Art of coffee making:
Not having the daily routine of office-home, for last a few days, made me a coffee addict.
It is been reading…. reading and more reading! To give an effect to this reading-thinking process, i started having “vella kappi”, or coffee sweetened with jaggery. I was making the coffee, the good old way. That is boil water, melt jaggery and add coffee powder. I like it black, so no milk.
My first instinct was to call amma(mother) and ask. Well, she taught/showed me the way which I am doing now. So she may not know a better way. Oops …now whom to ask, I don’t know any body who gave a better coffee. Mind started wandering for a possible solution. Thinking, more thinking… I took the coffee mug and went to my home 'office' and sat in front of the laptop. Oops ….here lies the answer…a chill went down my spine :) My dear google.
Typing “prep. coffee” , “decoction coffee” etc took me to different websites around the world. I learned about the way Americans make it, how to make espresso and also the beloved Indian filter coffee or decoction coffee.
Making of espresso was over complicated. Or the author wants to convey it like that. He suggests how to do roasting, grounding of coffee beans for espresso. And one should use the ground within 30 seconds :) Else throw it!
There were different methods, with nice names like French press, percolating (to me this was nothing but, decoction, but wrote by some body who misunderstood it!), auto drip, vacuum brewing (It is very interesting, but not worth the effort and money!), concentrate brewing etc.
You need to make the liquor (brewed and filtered concentrated coffee) first.
You need to have way to filter the powder out. A filter coffee vessel, or even a plain cloth tied to a vessel will do. The filter shouldn't give any taste to boiling water(Plastics, earthen ware etc may have this problem).
Remaining liquor can be stored in a closed (preferably air tight) container in a fridge and use it for 3 to 4 days without loosing aroma. Enjoy your coffee..!