South Indian Filter Coffee Recipe Whiskaffair

on Jan 24, 2021, Updated Dec 12, 2023 You may like a few more coffee recipes: Beaten Coffee, Armenian Coffee, Hazelnut Coffee, and French Press Cold Brew Coffee. While growing up in North India, the only South Indian foods I knew were Idli, Dosa, Coconut Chutney, Sambar, and Filter Coffee. The times have changed now. With multi-cuisine restaurants opening up everywhere, people have become more aware of different cuisines. When I came to Bangalore after marriage, we used to go to Darshinies for breakfast, and a cup of filter coffee was a must after hogging on the delicious masala dosa and idli vada. After some time, I bought a filter and started brewing my own decoction. It took me a few attempts to figure out my favorite brand of coffee powder, whether I liked it with or without chicory, and other nuances. Making a good cup of South Indian filter coffee is not rocket science, but small pointers help make the best cups. Please read the post carefully; I have mentioned small details that will take your coffee from OK to WOW! 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. Depending on your home use, you can buy a small, medium, or large coffee filter. 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 (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. 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. 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. You can skip dairy milk and use plant-based options like coconut, soy, or almond milk to make it vegan. 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. Fix the upper cup of the filter over the lower container.

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. Top with boiling milk. Add sugar to your taste to the tumbler. 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 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. 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.