South Indian Filter

South Indian Filter coffee uses a metal two-piece filter. Hot water slowly drips through the coffee into the lower chamber, making a strong decoction that is usually mixed with hot milk and sugar.

For powder, I’d pick Cothas, Narasus, or Bayars. In South India, try a local roaster first, one made for filter with 20 to 30% chicory.

1. Add the coffee to the upper chamber and level it gently.
2. Place the metal disk on top. It spreads the water evenly. Don’t tamp.
3. Add 30ml of hot water and wait 1 minute.
4. Pour the remaining water slowly over the disk.
5. Cover and let it drip undisturbed for about 15 minutes.
6. Mix the decoction with hot water for black coffee, or hot milk and sugar for milk coffee.

For milk coffee, add ~3g sugar to the dry coffee before brewing to bring out the chicory’s sweetness. For copper filters, heat the upper chamber occasionally to clear the small holes. Video Recipe in Tamil, but you’ll understand how he makes it.