Running Update: To keep up with my training for the Marine Corps Marathon in Washington DC I had to run 13 miles through partial rain and dodging puddles the entire way. Running with squishy shoes for a couple of hours is not fun! I made it around in horrible time and sore hamstrings.
This year its the hamstrings and lung capacity which have been slowing me. Appears my lungs have NOT fully recovered from the bronchitis I got earlier in the Spring and kept me from the Boston Marathon. For the first four miles, I find myself gasping and unable to pick my pace. My doctor is not surprised and mentions that after bronchitis, lungs need 6-8 months to recover vital capacity. While I don’t notice a deficit in most activities, running long distances needs my entire lung capacity, which is still compromised. But I plod on! Have no hopes for breaking 4 hours, but it would be good to FINISH a marathon this year!
How do I pick myself up after a lousy run on a wet weekend? A nice cup of piping hot, South Indian style kaapi! The perfect antidote for a washed out weekend, … and watching my retirement portfolio in a death spiral! 
Several years ago I gave up morning coffee for Almond Pista Milk, but around mid-day, I prefer kaapi. Not sure why, but kaapi is NOT acidic (like those from american coffee makers) and does not aggravate my running-induced acidity. Perhaps its the admixed chicory.
We have a couple of these traditional south indian coffee makers (see pic above). The lower container is a simple cup, the upper has a sieved bottom into which we place the coffee grounds: Indian BRU coffee powder, with its blend of chicory, and available in Indian grocery stores. Then cover the powder with the perforated ’stay.’
Separately boil water in a kettle and pour in upper container. Close the lid, let the hot water percolate through the grounds and the ‘decoction’ collects in the bottom container. Takes about 10-15 minutes.
We heat (microwave) milk in a cup, pour the desired amount of decoction, add sugar and stir. An important step is to aerate the coffee by pouring it from one cup into another. M is pretty good at this. This homogenizes the coffee and milk and leaves a nice froth (head) in the cup. For many, this essential step infuses life-giving prana into the coffee.
See traditional coffee served at the Shanbhag Fastfood in Hospet!
Sip Slowly! Watch Grass Grow! Run Fast! Enjoy Life!
Stay away from financial news! Horrible for acidity!
See this wonderful Post from Ganga, at A Life (Time) of Cooking, on her experience with South Indian Coffee.
I found your blog through your shared interest in Indian art and have been quietly following it for a month or so. I wanted to pipe up and thank you for sharing the recipe. Yesterday I had wanted to make some fragrant tea… but I was very busy all day, didn’t check the news, finally read it all late in the evening, and was so stunned I didn’t feel like making anything anymore! When I first considered investing I thought I was prepared for some drama (there must be drama!) but this is beyond my capacity for imagination!
Hi Sheila:
)
Thank you for breaking your silence!
And OMG! What drama!
I think Congress should at least pass a bill stating that Retirement Accounts/ Mutual Funds should NOT send out the 3rd quarterly statements!
Alternately, I recommend that you store your statements UNopened in a safe place!
At a minimum, let us enjoy our Kaapi (or fragrant tea) in peace!
Arun
Hi Arun:
Thats one yummy “tumbler” of coffee
Enjoy.
Viji
P.S: Keep the filter ready. You may need it after the debate on Thursday
Thank you Viji!
O! You remind me of the Beauty and the Beast Debate!
*Note to Self* Put TV on MUTE so as not to distract from enjoying Sarah Palin! heeee heeeee
and really, who wants to listen to an old bore who spent his whole career writing legislation! Did you know he first got elected when he was 29 years old! Get a Life, Joe!
Arun
*sipping nice kaapi*
I love filter coffee. It takes me back to afternoons spent at my best friend who would make me filter coffee and we’d eat cream biscuits alongside it. I *never* liked cream biscuits with anything else.
I’ve never told you this, but I admire your running. I always wish I was a runner.
Thank you Sampada;
aaaaaH with cream biscuits! that would be the life!
running! ishya! thank you again, sampada!
I do make it sound more easier and glamorous that it actually is;
Like many, I agonize before a long run;
during the run I wonder why the Hell did i get into this;
After the run, I can barely get up and down stairs!
and I need to sit for hours with multiple ice-packs to control the sore joints and muscles.
