FILTER 'KAAPI'

It's 'Kaapi' Time


Filter 'Kaapi' might sound new to the young generation as they better know it as Coffee.

Addicted to espresso, mocha, cappuccino, etc they gulp down plentiful of it at coffee bars, shelling out the hard earned money.

But least do they realise about a filter kaapi's aroma and taste. If not ready to risk it outside, then try it out in your kitchen.

THINGS YOU NEED:

A kaapi filter (a double deckered container) is used. The upper portion has a lid, perforated bottom, and a plunger which fits snugly inside. The lower container collects the dripped decoction.

INGREDIENTS: (Serves 6)
Filter kaapi powder - 20 gm
Water - 250 ml
Sugar - 6 tbsp
Milk - 250 ml

METHOD:
Heat 3 cups/250ml of water in a bowl.
Put 3 spoons of filter coffee powder in the upper container.
Pour the boiling water to the coffee powder and close the container with a lid. The decoction gets collected at the bottom.
Let the decoction settle down for 5 - 10 mins.
Pour the decoction in a glass.
Add milk to the decoction according to how mild or strong you prefer.
Add sugar according to taste.

SERVING:
Serving is one of the most amusing parts of Chennai filter kaapi. The kaapi is poured back and forth between the davarah (a wide metal saucer with lipped walls) and the tumbler in huge arc-like motions of the hand. Kaapi is drunk from the tumbler. Pouring the kaapi between the davarah and the tumbler cools the hot kaapi down leaving a thick layer of froth on top. You are now ready to enjoy the flavour of the Tamil culture with hot filter kaapi.