Traditional South Indian filter coffee

South Indian filter coffee, or kaapi, is more than a beverage—it's a cultural institution. This unique preparation produces a strong, aromatic brew that's traditionally served with frothy milk.

You'll need a South Indian coffee filter (a two-chamber metal device), dark roasted coffee with chicory (80:20 ratio is traditional), boiling water, and full-fat milk.

Add 3 tablespoons of coffee powder to the upper chamber. Don't pack it—just level it gently. Place the pressing disc on top. Pour boiling water to fill the chamber, then cover and wait 10-15 minutes for the decoction to drip into the lower chamber.

Meanwhile, heat milk until it just begins to boil. The ratio of decoction to milk is personal, but start with 1:3 and adjust to taste. Add sugar to the davara (the cup), pour in decoction, then add hot milk.

The signature froth comes from 'meter coffee'—pouring the coffee back and forth between the davara and tumbler from increasing heights. This aerates the coffee and creates a beautiful foam. It also cools it to drinking temperature.

At Coffeelic, our Coorg blend with chicory is perfect for this preparation. The dark roast stands up to milk while the chicory adds that authentic South Indian character.