Making Rich Filter coffee details

Finally a question on my area of extensive research! I love filter coffee too and now have pretty much nailed it after talking to lots of barista paatis and mamis, plus trial and error.

1. Ratio, 50-50 or increase the Arabiatta component.

2. Pea bury alone quite doesn't cut it is what I've heard. I tend to go more for the a.

3. Chicory, I'd say 25-50 g per 500g will give great results. I tend to go for 50 but I've drunk some awesome coffee with just 25.

4. Now thick decotion depends on the filter! Get the smallest one you can manage. Then fill it up 2/3rds to 3/4th. If you have a large filter you are going to need lots of powder. I have a tiny one and 2 and half heaped tsp gives great results. And my big one needs 10tsp. The small one gives enough for two. Then you can still add hot water and get a milder dose for the evening.

you probably already know these but it's with repeating: don't pack the powder down fully; don't use that extra contraption they give on top of the filter to poke; just level it by gently shaking the fiter; add a pinch of sugar; ensure that the water is boiling when it hits the powder; tilt the top such that there is a small gap between the top and the bottom; similarly a tiny gap between the top and the lid.

5. Oh yes. Freshly ground is way better. But then I bring freshly ground from India and store it for a couple of months. You need to ask the guy to grind it in front of you. The pack will be warm to touch and the aroma will take you to heaven.

6. You have the A which is Arabiatta. I haven't even bothered to check if the more exotic varieties are available.

7. Nope. I remember reading a research which said 100%chicory is not good but these tiny quantities are better since it offsets the negative effects of coffee(whatever that is). I'd like to believe that.

8. Sorry dear, I don't know about Hyderabad. But does it have cafe coffee day? They sell some awesome fresh found powder... All traditional style.

enjoy your coffee!!

 

Woow Gueshoo Lots of information about filter coffee. I dont know much details about it. My hubby is great fan of filter coffee so i too keep on searching for good coffee powders and the proportions.

Anu Hotels they surely add chicory get the color and aroma.
Recently i bought a filter like this which makes a wonderful aromatic coffee. Try if you can get it. Its available in online stores too.

 

I too make filter coffee but never get that rich thick decoction. Now I understood from guesswho post that it depends on filter size!

I have a large filter and I used to add 3 tablespoons coffee powder for 2 people. Yet the decoction will not be thick....
Am I pouring more water????

How much to pour water? Even I dont know. I thought we need to fill upto brim?

Sometimes coffee powder+water mixture doesnt flow down in the bottom part even though I dont press it with the stem handle.

I would appreciate if someone could tell me where I am going wrong?

I use 70-30 coffee-chicory mix powder freshly ground near my home.

Attaching a pic of the coffee filter size. Out of the three, mine is the biggest one of all (the last one from the left)

 

After lot of trial and error, I gave up and now making instant coffee with nescafe sunrise. It does give somewhat filter coffee taste but nothing can replace the original filter coffee.

 

Glad to be of service, an123. Those tips and tricks were all from the experts

1. the boiling water should go to the brim. If you wait a couple of seconds it would go down slightly - as in would be travelling through the delicious coffee powder - and you can add more boiling water then. Keep topping it up for the first half min or so.

2. I don't know what the contraption is for actually. Someone whose coffee wasn't very nice (I'm ungrateful, I know) told me she'd put it in, add powder on too and move the thing up and down for the decotion to go down faster. End result, terrible coffee. The best coffee making aunties and grans have told me to throw it away.

3. I'm not sure it is to do with chicory as much as how exactly the coffee is made from the decotion. How I make it is this
- boil the milk - microwaving it till it boils is fine too.
- have the decotion + sugar in your cup/ tumbler(which I highly recommend)
- when the milk is still very hot, pour it from a slight height such that the milk hits the sugar + decotion making a lot of froth. You will learn to do this without having to use a spoon to mix the sugar in. Somehow using a spoon to mix it makes it lose the flavour.

I once had a pack without chicory and making it this way made a ton of difference. The factors which seem to affect the quality of the final coffee:
1. Decotion being slightly warm makes a huge difference. My gran would warm the decotion plus sugar for our afternoon coffee for just a couple of seconds if the decotion was made in the morning.
2. The milk should be hot and decotion warm.
3. Don't put the final coffee in the microwave or the stove ever. Reheating just simply destroys it. Mix it all just at that last moment before you drink.
4. The coffee must be frothy when you drink it - if you notice the bubbles in the froth they are constantly exploding. I think it sends the delicious smell up to your brain and adds to the pleasure.

Trouble-shooting: If for some reason the water in the filter doesn't go down, it indicated that the powder is too finely packed. To fix it, use the back of a spoon, push it into the powder gently and slowly cut across to the other side. Repeat to make a cross. Check and do it when the water is still hot, you decotion will still be perfect.

I just had my morning coffee and am really enjoying sharing these tips with you.. It is taking me down the memory lane of chats with my gran and all other awesome coffee makers I knew. I'm late for the school run but it is worth it! enjoy!