 Filter kaapi served in a metal tumbler, inside the dabarah saucer in which it can be cooled |
Indian filter coffee is a coffee drink made by mixing hot milk and sugar with the infusion obtained by percolation brewing of finely ground coffee powder with chicory in a traditional Indian filter. It has been described as "hot, strong, sweet and topped with bubbly froth" and is known as filter kaapi in India. [1]
Until the 17th century, coffee was grown only in Arabia and exported in roasted or baked form. Taking raw coffee beans out of the country was prohibited to protect the Arabian coffee monopoly. According to a legend, Indian Sufi Baba Budan discovered coffee on a pilgrimage to Mecca. He smuggled seven raw coffee beans back to India and planted them in the hills of Chikmagalur in present-day Karnataka.The favorable conditions enabled the coffee plants to thrive in the hills, which were later named Baba Budangiri ('Baba Budan Hills'). The British Indian government became very interested in the coffee, and established large plantations in Coorg (present-day Kodagu). Budan's original coffee plants are purported to be the ancestors of most of the world's coffee trees today. [2] [3]
Traditionally, Indian filter coffee is made with Plantation A washed arabica [4] or Peaberry coffee beans. The beans are dark roasted, ground, and blended with chicory, with the coffee constituting 80-90% and the chicory 10-20% of the mixture. The chicory's slight bitterness contributes to the flavor of Indian filter coffee. [1]
Traditionally, jaggery or honey were used as sweeteners, but white sugar has been used since the mid-1900s. [1]
Indian filter coffee is prepared by first bringing water to a boil. [5] A special filter, cylindrical in shape, is used in the preparation of the coffee. The filter has two metal cups that assemble one over the other. [6] The filter coffee powder is first added to the upper cup on top of the perforated chamber and then compressed with a pressing disc. The boiled water is then poured over the disc and filter. [6] The upper cup is then secured with the lid, and the coffee is allowed to brew. [5] This process allows the water to extract more flavor from the coffee, resulting in a more robust and stronger flavor compared to Western drip coffee. [6]
Once the collector containing the brew is detached, the brew can be combined with hot milk. Sugar may also be added to the filter coffee. [6]
Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera, a large sourdough flatbread, which is about 50 centimeters in diameter and made out of fermented teff flour. Ethiopians usually eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes.
Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks.
Café au lait is coffee with hot milk added. It differs from white coffee, which is coffee with cold milk or other whiteners added.
Iced coffee is a coffee beverage served cold. It may be prepared either by brewing coffee normally and then serving it over ice or in cold milk or by brewing the coffee cold. In hot brewing, sweeteners and flavoring may be added before cooling, as they dissolve faster. Iced coffee can also be sweetened with pre-dissolved sugar in water.
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
A kopitiam or kopi tiam is a type of coffee shop mostly found in parts of Indonesia, Malaysia, Singapore, Brunei and Southern Thailand patronised for meals and beverages, and traditionally operated by the Chinese community of these countries. The word kopi is an Indonesian and Malay term for coffee and tiam is the Hokkien/Hakka term for shop. Traditional kopitiam menus typically feature simple offerings: a variety of foods based on egg, toast, kaya, plus coffee, tea, Horlicks and Milo. Modern kopitiams typically feature multiple food stalls that offer a wider range of foods.
White coffee can refer to any of a number of different kinds of coffees or coffee substitutes worldwide.
Vietnamese iced coffee is a traditional Vietnamese coffee recipe. It is created using coffee roasted between medium and dark. The drink is made by passing hot water through the grounds into a cup that already contains condensed milk. To serve the drink cold, ice is added to the cup.
Arabic coffee is a version of the brewed coffee of Coffea arabica beans. Most Arab countries throughout the Middle East have developed distinct methods for brewing and preparing coffee. Cardamom is an often-added spice, but it can alternatively be served plain or with sugar.
Coffee preparation is the process of turning coffee beans into liquid coffee. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be roasted, the roasted coffee beans must then be ground, and the ground coffee must then be mixed with hot or cold water for a specific time (brewed), the liquid coffee extraction must be separated from the used grounds, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings.
The history of coffee dates back to centuries of old oral tradition in modern-day Somalia, Ethiopia and Yemen. It was already known in Mecca in the 15th century. Also, in the 15th century, Sufi monasteries in Yemen employed coffee as an aid to concentration during prayers. Coffee later spread to the Levant in the early 16th century; it caused some controversy on whether it was halal in Ottoman and Mamluk society. Coffee arrived in Italy the second half of the 16th century through commercial Mediterranean trade routes, while Central and Eastern Europeans learned of coffee from the Ottomans. By the mid 17th century, it had reached India and the East Indies.
Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Q Graders". A standard coffee cupping procedure involves deeply sniffing the coffee, then slurping the coffee from a spoon so it is aerated and spread across the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the body, sweetness, acidity, flavour, and aftertaste. Since coffee beans embody telltale flavours from the region where they were grown, cuppers may attempt to identify the coffee's origin.
Coffee substitutes are non-coffee products, usually without caffeine, that are used to imitate coffee. Coffee substitutes can be used for medical, economic and religious reasons, or simply because coffee is not readily available. Roasted grain beverages are common substitutes for coffee.
Milk coffee is a category of coffee-based drinks made with milk. Johan Nieuhof, the Dutch ambassador to China, is credited as the first person to drink coffee with milk when he experimented with it around 1660.
Coffee production in India is dominated in the hill tracts of South Indian states, with Karnataka accounting for 71%, followed by Kerala with 21% and Tamil Nadu. Indian coffee is said to be the finest coffee grown in the shade rather than direct sunlight anywhere in the world. There are about 250,000 coffee growers in the country; 98% of them are small growers. As of 2009, Indian coffee made up just 4.5% of the global production, being the 7th largest producer of coffee. Almost 80% of Indian coffee is exported; 70% is bound for Germany, Russia, Spain, Belgium, Slovenia, United States, United Kingdom, Japan, Greece, Netherlands and France. Italy accounts for 29% of the exports. Most of the export is shipped through the Suez Canal.
Kopi, also known as Nanyang coffee, is a traditional coffee beverage found in several Maritime Southeast Asian nations. Often brewed to be highly caffeinated in strength, it is commonly served with sugar and/or milk-based condiments. This drink originated from the British Malaya era, with Hainanese cultural roots. The name of the drink is derived from the Malay term for coffee. The term Nanyang, which means "South Sea" in Mandarin, refers to Maritime Southeast Asia. Kopi culture vocabulary is grounded in Hokkien dialect as a result of historical immigration to Maritime Southeast Asia from the Minnan region in the south-eastern part of Fujian Province in Southeastern Mainland China. The beverage is usually served in coffee shops, Hawker centres and kopitiams across the region.
Countries have cultivated coffee beans into various vehicles to satisfy needs unique to each country. Whether it be for energy, socialization, or tradition, the cultivation of coffee has served as a motivating force of the world. The modernization of coffee and its unique forms across cultures are markers of tradition and modern changes across continents. Coffee culture appears in the way in which people consume coffee, the way they make it, and where coffee is served and shared. Each of these factors combined reflects the lives of the people in these countries and the importance of coffee across the world.
Arabica Coffee > Washed Arabica - 'Plantation' > Plantation A
