South Indian Filter is a traditional brewing method known for producing a strong, smooth decoction with deep, rich flavors. It forms the base of the classic South Indian filter coffee, often enjoyed with milk and a touch of sweetness.

What you’ll need:

• South Indian Filter set (with plunger)
• 18g coffee (approx. 9 teaspoons), ground for filter coffee
• 100ml water (about ⅖ cup) at ~95°C (around 1–2 minutes off the boil)
• Kettle
• Tablespoon
• Cup
• Scales (optional, for accuracy)

Brewing method:

• Add 18g of coffee powder into the upper chamber of the filter.
• Place it over the lower chamber where the decoction will collect.
• Gently level the coffee using the plunger—do not apply pressure.
• Pour 100ml of hot water into the top chamber, ensuring the plunger remains in place.
• Cover with the lid and allow the coffee to drip slowly for 9–10 minutes.
• Once brewed, take about 50ml of the decoction.
• Add 60ml of hot milk or 50ml of hot water, based on preference.
• Sweeten to taste and serve hot.

Pro tips:

• Use slightly hotter water than other methods to maintain a stable brewing temperature.
• The plunger is only for leveling the coffee — pressing it can affect extraction.
• Keep the lid on during brewing to retain heat and ensure consistency.
• This method produces a strong decoction that can serve 2–3 cups — store any extra in the refrigerator for up to 3 days.
• For a traditional frothy finish, pour the coffee back and forth between two vessels from a slight height.