Creamy Hand Beaten Coffee
Till last summer, I used to visit Costa Coffee for a daily cappuccino fix to jostle me out of sleep and get me through my work day. Come July, I just couldn't bring myself to enjoy Costa's cappuccino like I used to. It's not like their coffee brewing had suffered a blow or something. It's just that my husband's version of it resulted in coffee which was so much creamier and earthier.
I strongly recommend using a good coffee (I'm a fan of Nescafe Gold; it has a beautiful aroma and very earthy taste) although any kind of instant coffee will do. The proportion in which i like the ingredients is 3/4th cup of milk, 1 teaspoon of sugar and 3/4th teaspoon of Nescafe Gold for every cup of coffee. I also cannot stress enough on the importance of beating the mixture. You need to make it rise in volume. Also, in the last step, be very gentle with the froth - this step would actually determine how well the coffee turns out.
Makes: 4 cups
Time: 20 mins
Milk 4 cups (not filled to the brim)
Sugar 4 tea spoons, level
Instant Coffee (Nescafe Gold) 3 tea spoons, level
In a glass, mix together coffee and sugar with a tea spoon of water so that you get a moist mixture. Now start beating the mixture with a tea spoon. Initially, you would feel some resistance but in a minute, the mixture would yield a bit more. Key is to start with very little water, beat it till it starts turning light in color and once it reaches a paste form, add a few more drops of water and beat it like you would beat an egg, incorporating as much air as possible into the mixture. Add some more drops of water after the paste has almost doubled in volume and keep repeating till you feel completely satisfied with your hard work. For finishing off, divide the fluffy light paste into 4 cups and gently pour milk over it. The paste would rise to the surface. Now comes the tricky part - you screw this up and your effort would go in vain. Dip a spoon through the paste and into the warm milk and stir twice or thrice. Bring out the spoon and stir in the paste strictly keeping to the surface as if to make swirls out of the creamy froth on top. The end result should be a rich silky coffee below and a thick creamy foam on top.