Coffee is a favourite South Indian beverage, especially Filter Coffee. It is something of a cultural icon in all the South Indian states of India like Karnataka, Tamil Nadu, Andhra Pradesh, Telangana and Kerala
South Indian Filter Coffee is an aromatic hot beverage made by mixing boiled milk with the infusion obtained by brewing finely ground coffee powder in a traditional Indian filter. This drink is generally known as Kaapi in South Indian languages. It is also referred to as Madras filter coffee or Madras Kaapi.
Filter coffee is brewed with a metal device that resembles two cylindrical cups, one of which has a pierced bottom that nests into the top of the ‘tumbler’ cup, leaving ample room beneath where the brewed coffee can be collected. The upper cup has two removable parts: a pierced pressing disc with a central stem handle and a covering lid. Almost every household in South India has to have steaming hot filter coffee ready for an early morning kick or with breakfast.
Few years back I developed a liking for this filter coffee when I heard about it from my cousin. I immediately purchased the filter from a South Indian vessel shop near my place and got the recipe from the owner himself, who actually asked me to brew the concoction overnight, so that it can be ready by morning and that’s exactly what I have been practicing since then. And what I and my family love to have along with it, is the famous Bun Maska which is actually served in Mumbai with a cup of hot tea/chai or Masala Chai.
For some breakfast dishes to go alongside, do take a look at the following recipes too…
- Upma (Savoury Semolina Breakfast Dish)
- Idli Saambar
- Kaanda Mataar Pohe (Savoury Flattened Rice With Green Peas)
- Mixed Daal Dosa With Oats And Rajgira (Daal Adai)
- Poale (Neer Dosa)
Here’s the recipe for the aromatic Filter Coffee….
Prep Time : 1 hr
Serves : 4
Cup Used 200 ml
- 1 cup Hot Boiling Water
- 3 cups Milk
- 4 tbs Filter Coffee Powder
- As Required Sugar
- To make Filter Coffee, firstly we need to brew the coffee powder. For the same, take a filter of atleast 4-5 serves.
- The filter is made up of 2 cylindrical vessels (bottom one for collecting brewed coffee decoction and the top one with perforated holes for adding ground coffee powder, a pressing disk and a lid.
- Add 4 tbs of filter coffee powder into the top perforated vessel and about a tablespoon more for a stronger coffee.
- Boil 1 cup of water and pour slowly into the top vessel till it’s brim and cover with the lid and set it aside for about an hour. The coffee can be brewed overnight too.
- After the said time, the decoction would have collected at the bottom of the vessel.
- Press the remainder of the brewed coffee with the pressing disk to squeeze out any remaining decoction.
- Pour about 4 tablespoons of the decoction into a glass. Add about 1 1/2 tsp sugar to it or as per desired sweetness and pour hot boiling milk over it till it almost reaches the brim.
- Adjust the quantity of decoction and the quantity of milk based on how strong you prefer your coffee.
- Pour this prepared coffee into a small bowl with an edge (also called as davarah) or into another glass and back, to mix it well.
- Mix it twice or thrice and pour it slowly into the serving glass from a height, to get a frothy filter coffee.
- Serve this aromatic South Indian Filter Coffee immediately with breakfast or as an early morning beverage.