But, there is a certain spirituality in the rigor of a long-distance run, which I long for.
You should try a long walk – and I am sure you too will enjoy the peace and joy of introspection! and if you wanted to, you could try a short run
Thanks, again.
Arun
I love pouring the coffee back and forth, the froth just adds to the beauty and is a fine substitute for steaming milk like they do at cafes, to get a similar head. Oh and Bru is fantastic, though I think in terms of iced coffee, Folgers works very well.
I was discussing with my friend today how buying an espresso machine eventually pays for itself, assuming you don’t complement homemade coffee with Starbucks. However, this option works equally well!
Saroj:
Yes! Pouring the coffee back and forth seems like a wonderful tradition and then I know – the kaapi is ready!
I try to keep my coffee consumption to a minimum – so no cold coffee for me
We have a krups Expresso which is fantastic! During my days when I started my day with kaapi, I used to get a double shot with milk; Now we brng it from the basement only when we have visitors! and agree with your economic logic – will definitely save trips to Starbucks! But you need to determine when you drink the coffee; What if you need a cup in the middle of the day?
Oh, well, coffee talk will never end!
Arun
My aayi and pappa both love this kaapi
, though it is never prepared at home, they enjoy it in restaurants whenever possible. I never developed a love for coffee(I just hate coffee here). I think I will have to try this kaapi sometime, heard so much about it.
Shilpa:
I am surprised your aayee does not make this at home? Do they drink Kashaay at home?
And really, don’t start if you haven’t; visit us and we’ll make some for you.
)
Ooooh, I absolutely love this Kaapi, since its only once in a while I get to have it. Though I have this Bru coffee powder, I don’t have that apparatus. Brings back memories when I was staying as a PG in B’lore, our landlady gave this coffee in the evenings in the littlest tumbler avail. and it would be over in just 3-4 sips, not to mention most of it would be froth
..Always longed for more..
Ha hA Maya:
Good to her that you have fond memories of “Kaapi.”
“littlest tumbler”? Ha ha! stingy land lady
actually I prefer a few hot sips at a time. Good for you too;
Some of the Indian Groceries actually carry this indian coffee maker. One more reason to visit home
Do you want us to pick one p on our next trip?
Arun
No, they drink tea mainly. Aayi says when she was a kid, her mom and grandmom used to give her coffees (with jaggery I think). She loved the taste of it. But since Kodkani is a hot place, they stopped drinking it. I really don’t know why they don’t prepare it at home. They both say that unsweetened tea is drinkable but unsweetened coffee is absolutely NO
.
As far as kashay is concerned…It makes few appearances once in a while at our home in Kodkani. Here, I have replaced bed tea with kashay these days.
arunaH uvacha:
I do agree:
unsweetened (light) tea is very drinkable and coffee needs the sugar (or better still, jaggery).
Heh – I love Kashay and try and have it every weekend! of course, M has NOT YET developed a taste for it (like Kaaleylo Phovu)
Good for you; How is V?
Arun
I love kaapi, Trishal in Tirruvanamalai makes the best and I would drink it every afternoon. You made me want to go back there…
Heh Ganga:
I remember your Kaapi post from your recent trip!
That was awesome and inspired me to write this one.
I found the link and will post it here!
[...] Shanbhag nostalgically discusses kaapi (indian coffee) and how he makes it at home – including which coffee to buy. Great [...]
ah, filter kaapi is anytime better than instant ones. have u tasted kaapi made using jaggery? its a blend of strong coffee with just few drops of milk. very strong and sweet
my dad and mom make it once in a while when ever they are hit by nostalgia 
i think the main reason for using jaggery was one it being heathier than sugar and second, it used to be cheap dirt compared to price of sugar those days and having dozens of kids in a single family price always came into picture 
see, one single post of kaapi can stir up so many memories… and good luck with ur marathon Arun.
Hi Sia:
Thank you for sharing your kaapi memories.
Yes, I remember drinking jaggery kaapi when visiting relatives in north kanara; As a kid raised in mumbai, I thought it tasted odd, but quickly developed a taste for it. Did not realize it had very little milk in it!
Here, I do use ‘jaggery’ as a sweetner for my almond milk, as well as the coffee. It does give it a very earthy and more rounded taste and makes the kaapi ‘thicker.’ Though I do add the same amount of milk as with the regular sugar kaapi!
damn right! jaggery is so much healthier and cheaper than sugar, particularly in rural india!
