Filter Coffee Powder Recipe

Select beans

Choose fresh, dark-roast coffee beans suitable for South Indian filter coffee: a single-origin dark arabica, robusta, or a premixed filter blend. If you like the slightly bitter, traditional taste, include chicory up to about 10–15% of total weight (this recipe uses 10% chicory by weight).

Weigh beans and chicory

Using a kitchen scale, weigh 60 g of coffee beans and 10 g of chicory. Work in a dry, clean area away from strong odors.

Clean grinder

If using a burr grinder previously used for other beans, wipe out the hopper and burrs. Run a small amount of filtered water on a cloth to remove dust, then dry thoroughly. (The filtered water listed in ingredients is only for cleaning the cloth and not for grinding.)

Grind beans and chicory

Add the 60 g coffee beans and 10 g chicory to a dry burr grinder. Set grinder to a medium-fine to fine setting suited for metal filter coffee (slightly coarser than espresso, finer than drip): aim for a texture similar to table salt to slightly finer than granulated sugar. Grind in short pulses to avoid heat buildup until the mix is uniform. Total grind time: about 20–40 seconds depending on grinder.

Sift (optional)

If you have a fine mesh sieve, gently sift the ground coffee to remove very fine powder that can pass through the filter and clog it. Return any large particles to the grinder for a second short grind if desired.

Cool and settle

Spread the freshly ground coffee on a clean tray for 5–10 minutes so residual heat dissipates. This helps preserve aroma and prevents condensation in storage.

Store the powder

Transfer the cooled ground coffee-chicory blend into an airtight container. Press out excess air, seal, and label with grind date. Store in a cool, dark place away from moisture and strong odors. Use within 2–3 weeks for best flavour; for longer storage, keep beans whole and grind fresh as needed.

Using the powder in a filter

For brewing classic Indian filter coffee: use about 2 level tablespoons (10–12 g) of this ground coffee per 180 ml of water. Place the powder in the top chamber of a metal filter, tamp lightly, pour just-boiled water over it, close lid, and allow decoction to drip for 10–12 minutes to obtain a strong concentrate. Mix 1 part decoction with 1–2 parts hot milk and sugar to taste.