"The Art of making Black Coffee : From Traditional Brews to Modern Methods"
My Coffee Journey: A Love Affair with Black Coffee
My love for coffee is nothing short of a daily ritual. It's hard to imagine starting my day without that first, crucial cup. Each morning, the first thing I do in my kitchen is brew a cup of coffee. My day typically kicks off with a strong brew of South Indian Filter Coffee, enjoyed with my husband. However, when I'm on my own, my go-to is always a rich, aromatic cup of black coffee brewed from my trusty Drip Coffee Machine—no sugar, no milk or cream. I cherish the moment of lifting that steaming cup, inhaling its deep, invigorating aroma, and savouring each sip. For me, coffee isn't just a drink; it's a cherished experience.
Celebrate International Coffee Day with Malaysian Kopi
Waking up to International Coffee Day inspired me to finally write about Malaysian Kopi and the unique experience of Kopitiams. If you haven't visited Malaysia yet, you're missing out on incredible food and unforgettable coffee experiences. While travel might be off the cards for now(I'm writing this during the peak time of COVID-19), you can still enjoy the rich flavours of Malaysian Kopi right at home. Let's dive into the world of traditional Malaysian coffee and learn how to make it yourself!
Simple & fool proof techniques, to Cook Corn on the Cob. I have given 5 different ways to Cook Corn on the Cob - Boiling, Steaming, Microwaving, Pressure Cooking and Oven Roasting. Few tried & tested methods to transform the Kernels into Sweet, Succulent and Tender bites. Fresh ears of Sweet Corn can be enjoyed all year long, but it peaks during the warm summer months in some countries.
We get Sweet Corn all the year through, here in Malaysia. During our visit to Cameron Highlands, one of the oldest tourists spots in Malaysia. A plateau which is famous for its cold weather, Tea Estates, Strawberries and local fruits. We had our lunch at a small Chinese Kopitiam Style restaurant run by a friendly old couple. They struck up with a conversation and suggested what would be the best to ponder about, in the city.
They suggested us to try the Sweetcorn in the Pasar Malam( Night Market) and specifically mentioned to eat the white coloured sweet corns rather than the yellow ones. Indeed we tried both and found this variety sweeter, tastier and juicier. I even asked the Vendors how they cooked the Corns, most of them used Steam Cooking Method and had added salt while cooking, some were grilled on a direct flame. Needless to say, we bought some fresh White Sweet Corns back home. A tasty endeavour and since then I’m searching for this variety in local shops in vain. My son had been lucky to get one from the nearby Grocer near his University. But he said it wasn't as fresh & juicy as the ones we bought in Cameron.
SWEET WHITE CORN
I had eaten a mature variety of Corn what we call as Maize in India. When the season hits during the Summer months, my mom used to buy that from the street vendor who sells summer produces like Corn, Groundnuts, Sweet Potatoes, Palm Shoots etc., & etc., She steam cooks these and usually, it turns out to be an evening snack during our Summer Holidays. So when I came to Malaysia, the Sweet Corn and the immature ears of Corn proved totally a different version to what I had eaten all year long. Then came the Cups of Sweet Corn Kernels, steam cooked and seasoned with spices & served with a blob of so-called, Butter which is Margarine. (The Sweet Corn Culture had not hit Indian Street Food market then). I used to stock frozen Sweet Corn and prepare Seasoned Sweet Corns, or sometimes even I add it up in Salads and in Sweet Corn Soup. But the best had always been the fresh Sweet Corns on the Cob. It is very easy to cook Corn on Cob that even my Son cooks this on his own. He said he bought Sweet Corn from the nearby grocers and had cooked it. I asked how you cooked it and he said, I just cut it up into two and boiled it in water along with salt. That's it! I was literally awed by the way he said that, No doubts, whether had to cook it with husk, add Salt or not. How long to cook etc., & etc., which are the common questions an amateur cook can get in his/her mind. I am always in awe with his knowledge on simple cooking skills.
