Decent attempt at madras style coffee
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For those asking… I’m doing a very illegal version that would give Chennai grandmothers heart attacks.
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Replying to @2Canadians
I’m using espresso, though I do own the filter. The coffee is not always chicory laced. My family prefers pure. Espresso comes close taste-wise. The coffee in the filter is tamped as in espresso, but then hot water gravity percolates over 10-15 minutes rather than under pressure.
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Wonder when this particular style emerged. I’d guess 19th century. The idea of adding frothy milk to coffee and tea seems European in origin and vibe.
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Both coffee and tea predate the British in India, and iirc tea was an import used in somewhat medicinal ways but coffee was grown natively (there’s a legend of a guy named Baba Budan smuggling coffee seeds out of Arabia in the 17th century to start the cultivation in karnataka)
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Contrary to popular wisdom, Europeans did not "invent" #milktea. It existed in Asia. Folks in #Tibet, #Mongolia, and even Southern #China would mix #butter, (#cow) #milk, and even sugar into their powdered or loose leaf #tea. #Blacktea too.
#foodhist #chinesefood
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I ran across this early #European ref to #milk #tea in the 17thc "Traité dv thé", p. 223-304. Notice the reference to the #Chinese and #Tartars (if I am not mistaken, author gives them credit for the invention (a #medicinal #food) #Chinesefood #foodhist


