South Indian Filter Coffee
South Indian Filter Coffee is a traditional coffee beverage made by brewing finely ground coffee in a metal filter and mixing the strong decoction with hot milk and sugar. Also known as Filter Kaapi, Degree Coffee or Madras Filter Coffee, it is a popular breakfast accompaniment in many South Indian homes. The coffee has a rich aroma, smooth taste and distinctive frothy top. This easy recipe shows you how to make authentic South Indian filter coffee at home in about 15 minutes.
About South Indian Filter Coffee
I am more of a tea person and enjoy my daily cup of chai, be it Masala Chai or Ginger Chai. But I do make South Indian Filter Coffee occasionally and always enjoy its rich aroma and distinctive taste.
South Indian Filter Coffee, also known as Filter Kaapi, is a traditional coffee drink made by brewing ground coffee in a metal coffee filter and mixing the decoction with hot milk and sugar. It is a staple in many homes across Tamil Nadu, Karnataka, Kerala and Andhra Pradesh.
Table of Contents
What makes this coffee unique is the slow-brewed coffee decoction and the special filter coffee powder used to prepare it. The coffee is usually served hot in a stainless steel tumbler and dabarah (davara), and is often enjoyed with South Indian breakfast dishes like Idli, Dosa, Medu Vada or Upma.
This popular beverage is also known by names such as Degree Coffee, Meter Coffee, Madras Filter Coffee and Mysore Filter Coffee. While the names may vary slightly from region to region, the basic brewing method remains similar.
The recipe shared here follows the traditional South Indian method and can be prepared in about 15 minutes.
What Is South Indian Filter Coffee Made With?
A classic South Indian filter coffee is made with four ingredients:
- Filter coffee powder
- Water
- Milk
- Sugar
The most important ingredient is the filter coffee powder. Unlike instant coffee, this is a finely ground blend of roasted coffee beans specially prepared for brewing in a South Indian coffee filter.
Traditionally, the blend contains Arabica coffee beans, Robusta coffee beans, or a combination of both. Many commercial filter coffee blends also contain chicory, which adds body, strength and a fuller mouthfeel to the coffee.
Today, filter coffee powder is widely available across India and can easily be purchased online or from supermarkets. Brands differ in their coffee-to-chicory ratios, so you may need to try a few to find the flavor and strength you prefer.
Coffee & Chicory
Many traditional South Indian filter coffee blends contain chicory along with coffee.
Chicory is the roasted root of the chicory plant (Cichorium intybus). When roasted and ground, it develops a flavor and aroma that complement coffee. It also gives the brewed decoction a richer body and a slightly deeper color.
The percentage of chicory varies from brand to brand. Some blends contain 10 to 30 percent chicory, while others are made with 100 percent coffee. A blend containing around 80 percent coffee and 20 percent chicory is quite common for South Indian filter coffee.
Coffee lovers often have strong opinions about chicory. Some prefer pure coffee, while others enjoy the fuller texture and traditional flavor that chicory brings to the cup.
Types of South Indian Filter Coffee
You may come across different names associated with South Indian filter coffee:
1. Mysore Filter Coffee: Often associated with Karnataka’s coffee-growing regions and aromatic coffee blends.
2. Degree Coffee: Traditionally made with fresh milk and strong first decoction coffee.
3. Meter Coffee: Coffee poured repeatedly between two vessels from a height to create a frothy top.
4. Madras Filter Coffee: A popular name for Tamil-style filter coffee.
Though there may be regional differences in preparation and coffee blends, all of them are based on the same filter coffee brewing tradition.
If you enjoy coffee-based drinks, do try these recipes: Hot Coffee, Cold Coffee, Coffee Milkshake and Dalgona Coffee.
How To Make Filter Coffee (Stepwise)
Parts Of A South Indian Coffee Filter
1. The picture below shows a South Indian coffee filter which makes for 2 to 3 tumblers (small glasses) of this beverage. It comes in various sizes.