Health benefits of Sweet Corn
Corn or Zea Mays(Maize) kernels are low in Fat, rich in Fibre, and has a starchy complex Carbohydrate. When eaten straight from the cob, it provides sustained energy and a number of nutritional benefits. Sweet Corn also has notable levels of Potassium, Magnesium and Vitamin C. The yellow pigmentation provides antioxidants called Lutein which is good for eye health and Zeaxanthin is good for skin health. It has a higher amount of insoluble to soluble fibres, providing digestive benefits.
HOW TO COOK CORN ON THE COB
Cooking corn transforms the raw starches and pectin in the plant's cell walls into juicy, sweet, and crispy bites. Choose a convenient method based on how many people are being served, and what taste profile is desired. Grilling and Oven Roasting comes handy for a party when there is a bigger crowd. Microwaving, Steaming, Boiling & Pressure Cooking are the common methods I use while cooking the Corn on the Cob. All these methods provide similar textures, giving plump and juicy kernels.
HOW TO COOK CORN ON THE COB
In a Saucepan (Boiling Method)
Remove the Husk & the Silk from the Corn.
Clean & wash it for a couple of times.
Fill a large pot with enough water to cover the Corn.
Bring it to a boil.
Gently place the shucked Corn into the Boiling Water.
Cover and reduce the flame to medium.
Cook Corn until the Kernels are tender, about 6 to 8 minutes.
In a Steamer(Steam Cooking Method)
Remove the Husk & the Silk from the Corn.
Clean & wash it for a couple of times.
Add water into the Steamer.
Place the steamer basket and then place the shucked Corn into the basket.
Cover the Steamer and cook it on a high flame until the hot water starts to steam.
Reduce the flame to medium and Cook the corn until the kernels are tender, about 6 -8 Minutes.
In a Pressure Cooker
Remove the Husk & the Silk from the Corn.
Clean & wash it for a couple of times.
Add water into the Pressure Cooker.
Place the shucked Corn into a steamer basket or a vessel(which could fit inside the Pressure cooker)
Place it into the Pressure cooker.
Cover the Lid of the Pressure Cooker and place the Vent cap.
Pressure cook on a high flame for a whistle, lower the flame and cook for another 1 or 2 whistles.
In a Microwave
Remove the Husk & the Silk.
Clean & wash it for a couple of times.
Place the shucked corn on a microwave-safe dish.
Cook on high for 4-5 Minutes, add more time if needed until kernels are tender.
Cool the Corn for 5 minutes before serving.
In an Oven (Roasting Method)
Preheat the Oven to 180ºC -190ºC(375ºF).
Shuck the Corn.
Place each ear of Corn on a piece of aluminium foil.
Place a Blob of Butter in the centre, sprinkle with Salt and Pepper.
Tightly wrap and roast directly on the oven rack, Butter side up.
Cook until Kernels are soft & tender, about 30 Minutes.
Allow Corn to cool for at least 5 minutes before opening.
Serve it with a drizzle of Lemon Juice for an extra note of taste & flavour.
Should we add Salt while cooking Corn?
HOW TO COOK CORN ON THE COB
Some cooks add salt to the cooking water when boiling corn on the cob. The salted water may lightly season the surface, but does not make a significant impact in seasoning the inside of the kernel. The large sodium ions take a few hours to fully diffuse into the kernels. However, only 6 to 8 minutes is needed to soften the kernels and cook the raw starches for a juicy and sweet ear. A small Blob of Butter, a sprinkle of Salt & a drizzle of Lemon Juice right before eating make a tastier impact
How to buy a Corn?
WHITE SWEET CORN
Fresh Sweet Corns tastes the sweetest right after harvesting. Fresh Corn tastes great.
Look for Corn with a tight outer green husk that is not dried out, and plenty of Silk.
The Silk should also have moisture locked in.
If you see any tiny holes in the husk, avoid them, those are from worms!
Take a little peek at the tip of the ear for the firm and plump kernels.
Don’t peel off all of the husks which dries out the Corn alternatively converting the natural sugars into starch and don’t taste good.
How to Store Corn on the Cob?
YELLOW SWEET CORN
Store Sweet Corn in the refrigerator with its husk.
Make sure to wrap it tightly in a plastic bag, the dry air is the enemy.
If the kernels dry out, it will taste starchy.
You can wrap the cobs in damp paper towels and keep it wrapped inside a plastic bag to keep them moist.
