Kumbakonam degree coffee is one of the famous native specialty products in India. Kumbakonam is the City in the state of Tamil Nadu, which is popularly known as the Temple City of Tamil Nadu. It is one of the popular tourist locations in Tamil Nadu. Tourists from domestic and foreign will never forget to taste the world-famous Kumbakonam degree coffee during their visits.
Kumbakonam degree coffee is popular for its type of preparation. The long traditional standard earned wide popularity. The chicory added to the coffee was pronounced as ‘tikeri coffee’ and it eventually became ‘degree coffee’.
The chicory added to the coffee was pronounced as ‘tikeri coffee’ and it eventually became ‘degree coffee’.
The specialty of the degree coffee is the use of pure cow’s milk, I.e, without any adulterants. Kumbakonam degree coffee is pure milk with the aroma of coffee in the traditional brass vessel. The coffee beans such as Arabica and Robusta are sourced from the hills of Kerala, Tamil Nadu and Karnataka. The mixture of different coffee beans from different origins brings different coffee blends, It brings personalized quality and aroma. The standard ratio of the mixture of coffee and chicory to bring aroma is 70:30.
The preparation of Kumbakonam degree coffee includes the following steps:
- Take the required vessels such as dabara set, brass or stainless steel filter.
- Add required teaspoons of sugar in a dabara and wait for decoction.
- Add coffee powder in brass or stainless steel filter. Pour hot water into the filter and close it.
- Once the decoction is ready, collect it and pour 10 to 15 ml over the sugar in the dabara.
- Now add pure cow’s milk to it…And… The filter coffee is ready to drink…
As the world is like a global village, any products can be delivered anywhere nowadays. Some of the popular brands of Kumbakonam degree coffee products are Mohan Coffee Works, Shanthi Coffee and Tea Co, Kumbakonam Iyer Coffee, etc., But, To taste the real aroma of Kumbakonam degree coffee, we recommend you to visit once and experience the tradition.
