How to make Saravana bhawan filter coffee at home?

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NarwhalBacon

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Hello,

Asking here because a lot of people here take some niche things very seriously. Am hoping there's people out there like me who take filter coffee very seriously.

So I've been chasing the Saravana bhawan or for that matter any Tamilian/South Indian filter coffee taste for so long I don't even remember. But no matter what I do I cannot replicate the taste at home.

I currently use the Beetall Robusta/Chicory 80/20 mix. I have the traditional filter coffee maker to make the decoction. And I use full cream milk to make the coffee because that is what has gotten me closest to the taste I long for. But even this is maybe 60% of the way there, if that.

Over the years I've tried various coffee brands with different types of milk but I just cannot replicate that taste. Any help would be truly appreciated.

Thanks for your time.
 
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Saravana Bhavan coffee has gone down the ditch now like that hotel itself, anyway you need to get good peaberry coffee powder with or without chicory as per your liking. Do not buy online, the powder needs to be freshly grinded and get that from a nearyby coffee powder shop. Follow this video, it is in Tamil and you can turn on the caption if you do not understand the language.

 
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OMG that was so detailed! I was surprised I'd never seen this because I had also searched YouTube. Then I realised that this video is just 4 years old and I prolly last searched pre-corona. XD

Thank you so much for this! Shall try this technique tho this dude uses a lot of coffee powder! But anyway. Thanks again!! :)
 
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NarwhalBacon said:
this dude uses a lot of coffee powder! But anyway.
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It depends on the size of the filter you use. Just use 3 to 4 heaped teaspoon of powder and make sure to press down the powder in the filter before pouring down the water. Start with 50ml to 75ml of water for a thick decoction. Make sure the coffee powder is freshly grinded. It is simple and you shouldn't go wrong on this.
 
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Yah I do all that except for the freshly ground part; I buy pre-ground powder. Mainly because I make my coffee early morning when everyone else in the house is sleeping. So I don't want to wake them with any grinding noise or anything.

Also, like I said I'm using a Robusta/Chicory mix whereas this guy recommends an Arabica/Chicory/Peaberry mix. Funny that I used to make mine with Arabica/Chicory mix and switched to Robusta only a few months back. Also, I did come across peaberry mixes when I was searching long ago but I had never heard of such a thing at the time, so I thought it was some sort or scam or gimmick to extract more money from gullible customers. XD

Anyway, lot of new things in this; the peaberry, the buffalo milk, the just-beginning-to-boil water, the sugar in the top part of the filter...

But first I need to find some place that offers Arabica-Chicory-Peaberry mix. :D
 
NarwhalBacon said:
Yah I do all that except for the freshly ground part; I buy pre-ground powder. Mainly because I make my coffee early morning when everyone else in the house is sleeping. So I don't want to wake them with any grinding noise or anything.

Also, like I said I'm using a Robusta/Chicory mix whereas this guy recommends an Arabica/Chicory/Peaberry mix. Funny that I used to make mine with Arabica/Chicory mix and switched to Robusta only a few months back. Also, I did come across peaberry mixes when I was searching long ago but I had never heard of such a thing at the time, so I thought it was some sort or scam or gimmick to extract more money from gullible customers. XD

Anyway, lot of new things in this; the peaberry, the buffalo milk, the just-beginning-to-boil water, the sugar in the top part of the filter...

But first I need to find some place that offers Arabica-Chicory-Peaberry mix. :D
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I think you're in Delhi? You could try https://www.devans.in/ . His stuff is pretty decent, and you can create your own blend, including peaberry.
It's best to grind the coffee right before brewing, but if it's not possible, past few days is decent enough. I live on the opposite side of the city from their store, and it's usually a next day delivery. Once it's opened, I keep it in an airtight container and use it in ~5 days. It doesn't lose too much of freshness in that time.
 
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Try 60/40 chicory mix. It will give you a stronger mix. And follow the method that @technofast suggested. And pick a filter with small holes. That is important. If you are unable to get a filter with pinhead holes, then you can use one with large holes and a filter paper at the bottom. And let it percolate it overnight.

You can put the decoction in the fridge and use it easily for 5 days. It won't lose too much potency.
 
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inspipol said:
It is a real challenge to reproduce such a precise taste, especially with coffee like that found in restaurants like Saravana Bhavan, which has a very specific preparation.

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Saravana Bhavan during their hey day used buffalo milk for their coffee and owned large cattle shed to produce the milk. They never bought milk outside. No doubt they were the bench mark for south Indian coffee. However now their coffee is not worth the price they demand.
 
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NarwhalBacon said:
Yah I actually tried it with Country Delight buffalo milk today because of the video. Seemed less creamy than with Amul full cream milk which I use regularly. Maybe my palate is just messed up. XD
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I tried making coffee with CD milk several times and it don't taste as good as with regular heritage or amul milk.
CD milk is probably only good for getting cream for curd.
 
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NarwhalBacon said:
Yah I actually tried it with Country Delight buffalo milk today because of the video. Seemed less creamy than with Amul full cream milk which I use regularly. Maybe my palate is just messed up. XD
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Try with pasteurized 3% fat milk. The milk should not be creamy otherwise it will taste like milkmaid when sugar is added.
 
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