Use Corn on the cob within 3-5 days.
How to prepare Corn on the Cob?
Depending on how you cook the corn, simply peel back the husk and remove the silk. Wash and then pat dry it with a clean Kitchen Towel, if you are oven roasting. The corn husk can be left on if you cooking it in a microwave or while barbecuing. Some like to peel back the husk and remove the silk, and some leave it intact. It is totally a cooks choice.
Uses of Sweet Corn:
Remove the Kernels from the Cob, add a Blob of Butter, Season it with Salt and serve it with a drizzle of Lemon.
South Indian Filter Coffee: A Brew to Begin Your Day Right
Start your mornings on a delightful note with a steaming cup of South Indian Filter Coffee. As a devoted coffee enthusiast, nothing invigorates me quite like the rich aroma and robust flavour of this traditional beverage. From the moment the fragrant scent wafts through the air to the first sip that tantalizes the taste buds, each element of South Indian Filter Coffee embodies a cherished ritual. Join me as we delve into the artistry and heritage behind this beloved brew, celebrating its status as a quintessential part of South Indian culture and culinary tradition
What I love the most is the strong black coffee straight from the percolator without any sweetener or milk. The first thing I do is enjoy the aroma of freshly brewed coffee wafting from my wonderful coffee cup. Then, I take a small sip, cherish the taste, and, as I like to twist the age-old proverb, "there is many a Sip between the Cup and the Lip". My coffee cup surely understands this term as a sip, not a slip. Coffee is the only beverage I drink, and I am quite loyal (addicted) to it. My love for coffee is self-proclaimed. Anything in the name of coffee - "A coffee is a coffee is a coffee" - is quite captivating and levitating enough to propel your senses with its wonderful aroma and taste.
My Coffee Journey
My first rendezvous with coffee takes me back down memory lane. I come from a family where tea is the main beverage to this date, and anything in the name of coffee has always been instant coffee. As a kid, my mom never allowed me to have tea or coffee. But when I fell sick, which was quite often during my childhood, my appetite would be low, and my dad would cajole me to eat something. During those pampering moments, I would quietly try to sneak Bru Coffee along with Rusk. However, during my board exam years, I started drinking coffee quite often to help me stay awake, and the practice eventually became a habit. Even during my childhood days, I would never miss a chance to drink coffee.
Later, my love for coffee led me to learn the art of making my own filter coffee, a feat I always wanted to master. I love tasting the best coffees and am always in search of them. Starting with instant coffees and trio packs, to my all-time favourite - South Indian Filter Coffee, and extending to Mamak shop's long list of Kopi O, Kopi C, Nescafé, and white coffee, my latest favourite being Kopitiam Coffees. The list continues with various coffees like espressos, Americanos, and lattes from prominent eateries. It's only recently that I learned to perfectly order a coffee at such places. My trip to Italy was a revelation, introducing me to the true essence of coffee. It unlocked a new world of coffee making and tasting that forever changed my appreciation for this beloved beverage.
There are many different ways coffee is made throughout the world. For instance, cold brew (my son's favourite) and iced coffee are made differently in every country. Countries like Turkey, Japan, Thailand, Malaysia, Vietnam, and Arabian countries have their own style of coffee preparation. India also has its unique way of making cold coffee and hot coffee - the filter coffee. Did you know that one of the most expensive coffees comes from the gut of a cat-like animal called Civet? Coffee Luwak or cat poop coffee. And when it comes to Turkish Coffee, I am fascinated by the vessel used for making Turkish coffee.
The Allure of South Indian Filter Coffee: A Taste of Tradition
When I think of coffee, the one that immediately comes to mind is the incomparable South Indian Filter Coffee. It's not just a beverage; it's an experience. "Aha Filter Coffee, Besh Besh Romba Nannarukku" (Filter Coffee, Great! Great! It's really nice) perfectly captures the essence of this delightful concoction of milk, decoction, and sugar. The secret lies in the decoction brewed through a South Indian Coffee Filter, a slow drip method that results in a rich and strong coffee extract.
