Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

India Coffee Bar

Recommended Posts

:biggrin: I've been ever experimenting the ways in which to prepare coffee the way my mother makes it at home.

I am never tired of it and even though I have a stable version of coffee available, I not completely at home :biggrin::wacko::wink:

Pleasae give me some way of preparing coffe the way it used to be at home. I think this especially goes for the people of south India. I know many others too have a love of coffee, but nothing beats the home coffee. Please share your tips for ethereal coffee land today... :wub:

Link to post
Share on other sites

I am never tired of it and even though I have a stable version of coffee available, I not completely at home :biggrin:  :wacko:  :wink:

especially goes for the people of south India.

:wub: Allow me to expatiate on what I have revelled on above there..

I have travelled along here to United States after many years of stay in South India capital for coffee Chennai people all over south india are great coffee lovers and everyone has their favourites. Although north indians are more of tea or chai lovers, here in south people relish their cup of coffee at really all times of the day, :rolleyes: well at least two times morning and evening. So after relating this soporific tale I'd rather jump in to the details of my query here. Since coming to NY especially, I've known to experiment to ge details of coffee right (The way I used to savour in India). Sadly for lack of proper intuitive guidance I've stopped way short of one, even though my moka or stove top espresso gives me a quality of home coffee some times when I brew the liquid strong to my taste. But in all I have learnt to cope with it, thanks to my recently discovery of eG I've almost flown back to my earlier stage of rediscovery and in trying to find out what suits best.

I had a remotest idia that if some one familiar to south India type of coffee brings to

this blog some bits of valueable wisdom it might help me a lot on my way home away from home


Link to post
Share on other sites

good grief! the south indian coffee! aka filter coffee..

i believe the south indian roast is special because of the addition of 'chicory'*...i dont do the brown stuff, but i have been told by people who enjoy coffee far more than i tolerate its wafting smell that its the addition of copious amounts of chicory...the ratio is staggeringly higher than anyother type of chicory coffee blend...i am not sure its healthy(but then again, is caffine really healthy for you?), but the adds much to the flavour.

chicory is a root and related to the radish family. not to be confused with chicory, the salad green..aka endive in europe..endives in north america is called chicory...to make things more confusing, chicory in north america is also a little known 'roadside, rank weed'. chicory root has been a substitute for coffee and also as a flavouring...the root is dried and ground as a powder...chicory, the root of a herb is completely different from the chicory, the salad green...chicory, the coffee flavouring herb is native to north america...

edited to add: there is nothing special about south indian coffee except the roast and the chicory content...ground coffee+hot water > percolates to coffee..south indian coffee is always had with lots of sugar and rich milk(read that as full fat)...the south indians have perfected the art of drinking cloyingly sweet coffee topped with foam...and wax lyrical..ad nauseum..some say that serving the coffee in silver cups enhances its flavour. i am positive that such claims are exaggerated.

Edited by Lalitha (log)
Link to post
Share on other sites

:biggrin::blink: Ofcourse chicory was a rave in India back in 80's 90's even mid-late 90's, but here is where I beg to differ, I do like chicory but then I am not addicted to it, but yes I'm in love with the purest form of coffee, I love it here too in US but I'm just running the race to match my home coffee somethings just change very slowly..

Coffee I had at home ususlly is a blend of peaberry and some other one I can't remember :wub: bought from a company called coffee day and sold under brand name supreme blend..

I know I should look out for this option here too in the US but have been too fazed out in doing it myself I don't fancy losing my apetite for coffee by just looking around so I'd rather seek some expert advice on the things I don't know much about.

It would be relatively wrong to say that south indian coffee is more chicory taste .. I know a lot of brands still ue the product by that name but I rather got over chicory and went over to pure coffee but then instant coffee always has to do with chicory I think.. not so sure in that point there..

But I still want to know what coffee type would closely match south indian coffee brew. :wacko::wink:

Link to post
Share on other sites

Geetha -

It's a pleasure to have you here and I hope we can help. Until relatively recently, very few Indian coffees made it to the US. Even today, most of those go to the independent roaster market such as local micro-roasters and regional specialty roaster.

