Connaught Place is one of the largest financial, commercial and business centres in New Delhi. UNITED COFFEE HOUSE , the first coffee house of Delhi, is located in Connaught Place. It is said that this is the restaurant where politicians, government officials, and freedom fighters used to meet to make plans for World War II as well as the Independence of India. This placed is holding back to what they call it’s vintage best. It was in 1942 when It opened It’s door for the first time.
United Coffee House still looks the same as it was in 1942. With beautiful floral designs on the walls, leather sofas, huge Venetian chandeliers hanging from the roof, a vintage-looking bar, and soft music playing in the background. This place will take you back to 1940’s with its old-world charm. It is not just a coffee shop. once you step in, it will transport you back to the days of the British Raj.
The menu is truly vast. One trip won’t be enough to sample everything. This place has its own charm unlike the typical modern places. Portions are very good.
Coffee which is a must try at UCH is Cona Coffee. Cona refers to an elegant vacuum potcoffee maker that’s a hallmark of British mid-century design. Cona coffee is one of the signature coffee of UCH. It is said that first coffee served in India was Cona Coffee ever since british rule. A vacuum coffee maker brews coffee using two chambers where vapor pressure and gravity produce coffee. These devices have since been used for more than a century in many parts of the world
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Cona coffee maker operates as a siphon, where heating and cooling the lower vessel changes the vapor pressure of water in the lower, first pushing the water up into the upper vessel, then allowing the water to fall back down into the lower vessel. Concretely, the principle of a vacuum coffee maker is to heat water in the lower vessel of the brewer until expansion forces the contents through a narrow tube into an upper vessel containing coffee grounds (as water temperature increases, dense liquid water increasingly converts to less dense water vapor gas, which takes up more space and thus increases pressure); when the water reaches and exceeds the boiling point (so the vapor pressure equals and then exceeds atmospheric pressure), the (water vapor) pressure in the lower vessel exceeds the (atmospheric) pressure in the top vessel and water is pushed up the siphon tube into the upper vessel. During brewing, a small amount of water and sufficient water vapor remain in the lower vessel and are kept hot enough so the pressure will support the column of water in the siphon. When enough time has elapsed that the coffee has finished brewing, the heat is removed and the pressure in the bottom vessel drops, so the force of gravity (acting on the water) and atmospheric pressure (pressing on the liquid in the upper vessel) push the water down into the lower vessel, through a strainer and away from the grounds, ending brewing. The coffee can then be decanted from the lower chamber; the device must usually be taken apart to pour out the coffee.
At United Coffee House, having a sip of Cona Coffee is an awesome experience. It gives you a Royal Vintage feel.
SO, if by any chance, you are in delhi, do try Royal Cona Coffee at UNITED COFFEE HOUSE.
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