South Indian filter coffee is traditionally served in a Dabarah and Tumbler, a pair of utensils that adds to the authentic experience. While instant coffee has gained popularity for its convenience, the depth and quality of flavour found in filter coffee remain unmatched. This method uses a unique coffee filter with two chambers. The upper chamber holds the coffee grounds and has holes that allow the brew to drip into the lower chamber. The coffee decoction collected is thick and strong, forming the backbone of this beloved drink.
To prepare the perfect filter coffee, the decoction is mixed with milk and sugar, then poured back and forth between the Dabarah and Tumbler. This process not only aerates the coffee, creating a frothy top, but also enhances its texture and flavour. The result is a beautifully balanced cup of coffee, served at the perfect drinking temperature, with a satisfying froth on top. Known by various names such as Meter Coffee, Kumbakonam Degree Coffee, and Mylapore/Madras Kaapi, South Indian Filter Coffee is a testament to tradition and meticulous coffee preparation.
In the ever-evolving world of coffee, the traditional South Indian Filter Coffee stands out, offering a taste of home and a reminder of the beauty in precision and patience. It's absolutely an authentic coffee experience.
Essential Ingredients for Authentic Filter Coffee:
Coffee Decoction:
Finely ground coffee powder - 4 Tablespoons Boiling water - ½ cup
For the Coffee:
Milk - ½ cup
Coffee decoction - 1-2 Tablespoons
Sugar or palm sugar - to taste
Serving:
Traditional Dabarah and Tumbler
Method - How to make Filter Coffee
Brewing the Decoction:
Briefly heat the upper chamber of the coffee filter.
Add coffee powder and tamp it gently.
Pour boiling water over the coffee powder.
Cover and let it brew for 15–20 minutes.
Preparing the Coffee:
Heat the milk until it simmers.
Mix the decoction with hot milk and add sugar to taste.
Pour the mixture back and forth between the Dabarah and Tumbler to create froth.
Tips for the Perfect Filter Coffee
Use freshly ground coffee powder for the best flavour.
Always use freshly boiled milk.
Adjust the ratio of coffee powder and water to suit your taste.
Pouring the coffee back and forth aerates it, enhancing the flavour and creating a beautiful froth.
Tips & Tricks for the Perfect South Indian Filter Coffee
Selecting the Coffee Powder - best coffee for filter coffee:
Freshly Ground Coffee: I prefer buying freshly ground coffee powder from a local Kopitiam (Coffee Shop).
Indian Favourites: When in India, I used Green Label Coffee Powder, Café Coffee Day Coffee Powder, and Narasus Coffee, all of which work beautifully.
Experiment: Don’t hesitate to try different coffee powders to find your perfect blend.
Milk:
Freshly Boiled Milk: Always use freshly boiled milk for the best taste.
Reheating Milk: Avoid reheating milk, as it spoils the coffee’s flavour (use a double boiler method if necessary).
Milk Quality: Full cream milk is ideal for a richer, creamier coffee, often referred to as Degree Kaapi or Meter Kaapi.
Using the South Indian Coffee Filter:
Heat the Filter: Briefly heat the upper chamber (the part with holes) over a direct flame for about 4–5 seconds.
Assemble the Filter: Place the upper chamber over the lower chamber and add the coffee powder.
Tamping: Slightly press the coffee powder with the pressing disc, which ensures even distribution.
Alternative Method: You can also use an electric coffee maker to prepare the decoction.
Coffee Decoction:
Water Quantity: Use just the right amount of water to avoid a thin decoction.
Adjust Measurements: Tailor the amount of coffee powder and water to your preference.
Storing Decoction: Store the decoction in the refrigerator for up to a day if needed.
Adding Sugar: You can add sugar directly to the coffee powder for a thicker decoction.
Brewing: The first brew will be thick and strong. You can reuse the same mix for a lighter second brew, adding instant coffee powder for a blend of filter and instant coffee.
South Indian Filter Coffee:
Avoid Reheating: Never reheat the coffee as it affects the taste.
Temperature Control: Maintain the right temperature throughout the preparation.
Mixing: Pour hot milk and coffee decoction back and forth with sugar or palm sugar until the coffee froths. This aerates the coffee and dissolves the sugar thoroughly.
