Coffee is an experience. A hug in a mug. The preparation, taste, aroma of the South Indian filter coffee, is an art and an experience in itself.
Grateful to my Ritabhabhi (my sister-in-law) for helping me shoot the coffee pouring video 🙂
Filter Coffee | South Indian Coffee
- 4 tablespoons Ground coffee powder
- 1 1/4 cup Milk (use non-dairy milk for vegan version)
- 3/4 teaspoon Sugar/honey (optional)
- 3/4 cup Water
Assemble the filter, open the lid. Put 4 tablespoons of coffee powder in the upper chamber of the filter. Compress it to the maximum using the pressing disc that comes along with the filter.
Boil 3/4 cup of water. Gradually pour the water on top of the coffee powder and let it seep through in the bottom chamber of the filter. It will take a few minutes.
Heat milk. Add sugar / honey (optional). The lesser the sweetness, the better, as it really brings out the taste of awesome coffee. Bring it to a boil and turn off the heat.
Divide the coffee concoction into 2 cups. Pour the milk through a strainer in each of these cups. Straining is optional, but for me, it's a must as I do not like the malai/cream which forms as a result of boiling the milk. Pour it as shown in the video. That will ensure you get nice and frothy coffee with lots of bubbles on top.
Generally South Indian coffee tastes best when there is at least 20% of chicory in the coffee. I didn't have that version on hand, and had been meaning to use the one I had - 'The Ship and the Whale Coffee Roaster' ground coffee powder - hence I used that one.