Filter Kaapi Recipe

Prepare filter

Assemble a South Indian metal coffee filter (upper chamber, perforated disk and lower chamber). Warm both chambers by rinsing with hot water and discard the rinse water.

Add coffee to upper chamber

Place the perforated disk in the upper chamber (if your filter uses one). Add 6 tablespoons (about 30g) of South Indian dark roast coffee powder into the upper chamber and level it gently without packing tightly.

Boil water

Bring 750 ml of water to a boil, then remove from heat and let sit 20–30 seconds so it is very hot but not vigorously boiling (about 95–98°C).

Pour water and bloom

Slowly pour a small amount of hot water over the coffee to wet it (about 60–80 ml) and let it bloom for 20–30 seconds. Then pour the remaining hot water into the upper chamber until full.

Assemble and brew

Place the upper chamber over the lower chamber, fit the lid, and allow the decoction to drip undisturbed. A typical strong decoction yield for these proportions will take 20–30 minutes and produce about 350–400 ml of concentrated coffee decoction in the lower chamber.

Check strength

When dripping slows, you should have a dark, syrupy decoction. If it is too weak for your taste, you can use less water next time or reduce the brew time by using slightly finer grind. Reserve the decoction; keep warm.

Heat milk

Pour 600 ml full-fat milk into a saucepan and heat over medium until it is just below boiling (tiny bubbles form at the edges). Stir occasionally to prevent scalding. Remove from heat.

Sweeten milk

Stir 6 teaspoons of sugar into the hot milk until fully dissolved. Taste and adjust — South Indian filter coffee is traditionally quite sweet, but adjust sugar to preference.

Combine decoction and milk

For traditional strength, use a ratio of about 1 part decoction to 2 parts milk. For the recipe quantities above, spoon 90 ml (3 fl oz) of decoction into each cup, then add 180 ml of hot sweetened milk. If decoction produced is stronger or weaker, adjust the ratio to suit taste (1:1 stronger, 1:3 milder).

Optional cardamom

If using cardamom, bruise 2 pods and add during milk heating, or crush and add a pinch to each cup while combining for a light spiced note.

Froth and pour (South Indian style 'dabarah-tumbler')

To aerate and cool slightly, pour the combined coffee from one vessel to another (or between the dabarah and tumbler) from a height of 10–20 cm several times until a thin crema and some froth develops. Alternatively, pour from the decoction into the hot milk with a steady stream to create some foam. If desired, quickly froth 50 ml cold milk and spoon the foam on top.

Serve

Serve immediately in small cups. Provide extra sugar or hot water on the side for guests to adjust strength and sweetness. Leftover decoction can be refrigerated for up to 2 days; reheat before using.