Even after countless glasses of South Indian filter kaapi, it’s not easy to identify the various elements that come together to create the taste you love if you aren’t a kaapi nerd.
That’s why we’re simplifying the kaapi flavour map for you.
By the end of this blog post, you’d be able to understand (and talk about) the exact flavour attributes that are a part of the filter kaapi profile.
Aroma
This is the first-ever impression you get of kaapi. In fact, aroma is the one attribute that can be experienced even before brewing filter kaapi.
The mouthwatering aroma of kaapi fills your home, making your experience of savouring kaapi even more enjoyable.
It is developed during the roasting process when coffee beans are exposed to high temperatures. The resulting compounds from the chemical reaction release aroma notes of nuts, chocolate or spice, depending on your filter kaapi blend.
The smell of coffee is by far one of the main aspects of the flavour profile that coffee lovers like. Don’t you agree?
Body
Also described as mouthfeel, the body of coffee is essentially the thickness of the brew. Full-bodied coffee feels richer and lush. Light-bodied coffee tends to be watery in consistency.
Filter kaapi has a medium to full body, and feels smooth in your mouth. The reason is that brewing in the traditional Indian kaapi filter extracts the oils and other compounds, making the decoction heavy.
By adding milk to it, the kaapi becomes even more creamy.
Acidity
Acidity refers to the sensation you feel when you eat a citrus fruit or bite into a sour apple. It is sharp and lively.
While acidity adds a different kind of depth to coffee, it is not a quality that South Indian filter kaapi is known for.
Many South Indian filter kaapi blends use robusta beans, which are naturally less acidic than arabica. Moreover, when chicory is added to the blend, it balances out the acidity and enhances the kaapi body.
So, kaapi has a soft acidity. Most of the time, you might not even notice it. The subtle presence of acidity (if any) makes the kaapi bright but does not overpower other flavour attributes.
Sweetness
Good-quality beans contain sweet notes that are comparable to caramel or toffee.
You might associate the sweetness with the jaggery (which is traditionally used) or the sugar, but these only highlight the inherent flavour compounds that the coffee beans have.
Sweetness is one of the flavour attributes that brings other elements together. It balances the bitterness and makes the kaapi more delicious.
Aftertaste
Notice how after every sip of kaapi, the taste lingers in your mouth for a while - especially on the roof of your mouth?
That’s the aftertaste. Often, the flavours you’ll experience are those of spices, nuts, or an earthy bitterness.
It adds to the filter kaapi experience and provides a contrast to the sweets served along with kaapi.
Balance
Finally, balance is the aspect that determines how good the filter kaapi is.
Balance is nothing but the trait that ensures each element of the flavour profile comes through well without overpowering the other.
In the case of well-brewed kaapi, you’d have noticed that nothing feels too overwhelming or too bland. There’s a sense of harmony between the flavour attributes.
This balance comes from a combination of good-quality beans that are processed, roasted, and brewed perfectly.
Aroma, body, acidity, sweetness, aftertaste, and balance — these six aspects of the kaapi flavour map create the taste that is woven into our soul.
For many, it’s a reminder of home. For others, it’s a moment of peace in a long day.
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