Filter coffee is a unique south Indian variation to the popular coffee beverage. The coffee powder that we use in filter coffee is also special. This specially brewed coffee powder is known for its strong flavor and aroma. Filter coffee has a subtle coffee flavor with a hint of sweetness in it.
Even though I am a regular Expresso coffee junkie, but once in a while, I love to have filter coffee too. Filter coffee is one of my favorite coffee. However, I prepare it occasionally, as it requires a little more time and effort.
To prepare a perfect filter coffee – coffee powder is essential. You cannot use instant or smooth textured coffee powder for this recipe. The best filter coffee is the outcome of grounding fresh coffee beans in a grounding machine.
The coffee powder used for the filter coffee is a combination of Arabica and Robusta coffee beans. This coffee bean mixture is then ground finely. Aside from that, a small amount of chicory is added to this coffee powder. Chicory is a woody plant that is added to the filter Kaapi to give it aroma and color.
Preparing a perfect filter coffee is an art! As freshly grounded coffee beans are required to prepare a relish filter coffee. And the quality of these fresh coffee beans always differs. With it, the quantity of coffee powder and time after pouring hot water in the coffee maker also changes to achieve perfect coffee decoction. Thus you need to have experience in making a perfect filter coffee. Here in this recipe, I have tried to optimize the filter coffee recipe.
So, let us start preparing it.
- 3 teaspoons coffee powder (कॉफी पाउडर)
- 1 cup water (पानी)
- ¾ cup full cream milk (पूर्ण वसा वाला दूध) or add as required
- 2 teaspoons sugar (चीनी) for each glass or mug or add as required
Making Coffee Decoction
- Take the coffee filter maker. Place the upper vessel on top of the lower one. Then put 3 teaspoons of ground coffee in the top pot with the perforations.
- With your fingers or a small spoon, gently spread and even out the coffee powder.
- Place the handle of the pressing disc on top of the coffee powder.
- In a saucepan, bring 1 cup of water to a boil.
- When the water begins to boil, gently pour it into the top pot until 3/4th or nearly full.
- Place the lid on top. Wait 25 to 30 minutes for the coffee decoction in the lower vessel to percolate.
Making Filter Coffee
- When all of the coffee has been brewed, heat 3/4 cup full-fat milk or whole milk until it is hot and boiling.
- Take a tumbler (glass) and put 2 teaspoons of sugar in it.
- Then pour 1/4 to 1/3 cup hot boiling milk directly into the tumbler (glass). To avoid the malai that that forms while boiling the milk, I strain the milk. But, if you enjoy the malai, you can add it without straining the milk. You can adjust the amount of milk as per your preference.
- Pour 1/4 cup or 1/3 cup of the brewed coffee into a measuring cup. You can add as much as you want.
Serving Filter Coffee
- Take dabarah or davara now. This is a small pan-shaped container used to cool coffee. The coffee is poured from the tumbler to the Davara and back again. As a result, the sugar dissolves, and a layer of foam forms on top of the coffee. Pour the coffee from the tumbler into the Davara from a height.
- Return the coffee from the Davara to the tumbler.
- Pour coffee into the Davara from the tumbler and vice versa. You can repeat this process 2–3 times. Don't overdo it, or the coffee will become cold. You can also skip this step if you prefer.
- Hot filter coffee should be served. It must be served as soon as possible after it is prepared.
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