Balance: Don’t overdo the mixing to avoid ending up with cold coffee.
*Pro Tip: Practice makes perfect, and this rule definitely applies to making a perfect cup of South Indian Filter Coffee!
South Indian filter coffee is more than just a
beverage; it's a tradition and an art form. It is a unique Indian Coffee Recipe. Whether you're a seasoned
coffee lover or a newcomer to this delightful drink, mastering the
perfect filter coffee is a rewarding experience. Enjoy every sip of this
aromatic brew, served in the traditional Dabarah and Tumbler, and let
it elevate your coffee moments.
Personal Note
During my
pregnancy, I stopped drinking coffee and tea. Since then, I quit
drinking tea but couldn't resist the temptation of coffee. My kids know
my love for coffee so well that my son always suggests places where we
get good coffee, and my daughter makes me drool over her latest tries of
good filter coffees in Coimbatore. She surprised me with a set of brass
coffee Dabarah and Tumbler and prepared a wonderful filter coffee with
palm sugar, capturing the moment with the picture above.
“Before
we roll into the recipe, let me take you to a kopitiam table stacked with saucers, chatter, and a glass of Milo - Milo Dinosaur precisely, so overloaded with powder it looked less like a drink and more like a dare…”
Milo Dinosaur – More Than Just a Drink, It’s Malaysia in a Glass
Milo Dinosaur is more than just a drink – it’s a Malaysian kopitiam legend, a nostalgic chocolate-malt powerhouse crowned with a mountain of Milo powder. Loved by generations at mamak stalls, school sports days, and coffee shops, this iced Milo creation is indulgent, refreshing, and undeniably Malaysian. Whether you’re cooling off from the equatorial heat or reliving childhood afternoons, Milo Dinosaur delivers that perfect balance of creamy, chocolatey comfort with a playful, over-the-top twist. Learn how to make the authentic Milo Dinosaur at home, plus discover variations likeMilo Ais, Milo Godzilla, Neslo — Nescafé + Milo, the ultimate café mash-up and other Milo favourites that every sweet tooth in Malaysia craves.
Milo Ais is the simpler version (Iced Milo without the powder), while Milo Godzilla takes it further with ice cream on top!
Milo — that green tin of chocolatey malt — is one of
Malaysia’s most loved pantry items. Introduced to the region long
ago, it wormed its way into the daily life, kopitiams and school
memories. The Milo Dinosaur is a simple twist on the usual Milo Ais:
take a chilled Milo, then heap on extra spoons of Milo powder until
the drink looks like it’s about to erupt — hence the “dinosaur”
name. Warning: this one’s strictly for the sweet tooth.
Craving something to go with your Milo? This Dark Chocolate Cake is basically its best friend on the table.
What is Milo Dinosaur? The Kopitiam Classic That Made Milo a Legend
Milo Dinosaur is a kopitiam classic – an iced Milo drink topped with extra Milo powder for that dramatic “dinosaur” finish. It’s sweet, rich, and messy in the best possible way. Born in Malaysia and now loved across Southeast Asia, this drink is proof that sometimes more is more, and more is good to too good...
Our family’s first encounter with Milo had very little to do with the drink itself. My son spotted a 2kg tin of Milo that came with a cricket bat and asked his grandfather for it. Now, my father-in-law was never one to make a child wait — that was his style. The boy had only to ask once, and there it was, in the shopping basket. The two of them shared a bond that went back to when my son was just three or four months old, a kind of unspoken understanding that always worked in the boy’s favour.
So home came the oversized Milo tin — the cricket bat was played with for a while, left alone long forgotten later. But the Milo became my burden. My mother-in-law, sharp-eyed and ever watchful , never missed a chance to rattle it off every time she saw me scoop Milo into a glass, as though I had been the one who bought two kilos of “frivolous” powder for a cricket bat.
And yet, fast-forward to our years in Malaysia — Milo became a staple, for years, it was a morning wake-up, a breakfast drink, an after-school comfort, a late-night indulgence. From home to road shacks to kopitiams, Milo travelled with us.
Slowly, Milo became the heartbeat of our home — less a drink and more a memory in a glass. And Milo Dinosaur? That was the indulgent cousin, the one who turned Milo into a spectacle.
