Coffee, anyone?

Recently a friend of mine was discussing coffee available around the world at places like Barista et al.  I say, any discussion on coffee is incomplete without the mention of South Indian decoction coffee (also known as filter coffee because of the method of its preparation). Two aromas typifying South India are those of filter coffee made from freshly ground coffee powder and garden fresh Jasmine flowers. Actually the combined smell of both wafting in the morning air is sure to awake anyone to his senses. Just the smell of Jasmine though is like any aphrodisiac and just the smell of filter coffee may remind and prepare you for the day’s work ahead. The taste and effect of filter Coffee at any other time of the day is really unpredictable.

Because of my growing up away from home I am a devout tea drinker like any soldier. I prefer hot piping tea in a mug or a glass rather than in bone china. So when I call on friends and relatives during the day and they find me preferring tea over coffee I am looked at as if I have landed from another planet. The looks seem to ask “OMG, how can you survive without kapi?” How could I tell them that I don’t drink coffee not because I don’t like the brew but not everyone can make drinkable coffee – even filter coffee.

The ideal coffee is made from freshly ground Coffee powder. The aroma stays with the seeds while stored powder loses the original characteristics by passage of time, even hours. The decoction is made in a filter which is a four part contraption, usually of steel, with two cylindrical vessels placed one on top of the other. The upper vessel has small perforations to allow the coffee decoction to percolate to the lower vessel. Coarsely ground coffee powder is put into the top vessel. The powder is then lightly pressed with another perforated plate with slightly larger holes than at the bottom of the upper vessel. This plate is fitted with a handle from the middle reaching to the top of the upper vessel for ease of operation. Boiling hot water is then poured into the upper vessel. The vessel is then closed with a semi tight lid. The water rests on the perforated plate passes slowly through the holes onto the pressed coffee where the water is allowed to seep into each grain of the powder forming the decoction which is finally collected into the bottom vessel. The process is slow and should be started at least two to four hours before coffee time, depending on the quantity of decoction required.

Wait, coffee is not ready yet as fresh milk is to be boiled. To the warm decoction add the boiling milk in proportions as desired. The correct proportion is something that is learned from experience and handed down through generations. With such variables it is wont that the process and the mix has to be perfect for that delectable tumbler of coffee. When the decoction is allowed to percolate overnight, the coffee in fresh milk served at the crack of dawn tastes special.

Coffee at any other time of day does not taste the same.