Tips to Make South Indian Filter Kappi

Posted on May 7, 2011 by Coffee Blogger

 South Indian coffee culture is supposedly the most prominent observatory when it comes to discussing influence of coffee in India. The southern states: Karnataka Kerala Tamil Nadu is the major coffee exporters to the European world. So it is hardly a doubted fact that coffee consumption is these states are forever increasing.

While we have discussed a lot on the specialties engaged in preparing coffee in the western countries, the Indian states have some curious traditional methods of preparing coffee. 

The authentic south Indian kappi is made with the help of a percolator that is used for decoction of the powered coffee beans.  

First one should select the type of coffee beans required to make the desired recipe. Assorted spicy flavours which have been pounded in a mortar is an arousing concept. However canned coffee can also serve the purpose well. 

The coffee is first stuffed in a type of umbrella sieve. The sieve has minute openings which prevent the powder from dropping into the container. Then boiling water is poured over the coffee powder which percolates and is collected in a container. Sometimes the decoction method is carried on for days to obtain the desirable taste. The south Indians prefer using a tumbler to that of coffee machine with the perspective to stir the coffee manually for a longer period of time. 

Considerable amount of milk is added, as they favour sweetened coffee to espresso. The concept of “meter-kappi” is very popular here. It is a process where swishing of the beverage is done from certain heights to render a foamy texture (norai) to the drink. This entire process is called the davraa-tumbler. 

Madras kappi, kappi with chicory and aromatic spices are other preferred ways of having coffee. An interesting fact of south Indian ways of having coffee is that they never serve the drink is delicate chinaware. As steaming hot coffee is what these people prefer they always make it a point to serve the drink in a metal cup or glasses. Also a popular habit is to pour the coffee into dishes drinking it up the Indian way.

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Different Flavor Varieties of Gourmet Coffee

Posted on May 4, 2011 by Coffee Blogger

For tasting coffee, a separate language is required for expressing its various flavors. So, in order to express the different flavor or tastes of coffee, it is absolutely necessary to delve deeper into the world of premium gourmet coffees. There are some feelings that we perceive through our sense organs but sometimes material words are just not enough to express that exact feeling because words has very limited power of expressing that feeling and sometimes there are no word to express that different and uncommon feeling because word has not yet invented for perceiving that feeling. As the taste of gourmet coffee is somewhat different from that of the other coffee flavors, it is difficult for the people for properly expressing that feeling in terms of words as basically there is no such word to express that peculiar taste. So, people describe the tastes as their own way. Some say that the taste is just like that the highbrow jargon.

 

Types of Gourmet Coffee Flavors- There are a number of various types of gourmet coffee flavors. These are described as follows:

 Acidity- Acidity is the sharp, pleasant aftertaste. This taste is perceived towards the front part of the tongue. Dryness is perceived at the back of the mouth and between the edges of the tongue. If this taste is experienced by somebody, it has to be said that the quality of the gourmet coffee is very good. The range of the acidity varies from coffee to coffee. Some coffee may be lively or moderate and some may be flat and dull.

  1. Acrid- The acrid taste will give the feeling of intense tartness on the back of the tongue.
  2. Aftertaste- There is a significant characteristic of the gourmet coffee compared to that of the other coffees. Gourmet coffee produces an aftereffect which is lacking in the case of other coffees. The aftertaste may be of chocolate, caramel, spiciness, fruitiness, smokiness, rosiness and also other flavors.
  3. Alkaline- The alkaline taste is such that it lefts a dry feeling on the back of the tongue after sipping the coffee.
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