2. The parts include 2 cylindrical vessels. The top vessel has perforations in it and it fits into the lower vessel which collects the coffee brew. There is also a pressing disc with a handle and a lid.
3. This is a picture of the top vessel with the perforations.
4. This is the base vessel where the coffee decoction is collected.
Make Coffee Decoction
5. Use ground coffee to prepare Filter Coffee. Place the top vessel on the lower one. Next, take 3 teaspoons ground coffee and place it in the top vessel with the perforations. For this filter, use the following proportions:
- 4 teaspoons coffee powder – for strong coffee
- 3 teaspoons coffee powder – for medium strong
- 1½ to 2 teaspoons coffee powder – for light coffee
6. Gently spread and even out the coffee powder with your fingers or a small spoon.
7. Place the pressing disc with the handle on the coffee powder.
8. Heat 1 cup water in a sauce pan and bring it to a boil.
9. When the water comes to a boil, gently pour the water in the top vessel.
10. Fill it up to ¾th or until it is almost full. I used 1 cup so the top vessel was almost full with hot water.
11. Cover with the lid and leave to sit for 10 to 12 minutes or until the coffee decoction percolates in the lower vessel.
Depending upon the size of the perforations in the top vessel, it will take more or less time for the coffee to percolate.
12. Here is a picture of the top vessel with some water left in it.
13. In the picture below, all of the coffee is percolated and brewed. Cover and keep aside.
Make Filter Coffee
14. Once the coffee has brewed, heat ¾ cup full fat or whole milk until it starts to boil. You can even start heating milk just before all the water percolates.
For a vegan version, heat a plant-based milk like cashew milk, oats milk, almond milk or soy milk. Don’t boil as they may curdle or separate.
15. Now, take a tumbler (glass) and add 2 teaspoons sugar to it. Or you can add sugar as required.
You can use white sugar or raw sugar.
16. Pour ¼ to ⅓ cup of hot boiling milk directly into the tumbler while straining it.
17. I strain the milk to avoid the malai (the layer of cream on top) that comes with boiling milk. If you like malai, then you can add the milk without the strainer. Add less or more milk depending on your preference
18. Pour ¼ to ⅓ cup of the brewed coffee into the cup. You can add less or more depending on your preference.
19. The Filter Coffee is almost ready.
Create The Signature Froth
While the coffee is almost ready to be served, it is made frothy and bubbly with a special technique that I am sharing below.
To make the coffee frothy, a pan-shaped like vessel, called ‘dabarah or davara’ is used. The coffee is served in a small glass placed on the dabarah. You can also use a frother or any other small sauce pan, if you don’t have this small shaped pan.
20. Now take the dabarah or davara that is used to cool the coffee. Pour the coffee back and forth from the tumbler into the davara. This will help the sugar to dissolve and a top layer of foam will form on the coffee.
21. Pour the coffee from the davara into the tumbler.
22. Repeat this step again at least 2 to 3 times, but don’t do it too much as the coffee will become cold. You can also skip this step, if you don’t have time.
Repeat this method with the remaining servings of the coffee to make it frothy.
23. Serve Filter Coffee as soon as it is prepared.
Helpful Tips
- Coffee: Use good-quality filter coffee powder for the best flavor and aroma. Traditional South Indian filter coffee powder is usually made from a blend of Arabica and Robusta coffee beans and may also contain chicory. For a stronger coffee, use 4 teaspoons coffee powder. For a medium-strength coffee, use 3 teaspoons. For a milder coffee, use 1½ to 2 teaspoons.
- Milk: Heat the milk well before adding it to the coffee decoction. If a layer of cream (malai) forms on top, you can strain the milk before using it. If you enjoy the richness of the cream, simply mix it into the coffee.
- Sugar: Adjust the sugar according to your taste preferences. For a less sweet coffee, reduce the amount of sugar. You can also skip it entirely.
- Fresh Decoction: Filter coffee tastes best when the decoction is freshly prepared. For the best flavor and aroma, use the decoction soon after brewing rather than storing it for long periods.
