Why South Indian Filter Coffee is a Must-Try?
A plate of freshly prepared idlis served on a banana leaf, paired with coconut chutney, is simply incomplete without a sip of piping hot, frothy filter coffee. This nostalgic brew has the power to teleport you to the lush coffee farms of Chikmagalur and Coorg, where each cup tells a story of tradition, culture, and craftsmanship.
But have you ever wondered what makes filter coffee different from a regular espresso or any other coffee? And why is there a traditional method for brewing it?
Let’s explore this flavorful journey in this blog
Filter coffee and espresso, at their core, share the same concept: both are brewed by passing hot water over coffee grounds, typically serving as the base for milk-based coffees. However, the magic of filter coffee lies in the brewing process and a special ingredient that elevate its flavour.
The process involves brewing coffee grounds with hot water in a two-chambered filter, normally made of steel or brass resulting in a concentrated decoction that is then mixed with hot milk and sugar. Filter coffee is then served in a traditional tumbler and saucer. The coffee is poured from a height between both to create a frothy layer on top.
Unlike espresso, where pressure is used to push water through the coffee grounds, filter coffee relies solely on gravity to slowly extract the rich flavours. This drip method requires patience, a good 15 to 20-minute wait, but the result is a brew that's worth it, and captures delicious flavours.
What also distinguishes South Indian filter coffee from espresso is the addition of chicory, a special ingredient that gives a distinct depth and complexity to the brew. Chicory, derived from the roasted and ground roots of the chicory plan is a member of the dandelion family and has a subtly woody, nutty flavor. It’s earthy and mildly bitter note enhances the natural taste of the coffee, adding a layer of sweetness and richness to the overall flavor profile. Typically, chicory makes up 10% to 30% of the coffee blend, with the proportion affecting the coffee's strength and character. The addition of chicory during brewing results in a concentrated coffee extract, which blends beautifully with milk to create a rich and creamy cup.
Brewing filter coffee is a simple yet artful process. Follow these steps, and you’ll have an authentic cup of filter coffee ready in no time:
- Choose the Right Coffee Grounds: For the best filter coffee, you need a specific blend of medium-grind coffee with the perfect chicory mixture. Coffeeza’s South Indian Filter Coffee grounds offer an ideal blend of 80% coffee and 20% chicory in a medium-dark roast.
- Set Up the Filter: Place 2 teaspoons (10g) of coffee grounds into the upper compartment of the filter. Lightly tamp the grounds with the plunger that comes with the filter. Boil water, then let it cool slightly to about 90-95°C. Pour 50ml hot water into the upper compartment, filling it to about three-quarters full.
- Brew the Coffee Decoction: Place the lid on the filter and allow the coffee to drip slowly into the lower compartment. This process takes about 15-20 minutes, yielding a strong decoction.
- Prepare the Milk: While the coffee brews, boil full-fat milk in a separate pan. Once the decoction is ready, use the Dabra set to mix it with the hot milk—about 50 ml, depending on your preference. 50% decoction and 50% milk is an ideal combination.
- Final Touch: Add sugar to taste, then transfer the coffee mixture between the cup and saucer until the sugar dissolves, and the coffee becomes frothy.
- Enjoy: Savour your authentic South Indian filter coffee!
Coffeeza's South Indian Filter Coffee grounds are crafted from 80% high-grown Arabica and robust Robusta beans sourced from Chikmagalur and Coorg, known for their superior quality. These are then combined with 20% premium chicory from Gujarat, enhancing the coffee's body and providing a smooth, mellow flavor. Experience the tradition and flavour of South Indian filter coffee and bring home the taste of heritage with Coffeeza.
