If you have ever traveled through Tamil Nadu, especially the temple town of Kumbakonam, you would have come across the aroma of freshly brewed Kumbakonam Degree Coffee. Known for its rich taste, frothy texture, and authentic preparation, this coffee has earned a special place in South Indian culture.
What is Degree Coffee?
The word “degree” in Degree Coffee doesn’t refer to a temperature or academic qualification. It stands for “first-degree milk”—pure, undiluted cow’s milk used in brewing. Unlike regular coffee where milk is mixed with water, Kumbakonam Degree Coffee is made with only the highest quality milk and fresh ground coffee beans, giving it an unmatched flavor.
The Secret Behind Kumbakonam Degree Coffee
The uniqueness of Kumbakonam Degree Coffee lies in:
- Freshly roasted Arabica coffee beans – ground just before brewing.
- Traditional brass filter – used to extract thick decoction (concentrated coffee).
- Undiluted cow’s milk – boiled to perfection, without adding water.
- Frothing technique – coffee is poured back and forth between tumbler and dabarah (a wide metal cup) to create its signature foam.
Step-by-Step: How Kumbakonam Degree Coffee is Made
1. Grinding Fresh Coffee Beans
Locally sourced coffee beans, often a mix of Arabica and a hint of Chicory, are roasted and ground to medium-coarse powder. The right grind is crucial for getting a strong, aromatic decoction.
2. Brewing the Decoction in a Brass Filter
The ground coffee is placed in a traditional South Indian coffee filter, usually made of brass. Hot water is poured over it, and the thick, strong decoction slowly drips into the lower chamber. This process can take 10–15 minutes, but the result is a pure, concentrated extract.
3. Boiling Pure Cow’s Milk
Unlike ordinary milk-based drinks, degree coffee uses unadulterated cow’s milk. It is boiled gently to enhance richness, without mixing in water.
4. Blending Coffee and Milk
The decoction is mixed with boiling milk in the right proportion. Typically, one-third decoction to two-thirds milk creates the perfect balance of strength and creaminess. Sugar is added as per taste.
5. Frothing for the Signature Taste
Finally, the coffee is poured repeatedly between a tumbler and dabarah (a small metal saucer) from a height. This not only cools the drink to the right temperature but also creates the famous frothy top that defines Kumbakonam Degree Coffee.
Why Kumbakonam Degree Coffee is Famous
- Authenticity: Prepared with traditional techniques passed down for generations.
- Purity: Uses undiluted milk and no shortcuts.
- Flavor: A strong yet smooth blend, different from instant coffee.
- Cultural Pride: Served in almost every household, roadside stall, and restaurant in Kumbakonam.
Where to Try the Best Kumbakonam Degree Coffee
If you’re visiting Tamil Nadu, don’t miss experiencing this iconic beverage in its hometown. Kumbakonam is filled with authentic coffee stalls and restaurants where you can enjoy a steaming cup made the traditional way. Popular outlets are usually found near the bus stand, temple streets, and town centers.
Frequently Asked Questions (FAQs)
1. Why is it called Degree Coffee?
It is called Degree Coffee because it is made using first-degree milk—undiluted, high-quality cow’s milk. This ensures a rich and creamy texture, unlike regular coffee.
2. Which milk is used in Kumbakonam Degree Coffee?
Only pure cow’s milk is used, without mixing water or other additives. This is the main factor that makes it different from ordinary coffee.
3. What type of coffee beans are used?
A blend of Arabica coffee beans with a small amount of Chicory is traditionally used. Chicory adds depth and a slightly bitter taste that enhances the richness of the brew.
4. What is the difference between Filter Coffee and Degree Coffee?
Both use a South Indian filter to brew decoction, but Degree Coffee is prepared with undiluted milk, making it richer and creamier than regular filter coffee.
5. Where can I try authentic Kumbakonam Degree Coffee?
The best place is Kumbakonam itself, where traditional coffee stalls and restaurants still prepare it using age-old methods. However, many outlets across Tamil Nadu and South India also serve it.
Leave a Reply