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Kumbakonam Degree Coffee
- Duration: 2-3 hour
- Serves: 6-8 people
Degree refers to the thick milk that is used for the coffee. To make authentic Kumbakonam degree coffee with loads of froth, use full cream milk.
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There are many stories and theories behind the name ‘Kumbakonam degree coffee’. However, the most popular among them is that a lactometer was used in those days to check the thickness and purity of milk and “degree paal” (thick milk) was used to make this coffee. Hence, the name degree coffee.
- Filter coffee powder (4 tbsp)
- Water (1 cup)
- Full-cream milk (3 cups)
- Sugar (to taste)
To prepare the coffee decoction:
- Remove the umbrella from the filter (percolator).
- Add the coffee powder into the upper compartment.
- Place the umbrella gently.
- Heat water till it starts boiling. Switch off the heat.
- Pour it slowly over the umbrella till the brim of the top compartment of the filter.
- Close the lid and allow the ‘decoction’ to collect in the bottom compartment.
To prepare the coffee:
- Boil milk.
- Add sugar and froth the milk by transferring four to five times between two tumblers, or between a dabara and a tumbler.
- Now add the required decoction in a tumbler and add the milk slowly and from a height.
- Top the tumbler with the remaining froth and serve.
- Serve Kumbakonam degree coffee steaming hot.
Note: The quantity of coffee powder will differ depending upon the size of the filter used. You can use readymade packed filter coffee powder or grind it at home with the