South Indian filter coffee is brewed slowly through a two-chamber metal filter, then mixed with hot milk. It takes about fifteen minutes and needs no machine. Here is the method we use.
What you need
- A South Indian coffee filter (upper chamber with holes, lower chamber, pressing disc and lid)
- Coarse-ground filter coffee powder, such as Sundar Pure Filter Coffee
- Freshly boiled water
- Hot milk, and sugar to taste
Steps
- Fit the upper chamber onto the lower one. Add 2 to 3 heaped tablespoons of coffee powder for two cups and level it gently.
- Place the pressing disc on the powder. Do not press hard, or the water will struggle to pass through.
- Pour freshly boiled water slowly over the disc until the upper chamber is nearly full, then put the lid on.
- Leave it to drip for 10 to 15 minutes. The thick liquid that collects in the lower chamber is the decoction.
- Heat the milk until it is steaming. Pour about one part decoction to two or three parts milk into a tumbler, and add sugar.
- Pour the coffee back and forth between the tumbler and the davara a few times. This cools it slightly and builds the froth.
Tips for a better cup
- Use freshly roasted powder. Coffee loses aroma quickly once ground, which is why we roast to order.
- If the decoction drips too fast and tastes thin, add a little more powder or press the disc slightly more firmly.
- If it barely drips, the powder is too fine or packed too tight.
- Make the decoction fresh. It tastes best within a few hours.
Which coffee to use
A medium to dark roast, coarse ground, gives the body that stands up to milk. Our filter coffee powder is 100% coffee, ground for the traditional filter. If you grind at home, start with our roasted coffee beans.
