Indian filter coffee is not just a cultural statement. It is the very essence that helps you connect with yourself in the mornings.
There’s a reason why it is highly recommended by many coffee lovers from around the world. We believe that its subtle yet refreshing taste is partly what has worked the magic.
And did you know that several studies report significant health benefits associated with the consumption of filter coffee? If you were hesitant before, now there’s simply no reason to not consider drinking filter coffee or filter kaapi, as we like to call it.
Here are 7 facts about Indian filter coffee that you might not have heard of before.
Over 90% of coffee produced in India comes solely from 3 states - Karnataka, Kerala, and Tamil Nadu.
The southern states in India popularized coffee culture. Way before cafe dates became the norm, filter coffee stalls would fuel social interactions.
When Indian Coffee House branches were set up across India, the distribution of filter coffee became a rewarding venture.
The source of Indian filter coffee is linked to India’s colonial past.
Coffee has been grown in India since the 17th century. However, it is the French and the British who introduced the norm of mixing chicory with coffee to brew the beverage.
This culture soon spread to various states in India through French colonies and the British Raj, both of which had a significant impact on the country.
Ground coffee beans are said to contain twice as much potassium as instant coffee powders.
What this means for you is that filter coffee can be a great source of potassium. After all, this mineral is required for various bodily functions.
But just like with all things in life, too much of anything is never good. So ensure that you consume coffee in moderation.
Indian filter coffee has a distinct taste. And over time, several varieties have cropped up.
Depending on the region, the coffee is known by different names such as Mysore filter coffee, Palakkad Iyer coffee, Kumbakonam degree coffee, etc.
Traditionally, Indian filter coffee is cooled with a steel or brass vessel known as dabara.
The dabara is a bowl-like utensil that is used as a saucer. If you want to cool your coffee, all you’d have to do is pour the coffee back and forth between the tumbler and the dabara (it sounds more tricky than it is!).
And that’s not all! This method also has a way of enhancing the aroma and texture of the coffee.
Indian filter coffee can be less acidic than a cappuccino.
Now, if you enjoy a cup or two of coffee a day, you may not pay as much attention to how acidic it is.
But for serious coffee drinkers, coffees that are highly acidic can lead to an imbalance in their bodies. So, switching to filter coffee can prove to be a healthier lifestyle choice.
- India played a crucial role in spreading the filter coffee culture to foreign countries. In the early 20th century it was first introduced in Singapore & Malaysia by Indians who set up coffee stalls. From there on, it spread to other countries as well.
If you haven’t tried your hand at making filter coffee, now would be the time to set aside powdered instant mixes to try out one of the many flavours of filter coffee that you can brew yourself at home.
It’s such a therapeutic experience that it’s a win-win situation.