South Indian steel filter
Use a fine filter grind, about 20g of coffee per 100ml of decoction. Add coffee to the upper chamber, level it, press lightly, pour just-off-boil water, and leave it to drip for 15-20 minutes. Mix one part decoction with three parts hot milk and sugar to taste.
- Traditional ratio: 80% coffee, 20% chicory. We sell pure coffee, so add chicory yourself if you want that finish.
- Our Dark and Full City roasts suit decoction best.
- Do not press the coffee bed hard; it chokes the drip.
V60 and paper-filter brewing
Use a medium grind, 15g coffee to 250ml water at 92-94°C. Rinse the paper, bloom for 30 seconds with 45ml, then pour in slow circles to finish around 2:30-3:00. This method shows the citrus side of our Arabica clearly.
Filter pack with papers
Our Filter Coffee pack ships with V60 filter papers included, so you can start without a separate order. Coffee is small-batch roasted in Aizawl, Mizoram. Orders dispatch within 1-2 working days and reach most Indian cities in 2-7 days. Shipping is free over ₹1,499.
Coffees for this
Common questions
- Do you add chicory?
- No. We sell 100% coffee with no chicory. If you prefer traditional degree coffee, blend chicory in yourself at 10-20%.
- Which roast for South Indian filter coffee?
- Dark, or Full City if you like it slightly sweeter and less smoky. Both hold up against milk and sugar.
- How fine should filter coffee powder be?
- Finer than table salt but not powdery like flour. Choose the filter grind option and we set the mill for you.