Filter Coffee _ How To Make South Indian Filter Coffee At Home _ Quick & Easy Coffee Recipe _ Varun

Well , the world is divided between tea drinkers and coffee drinkers , tea and coffee are both generic drinks .

But trust me , cutting chai and filter coffee are absolutely emotional .

Well , today , let's keep the mug of coffee aside and let's make South Indian filter coffee .

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Well , filter coffee is absolutely different from any of those instant coffees that you get across the globe .

And when I say it's emotional , I absolutely mean it , well , every house has their own mix of coffee .

Well , this one is coffee grits or coffee Granules , which are absolutely nice and gritty .

Well , this one is of course roasted coffee beans , but this also has 20% of chicory .

This is the coffee mix that actually defines the taste and flavor of the coffee that you like in your home .

Well , this is also a mix of 80% coffee seeds and 20% chicory .

Well , that's a mix that I like .

You can take a ratio of 70 30 .

You can go up to 60 40 .

You can also go up to 50 50 depending on how creamy how intense and how coffee like prominent you like as a flavor .

Well , the first thing is to keep water to boil because this is required to make the decoction .

Well , the decoction can be made in 2 to 3 ways .

But primarily what every South Indian home has is a coffee press .

Well , this one is a South Indian coffee press and this has four parts .

The first one is , of course , the decoction collector .

The second one is where you actually put the coffee beans or the coffee crush , you press it with this and finally you cover it with this .

We will of course , break the process down .

We go absolutely nice and slow and easy so that you all kind of learn it with ease .

And the next one is your age old strainer .

But because I like it nice and smooth , I'm also kind of layering it with a Muslin cloth as simple as that , right ?

While the water is getting boiled , let's quickly start building the apparatus .

And this is to make something called a decoction .

Well , decoction is actually the concentrate of coffee which actually starts defining the taste and the flavor .

First things .

First , I'm gonna take a mix of coffee and chicory and add it to the press 3 to 3.5 heaped tablespoons of this and this needs to be lightly pressed .

Well , the whole idea here is that you do not need to press it because you do not need it to convert into a brick .

And the second one is , it shouldn't be so porous that the water just zooms in one or two light presses one another one .

And with this , if you see it's kind of padded and that's exactly what we're looking at , let's start building the apparatus .

The first thing that goes at the bottom is the decoction collector on top of this .

I'm placing the sieve that has the coffee and the chicory mix .

I'm placing the press like so removing it .

And the next thing that goes in is hot water .

That's about it .

The last step is to cover this so that the coffee that is now converting into steam starts bouncing back into the practice .

We need to pick this from the base because this is the colder part of the .

We need to keep this aside and let me show you a very quick alternate method .

And this is for the ones who do not have the South Indian press .

All you need to do is take a safe , we need to line it with Muslin cloth and we need to place two heaped tablespoon fulls of this coffee and chicory mix .

We need to again press this lightly with the back of the spoon so that this kind of becomes a little compact , not very loose , not very porous .

And on top of this , we need to keep adding hot water in 2 to 3 batches because this one has a little smaller cup and this will hold lesser water .

Well , here , if you notice what's happening , the water has just begun percolating to the bottom bowl and that's where you get the most beautiful intense decoction .

It slowly also starts tripping as time passes .

And if you kind of put your head to it , that's exactly what is happening in the filter .

Coffee panca as well .

So now let's wait and watch for 20 minutes .

It's been 20 minutes and a decoction should be done and ready .

Let's have a quick check .

What if you see ?

That's how it is nice , intense and a little thick .

And that's exactly how we're looking at the next step .

Of course , is to begin with making the coffee .

Now , this is a step rather that decoction making is a step that could be done in advance from what I know what my friends do is the mothers make this through the night .

So just before you're about to sleep , start making the decoction , let it percolate through the night .

And then when you're ready to drink it in the morning , all you need to start is from this step and that is heating the milk to this .

I'm adding in full fat milk .

Let's turn the flame on and into this .

We need to add in sugar as per your own personal preference .

Well , I like my coffee bitter and intense .

So I'm adding in just like half a teaspoon of sugar .

And that's my preference .

You can take your own call , allow this to heat on roll boil .

And then we move forward .

When I visit South Indian establishments , my orders generally begin with Rasam badda .

And finally , they have to have to end with South Indian filter coffee , which is also known as coffee .

Once the milk is well boiled , there begins the process of making filter coffee .

And that happens in a very special apparatus called a Dubra , which is a combination of a cup and a glass .

Well , the next step is to take the decoction as much or as little as you like and prefer .

We're just retaining a little so that it can be topped right on top .

Let's keep this aside and to this , let's add in hot milk , which also has sugar .

OK ?

OK .

Is well in today's modern times when you can visit any coffee shop and have an international coffee .

In my personal humble opinion , a traditional ethnic filter coffee would always taste better .

Well , if a person is someone who likes coffee , it's not me to be thanked .

We need to all .

Thank Baba Budan who got seven beans of coffee to India from Yemen in the 16th century .

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