South Indian coffee takes on Americano

Filter coffee served hot and frothy in a traditional tumbler and dabara (Photo credit: Wikipedia)

During a holiday to India, I jetted to namma Bengaluru (Bangalore) to regale in the most exhilarating 3 years I had spent, living independently in an unknown city. When in Karnataka, does as the Kannidiga's do.

Thanks to generosity of a dear couple friend, every morning I woke up to the refreshing smell of freshly brewed coffee. Exhausted from the last evening's merriment, I sleepwalked and placed myself at the dining table. An early riser, my friend, a thoroughbred Kannadiga, cheerily placed a steaming mug in front of me. Caring not the beverage was scalding, I greedily drank it; mid-mug I'd pace myself down to savor its rich flavor. Although I'd grudgingly controlled  my coffee consumption to one cup in two days or less on account of a homeopathy medication, the frothy sweetness of fresh South Indian coffee delectably awakening my wits was a treat I couldn't resist.

Used to a medium-dark roast of Arabica or Sumatra beans, ahat makes the South Indian Filter Coffee so unique are two things - fresh coffee from the source and Chicory. The source is Coorg, one of the most beautiful hill stations in Karnataka. Coorg produces two vanities of coffee – Coffea robusta and Coffea arabica. The freshly ground beans are mixed in a 80-20 proportion with Chicory powder. Also spelled Chicoree, this root has been adopted as a coffee substitute plenty of time. In the filter coffee version though, it adds fuller flavor.

My request for acquiring a small package of Chicory bewildered her family's coffee supplier. He'd have thought me mad to ignore the beans and press for the commonplace root. Truth be told, I've searched high and low - online and offline, in Bombay and in USA. This was the only coffee supplier who agreed to sell me Chicory without coffee. My dependable coffee supplier Philips Coffee has long stopped selling coffee with Chicory.

When I griped about this to a friend recently, he cautioned me that Chicory root is harmful for long-term consumption. The word he used was 'poisonous'. The claim seemed dubious, so I launched my own investigation.

Here are the facts about the Chicory plant

• its roots, leaves and flowers are used to make medicine
• it is used to balance the stimulant effect of coffee
• it looks and tastes something like coffee but is caffeine-free, and produces a more 'roasted' flavor than coffee does
• because it has a smooth and creamy texture, it enhances the richness of coffee 

Which makes it into a thick dark ambrosia you can savor in every sip.