Instructions for Preparing South Indian Filter Coffee

Preparing authentic South Indian filter coffee requires a special stainless steel filter and the right technique to create a rich, frothy drink. 

Equipment & Ingredients

South Indian Coffee Filter: A traditional metal filter with an upper chamber (perforated), a lower collection chamber, a pressing disc (plunger), and a lid.

Ground Coffee: Medium-fine ground coffee powder, typically a blend of Arabica and Robusta beans with 10-20% chicory, which adds body and a nutty depth.

Fresh, Whole Milk: Full-fat milk works best for a creamy texture and good froth.

Sugar: To taste (optional).

Dabarah and Tumbler: Traditional serving cups used for mixing and cooling the coffee. 

 

Step-by-Step Instructions

Part 1: Brewing the Decoction

Assemble the filter: Place the upper, perforated chamber securely on top of the lower collection chamber.

Add coffee powder: Add 2-3 heaped tablespoons of coffee powder per serving into the upper chamber. Gently level the powder with your fingers or a spoon.

Lightly tamp: Place the pressing disc on top of the powder. Press gently to compact it slightly, but not too hard, as this can slow the percolation too much.

Pour hot water: Bring water to a rolling boil and immediately pour it slowly into the upper chamber until it is almost full.

Cover and wait: Place the lid on the filter and let the water slowly drip through the coffee grounds into the bottom chamber. This process usually takes 10 to 15 minutes, or up to 30 minutes for a very thick, strong decoction. 

Part 2: Preparing and Serving the Coffee

Heat the milk: While the decoction is brewing, heat fresh, whole milk in a saucepan until it is boiling hot.

Mix the coffee: In a clean tumbler (serving glass), add your desired amount of sugar. Pour in the hot coffee decoction (usually 1/4 to 1/2 cup, depending on desired strength).

Add hot milk: Fill the rest of the tumbler with the hot milk.

Froth the coffee: Pour the coffee mixture back and forth repeatedly between the tumbler and the dabarah (a wider bowl) from a height. This aeration process dissolves the sugar, cools the coffee to drinking temperature, and creates the signature frothy top.

Serve immediately in the tumbler, placed inside the dabarah. 

Enjoy your authentic South Indian filter coffee!