South Indian Filter Coffee ( Kaapi)

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

1. Add 18–22g coffee to the top chamber. Level it gently—don’t tamp hard.
2. Pour 90–120ml hot water evenly over the coffee.
3. Close the lid and let it drip.
   • Typical drip time: 8-10 Minutes
4. You now have decoction (strong concentrate).
5. To serve: mix 1 part decoction : 2–3 parts hot milk (adjust strength).
6. Optional: pour between cup and dabarah 4–6 times for foam.

Quick ratio guide

• Strong: 1:2 (decoction:milk)
• Balanced: 1:3
• Black (no milk): decoction + hot water to taste

Troubleshooting

• Too weak: grind finer, increase coffee dose, extend drip time
• Too bitter: grind slightly coarser, reduce drip time, don’t use boiling water aggressively
• Drips too slow: grind coarser or don’t press the coffee too tightly

Best coffee profile for kaapi