KUMBAKONAM DEGREE COFFEE Filter coffee is a morning ritual in most South Indian households. The bitter-sweet taste rejuvenates coffee lovers and fills them with the much needed vigor and enthusiasm to face the day’s ordeals! Its quality is determined by the strength of the decoction of freshly roasted and ground coffee beans (it is often the first batch of the filter), thick cow’s milk and just the right quantity of sugar. Even the swishing (done in the tumbler and ‘davara’ it is served in) of the beverage is important as it helps form a layer of froth, the ideal look of degree coffee! Some tips for that frothy, strong lip-smacking Kumbakonam degree coffee : Do not reheat the coffee. The flavor will be lost. The lid of the filter is to be kept closed after pouring boiling water. Always add milk to the decoction. Never decoction to the milk. If decoction is required to be stored in the refrigerator, add ½ teaspoon of sugar before storing. This way, the consistency remains thick. Only reheat the decoction. Never the mixed coffee. You can reheat the decoction alone but not the mixed coffee. Swishing coffee before serving brings up the froth on the top layer, which gives it, its ideal look! Store the coffee powder only in air tight container. For a Kumbakonam degree coffee do not add water to the milk and always use the first decoction. source - msgkitchen
Posted on: Fri, 14 Jun 2013 03:56:09 +0000
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