Coffee Type: Finely ground
Roast Level: Dark
Origin: Coorg, India
While the Arabica bean tends to be sweeter and smoother in taste with hints of sugar and chocolate, the Robusta bean has a stronger and bolder flavor in terms of bitterness. It also has a wonderful earthy aftertaste. The Chicory bean on the other hand has a thicker brew due to the starches and fiber roots that are a part of the bean along with a woody and nutty earthy tone that adds character to its flavor—combining all three of these delicious beans we give you the ‘Smell of Rain’. An earthy and spicy coffee with notes of smokey flavor that remind you and let you relive petrichor, the smell of rain.
South Indian coffee such as our exclusive Smell of Rain is best brewed using centuries of history found exclusively in the South Indian Filter. This simple contraption allows for the coffee the percolate over 20 mins, 6 hours, or overnight, drop by drop, till it forms a rich ‘decoction’. Unlike an espresso shot, it is not recommended to drink the decoction directly, as it is much thicker with an almost syrup-like consistency. Instead, water it down with hot water if you’d like to drink it black, or do it the South Indian way – topped up with sweetened milk.
Preparing authentic South Indian coffee at home is simple. You’ll need 20 grams of finely ground coffee and 100 milliliters of water. To enjoy the complete experience, consider investing in a South Indian coffee filter.
- Add your ground coffee into the top chamber and make sure you level the bed.
- When placing the ‘umbrella’ over the coffee grounds, be careful not to compact it too much.
- Pour hot water (98 C) on top and place the lid on.
- Let it drip through the filter for about 20 minutes.
- Once the decoction is ready, top it up with hot water, or sweetened milk.
Sumukh Nitundil (verified owner) –