Has to be the foaming part! I cannot do it with as much aplomb as my South Indian friends, but I hope to get there someday.

Went back to cappuccino this morning from the “filter kaapi”

This is from Germany. To be clear, Germany does not produce coffee beans. These are Arabica beans procured from Central America and South America. And then, roasted in Germany. This is their Espresso 57 Dark Roast variety.

I liked the taste. Lower in acidity and fuller-bodied.

Bought this coffee bean packet from the Indian coffee place that goes by the same name in Atlanta. Ground it and then did the normal “filter kaapi” process. Did not come out as well. I now realize that the distinct flavor and aroma comes from the chicory that is added to coffee beans in the traditional South Indian coffee.

Taking a break for a couple of days from “Filter Kaapi”

Need to figure out what to change up next…

Made two big changes… got myself a vessel to heat up the milk in the oven. And thanks to a tip from Lakshmi, changed the decoction-to-milk ratio. For the first time, my memory cells from Taramani days were awakened!!

In a side story, our CHRO, Nicole, was in South India this week for work. This was her first trip to India. I had asked her to try “Filter Kaapi”. Apparently, after a fair bit of hesitation, she tried it.

And now we have “Plus One” for people who love South Indian “Filter Kaapi” !!!