Best South Indian Filter Coffee
Authentic South Indian filter coffee needs the right powder, a steel filter and a proper decoction. Here are the best blends and how to make degree coffee.
South Indian filter coffee - "degree coffee" - is a method as much as a drink: fine coffee packed in a two-part steel filter, near-boiling water dripped through slowly to make a thick decoction, mixed with hot milk and sugar, then pulled between a tumbler and davara for froth. The cup depends almost entirely on the powder.
The Traditional Blends
- 70:30 Arabica:Robusta - the classic. Aroma from Arabica, body and strength from Robusta.
- 80:20 with chicory - the Kumbakonam / "filter coffee" cafe taste: smoother, thicker, mellow.
- Pure Arabica - cleaner and more aromatic, best with less milk.
The Picks
Filter Coffee (70% Arabica, 30% Robusta)
The default. Strong, aromatic, stands up to plenty of milk and sugar.
Filter Coffee (70% Arabica, 30% Chicory)
That unmistakable degree-coffee flavour - smooth, mellow, thick decoction, less bitterness.
Filter Coffee (80% Arabica, 20% Robusta)
A touch smoother and more aromatic than 70:30, still with real body.
Filter Coffee (Pure Arabica)
The cleanest, most fragrant filter cup - for people who take theirs with less milk.
From ₹450
Custom Arabica-Robusta Blend
Pick your own ratio from 95:5 to 70:30, roasted and ground to order.
Making a Proper Decoction
- 2-3 tablespoons of powder per cup, pressed level with the tamper - firm, not compacted.
- Fill the top chamber with water just off the boil, cover.
- Let it drip fully - 15-25 minutes. Rushing it makes a thin, sour decoction.
- Mix ~1 part decoction to 3-4 parts hot milk, add sugar, and froth by pouring between tumbler and davara from a height.
Related Reading
Best Filter Coffee in India, Best Filter Coffee Powder in India, and Coffee vs Chicory.
Great South Indian filter coffee is the right powder, a patient decoction, and hot milk. Start at 70:30 or an 80:20 chicory blend.