Filter Coffee / Authentic South Indian Kaapi

Indian coffee powder typically contains a small amount of chicory. It imparts a malty taste and a deeper color to the coffee and has medicinal properties.

Ingredients 3 tablespoon coffee powder ¾-1 cup water  1½ cups whole milk 2 teaspoon sugar (adjust as per taste)

Assemble the top and bottom compartments of the coffee filter pot. Add the coffee powder to the top compartment. Put the disc (plunger) on top of the coffee powder and press gently.

Take water in a saucepan and bring it to a rolling boil. Carefully pour boiling water on the disc in a thin stream.

Cover the lid of the filter pot and the decoction will brew and drip slowly to the lower compartment. This will take 10-15 minutes.

Heat milk in a saucepan. Take two tumblers (or cups) and add one teaspoon of sugar to each tumbler.

Add the required amount of decoction (3-4 tablespoons depending on preference). Pour hot milk into the tumbler in a thin stream. Pull the coffee a few times to make it frothy before serving.

Filter coffee is traditionally served in a small steel glass with a bowl (called davara) under it. The coffee is "pulled" back and forth between the tumbler and bowl. This makes the coffee frothy and also helps the sugar to dissolve.