Madras Filter Coffee

Filter coffee

The Madras filter coffee is nearly an institution - one that most thorough bred Tamilians cannot do without. The wafting aroma of freshly brewed filter coffee heralds the new day in most South Indian homes. The ubiquitous coffee filter can be found in the kitchen occupying pride of place, creating a thick decoction that is mixed with the right amount of hot milk and sugar.

The secret to creating the decoction of the right consistency lies in the quality of the ground filter coffee powder as well as the boiling hot water that is added to it. Boiling hot water allows the rich flavor of the coffee powder to be released into a thick decoction.

The madras coffee filter is usually made of stainless steel and has two cylindrical compartments along with a sieve press. The freshly ground coffee powder made from roasted coffee beans, usually of the Arabica or Robusta variety is poured into the upper compartment and it is compressed by the long stemmed sieve press. Most Indian coffee is grown in Karnataka, Kerala and Tamil Nadu.

Pour boiling hot water over it. In a few minutes, the lower compartment will collect the thick brew. This is mixed with hot milk and the desired amount of sugar. Typically filter coffee is served in a stainless steel tumbler and dabarah that is used to cool the coffee. A piping hot cup of filter coffee served with a frothy layer - and you are all set to start the day.

The first step towards making a good cup of filter coffee is selecting the right powder. Peaberry powder and plantation A powder can be used in equal quantity. Adding chicory to the powder is a matter of personal preference. Always store freshly ground but not too fine coffee powder. Store coffee powder in airtight container. The first decoction is usually the preferred choice. Mixed with freshly boiled milk and sugar, it makes for a heavenly brew. You can eke out some more decoction from the powder in the coffee filter by pouring hot water again to it. But this time round, the decoction tends to be light and bitter.

• Choose the filter based on the amount of decoction you need. Too big a filter and you may end up with weak decoction.
  
• Never reheat coffee as it ruins the taste.
  
• Clean the pores of the coffee filter to unclog them. You can also hold the coffee press directly over a flame for a minute to clear up the clogged holes. Else you might end up with decoction that just doesn't collect in the lower vessel.
  
• If you have leftover decoction, you can store it in the fridge with a bit of sugar. When you want to use it, heat it separately by placing it in a vessel filled with hot water. Add freshly boiled milk and your day-old decoction is as good as new
  
• Create a frothy effect by pouring the coffee between two glasses. This lends it the authentic look!