Classic Filter Coffee
Filter coffee is one of those drinks that’s hard to get wrong, but easy to make better. The real magic lies in the decoction—strong, slow-brewed, and deeply aromatic. Once you have that right, everything else is simple: hot milk, sugar if you like, and a few careful pours between the tumbler and davara.
This is how filter coffee has been made in South Indian homes for generations.
Ingredients
- 2-3 heaping tablespoons filter coffee powder
- 3/4 cup hot water (just off the boil)
- 3/4 cup whole milk
- Sugar to taste
Steps
- Place the coffee powder in the upper chamber of your brass filter. Press it down gently with the pressing disc.
- Pour hot water over the powder. Cover and let it drip for 10 to 15 minutes.
- While you wait, heat your milk until it just begins to bubble at the edges.
- Add 2 to 3 tablespoons of decoction to your tumbler. Add sugar if you like it sweet.
- Pour in the hot milk.
- Pour the coffee from the tumbler into the davara, holding it high. Pour it back. Repeat 3 or 4 times until you see a layer of froth on top.
- Serve immediately.
Tips
- For a cup of black coffee, we recommend the Classic Blend, and if you prefer it the traditional way with milk, try the Heritage Blend.
- The ratio of decoction to milk depends on how strong you like it. Start with 1:3 and adjust from there.
- Use whole milk or full-fat milk for the best froth.
- If you don't have a davara tumbler set, a tall glass and a wide cup will do.