Why You’ll Love Milo Dinosaur
This iced Milo Dinosaur recipe is quick, indulgent, budget-friendly, and an absolute Malaysian favourite. Here’s why you’ll love making it at home…
A nostalgic Malaysian favourite that never gets old.
Rich, chocolatey, and indulgent with extra Milo powder.
Cooling refreshment for Malaysia’s tropical heat.
Quick, customisable, and budget-friendly compared to café prices.
If Milo Dinosaur made you smile, wait till you try this Coffee Milkshake — café vibes in a glass.
This is an Easy Milo Dinosaur Recipe – Indulgent, Nostalgic & Perfectly Malaysian
Ingredients for Milo Dinosaur
For Milo Base:
6 tablespoons Milo powder
100 ml hot water
¾ tablespoons condensed milk or sweetened creamer
For Milo Dinosaur:
Ice cubes – a tall glassful
2–3 tablespoons Milo powder (for topping)
Method – How to Make Milo Dinosaur
Mix the Base
In a tall glass, combine Milo powder and condensed milk. Add hot water and stir until fully dissolved.
Pro Tip: Dissolving the Milo in hot water first prevents lumps.
Add Ice
Fill the glass with ice cubes, then stir gently to chill the drink.
Pro Tip: Swap water with cold milk for a creamier version.
Make it a Milo Dinosaur
Heap extra Milo powder on top – the signature “dinosaur” move. Serve with a wide straw.
Pro Tip: Don’t stir the topping in straight away – that first sip through powder is part of the fun.
Pro Tips & Notes
Adjust sweetness to taste – kopitiam style tends to be very sweet.
Use evaporated milk/fresh milk for richness, or skip creamer for a lighter drink.
Serve immediately – the topping loses its magic if left too long.
Variations You’ll Find in Malaysia
Milo Dinosaur – the classic iced Milo with extra powder.
Milo Godzilla – Dinosaur + a scoop of vanilla ice cream.
Milo Ais – iced Milo without the topping.
Neslo – Milo + coffee, a strong mamak favourite.
Roti Milo – roti or bread topped with Milo + condensed milk.
Milo Dinosaur vs Milo Godzilla – What’s the Difference?
Many readers ask: What’s the difference between Milo Dinosaur, Milo Godzilla, and Milo Ais? Here’s the quick guide. Malaysians love naming their drinks with flair, and Milo is no exception. Here’s how the famous variations stack up:
Milo Dinosaur – iced Milo crowned with a giant heap of Milo powder.
Milo Godzilla – everything the Dinosaur has, plus a scoop of ice cream or whipped cream on top.
Milo Ais – the simplest sibling, just iced Milo without the powder mountain.
So, if you’re after pure nostalgia, go for the Dinosaur. Want full indulgence? Order the Godzilla. And if you just want to cool off without the sugar high, stick with Milo Ais.
Storage Suggestions
Best made fresh.
Store the Milo base (without ice/topping) in the fridge for up to 24 hours.
Add ice and Milo powder topping just before serving.
FAQs
Q. Why is it called Milo Dinosaur?
Because Malaysians don’t just make drinks — they give them names with flair. This one got its title from the over-the-top heap of Milo powder, as big as a dinosaur sitting on your glass.
Q. Can I make it without condensed milk?
Yes, swap with fresh milk and sugar.
Q. Is Milo Dinosaur the same as Milo Ais?
No – Milo Ais is just iced Milo. The Dinosaur adds the dramatic powder mountain.
Q. What’s Milo Godzilla?
Think of it as the upgraded Dinosaur – topped with ice cream or whipped cream.
Conclusion – A Drink, A Memory, A Malaysian Icon
Milo Dinosaur isn’t just a drink – it’s Malaysia’s story in a glass. From Milo vans at school sports days to late-night mamak meetups, kopitiam experiences, this chocolatey indulgence is part nostalgia, part celebration, and all comfort.
So go ahead, make yourself a tall glass of Milo Dinosaur, heap on that Milo mountain, and sip in pure Malaysian style.
Loved this recipe? Explore more Juices & Drinks @ Essence of Life - Foo
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
