South Indian Filter Coffee Powder
South Indian filter coffee powder is fine-ground coffee made for the traditional two-chamber steel filter. Hot water drips slowly through the powder into the lower chamber and makes a concentrated decoction, which you mix with hot milk and sugar for filter kaapi.
To brew: add 2 to 3 tablespoons of powder to the upper chamber and press the disc down gently, without packing it tight. Pour hot water, just off the boil, over the powder. Cover and let it drip for 15 to 20 minutes. Mix the decoction with hot milk and sugar to taste. Do not press the disc hard to speed it up; the slow drip is what gives filter coffee its flavour.
Pick the South Indian Filter grind when you order, which is the default on every product below. Choose Whole Beans only if you grind at home. The powder is roasted after you order, in your choice of Arabica with chicory, Arabica with Robusta, or pure Arabica.
Filter coffee powder
Filter coffee questions
How do I make South Indian filter coffee?
Add 2 to 3 tablespoons of powder to the upper chamber of the filter, pour hot water over it, cover, and let it drip for 15 to 20 minutes. Mix the decoction with hot milk and sugar.
What grind is right for a South Indian filter?
A fine to medium-fine grind, sold here as South Indian Filter. Too fine will clog the filter, and too coarse will drip through weak.
How long does the decoction keep?
In the fridge it keeps for a couple of days, so you can filter a batch in advance.
Should I choose chicory or not?
Chicory gives a thicker, darker, less acidic cup and is the traditional choice. Without chicory, choose pure Arabica or an Arabica Robusta blend.
How many cups from 250g?
About 25 to 30 small filter coffees at 8 to 10 g per cup.
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