All this sunshine in Oregon is making me nostalgic and miss my hometown. The stomach feels queasy and you want to go back in time to those oh so fun days. It brings back memories of my favorite things - mangoes, oh so soft idlis, bondas, filter coffee, walking at the towers park, evening sunsets from my terrace and reading lots of Danielle Steele novels.
In 2009, I quit working as a software engineer to work for my parents business. It was one of the best decisions I had taken. I enjoyed the challenges of working with parents, and also enjoyed its benefits. One of the biggest benefits was drinking hot filter coffee. My dad would take us to New Woodlands the drive in for hot hot filter coffee and bonda :). I have two important rules when it comes to drinking good filter coffee. It should be frothy, and the color should be rich.
Living here in the US it is not easy to get the taste of the filter coffee from back home but I have experimented and tried out many coffees to finally make some thick delicious filter coffee. I buy the Narasu's filter coffee powder available at the Indian store, if in case you want to buy locally roasted coffee then make sure it is ground finely - turkish ground.
You will need a south indian filter coffee maker to make it the authentic and traditional way. There is a upper container, lower container, perforated distributor and a lid. Coffee powder goes in the upper container, using the perforated distributor press down on the coffee gently so that it is packed firmly. Keep the perforated distributor on top and add boiling water. I usually add around 1/4 cup water to around 3-4 tbsp packed coffee powder which generally gives a nice thick decoction. This process might take anywhere from 5 - 15 mins depending on your filter and coffee powder.
I generally like to use whole milk to make coffee as it tastes more delicious and thick with it. Pour the decoction in your cup and then add the milk. If your pour your milk slowly it tends to froth and creates a creamy frothy texture. In the south we drink our coffee in a davala set . For people like me thats the best as I can cool the coffee to drinkable temp and enjoy it !
If your day starts with great coffee, nothing else can go wrong ! :) I am off now to make my afternoon coffee :) I hope you enjoy yours.
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| Filter Cofee with podi idlis |
Living here in the US it is not easy to get the taste of the filter coffee from back home but I have experimented and tried out many coffees to finally make some thick delicious filter coffee. I buy the Narasu's filter coffee powder available at the Indian store, if in case you want to buy locally roasted coffee then make sure it is ground finely - turkish ground.You will need a south indian filter coffee maker to make it the authentic and traditional way. There is a upper container, lower container, perforated distributor and a lid. Coffee powder goes in the upper container, using the perforated distributor press down on the coffee gently so that it is packed firmly. Keep the perforated distributor on top and add boiling water. I usually add around 1/4 cup water to around 3-4 tbsp packed coffee powder which generally gives a nice thick decoction. This process might take anywhere from 5 - 15 mins depending on your filter and coffee powder.
I generally like to use whole milk to make coffee as it tastes more delicious and thick with it. Pour the decoction in your cup and then add the milk. If your pour your milk slowly it tends to froth and creates a creamy frothy texture. In the south we drink our coffee in a davala set . For people like me thats the best as I can cool the coffee to drinkable temp and enjoy it !
If your day starts with great coffee, nothing else can go wrong ! :) I am off now to make my afternoon coffee :) I hope you enjoy yours.
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