Dr. Joseph John and his wife Urmila operate the Josuma Coffee Company and offer the best selection of Indian coffees generally available from a single source here in the US. They offer a trademarked low-acid blend and also a shade grown single varietal that is said to have very spicy overtones in the flavor but the coffee they're famous for is the Malabar Gold espresso blend. Josuma Coffee is a wholesale only operation but there are a number of suppliers who roast and sell the Malabar Gold blend in small quantities.

The lowest price I've seen is $9.95 per pound not including shipping at Coffee Wholesalers (they do sell retail). Other suppliers charge anywhere from $12.95 to $17.95 per pound.

Malabar Gold is comprised of all Indian coffees including Monsooned Malabar, which has a very distinct and rich taste, as well as at least a small percentage of high quality Robusta. The Robusta adds to the amount of crema produced when making espresso and adds a bit of bite. I have not personally tried Malabar Gold but hear good things about it from others. I do use Indian Monsooned Malabar and also Indian Pearl Mountain Peaberry in one of my home roast blends and enjoy it greatly.

Apart from info on where to obtain Indian coffees, are you looking for advice on best methods for coffee preparation, apart from Moka coffee? There are widely diverging opinions on this topic but a good place to start if you want good quality with minimal investment is a manual drip system such as Melitta or Chemex.

Can you share with us what you know about typical coffee preparation methods in the south of India?

Link to post
Share on other sites

Hmm I have only one favourite from back home it is definitely the famous filter or drip coffee. Oddly enough to say it, since I hold a high-nose for my all other preparations of food stuff here in US, nothing matches my mom's coffee really it is the best therapy for bootstrapping you even in the bleariest of times in childhood.

Of course my grandma made it by just soaking all the good ground beans in hot water in a large tumbler or glass and let the flavour and color permeate throughout, and added little amount of cold water to cause overall settling action and used to drain the liquid all by hand I mean no machinery involved except the glass of course, and the resultant is a rather rustic and of course wonderfully flavourful cup - a coffee for you, oddly enough I will never compare one to another because each has its benefit, now this is entirely out of the place so I will skimp on it.. I enjoy the vistas that come along with the rustic cup of grandma's coffee that is the village she lives in.. along with the coffee itself.

Link to post
Share on other sites

:hmmm: I guess it is over then my search seems to be concluded

:biggrin: Thank you dear host of coffee forum :blink::raz::rolleyes:

With Regards

I hope I will be of help to some like you were to me but any more queries hope you'll receive me then too

Geetha :wub:

Link to post
Share on other sites

Moka is some what similar to the rustic cup I guess, but I will be upgrading to a better machinery sooner or later..

I will keep options open here though, I liked the filter method( or percolation) at home so I think ..

Will be a hard one to decide, you see why I stick to one moka comfort I have already..

Link to post
Share on other sites
  • Similar Content

    • By Objective Foodie
      During the past year, our coffee consumption at home has increased substantially. We have tried beans from different roasteries from the UK and Europe, but we are constantly in the search of new ones. The speciality coffee market has been rapidly increasing in past years and it is becoming easier to find high quality beans.
      The best roasteries we have tried so far:
      UK based: Round Hill Roastery, Square Mile, Monmouth,  Pharmacie, New Ground, Workshop, James Gourmet, Ozone. Europe based: The Barn (Germany), Gardelli (Italy), Hard Beans (Poland), Calendar (Ireland), Roasted Brown (Ireland), Right Side (Spain), Coffee Collective (Denmark).  
      Have you had any exciting coffee beans lately? Do you have any other recommendations?
    • By Kasia
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!

    • By Kasia
      My Irish Coffee  
      Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

      If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
      Ingredients (for 2 drinks)
      300ml of strong, hot coffee
      40ml of Jameson Irish Whiskey
      150ml of 30% sweet cream
      4 teaspoons of coarse brown sugar
      1 teaspoon of caster sugar
      4 drops of vanilla essence
      Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.

      Enjoy your drink!

    • By Kasia
      Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

      Ingredients (8 cookies)
      1 pack of chilled French pastry
      1 big pear
      1 flat teaspoon of cinnamon
      1 teaspoon of fresh grated ginger
      2 tablespoons of brown sugar
      1 teaspoon of vanilla sugar
      2 tablespoons of milk

      Heat the oven up to 190C. Cover a baking sheet with some baking paper.
      Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.

      Enjoy your meal!

    • By Johnhouse
      Hello everyone!
      I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey!
      Have a good day! ☺️ 
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...