Murali, the coffee magician
“Moopanar ayya loved my coffee. Several senior political leaders from not just Tamil Nadu but also neighbouring states have had my coffee. Film stars have stopped here. Look at my visitors’ book and you will surely be impressed”, says Murali, 49, who had launched his hotel in 1989 selling a tumbler of coffee for 90 paise.
He has been serving only coffee, now priced at Rs 12. What’s the secret of his coffee’s taste and aroma? “I use fresh ingredients. I make my coffee with lot of attention, and love for the customer. It’s not as simple as serving out soulless instant coffees”.
Making filter coffee is a fine art that usually passes down from mom to daughter, fine-tuned by the mother-in-law before getting the ultimate nod from the ‘stern’ father-in-law.
“You must mix equal proportions of Peaberry and Plantation-A seeds.
Peaberry gives the aroma and Plantation-A gets you thick coffee. Grind small quantities to ensure that the powder is fresh. And use freshly boiled milk every time. Coffee could taste even better if you use sugar mixed in a little hot water as syrup so it would mix evenly with the coffee”, explained K Raghunathan, a Chennai writer and kapi connoisseur.
Murali brewing a batch of his much loved kapi.
Srirangam: Travelers
from far, either passing through this holy town or stopping to worship
at the world-famous Ranganathaswamy temple, do not miss out on the hot
tumbler-dabra of filter kapi served by S Murali, whose tiny shop just
across the Rajagopuram, is open only for about five hours from dawn and
another five hours in the evening.“Moopanar ayya loved my coffee. Several senior political leaders from not just Tamil Nadu but also neighbouring states have had my coffee. Film stars have stopped here. Look at my visitors’ book and you will surely be impressed”, says Murali, 49, who had launched his hotel in 1989 selling a tumbler of coffee for 90 paise.
He has been serving only coffee, now priced at Rs 12. What’s the secret of his coffee’s taste and aroma? “I use fresh ingredients. I make my coffee with lot of attention, and love for the customer. It’s not as simple as serving out soulless instant coffees”.
Making filter coffee is a fine art that usually passes down from mom to daughter, fine-tuned by the mother-in-law before getting the ultimate nod from the ‘stern’ father-in-law.
“You must mix equal proportions of Peaberry and Plantation-A seeds.
Peaberry gives the aroma and Plantation-A gets you thick coffee. Grind small quantities to ensure that the powder is fresh. And use freshly boiled milk every time. Coffee could taste even better if you use sugar mixed in a little hot water as syrup so it would mix evenly with the coffee”, explained K Raghunathan, a Chennai writer and kapi connoisseur.
The tent of our allies muralikapi
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