What is special about Kumbakonam Filter Coffee?

The history and romance of coffee in India.

What is special about Kumbakonam Filter Coffee?

We hear the term Kumbakonam Filter Coffee often around us. Throughout South India there’s plenty of varieties of filter coffee, so what’s so special about this filter coffee?
While the making of filter coffee throughout South India is more or less the same, the key ingredient that makes the huge difference is the milk used to make the coffee.

Kumbakonam Filter Coffee Recipe

Let’s have a recap on how to make the extract before getting into the process of preparing the milk.
The extract is made from dark roasted coffee beans in the proportion of (70%-80%) and chicory (20%-30%). The coffee beans are roasted at an optimum temperature and then ground to obtain the filter coffee powder. The most commonly used coffee beans are Arabica and Robusta, they are grown in the hills of Tamil Nadu (Nilgiris District), Karnataka (Kodagu District), and Kerala (Malabar region).
Coffee extract is prepared with a metal vessel that has two cylindrical cups, the upper cup has a one of which has a pierced bottom through which the coffee brew percolates and gets collected in the bottom cup. The upper cup consists of two removable parts namely a pressing disc with a central, a stem handle, and a covering lid.
The other key ingredient milk is prepared by procuring pure cow milk and slowly heating it to the boiling temperature and maintaining the optimal temperature for some time. Milk prepared like this is rich in taste.
Now the extract and milk are mixed by pouring. This frothing coffee is then served in a dabarah set to complete its look and taste.
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