Coffee

Coffee, kaapi in Tamil and Kannada and kopi in Sinhala, is the everyday drink of Tamil Nadu, Karnataka and Kerala, and of many Sri Lankan homes. It forms part of our tea, coffee and drinks department. South Indian coffee is usually a dark roast blended with chicory, which gives body, a slight bitterness and a thick, frothy cup when mixed with hot milk.

Filter coffee powder is brewed slowly in a two-tier steel filter to make a strong decoction, then mixed with boiled milk and sugar and poured between tumbler and dabara until it froths. Instant coffee covers everything from rich, chicory-style granules made for milky coffee to smooth freeze-dried jars and decaf. Coffee sachets are three-in-one and latte mixes with the milk and sugar included.

Sukku malli coffee is something different: a Tamil drink of dry ginger, coriander seed and spices, boiled with palm jaggery and drunk hot on rainy evenings. Brands include Aachi and others that Tamil households know well.

Coffee loses its aroma quickly once the seal is broken. Keep filter powder in an airtight jar, away from light and heat, and use it within a few weeks. Instant coffee keeps longer, but always replace the lid straight away so it does not clump.