Recipe for Yuga & Asmita

Preparation

Decoction

1. Fix the upper cup on top of the bottom chamber
2. Add ground coffee to the upper cylindrical cup of the Filter
3. Slightly wet this coffee with 1/3rd of total water and let it stay for 30 seconds
4. Tamp this coffee with a plunger/press disc. Avoid pressing too hard
5. Pour the remaining boiled water into the upper cup and partially cover with the lid
6. Let the coffee decoction drip slowly from the top chamber to the bottom

Final Cup

1. In the tumbler, add 40 ml of the above decoction
2. Slowly, add 80 ml of boiling hot milk, pouring from as far away as possible to create foam with bubbles
3. Add sugar, if needed
4. Coffee is typically served after pouring back and forth between the dabarah and a tumbler

Tips & Tricks / Cheat Sheet

• Decoction too thick? - Reduce the brewing ratio
• Decoction too thin? - Increase the brewing ratio
• Spice it up? - Add jaggery instead of sugar and ginger powder
• Approx Brewing time - 10 -15 mins
• Brewing time too long? - Tamp light
• Pour back and forth between two cups to mix ingredients thoroughly, cool the hot coffee to a sipping temperature, and most importantly, aerate it without extra water