Happy National Coffee Day

After reading the post Desi Brew French eShtyle, a reader inquired what are the next steps. At first I was confused. Maybe I'd missed something. Probing through the ambiguity I found what the reader wanted to know was - How does this translate into a steaming cup of coffee in the morning.
My first thought was - Isn't it obvious?
Maybe not!
Like most professionals, after working in a field for some time, you lose perspective of the layman's mindset. Using jargon and acronyms which is common-speak of the industry.
So I set to rectify my error. I created this video tutorial.

This is my first attempt at creating a vlog. While I admit it is rough around the edges (and my voice is shaky), I'd love some feedback. Was the explanation clear? Too long?

Desi brew French eshtlye

Think outside the box

This phrase is often tossed around in brainstorming sessions. I've heard my share during a stint with an ad agency. For disruptive thinking, I often disrupt my daily routine.

I had been on a vacation visiting family in SoCal recently. The imposing heat which soared to 100F by mid-morning daunted me from the kettle for a rolling boil to pour into the French Press. But I sorely missed my caffeine fix. After a sweltering run in the nearby baseball court one morning, I grudgingly prepared a hot brew to thwart sleep, which would have meant I'd miss out on picking up my niece and nephew from their Montessori.

As I sat beside the air vent, blasted by the cool air sipping my freshly pressed coffee, an idea germinated -

What if I used the French Press for making a cold brew?

As you've read before on this blog, Cold Brew is something I've toyed with in the past. Chiefly, it is low in acid

approximately 67% less acidic than coffee brewed by conventional hot-brew methods

However, purchasing an expensive and bulky apparatus deterred me from introducing it into my daily ritual. Using a coffee filter, propped into a funnel turned out to be tacky and time consuming; let's not forget messy!

I ran the idea by my brother. He was skeptical but I promised that we'd try it only if he liked the result the next morning. So, before hitting the sack I measured 8 coffee spoons and 3 cups of normal water into the glass carafe. I stirred the grounds into the water and then stuck it into the refrigerator. The next morning, there was froth gathered in the carafe when we took it out.

Since my sis-in-law prefers a lukewarm coffee, I heated and frothed the milk, and then poured the cold brew for her cuppa. My brother and I had our coffee piping hot with a dash of cinnamon. We collectively agreed that the coffee was smoother and less bitter than the regular French Press brew. Moreover, there was no residual at the bottom of the cup as all the fine particles settled down during the 12 hours the coffee steeped in the cooler.

For the remainder of my stay, I would fix up the coffee carafe the night before, so we could grab our caffeine fix first thing in the morning, without waiting 15 long minutes for the grounds to stew. Time saved is time earned. In my case it was a treat of spending the time playing and chatting with my toddler nephew and infant niece before they headed to the Montessori.

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.