantity of sugar and steaming hot milk would produce a cup of watery heaven.
The secret lies in the right type of coffee beans, usually handpicked and roasted to a golden brown consistency under the watchful eyes of an expert.
Steaming hot water also plays a crucial role in releasing the top-notch flavor of the powder into a solid thick decoction.
In The Article
Coffee has become a well-known drink in India since the 17th century. Robusta and Arabica are commonly used beans.
The coffee plantations in various parts of South India provide the necessary quantity and quality of coffee beans to cater to the masses. The beans are blended with chicory (roasted) after being roasted and grounded.
The end product consists of equal amounts of Peaberry and Plantation A with the chicory quotient anywhere between 10 to 30 %, producing a mind-blowing aroma, color, and thickness of the final resulting coffee.
Know more about coffee: Coffee: Roasts, Coffee Making Methods, Famous Cafes
How To Prepare Indian Coffee (Madras Style)?
The Madras or Indian coffee filter is made up of two cylindrical parts, normally in stainless steel, with the upper portion consisting of a chic sieve press.
A lid to trap the aroma and a stemmed disc for compressing the powder is also part of the kit.
Method Of Preparation
- The upper compartment is filled with newly made coffee powder.
- Then, the powder is tamped with a disc (stemmed) into an even uniform layer.
- The disc now in position, the upper compartment is now attached to the bottom tumbler compartment and water (boiling) is poured.
- The coffee filter is now closed with the lid, waiting for the coffee to drip slowly into the tumbler compartment.
- The chicory now plays its role, helps to extract more from the grind, resulting in a strong brew.
- Now, the required amount of brew is mixed with a glass of hot boiling milk. Sugar is added as per individual preference.
- The coffee is then cooled with a dabarah, a wide stainless steel saucer having lipped walls and drunk using a tumbler.
Tips For Serving Madras Style Filter Coffee
The Madras style filter coffee is normally served after pouring the hot coffee between the tumbler and the dabarah (several times) in big curve-like actions, resulting in a frothy hot cup of coffee.
The advantage of this serving is that it helps in properly mixing the contents thoroughly with no residue sugar, bringing the coffee to a consumable temperature, and finally aerating the content without any extra water.