South Indian filter coffee is strong, milky and slightly sweet, and it's traditionally poured back and forth between a tumbler and a bowl (a dabarah) until it froths.
Why chicory?
Most filter-coffee powders are a blend of coffee and roasted chicory root. An 80:20 blend (80% coffee, 20% chicory) is a popular balance. The chicory adds body and a slightly bitter, caramel note, and helps the decoction come out thick and dark.
With a traditional filter
- Add 2–3 heaped tablespoons of filter coffee powder to the top chamber and press it down lightly with the plunger disc.
- Pour in just-boiled water to fill the top chamber, put the lid on, and leave it to drip for 15–20 minutes.
- The thick liquid collected below is the decoction.
No filter? Use a cafetière
Use about 2 tablespoons of powder to 150ml of just-boiled water, steep for 8–10 minutes, then press slowly. It won't be quite as thick, but it's close.
Making the cup
- Heat whole milk until just boiling.
- Add sugar to the tumbler (to taste), then pour in 2–3 tablespoons of decoction.
- Top up with hot milk, then pour between the tumbler and a bowl from a height a few times to froth.
Adjust decoction-to-milk to taste: more decoction for stronger, more milk for milder.