Filter Kaapi with Chicory: Why South Indian Coffee Uses It
Why South Indian filter kaapi powder contains chicory, what ratio to use, and how to make a proper tumbler of kaapi at home.
"Filter kaapi" is the South Indian coffee made by dripping hot water through ground coffee in a steel filter, then mixing the decoction with hot milk and sugar. It is one of the most searched coffee terms in India, and the powder behind it almost always contains chicory.
Why Chicory Is in Kaapi
Chicory roots are roasted and ground like coffee. Added to the powder, they make a thicker, darker decoction with a rounded, slightly sweet finish and less bitterness. Historically it also stretched costly coffee. Today most people keep it because they like the cup: a traditional kaapi without chicory often tastes thin and sharp to them.
What Makes a Good Kaapi Powder
- Fine grind - for the filter's small holes.
- A ratio you like - 80:20 or 70:30 is typical for kaapi at home; 60:40 for a strong, milky tumbler.
- Fresh roast - kaapi's smell comes from freshly roasted coffee.
Making It
- Put 2-3 tablespoons of powder in the top chamber of the filter. Press lightly.
- Pour just-boiled water over it, a little at a time.
- Let it drip for 10-15 minutes.
- Add 2 tablespoons of decoction per 100ml of hot milk and sugar to taste.
- Pour between the tumbler and dabara to cool and froth it.
For the full method see how to make filter coffee decoction, and for the serving set see filter coffee dabara tumbler sets.
Our Kaapi Blends
Related Reading
Kaapi vs filter coffee explains how the two terms relate, and chicory ratio guide helps you choose a blend.