South Indian Filter Coffee

Method

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1. Put the ground coffee in the upper chamber of a steel filter and level it.

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2. Set the perforated disc on top and press it gently — gently — into place.

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3. Pour 60 ml of the boiling water over the disc and leave 1 minute to bloom.

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4. Pour the remaining boiling water in, cover, and leave to drip for 15 minutes.

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5. Do not press the disc down. When dripping stops, you have the decoction.

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6. Heat the milk until it is steaming but not boiling.

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7. Put 2 tsp of decoction and 1 tsp of sugar in each tumbler.

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8. Pour the hot milk in and stir until the sugar dissolves.

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9. Pour the coffee from the tumbler into the davara and back again from a height, 4 times, until it froths.

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10. Serve immediately in the tumbler, sitting in the davara.

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Chef’s Tips

• Never press the disc down.
• Milk steaming, not boiled.
• Four pulls from a height for the froth.

Pairing Suggestions

• Medu vada
• Mysore pak
• The morning newspaper

Storage & Reheating

The decoction keeps 2 days refrigerated. Make the coffee to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.