South Indian filter coffee is a traditional Indian-style coffee made using a special filter. A coffee decoction is mixed with hot milk and sugar to create a perfect cuppa. Make it using my traditional recipe.
You may like a few more coffee recipes: Beaten Coffee, Armenian Coffee, Hazelnut Coffee, and French Press Cold Brew Coffee.
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About South Indian Filter Coffee
South Indian Style Filter Coffee is a coffee drink popular in southern India, including Tamil Nadu, Andhra Pradesh, Karnataka, and Kerala. It is best enjoyed with Dosa, idli, or Kuzhi Paniyaram.
Also known as degree coffee, filter kapi, Mylapore filter coffee, Madras filter coffee, Madras kaapi, Mysore filter coffee, or Kumbakonam degree coffee, it is a drip coffee brewed using a special filter.
It is also called meter coffee, as serving requires pulling the coffee between two utensils from a distance. Earlier, the servers would pull it from approximately a 1-meter distance, hence the name.
This strong, flavorful, sweet, and frothy South Indian filter kapi is served in all South Indian-style restaurants and Darshinies (Roadside South Indian Eateries). If you visit a South Indian friend, you cannot leave without being served a tumbler of homemade kaapi.
Traditionally, this aromatic coffee is served in a small tumbler and a dabara (container, cup) that is used to cool and mix it.
Pouring the kapi between the tumbler and the dabara creates the classic frothy layer over it. This process makes an excellent, irresistible coffee.
This filter coffee recipe is vegetarian and gluten-free; you can easily make it vegan.
Coffee Filter And Dabara
South Indian Coffee Filter
The coffee filter used to make this South Indian-style filter coffee is unique. It can be found in most utensil shops in India, online, or at any Indian grocery store near you.
You can buy a small, medium, or large coffee filter depending on your home use.
This filter comes in 4 parts. The lower container is where the decoction (brewed coffee) collects.
The upper cup has perforations and fits on top of the lower container.
There is an umbrella or plunger to press the ground coffee and a lid to cover the filter.
This filter comes in various sizes and materials. I use a small brass coffee filter (8.5 fl oz, 250 ml) to make three cups of coffee at a time, but you can use a larger filter and brew more decoction. You can also choose a steel filter, which is cheaper and easy to maintain.
Tumbler and Dabara
Filter kapi is traditionally served in a tumbler that sits on a dabara (bowl-like container). These two things come as a set and can be made up of brass or steel.
The ready coffee is poured from the tumbler to the davara and vice versa from a distance, and this process creates a frothy layer on top of the kapi, making it unique.
If you don’t have this set, please serve the coffee in regular coffee mugs.
Ingredients
Ground Coffee
To make the best Filter Coffee, source ground coffee from an Indian grocery store.
They sell special brands of coffee grounds that give a very traditional South Indian taste. My favorite brands are Cothas and Kalmane Coffee.
Some specialty coffee shops in India grind coffee beans for you. If you have access to that, go for it.
If you drink coffee regularly, consider investing in a coffee grinder. There is nothing like freshly ground coffee.
Note – Remember that instant coffee powder will not work in this recipe.
Note – Try to get finely ground coffee powder. If the coffee is ground coarsely, you will get a thin decoction.
Some filter coffee powder comes with added chicory.
Chicory blend coffee is much more economical than pure ground coffee. It also has less caffeine than 100% coffee, so it’s healthier.
I have seen many coffee purists for whom chicory root is a big no. But then, it’s all an individual choice. I suggest you try both options and see what suits you the best.
The coffee powder should not be too old. Check the date before buying it. We are looking at a shelf life of 30-60 days.
Milk
Traditionally, this coffee is made using cow’s full-fat milk (whole milk), but you can use skim or low-fat milk to make it healthier.
To make it vegan, you can skip dairy milk and use plant-based options like coconut, soy, or almond milk.
The milk should be scalding (boiling) to make frothy coffee.
Sugar
Adjust the quantity according to your taste. You can make it sugarless or use sugar-free substitutes like stevia or monk fruit.
Jaggery can also be added to sweeten the coffee.
How To Make South Indian Filter Coffee
Set Up The Filter
Start by cleaning an 8.5-fl oz (250-ml) filter nicely. Previous coffee should not have blocked the pores in the upper cup.
Fix the upper cup of the filter over the lower container.
Make The Decoction
Add coffee powder to the top compartment of the filter and spread it evenly using your fingers or a spoon.
- 4 tablespoon for strong coffee
- 3 tablespoon for medium
- 2 tablespoon for light
Sprinkle ¼ teaspoon of granulated sugar over the coffee. This step adds a slight caramelization.
Press the coffee powder gently with the plunger (umbrella-shaped attachment). Do not press too hard; otherwise, the coffee powder falls from the pores to the lower container.