- Vegan Version: To make a vegan filter coffee, use almond milk, cashew milk, soy milk or oat milk. Heat the milk until hot, but avoid boiling as some plant-based milks may curdle or split.
Your Questions Answered
1. Does filter coffee taste different from instant coffee?
Yes. Filter coffee has a richer aroma, fuller body and deeper flavor than instant coffee. The taste will vary depending on the type of coffee beans used and whether the coffee powder contains chicory.
2. Can I prepare a second decoction with the used coffee powder?
Yes. The coffee powder left in the upper chamber of the filter can be brewed again to make a second decoction. The resulting coffee will be lighter and less intense than the first decoction, but it can still be used for a milder cup of coffee.
3. Why is my filter coffee decoction dripping very slowly?
This can happen if the coffee powder is packed too tightly, ground too fine, or if too much coffee powder is added to the filter. Using the correct quantity of coffee powder and gently pressing it with the disc usually helps.
Step by Step Photo Guide Above
South Indian Filter Coffee
Ingredients
- 3 teaspoons ground filter coffee
- 1 cup water
- ¾ cup whole milk or add as needed
- 2 teaspoons sugar – for each glass or mug or add as required
Instructions
Making coffee decoction
- Take the coffee filter. Fit the top vessel on the lower one. Now take 3 teaspoons ground coffee and place it in the vessel with the perforations.
- Gently spread and even out the coffee powder with your fingers or with a small spoon.
- Place the pressing disc with the handle on the coffee powder.
- Heat 1 cup water in a sauce pan and let it come to a boil.
- When the water comes to a boil, gently pour the water in the top vessel, till its ¾ or almost full.
- Cover with the lid. Wait for 10 to 12 minutes till the coffee decoction percolates in the lower vessel.
Making filter coffee
- When all of the coffee is brewed, then heat ¾ cup full fat or whole milk till it becomes hot and boils.
- Now take a tumbler (glass) and add 2 teaspoons sugar in it.
- Add ¼ to ⅓ cup hot boiling milk directly in the tumbler (glass) while straining it. I strain milk, so as to avoid the malai that comes with the boiling milk. If you like malai (clotted cream), then you can add milk without straining it. You can add less or more milk as per your preference.
- Now pour ¼ cup or ⅓ cup of the brewed coffee. You can add less or more or as much as you like.
Serving Method
- Now take dabarah or davara. This is a small pan shaped vessel that is used to cool the coffee. The coffee is poured back and forth from the tumbler to the davara and so on. Thus the sugar dissolves and a top layer of foam forms on the coffee. Pour the coffee from the tumbler from a height in the davara.
- Now pour the coffee from the davara back in the tumbler.
- Repeat again pouring coffee in the davara from the tumbler and vice versa.You can do this process 2 to 3 times. Don't do too much as then the coffee becomes cold. You can even skip this step if you want.
- Repeat this method with the remaining servings of the coffee to make it frothy.
- Serve filter coffee hot. It needs to be served immediately as soon as its made.
Dassana’s Notes
- Use a good quality and aromatic filter coffee powder.
- You can increase, decrease or skip the sugar according to your taste.
- To prepare a vegan filter coffee heat plant based milk like along milk, oats milk, soy milk or cashew milk until hot. Don’t boil them as they may curdle or separate.
- The recipe can be scaled to make more servings.
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Thank you.
Filter coffee is perhaps the mainstay of every South Indian family. My mom cannot her start her day without it. I have struggled to get the right kind of filter coffee with the right coffee/chicory blend that gets the right balance of taste and flavor. Coffee Day pure coffee is what I have settled with and it is just about ok. If you have a recommendation, I would love to know.
I agree so much. For some of my relatives and friends filter coffee is mandatory for breakfast. I do not have any brand recommendation as my parents get it in bulk from Kerala. They buy from these stores which sell only coffee or coffee products. I have used a few brands, but they were ok and not that great. A suggestion is that if you have a coffee grinder, you could make your own blend with coffee and chicory.
Very nice and straightforward recipe. Thank you!
