Filter coffee or the South Indian coffee is a milky beverage made from roasted coffee beans and extracted in a metallic container under the force of gravitation.
We get a lot of varieties of coffee powder from the market. However they lack the distinct smell of amazing coffee that we get form Starbucks or Costa. The smell of a fresh brew is a sense awakener and lights up the day for me. I always brought coffee beans from a local roastery and powdered it at home weekly for that fresh coffee everytime. However last time I could not go myself and asked another person to get me some. Imagine my astonishment when he landed up at my doorstep with 3Kg of green raw coffee beans. I was at a loss. The coffee beans languished in my cupboard for a long time waiting to see the light of day. Finally in an attempt to salvage the beans and make some space, I tried to roast the beans . And the rest is history..!!
STAGES OF COFFEE ROASTING
There are many equipments used to roast coffee today. We can use a simple frying pan to a hot air popcorn maker or even the conventional oven to roast coffee. What I have used to roast coffee is an old frying pan. make sure that the frying pan is clean and dry, devoid of any smell. This is essential because the coffee will absorb the smell of the pan and you can easily have a curry flavored coffee.
- Heat the pan to a medium temperature. Add 1 cup of coffee beans to the pan.
- During these stages the bean is losing the water content present. It has not started expanding yet.
- Keep stirring the beans around. You will soon notice the chaff or the outer skin of the bean come off.
- The beans will take a light brown color and the outer chaff will be all over the pan.
- Remove the pan from the flame and blow off the chaff near your washing sink. Blow with your mouth like you would blow soap bubbles. the chaff will fly off. Repeat whenever necessary through the process.
- At 250 F the coffee beans will get a cinnamon color. Keep stirring as the bean looks brown b ut the flavors have not developed yet.
- At about 350 F, the coffee beans will now start making a popping sound similar to the sounds of popcorn popping. This is the first crack. The coffee beans grow in size and the humidity continues to being released from the bean. This phase is the first exothermic reaction but they tend to quickly turn into endothermic. So be sure that the roaster is providing enough heat for the coffee roast process not to be stopped.
- In the next stage , about 400F, the sugars inside the coffee bean start to melt and carmelize. he second crack will happen about now and the popping will be faster. Watch carefully. When you feel that the beans are roasted to your satisfaction, remove the beans from the flame and put in a metal colander to cool fast.
- Always trust your eyes and nose to understand the roasting phases. If you continue roasting for a long time you can burn the beans and it can catch fire. So be careful. A bean is done when it is a dark brown color and very oily in appearance.
- Keep the beans in the open overnight. Keep it uncovered so that all the carbon dioxide present is gone.
- The next day you can powder the beans in a coffee grinder and use as required.
Check out the Coffee Roast Style Chart from http://www.breworganic.com for information on the various brew colors and types.
FILTER COFFEE – SOUTH INDIAN STYLE
- Coffee powder 70% chicory – 2 Tbsp
- South Indian Coffee Filter / Percolator
- Milk – 1/2 cup
- Water – 1/4 cup
- Sugar – to taste
- The first stage of South Indian coffee making is to make the coffee decotion. This is done using a coffee filter. This filter is available in most utensil shops and come in varying sizes. It consists of an upper perforated container where the coffee and water is added, a lower tumbler to catch the dripping, a pierced pressing disc and a lid to close it all.
- Nest the perforated container on top of the receiving container. Add the coffee powder to the upper perforated container. Press down with the pressing disc till the coffee powder is firmly packed. Leave the disc on top of the coffee powder . Top the upper tumbler with boiling water slowly. lid it and leave aside for half hour till the brew is obtained in the lower tumbler.
- Heat the milk and water to boiling point. In a cup, add the coffee decoction depending on how strong you want your coffee to be.
- Add sugar and milk to this decoction and mix well.
- Pour this coffee between two cups, back and forth mixing the coffee well and creating a froth on top.
- Serve hot.
- Coffee is something of a cultural icon in Kerala, Andhra, Karnataka and Tamilnadu. It is customary to offer a cup of coffee to any visitor.
- Sometime jaggery is also used a s a sweetener in coffee.
- The strength of the coffee depends on the amount of decoction used.
- Some people like their coffee to be very milky, some have it black brewed with jaggery, ginger, tulsi leaf and some pepper in it.
- The action of pouring the coffee between two cups gives it another name “Meter Coffee”.
- India’s first coffee house opened in Calcutta after the battle of Plassey in 1780. Now there are nearly 450 coffee houses in all of India, most of them located near Government offices.