The Magic of South Indian Filter Coffee

One of the reasons that I am delighted to be Tamilian is my unlimited access to South Indian filter coffee. Over time I have developed a deep appreciation and fascination for this beverage, its rich aroma and robust flavors that stimulate your heart and mind. It's either that or the shot of caffeine that is the true culprit behind the heart palpitations, sweating, and dizziness. But despite the physiological side effects, I can't help myself from coming back to this irresistible creamy concoction. Thus, in this post, I had to delve deep into what makes South Indian Filter Coffee special.

All Things Start with History

Coffee was brought to India thanks to a notorious character called Bababudhan. The story goes that in 1600 AD, Bababudhan, a Sufi saint was returning from his pilgrimage from Mecha. He had stopped by the Yemen Port City of Mocha and smuggled seven coffee beans in his beard. I mean there was a reason that I said that Bababudhan was notorious and we need to thank him for breaking the law for the future welfare of the South Indian household. He returned to Chikmangalur, a district in Karnataka, and planted the beans in his courtyard. After which coffee was planted in the hills of Chikmagalur and there are hills called Bababudhan giri which exist to the present day. Thus was the dawn of the coffee culture in India.

The Essential Equipment

So, if you are a true coffee connoisseur, your next question would probably be what makes South India filter coffee unique. And the answer to this question lies in the equipment. As seen in the image (right), the coffee filter is used to make the "decoction" which is the brewed coffee. The hot boiled water is poured over the coffee in the top chamber and slowly percolated into the lower chamber. To make the coffee, the decoction is mixed with milk and sugar which is then served into a "dabara" (image left).

What is Chicory?

Apart from the equipment, the other component of South Indian Filter Coffee that sets it apart from coffee around the world is an ingredient known as "chicory". Chicory is a plant and was originally found in France. The root of the plant is roasted, powdered, and blended with the coffee due to its sweet caramel-like flavor. This practice of blending chicory with coffee originated in France in the 19th century during the French Civil War when coffee was a scarce commodity. Eventually, this practice spread to India during the British Raj.

Chicory enhances the flavor by neutralizing the bitter taste of the coffee and gives it an overall smooth flavor. Another important point when mixing chicory is the blend ratio which is usually around 70 to 80% coffee and 10 to 20% chicory. Often coffee brands will sell preblended mixes and have the blend ratio on the packet. Since my mother enjoys more coffee than chicory, she purchases both separately and mixes her unique blend.

Time to Enjoy!

Similar to the coffee culture around the world, there are no set times or rules to drink filter coffee. I enjoy a cup with breakfast, whenever I need a boost in energy, afternoon tea times, hanging out with loved ones, and with my imaginary boyfriend and I crave it during the rainy seasons. It can be enjoyed at any time unless you suffer from insomnia, in that case, you should probably avoid coffee in the evenings. So, this is your invitation to try a cup of South Indian filter coffee if you haven't before or it made its way onto your list of "Must Try" if you ever find yourself in South India.

References:

https://madrascoffeehouse.com/the-fascinating-journey-of-filter-coffees-rise-to-south-indian-staple/

https://global.pandurangacoffee.com/blogs/list/chicory-south-indian-filter-coffee-exploration

Photo credits:

Coffee picture by LoboStudioHamburg from Pixabay.

Coffee plantation by Sarangib from Pixabay.