We are all well in-tune with the coffee that I’m talking about here. It’s the same one that we ask for at the salons that we frequent, the same one that we crave as soon as it’s winter time. Nobody is questioning the fact that the superior coffees that you get at actual coffee shops are incomparable to this beaten coffee, however there is no denying that there is a certain homeliness and an indiscernible taste that is associated with ghar ki phenti hui coffee (beaten coffee).
We’re giving you not just the perfect ratios but also a bunch of tips and tricks to save time and effort.
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The Ratios
The RatiosIt is a fact commonly known that ghar ki coffee requires sugar and instant coffee granules to be beaten together with a hint of hot water to create the ‘thick paste’. How much is enough? How much is too much? It definitely varies with personal preference but if you want to go the standard route and have a coffee that is neither too strong, nor too sweet then opt for a 1:1 coffee to sugar ratio (teaspoon measure). For those who like it a little stronger (like me), 1.5:1 is great.
Keep these ratios as is, and for those who would like to add more sugar or coffee, can do so later.
Hot water: we just need to wet the coffee and sugar. Too much liquid and you’ll be whipping for a very long time to get to the paste stage. Start with half a teaspoon of water and add another half if it’s still too dry.
Read More: Must Have Foods In The Pakistani Winter
What type of sugar/coffee can I use?
White sugar, brown sugar, cane sugar will all work well in creating the paste. If you’d prefer to use sweeteners (stevia, etc), then whip the coffee with ½ tsp sugar first and then add sweetener to your preference.
As for coffee, always use instant coffee granules. Not the 3-in-1 kind. Not ground coffee beans that you have to steep.
The quality varies with each brand and type of coffee you are using.
The beating
The texture(s) of your final coffee depends on the beating of the coffee and sugar. These are the stages your coffee will go through
- In the initial seconds, your mix will be dark and slightly liquid-y.
- It will slightly thicken and lighten as you continue to beat.
- The process of thickening and lightening will continue. You may think it’s enough when the mix is brown and creates a thin ribbon with your spoon. It isn’t.
- Continue beating until your mix is golden and holds semi-stiff peaks. It should have quadrupled in volume by now.
Milk and Water
There are several options with milk. You can use creamer, whole milk or skimmed milk.
If you choose a creamer, then simply add before you fill your mug with boiling water.
You can choose to use all milk, all water or any ratio in between. For example, I prefer to use 1 part milk to 3 parts water. Simply put: ¼ cup milk and ¾ cup water.
Make sure you heat your milk before using. This will create a slight foam and increase the quality of taste. Please keep in mind, we are not going into barista level specifics here.
Side note: you don’t need to limit your intake to just one delicious cup a day, turns out coffee is actually good for you!
Tips and Tricks
- Do not use a mug/cup that is too large. The foam spreads out too thin.
- Once you have your paste ready, add one teaspoon of water and whip a little more. This retains the foam but loosens your paste enough that your coffee isn’t clumpy.
- For large servings, use an electric hand beater to beat your coffee. Gets the job done super-fast.
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- Make a large batch using a beater and store the mix in the fridge/freezer for a quick coffee
- Sprinkle with a little chocolate powder for presentation
And there you have it. Everything you want to know about the perfect cup of ghar ki phenti hui coffee.
