HOW TO MAKE THE BEST FILTER COFFEE
Filter Kaapi. A tradition. An emotion. From seven beans brought over from Yemen to India by the sufi saint, Baba Budan, coffee has quickly become a beloved morning drink in the Indian subcontinent. More specifically so, in the South of India, where coffee in India is mainly grown and produced.
Traditionally, Indian filter coffee (kaapi) is made with a blend of Arabica, Robusta and Peaberry beans and a mix of chicory. Brindavan Bold from Mysore Concerns uses a perfect ratio of 80:20 of coffee to chicory; a blend that has been perfected over multiple generations. For those, who do not prefer chicory in their coffee, Legacy Blend is a 100% pure coffee blend of the best quality Arabica and Robusta beans.
A good cup of Kaapi is what is consider as an essential start to the day. Needless to say, there is no time for bad coffee!
Read along to know how to make the best South Indian filter coffee:
So how do you ensure a perfect cup of Kaapi every single time? Just follow along our guide where we detail out every step and answer any questions you may have to brew coffee using a simple and humble South Indian filter.
Components to a great cup of Kaapi:
- South Indian filter + Dabara Set
This humble brewing equipment used to brew filter coffee is a fairly simple tool. Made from two cylindrical metal components, stacked on top of each other. The upper chamber has a perforated base and the lower chamber is what is used to collect the brewed decoction. A lid which is used to keep the heat trapped and the decoction warm. Other than that, traditionally a South Indian filter set has a tamper, the use of which we do not recommend. Instead, simply tap the upper chamber on the counter to level the coffee.
- 30 gms of Mysore Concerns Coffee (South Indian filter coffee grind)
- 110 ml of Simmering hot water
- Sugar as per taste
- Milk (Warm/Heated)
Assemble your filter by stacking the chambers on top of each other and measure out 30 gms of Mysore Concerns coffee (approx. 3 tbsps).
Gently tap the filter set on the countertop to level the coffee grounds. Slowly pour 110ml of simmering hot water into the upper chamber onto the coffee.
Let the coffee brew and put on the lid to contain the heat. The coffee will slowly drip down into the bottom chamber. This should take anywhere between 10-15 mins. Meanwhile add sugar (to taste), as desired into your dabara set.
Once the coffee is brewed, add a third (or more, depending on your preference/ size of your coffee cup) of the thick decoction in the dabara set. And then add simmering hot milk.
Transfer the coffee between the tumbler and davara from a height to create the right amount of delicious froth.
Enjoy your cup of “hot, strong, nutty and topped with bubbly froth” kaapi
YOUR DELICIOUS & FROTHY FILTER COFFEE IS NOW READY TO BE ENJOYED
- Following the correct measurements will ensure that the decoction isn’t too watery. Correctly made coffee will ensure that the froth stays on top, and doesn’t disappear.
- If you don’t own a weighing scale, use a standard spoon for your daily cup of coffee to ensure consistency.
- Slowly pour in the water, you don’t want to disturb the coffee bed.
- Your decoction should be opaque. If it looks transparent, you have added too much water. Try reducing the quantity of water to get the perfect thick decoction.
- Your decoction should take some time to drip down (ideally 10-15 mins) in the bottom chamber. If it happens too fast, you have not brewed it correctly.
- Don’t worry if you see a few fine particles of coffee in the lower chamber. It’s natural to have a few particles in the decoction.
- Use whole milk and fresh coffee for the best results.