South Indians are famous for their aromatic perfect filter coffee. I prefer to drink coffee made in my home only! Every visitor to my home would never say no to my coffee. So I always keep the decoction ready. 🙂
Coffee estates in Coorg produce some of the best coffee seeds in the world. These are roasted, powdered and sold in various outlets throughout the world. There are mainly two varieties of coffee seeds, peabery and plantation. Chicory is also added to the powder to give a good colour. But for me the best coffee is made from a powder with 50% peabery and 50% plantation seeds. Which ever outlet I buy the coffee powder I always get it ground in this proportion. Coffee powder stored in Tupperware containers stays fresh for 15 days. It is always good to buy once in a week.
Preparing a decoction is a technique to perfected by practice. At the end of the post I will give some important tips for brewing the perfect coffee.
For making 2 cups coffee.
- Coffee powder – 3 level tablespoons (or 2 tablespoons heaped)
- Hot water – 3/4 cup
- Milk – 1 and 3/4 cup
- Sugar – 2 teaspoons
- Fill the upper part of the filter with coffee powder. Slightly tap on the counter, a few times.
- Place the upper container over the lower one.
- Pour hot water very slowly. Close and allow the decoction to collect into the lower container.
- Heat milk till it reaches boiling point. Pour in to two cups.
- Add around 3 tablespoons decoction and 1 teaspoon sugar to each cup. Serve hot. (Increase as per taste if you prefer your coffee really dark)
Never heat the coffee after mixing with decoction.
If you use decoction stored in the fridge, heat the decoction separately by placing it in boiling water.
You can also make cold coffee using this decoction.
Some filters have bigger holes. After filling the coffee powder you can slightly press it with your fingers.
Some filters have small holes which tend to get blocked. Make sure the holes are clear.
The filter should be totally dry when you add the powder.