What do i think?

Candid Coffee There are two methods to be followed. Incase someone prefers "degree kapi" follow method 1. If there are no specifications follow method 2. Method 1 1. Keep the milk on the stove as soon as the first round of decoction is ready. 2. Always turn the stove to sim and let the milk reach to boiling point slowly. (R) there is actually a taste difference in the coffee when the stove is on full. Further, bottom of the vessel remains clean without any layer formed. 3. Never mix coffee in a big vessel for everybody together. (R) each one may want a different strength of coffee. Further, you might be left with too much or too little coffee on hand. 4. First pour some of the 1st decoction into the tumbler then pour milk till the tumbler is 3/4ths full. (R) the rest of the tumbler is used to adjust the strength of the coffee with either more decoction or more milk according to the individual taste. 5. Now add sugar and give WITHOUT mixing. (R) Mixing promotes heat loss. Meth...

Decoction Discussion Have you made coffee decoction using the regular manual filter? Now there are a few steps to be followed. 1. Set water to boil with a lid on the vessel. (Reason) heat is not wasted. 2. While the water is boiling assemble the filter and add coffee powder till it fills half of the top chamber. (R) Too much powder - longer time for decoction to filter. Too less - might as well use a smaller filter. 3. Take a karandi(ladle) for pouring water over the coffee powder. You should move your hand in a circle as you pour. (R) Water gets equally distributed. 4. Keep adding water. Remember to remove the decoction from the lower compartment before every round of fresh water to avoid overflow and to keep the 1st decoction separate from the 2nd and 3rd. {Making coffee is a whole new procedure which will be taken up for discussion in the next post} Corrections by a coffee connoisseur Less powder - resultant decoction is too watery to make " degree kapi ". Circular motion ...