Traditional filter coffee, also known as “Mysore filter coffee,” is a comforting drink made by blending roasted coffee and chicory to create a strong decoction, which is then mixed with steamed milk. This rich and creamy beverage is a beloved choice for a warm and soothing coffee experience.
BREW GUIDE
Materials Needed:
- Filter coffee set with plunger
- 18g coffee about 9 teaspoons, ground JC Mysore Filter Coffee
- Tablespoon
- Cup
- 100ml water (95°C)
Traditional Brewing Instructions:
- Place 18g of coffee powder in the upper chamber of the filter.
- Position it over the lower chamber to collect the decoction.
- Use the plunger to level the coffee grounds and leave it in place.
- Pour 100ml hot water into the top chamber, ensuring the plunger remains in position.
- Cover with the lid and let it drip through for 9:30 to 10 minutes.
- Combine 50ml of the decoction with 60ml of hot milk or 50ml of hot water.
- Sweeten to taste with jiggery or sugar.
Grandma Tips:
- Opt for a higher water temperature for optimal brewing results.
- Keep the lid on throughout brewing to maintain heat.
- This robust decoction can yield 2-3 cups; store any leftover brew in the fridge for up to 2-3 days.
- Achieve traditional foam by pouring the brew between vessels to generate bubbles.
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