South Indian Filter Coffee Recipe

Filter Coffee - Soul of the South

For many, the morning isn't complete without that invigorating aroma wafting through the air, promising a robust and comforting start to the day. In South India, this ritual revolves around one magnificent beverage: the South Indian Filter Coffee. More than just a drink, it's a cultural icon, a symbol of hospitality, and a testament to a fascinating history that began centuries ago.

Authentic South Indian Filter Coffee Recipe

The true magic of South Indian Filter Coffee lies in its unique preparation method, using a traditional brass/bronze filter. This isn't just about brewing coffee; it's an art form, a sensory experience that culminates in a rich, strong decoction, perfectly balanced with milk and sugar.

Here's how you can make your own authentic South Indian Filter Coffee at home:

Ingredients:

• 4 tbsp of Le Mil's Estate Secret Chicory Coffee blend

• 1 cup boiling hot water

• 1/2 cup full-fat hot milk (A2 milk recommended)

• Sugar or jaggery to taste

Equipment:

• South Indian Coffee Filter (comprising two chambers, a plunger, and a lid)

• Dabara and Tumbler set

Instructions:

1. Add 4 tbsp of Le Mil's Estate Secret Chicory Coffee blend into the top chamber of your coffee filter.

2. Attach the bottom chamber to the top one, ensuring a snug fit. Gently place the plunger on top of the coffee blend in the top chamber.

3. Pour 1 cup of boiling hot water onto the plunger and immediately place the lid on top.

4. Allow 10-15 minutes for the brewing process, as the rich decoction slowly drips and collects in the bottom chamber. The longer it brews, the stronger the decoction.

5. Once the decoction is ready, pour 1/2 cup of the hot decoction into your tumbler. Add 1/2 cup of hot full-fat milk. Adjust the ratios as per your taste for a stronger or milder cup.

6. Add sugar or jaggery according to your preference.

7. The Frothing Ritual (Metering): This is extra credit but this is where the magic happens! Pour the coffee back and forth vigorously between the dabara and tumbler, lifting your hands high during each pour. This process, known as "metering," creates a beautiful froth on top, cooling the coffee to the perfect temperature while enhancing its aroma and blending the flavors seamlessly. The taller the pour, the foamier the cup!

And there you have it – a perfectly brewed, authentic South Indian Filter Coffee, ready to awaken your senses and transport you to the bustling streets and serene homes of South India. Enjoy this delightful blend of history, tradition, and exquisite taste!

Ever wondered how filter coffee came into existence? Here's a small backstory about it.

The Origins of Indian Coffee

The story of coffee in India is as rich and aromatic as the brew itself. It all began in the 17th century with a Sufi saint named Baba Budan. Legend has it that he smuggled seven coffee beans from Yemen (where coffee cultivation was a closely guarded secret) and planted them in the hills of Chikmagalur, Karnataka. These very hills, now known as Baba Budangiri, became the birthplace of coffee cultivation in India.

Initially, coffee was grown on a smaller scale, primarily for local consumption. However, the British East India Company recognized the potential for commercial cultivation, leading to the establishment of large coffee plantations across Southern India in the 19th century. This marked a significant turning point, transforming coffee from a niche commodity into a thriving industry and a beloved beverage.

Introduction of Chicory

Fast forward to the aftermath of World War II. The war had a profound impact on global trade and economies, leading to scarcity and rising prices for many commodities, including coffee. To stretch their coffee supplies and offer a more affordable product, coffee producers in India, much like in many parts of the world, began introducing chicory into their blends.

Chicory, a roasted and ground root of a wildflower, not only extended the coffee supply but also added a unique body, bitterness, and a slightly earthy, caramel-like note that many came to appreciate. What started as a necessity soon became a distinctive characteristic of South Indian filter coffee, with many traditional blends still incorporating chicory today. Different regions in India have different ratios of chicory to coffee in their blends. Most popular being 80/20, 80% coffee and 20% Chicory seems to be the golden ratio for that familiar rich, velvety, chocolaty coffee known as filter coffee or "Kaapi" in south India.