Hi,
I got one filter coffee press locally here in Dubai, the container is made of glass. Is it Ok to have that or should it be made of steel only?
should work if the glass can take high heat temperatures.
Just to get more specific the coffee press i got is French press coffee maker, that is what I discovered today after searching in Google. And seems it doesn’t support percolation method, but instead direct pour. Couldn’t find enough material on the internet if this kind of coffee maker will give me south Indian kappi
fine. you can use french press to make filter coffee as the coffee liqueur is filtered in a french press but with another technique. just don’t keep the water and coffee granules mixed for a lot of time as then the coffee can get bitter. 2 to 3 minutes works well.
Awesome Preparation!
thank you.
Thanks for well explained recipe. Coffee turned out really good but there was lot of residue(fine coffee powder or coffee dust, i don’t know) left in upper container. Any idea why it happened? Can we use that residue or thats wastage? Thanks
welcome pri. there will be some residue. it happens with most filter coffee powder brands. a filter coffee known as second degree coffee is prepared with this residue. the method is similar to making filter coffee. just scrape off the residue from the press and place it in the top container. you will get the method on google. i get less residue, so i discard it. but if you get a lot of coffee residue in the filter, then you can make second degree coffee with it.
What I want to know, if the entire decoction is used in one cup of coffee? If not, to what time can you use the leftover decoction before it turns rancid. Plus if we use left over decoction, it will be cold. Won’t it effect the coffee.
I really need the answer for this
the entire decoction can be used to make 2 to 3 cups of coffee. leftover decoction can be refrigerated. you even make coffee shakes or cold coffee with it.
I love Sagar ratna’s filter coffee. I have tried so many coffee brands but never got that taste, not even close. Any leads how they make it, which coffee brands they use.
i have no idea akanksha. they must be sourcing it directly from the coffee powder manufacturers.
Add a pinch of salt (very little) to your coffee. Also, most of the South Indians get the coffee powder fresh from the place that makes coffee powder from the coffee beans. You get to choose the quantity of coffee and chicori as per your preference. In my home, we got fresh coffee beans from the coffee estate of relatives.
Thanks for sharing the recipe!
Could you also mention filter coffee brands available in North India?
welcome akanksha. i do not know of any filter coffee brands available in north india. my parents purchase filter coffee from local shops when they visit kerala and get for me too. you can check on amazon.in and see the reviews. i am sure you will get a good brand of filter coffee.
All brands available online on flipkart n amazon. Hattii, deccan gold, narsus, jayanti, bru green label are all good
Hi dassana….does filter coffee give instant coffee taste….actually i m having davidoff cafe brand …I bought it thinking its instant…but its not….particles settles down….last time also wasted whole pack… Can this b used to make filter coffee….does this give instant coffee taste….last time I baked coffee cookies but ended up like mud taste….
shubha, filter coffee tastes very different than instant coffee. since i have both on occasions, i can tell you the taste is remarkably different. you can try percolating the coffee decoction using davidoff coffee. you can even use a french press if you do not have the dawara. i have not tried davidoff coffee so i cannot say if the taste will be same like filter coffee. since the taste largely depends on the variety, type and grade of coffee beans. i have never had coffee cookies but had coffee cake and it tastes amazing. may be you can try some tried and tested recipe for coffee cookies from the web.
my decoction turned very watery.. how can I get better decoction
shilpa, the decoction is watery. add less water.
Could you plz put a link to but that instrument used for percolating coffee?
upasna, will add in a few days.
does it take only 10 minutes for percolation?
i have heard that u need to keep this overnight if you want to have coffee in the morning.
it does not take much time. it also depends on the size of the coffee filter. the one i have just takes 10 to 12 minutes. some people do keep overnight for a strong decoction.
I would lik add tips for more tasty .mix sugar n coffee syrup in two glass twice or thrice so tat sugar dissolve n ten add hot milk to it n mix tat wil more tasty n above coffee again pour little coffe syrup for aroma
thanks for sharing your tips and suggestions harshya 🙂