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When he is not brewing fresh coffee, Achar may be enticed to narrate how in those days, his father would bring raw coffee seeds from Chikmaglur, roast & powder them in-house, blend the deep brown decoction with buffalo's milk, and serve the cuppa in brass tumblers. The resultant distinct taste of the hot frothing beverage, relished in every sip, especially when it rained at Talaguppa (500 to 600 inches every year), has been bringing the faithful back to the Acharyas even today.

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