Brewing Guide · 02 of 06
South Indian Filter
The traditional stainless-steel drip - bold, milky, comforting.
Best For
70/30 Arabica-Robusta blend · Dark roast
Total Time
10 min
Difficulty
Easy
Yields
2 cups
"A two-chamber stainless filter that drip-percolates a strong decoction over 10–20 minutes. Mixed with hot milk and a touch of sugar, it is the definitive Indian coffee experience."
The Recipe
At a Glance
Grind Size
Medium (slightly coarse)
Ratio
1 : 10 decoction
Coffee Dose
30 g
Water
300 ml
Temperature
95°C
Brew Time
10–15 min
Step by Step
The Method
| # | Detail |
|---|---|
| 01 | Add coffee to upper chamberSpoon 30g of medium-ground coffee into the upper perforated cup. Press lightly with the disc - firm but not packed. |
| 02 | Pour hot waterPour 300ml of just-off-boil water (95°C) over the disc. Cover with the lid. |
| 03 | Wait & dripLet the decoction drip down for 10–15 minutes. Do not lift the lid - pressure helps even extraction. |
| 04 | Heat the milkBring 200ml of full-cream milk to a near-boil. The traditional ratio is 1 part decoction to 3 parts milk. |
| 05 | Mix & frothPour 50ml of decoction into a tumbler, add hot milk and sugar to taste. Aerate by pouring between davara and tumbler for that signature froth. |
Pro Tips
Dial it in
- 01
The 70/30 blend gives the body and crema-like froth that Arabica alone cannot.
- 02
Make decoction once, refrigerate, use through the day - flavor holds for 24 hours.
- 03
Use a fresh, slightly oily dark roast for the deepest aroma.
Expected Cup
Flavor Profile
Dark chocolate · Roasted nuts · Caramel · Full body