One of the things I did, when getting my coffee powder is blend the Peaberry and Plantation A differently. (The old tam-bram way was half-half of both, with a little chicory) About 65% Peaberry in a kilo of coffee-powder gives you a more aromatic coffee. My dad didn't like it, though. Kept insisting that the coffee was not strong enough.
C On 28/08/07, shiv sastry <[EMAIL PROTECTED]> wrote: > > 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 > > > > > -- http://www.flickr.com/photos/ravages http://www.selectiveamnesia.org/ http://chennai.metblogs.com +91-9884467463