Enjoy a kaapi!
You deserve it!
Hi Sia:
Thank you for sharing your kaapi memories.
Yes, I remember drinking jaggery kaapi when visiting relatives in north kanara; As a kid raised in mumbai, I thought it tasted odd, but quickly developed a taste for it. Did not realize it had very little milk in it!
Here, I do use ‘jaggery’ as a sweetner for my almond milk, as well as the coffee. It does give it a very earthy and more rounded taste and makes the kaapi ‘thicker.’ Though I do add the same amount of milk as with the regular sugar kaapi!
damn right! jaggery is so much healthier and cheaper than sugar, particularly in rural india!
Enjoy a kaapi!
You deserve it!
Talking of coffee, i may let you know that even the paani cum chai is one of the wonderful tea in the good old bombay. During the yester years as students,we would love to sip some of these wonderful tea (just always served half cup) and wonder as to why it was served so measly. Really the paani cum chai from some irani restaurants dont have any parallels by far. By the way i am still told that one good restaurant just opposite crawford market is still serving some nice pani cum. excuse my memory. I think its gulshane iran or some similar name. i could not remember exactly. but i shall surely post you as i soon as i recollect!!
From Arun:
Thanks for the fond memories about the paani-cum chai! certainly the bestest! and I think Gulshane-iran is still there! Yaay!
Hope you get to enjoy some nice chai soon! Bestest!
I saw your blog today and have been reading through the posts. Just wanted to add that instead of packed “Bru”, pick up freshly ground coffee powder from Mysore Concerns store at Kings Circle. The best in Bombay. You may choose between chicori blend (for stronger coffee) and non-chicori blend.
Being a tamil south indian who has grown up on filter coffee, so I exactly know how you feel.
From Arun:
Hi Jagadeesh:
Thank you for the reminder to pick up the coffee from the King’s Circle Store. Actually, when in mumbai I thought of picking up the coffee from there, but could not get the time to go visit there and pick it up. Will certainly do so on my next trip there soon.
And thank you for the pointer!
… o, when touring Chennai and the rest of Tamil land last december, we were always assured of the best kaapi for a measly 6 rs! Yaay!
[...] Kaapi: Way Coffee Should be Enjoyed! [...]
[...] As he finished, he greeted, “Dev barae karo!” ~ may God do you good! I grew up on Kaapi. During hostel days, we discussed attributes of the perfect kaapi till late in the night. Then I [...]
Arun,
Have used photos of the aeration bit on my site. Have given you full credit. Hope that works.
Regards
Glad you found it useful,
Appreciate the credit!
[...] chutney. In our home, I enjoy piping hot Idli Sambar for brunch, or accompany the afternoon chah or kaapi. Leftover idlis are used to make golden crisp Idli fry, or crumbled and scrambled with with a medley [...]
This concept of coffee brewing is opposite of Western style espresso/coffees. I read that coffee is less bitter and better tasting if it is brewed quickly. Espresso makers use pressure to brew the coffee quickly and I know coffee shops dump the shot if it takes more than a few moments to brew. I also saw a machine called an aeropress that brags about the taste and benefits of brewing coffee in less than 30 seconds. Is this Kappi good/better than western/European style coffee? Is it completely different tasting?
Hi Jeff:
Sorry for the delay in replying to your query.
I am no expert, particularly when it comes to the expressos.
If you think back to the traditional expressos, they are similar to the Indian coffee canisters I have above. In the italian versions, the water boils in the lower container and bubbles ’slowly’ through the grounds to the upper container. So it does take a long time. i really have no idea where this concept came from and if it is really true.
I think the level of roasting the beans probably makes a big difference in the bitterness (acidity) of the coffee. I find the dark roasts less acidic and more similar to the indian coffee.
And an important distinction. All indian coffee has admixed chicory, upto 20% and that gives it the ‘thickness’ and the rounded taste. Chicory prolly also buffers the acidity of the coffee. A few coffee brands in the US also offer admixed chicory – Luzianne and Cafe Du Monde from New Orleans. Again both are less acidic.
Sorry could not address your specific query.
Best Wishes
Arun
[...] Kaapi [...]