In Quest of the Perfect Coffee
When I first came to the United States from India in August 2003 to study interactive storytelling at Bloomington, Indiana, I was invited for breakfast on the Sunday after my arrival. I went to a nearby café with a couple of my newly made “American” friends and ordered some waffles with blueberry and strawberry toppings, and coffee to go along with it. Chatting amiably with them, I was baffled when a mug of black coffee was placed in front of me.
Unlike the West where most people drink their coffee black, in India it’s mostly mixed with hot milk before consumption. It’s the rare Indian who will prefer to drink his or her coffee black. New to the United States, and unaware that all coffee is served black I looked at the waitress and said, “Excuse me ma’am, but I would like some milk in my coffee!” Everyone around me smothered amused smiles, while the waitress impatiently pointed to the tray filled with creamers and sugar sachets on my table. Cheeks burning, I reached for the creamer, feeling a little embarrassed at my social naïveté. It was at that point in time that I began to appreciate how difficult life was going to be in this country, made up primarily of black coffee drinkers who assumed that if you wanted milk in your coffee, you just had to stir in some cold cream.
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Researchers say that memory is frequently linked with smells. Often, all it takes is a whiff of a certain aroma or an odor to send specific signals to the brain, resulting in the triggering of a certain memory or emotional reaction associated with that smell. While the social behavior of most animals is primarily controlled by smells, Humans differ in this aspect as they largely use their eyes and ears to respond to the world. Yet smells have a powerful sensory influence on us, for they retain an uncanny ability to move us and take us back in time.
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As far back as I can remember the complex, spicy aroma of freshly made South Indian filter coffee woke me up everyday of my life. My mother used to repeatedly say to me, “Nothing can come close to the pleasure of a home cooked meal and a cup of steaming hot, filter coffee”. I was 12 years old at that time and unable to comprehend or appreciate the wisdom behind her words. It took several years of growing up, getting out into the world and living on my own in a different city and later in a new country - for me to finally recall her statement with a longing so intense, it made me ache for another one of her delicious meals and a cup of flavorful coffee made by her own hands.
Smooth, sweet and rich bodied, it seems to me that no coffee can ever reach the perfection of the one she used to make for me; for its very creation became an expression of artistic savoir-faire for her. With no electronic coffee brewing gadgets to help her, she used the traditional stainless steel coffee filter employed by a majority of South Indians in the preparation of coffee. It essentially consisted of two long cylindrical compartments of equal size. The upper compartment had a lid and a perforated bottom, just small enough to allow water to seep through to the lower compartment...
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