How to Make Filter Coffee – Decoction Coffee

Filter Coffee

Filter coffee is not the king of coffees, it is the emperor. It is made using the best plantation Arabica coffee powder. Everyone has their own way of brewing coffee and tea. But try this Filter coffee too. You can expect good results.

Ingredients

• Coffee powder – 4 tablespoons
• Water – 3/4 -1 cup

How to Cook

First, let’s introduce the decoction pot. A cylinder at the bottom. Another cylinder on top of it. The entire bottom of that second cylinder is filled with tiny thread-sized holes. This perforated pot sits exactly on top of the first pot. But the two pots can be easily converted into two. The perforated pot has a plunger (presser).

This plunger is used to press the coffee powder down. There is also a lid to close the top airtight. Very simple structure. Satisfactory operation. Decoction sets are available in brass, copper, and stainless steel. Steel sets are best for handling and washing.

The best decoction sets are found in Tamil Nadu. Tamil Nadu is the birthplace of decoction coffee. This is a special drink of the Tamil Brahmins. Sets are also their invention.

First, put the coffee powder in the upper cylinder of the set with a dry spoon. Of course, replace the plunger and gently spread the powder inside it with the same spoon. Now press gently with the plunger. If the powder is not very powdered, press well. Place this container with the plunger on top of the lower container.

Boil water. Slowly pour the boiling water through the upper end of the plunger. Close it with a lid. Now leave it without moving. Let it sit there. In half an hour, the aromatic coffee decoction will fall into the lower container. This is called first degree decoction. If desired, you can boil half of the water you poured in the first time and pour it out.

You can replace the first-degree decoction and seal it. What you get is second degree. You can make coffee by mixing both together. Or you can add the second degree first, then the rest as needed. If there is any left over, you can store it in the fridge for the next day. The second degree is not good for the next day. It will start to ferment.

Decoction Coffee

Ingredients

• Water – 1 cup
• Milk – 1/2 liter
• Decoction – as needed
• Sugar – as needed

How to Cook

Add water only if it is thick curdled milk. If it is homemade curdled milk, water is not necessary. Boil both together. Meanwhile, take the decoction, curd and sugar in a tall bowl. Mix this mixture with a fork, whisk or electric beater and beat it. It will foam well. The hearty coffee aroma will fill the entire kitchen.

Pour the boiling milk mixture into it. Stir well. The coffee will continue to froth. Let it sit for a while. 3-4 minutes. Now, take a coffee pot and a steel glass. Pour the coffee into it. Scoop the froth with a spoon. Pour a teaspoon of decoction over the froth of the coffee that is frothing. If desired, you can pour it in a design. This is the famous espresso coffee called degree coffee.

Cultural Routes of Coffee

Today, it is difficult to imagine a morning without coffee and tea. Are these truly our own tastes? A.R. Venkatachalapathi’s study on the arrival of coffee in Tamil Nadu, titled ‘In those Days There was No Coffee’, is quite remarkable. Coffee, which became popular in South India in the early nineteenth century, became a part of everyday life only in the middle of the twentieth century. In other words, coffee, which was not very widespread at one time, later evolved into an indispensable cultural element.

The passion and resistance that one people shows towards the cultural element of another can also be seen in the routes taken by coffee. Positive and negative reactions were recorded to many new dishes that came as part of modernity. The history of tea and coffee can only be read in conjunction with the cultural interventions of colonialism.

Coffee came to India through the Persians. Historical records say that the Sufi saint Abudhan was the first to bring coffee plants to Mysore. Coffee originated in the tropical regions of Africa. It was also cultivated in Abyssinia. From there, coffee reached the Arabian countries. The Turks and Persians learned about coffee from the Arabs. In Arabic, coffee means “kahut”. Persian texts say that the fakir Abdul Hasan was the first to advise his disciples to use coffee as a drink. The description of coffee in early Persian texts was as follows.

“Coffee is a drink that brings pleasure and refreshment. It soothes the mind. It strengthens the limbs and strengthens the heart. It increases the joy of youth and alleviates the weakness of old age.

Although it was brought to Kerala by the Arabs, coffee as a drink became popular only after European coffee plantations were established here. Most of the coffee produced here was exported to England. Historical records show that only one percent of the coffee products were consumed by the British here. In 1892, the Malabar District Guest published a menu for prison inmates, which listed coffee and tea as drinks served only to European inmates. In the book ‘Pakala Chinthamani’ published in 1893, the method of preparing coffee and tea was also explained. The author Velupillai has used the English word ‘Koffee’ instead of ‘Kappi’. The word ‘Koffee’ was once an indispensable part of middle-class discourse in Kerala. The Tamil word ‘Kappi’ gained popularity in Kerala with the advent of Brahmin clubs.

Coffee, which was adopted as a symbol of their culture by the sophisticated middle-class Malayalis, was not immediately adopted by the traditional society. Many arguments against coffee can be found in 20th-century Malayalam literature. The fact that coffee, a symbol of modernity, became a part of Malayalee daily life was not something that traditionalists could accept in any way. Early Malayalam novels and stories presented coffee as a cultural antidote. The allegations made against this foreigner who had entered our unadulterated and ‘pure’ culture are very interesting.

Beyond the propaganda of traditionalists, coffee entered the cultural discourse with the acceptance of coffee by the middle class. In South India, especially among the Tamil Brahmins, its market value and prestige rose. It was during this period that Brahmin coffee clubs were widespread in Kerala and Tamil Nadu. While coffee hotels and clubs became synonymous with the upper class, tea was marked as a drink of the working class.

Filter coffees with milk were introduced by proclaiming the concepts of Brahmin purity. One of the notable taste developments in the mid-twentieth century is the kappiya, a symbol of Tamil Brahmins.

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