Kumbakonam Degree Coffee concentrates much to the purity of undiluted milk used in the preparation of the coffee than the coffee powder.They actually use a lactometer to check the purity of milk and that the reason they have named it as degree coffee, also called as meter coffee.Another explanation for degree coffee is that chicory beans were used to make the coffee. The South Indian pronunciation of chickory became chigory then digory and finally degree.The right way to make Kumbakonam Degree Coffee is to first add sugar, top it with decotion and finally pour milk, then pour between tawara tumbler to serve the coffee frothy. Also milk is boiled in double boiler, this way the milk will remain hot at the same time it will not get burnt at the bottom and also get thick while boiling.
Kumbakonam Degree Coffee Recipe – Ingredients
Recipe Category: Beverage | Recipe Cuisine: South Indian | Recipe Source : The Hindu
For the decotion:
Coffee Powder – 3 heaped tsp
Water – 3/4 cup
For the coffee:
Strong decotion – 1/4 cup(adjust according to the strongness you want)
Milk – 1.5 cups
Sugar – 2 tsp
Note* : This decotion can make around 2-3 cups of coffee depending on the strongness.
Method:
- Choose good quality filter coffee powder.Take your coffee filter.
- First add 3 tsps of filter coffee powder to the filter upper container,Set aside. Now boil water.
- Place the stick inside then add boiled water.Close with the lid and set aside undisturbed for 15-20mins until all the decotion drops down.As you see the decotion drops and gets collected in the lower part of the filter.
- Boil milk first then place it inside a bigger container which has boiling water.Let it boil until you start preparing the filter coffee.
- Add sugar in the serving tawara.Then add the coffee decotion.Mix once.
- Then strain milk. Pour from the tawara to the tumbler for once or twice until frothy.Serve hot!
Filter coffee is ready serve it hot and frothy.We always serve filter coffee in a set of tawara tumbler as shown in the pics.
My Notes:
- Choosing good quality filter coffee powder is a must.
- As we double boil the milk, malai starts forming so its better to always strain milk and then serve.
- I added a little more decotion to get a strong coffee, but its upto your preference.
- But personally I love the slight bitter taste in filter coffee.
- Once the decotion is added to the milk, do not overheat. If you want to heat then place the coffee tumbler inside a container which has boiling water.
- You can refrigerate the decotion for a day.
- We can take even 2 decotion by adding in little more water once the 1 st decotion is taken and used. The 2nd decotion is not very strong.
- If you use decotion stored in fridge, heat the decotion separately by placing it inside a container which has boiling water.
Ranjani Venkatesh says
May 8, 2015 at 11:00 amBeautiful clicks Sharmi..
nandoos Kitchen says
May 8, 2015 at 12:08 pmtempting coffee.. I love coffee especially filter coffee..
Kushi S says
May 8, 2015 at 1:47 pmI want this :)Such beautiful Presentation!
Geetha Ramaiah says
May 8, 2015 at 2:12 pmPlease tell me how you make filter coffee powder.
Revathi Ramkumar says
May 8, 2015 at 3:29 pmClassic pics
deepa says
May 9, 2015 at 4:03 ami want to know were did u get the brass tawara tumbler…
SHARMILEE J says
May 9, 2015 at 4:51 amI got it in Town Hall, Coimbatore
Ramya says
May 9, 2015 at 4:42 amLong awaited one. Which brand coffee powder did you use? Also let us know the proportion of coffee and chicory. Thanks in advance.
SHARMILEE J says
May 9, 2015 at 4:56 amI used a local brand named Kannan Coffee
Ramya says
May 9, 2015 at 5:11 amThanks much. How about the ratio? So that we will Grind it accordingly.
SHARMILEE J says
May 11, 2015 at 2:04 pmI think its 20% chicory….
Nanban says
May 9, 2015 at 8:50 amAwesome Sharmilee 🙂
Sherin Deepu says
May 9, 2015 at 8:28 pmOld techiques are the best. Your post reminds me of madurai coffee we had during one of our school trips.
Ms.Chitchat says
May 10, 2015 at 2:57 amBesh besh, romba nanna irukke :):) degree kaapiyum davara tumblerla amogham amogham.
Anoop Nair says
May 11, 2015 at 11:25 amGood presentation!
Lakshmi Mareddy says
May 12, 2015 at 12:32 pmFrom one coffee lover to another, GREAT POST! I like your attention to detail, and food history and trivia. God Bless!