Top with ¾ cup warm water (not boiling water) until the filter is almost full.
Cover with the lid and keep the filter on the counter to let the coffee percolate.
It will take 3-4 hours for the coffee to percolate nicely and create a thick strong decoction. You can also use the decoction after 15-20 minutes, but it will not be very thick.
Discard the leftover coffee, or use it to make another batch.
Make The Filter Coffee
Add 2 tablespoon of decoction to a tumbler.
Top with boiling milk. Add sugar to your taste to the tumbler.
How To Drink Filter Coffee
Typically, filter coffee is served in a brass or stainless steel tumbler and dabarah (container/cup) to cool it.
Using your fingers carefully, lift the tumbler by the rim. The coffee will now be piping hot.
Pour the hot coffee into the davara from the tumbler from a little distance. This process cools down the coffee and forms a nice froth on top.
Now, pour the coffee from the container back into the tumbler, again from a bit of height.
Repeat this process a few times until the coffee has reached the perfect sipping temperature. Serve it in the tumbler setting on the davarah.
Note – If uncomfortable, skip the pulling process and mix the sugar using a spoon.
Frequently Asked Questions
You must remember two things to make a nice and thick coffee decoction.
The coffee should be finely ground.
The time of filtering should be more (3-4 hours).
You can use the same coffee powder twice to make the second decoction. However, consider that the second decoction will be milder when reusing the coffee powder, so increase its quantity while making the coffee.
Add ground coffee to a pan and top with hot water. Cover and set aside for 2 minutes. Remove the cover and stir the mixture. Cover again and let it rest for 10 minutes. Now strain the mixture using a fine tea strainer and discard the leftover coffee. Your coffee decoction without the filter is ready.
You can also use a paper filter or an espresso machine to brew the coffee.
Pro Tips By Neha
DO NOT use instant coffee powder to brew filter coffee.
For the best result, keep a close watch on water temperature, brewing time, brewing process, grind size, etc.
It is best to brew the decoction from the previous night and make coffee in the morning.
You can make a big batch of decoction, refrigerate it for 3-4 days, and use it as and when required.
Adjust the amount of coffee decoction and milk, depending on how strong coffee you want.
You can use jaggery instead of sugar as a healthy alternative.
If using a colder decoction, heat it until warm. Do not boil it; otherwise, it will turn bitter. Then mix with hot milk and serve.
Although iced filter coffee is not traditional, you can add some ice cubes and make yourself an iced cold coffee.
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Recipe Card
Traditional South indian Filter Coffee Recipe
Equipment
- South Indian Coffee Filter
- Davara Set
Ingredients
- 4 tablespoons finely ground coffee powder (or 3 tablespoon for medium or 2 tablespoon for light coffee.)
- ¼ teaspoon granulated white sugar (plus more to sweeten the coffee as per your taste.)
- ¾ cup warm water
- 2 cups boiling hot milk
Instructions
Set Up The Filter
- Start by cleaning an 8.5 fl oz (250 ml) filter nicely. The pores in the upper cup should not be blocked with previous coffee.
- Fix the upper cup of the filter over the lower container.
Make The Decoction
- Add coffee powder to the upper cup of the filter and spread it evenly using your fingers or a spoon.
- Sprinkle ¼ teaspoon of granulated sugar over the coffee. This step adds a slight caramelization.
- Press the coffee powder gently with the plunger (umbrella-shaped attachment). Do not press too hard; otherwise, the coffee powder falls from the pores to the lower container.
- Top with warm water (not boiling hot water) until the filter is almost full. Cover with the lid and keep the filter on the counter to let the coffee percolate.
- It will take 3-4 hours for the coffee to percolate nicely and create a thick decoction. You can use the decoction after 15-20 minutes also but it will not be very thick.
- Discard the leftover coffee, or use it to make another batch.
Make The Filter Coffee
- Add 2 tablespoon decoction to a tumbler.
- Top with boiling hot milk.
- Add sugar to your taste to the tumbler.
How To Drink Filter Coffee
- Typically filter coffee is served in a brass or stainless steel tumbler and dabarah (container, cup) to cool the coffee.
- Using your fingers carefully, lift the tumbler by the rim, as the coffee will now be piping hot.
- Pour the hot coffee into the davara from the tumbler from a little distance. This process cools down the coffee and forms a nice froth on top.
- Now pour the coffee from the container back into the tumbler, again from a bit of height.
- Repeat this process a few times until the coffee has reached the perfect sipping temperature. Serve it in the tumbler setting on the davarah.
- Note – If uncomfortable, skip the pulling process and mix the sugar using a spoon.
Sakura
Love this recipe. Very easy to understand and follow.