Getting it right, every time!
Our blenders undergo rigorous training for 3 months each, so we make a consistent quality product day after day. The secret of course lies in several areas like, the handpicked Arabica and Robusta coffee beans, that are roasted to perfection (the roasting temperature is controlled at 250℉…not a degree more…not a degree less!)
The roasted beans are then carefully ground to a specific granularity. The special blend also has its share of Chicory powder, which adds a lot to the distinctive color and taste of South Indian Filter Kaapi. Now we come to the ‘percolation’ . The coffee powder is placed into a traditional Kaapi filter, boiling water is poured, and it then magically gets transformed into a dark coloured brew called the "decoction".
The final step is to blend the decoction with milk, add just a little sugar to blunt the bitterness and aerate it vigorously between two vessels. Before taking a deep and satisfying sip…that never fails to invigorate the senses.
Our Founder has witnessed these steps from his childhood whilst observing his Patti (GrandMa in Tamil), roast the beans in weekly batches, then take a handful of these roasted beans out from an airtight container, hand grind it in a contraption fixed on the shelf, where Kaapi items like the Filter, beans, tumbler & dabra, the unique pair of utensils used to drink Kaapi in had their pride of place in the kitchen.
Every connoisseur knows that Kaapi is had … only freshly percolated, piping hot, be it morning, afternoon or the evening. We at IYENGAR’S Filter Kaapi are proud to feature the very same involvement and care, in every cup that leaves our modern day FSSAi certified, International quality Cloud Kitchen.