How to Make South Indian Filter Coffee at Home
Good filter coffee needs only a steel filter, fresh coarse powder and a little patience.
What you need
- A South Indian steel coffee filter (two stacked cups with a press disc and a lid)
- Coarse-ground filter coffee powder, such as our Special Blend
- Water just off the boil, milk and sugar to taste
- A tumbler and davara, if you have them
Step by step
- Put 3–4 spoons of coarse powder in the top chamber. Place the press disc on it gently; do not press hard.
- Pour hot, just-off-the-boil water to the brim and close the lid.
- Wait 15–20 minutes for the thick decoction to drip into the bottom chamber.
- Boil the milk. Mix 1 part decoction with 3 parts milk and add sugar to taste.
- Pour between the tumbler and davara from a height to make it frothy.
Getting it right
Decoction drips too slowly
The powder is pressed too hard or ground too fine. Use coarse filter powder and just rest the disc on top.
Coffee tastes weak
Add another spoon of powder, use less water, or use less milk. Water that is not hot enough also gives a thin decoction.
Coffee tastes too bitter
Use more milk, or try a blend with less chicory, such as the Special Blend instead of the Classic Blend.
Can I keep decoction for later?
It tastes best within a few hours. Keep it covered and warm it gently with the milk; do not boil the decoction itself.
No filter? The quick milk method
- Bring one cup (150 ml) of milk to a boil and take it off the stove.
- Stir in 1 heaped teaspoon (7–8 g) of coffee powder.
- Cover and wait 2–3 minutes.
- Strain through a fine tea sieve or filter paper and add sugar.
Which coffee for filter coffee?
- Special Blend (70% coffee, 30% chicory): the classic aromatic kaapi.
- Classic Blend (51% coffee, 49% chicory): stronger and thicker, great value.
- Pure Arabica: a smooth, lighter filter coffee with no chicory.
- Pure Robusta: a very strong cup with no chicory.
Not sure what chicory does? Read our guide to coffee and chicory.