Coffee Knowledge

What you’ll need Jar/bottle Strainer + cloth filter (or French press) Ingredients Coffee: 100g, coarse grind Water: 1,000ml (room temp) Ice + milk (optional) Method Add coffee + water to a jar. Stir. Cover and steep 12–16 hours at room temp (or fridge for 16–20 hours). Strain slowly. Store concentrate in fridge for up to 5–7 days. How to drink (dilution) Concentrate: 1 part cold brew : 1 part water/milk Ready-to-drink style: brew at 1:12 ratio (e.g., 80g coffee to 1L water) Troubleshooting Tastes watery: steep longer or use more coffee Tastes harsh: steep shorter, grind coarser, don’t squeeze the...

What you’ll need South Indian coffee filter (traditional metal filter) Kettle or pot Cup + Davarah Spoon Ingredients (1–2 cups) Coffee: 15–20g (about 3–4 tsp), fine grind Water: 200–240ml, just off boil Milk: 150–250ml (optional, for classic kaapi) Sugar/jaggery: optional Method Add 18–22g coffee to the top chamber. Level it gently—don’t tamp hard. Pour 90–120ml hot water evenly over the coffee. Close the lid and let it drip. Typical drip time: 8-10 Minutes You now have decoction (strong concentrate). To serve: mix 1 part decoction : 2–3 parts hot milk (adjust strength). Optional: pour between cup and dabarah 4–6 times...