Learn
South India's own brew: a slow-drip steel filter, strong decoction, hot frothed milk and a long pour between tumbler and dabarah.
The filter
- Two stacked steel cylinders: the top one has a perforated base, a pressing disc and a lid.
- A 4-cup filter takes about 20–25 g of coffee and 100–120 ml of water.
- Grind fine, a little coarser than espresso. If it drips in under 5 minutes, go finer.
The decoction
- Add the coffee, press lightly with the disc, and leave the disc in.
- Pour just-boiled water to the top, cover, and wait 10–15 minutes.
- The first decoction is the strongest; some top up once more for a lighter second round.
The cup
- 1 part decoction, 2–3 parts boiling milk, sugar to taste.
- Pour from a height between tumbler and dabarah to froth and cool it.
- Want it cleaner? Try a 100% coffee medium-dark roast instead of a chicory blend.