On Tuesday 28 Aug 2007 3:29 pm, Chandrachoodan Gopalakrishnan wrote: > Talking of decoction - on one of my trips to Tanjavur/Kumbakkonan, I was > offered coffee (they called it Kaapi-thani) by a villager. It was just the > decoction bit of the south Indian filter. No sugar, no milk. Along with > this, a lump of jaggery to lick at, in case I needed to sweeten my drink. > > It was an awesome trip.
Driving to Pondy last year I stopped for a break on the outskirts of Tindivanam and asked a nearby kaapi-kadai chap to brew me a "single coffee". That was one of the best brews I have had outside of what I make (and what my late dad used to make) My daughter swears that the morning cup I brew is the best in the world. While I am inclined to agree I have a few comments on my own coffee. I tend to find that my morning cup is exceptionally good only once in 6-7 days. It is good enough on most days, and it is strictly so-so about once in 10 days - with too much milk, or is too bitter. Obviously taste varies as the fresh powder gets older despite seemingly proper storage. But I don't use chicory at all. Some people actually like chicory - but anything more than 10% is too much in my view. Some of the off the shelf brands have 40 percent or more which is too much. shiv
