South Indian Filter Coffee: What It Is and How to Choose

The Kaapiswada family · 2026-10-13

South Indian filter coffee, or filter kaapi, is a strong decoction made by slowly dripping hot water through finely ground coffee powder in a steel filter, then mixing it with hot milk and sugar and pouring it between a davara and tumbler to cool and froth. The powder is usually 100% coffee or a coffee-chicory blend such as 80:20, and the one you choose changes the cup.

This guide explains what is in the powder, how the coffee is made and how to pick the right one. We grow Arabica on our own estate in the Mullayanagiri foothills of Chikmagalur and make three filter coffees, so we point to them where they fit.

What is filter coffee?

In homes across Karnataka and Tamil Nadu, the day begins with the slow drip of a steel filter. The filter has two stacked cups: coffee powder sits in the top, hot water goes on top of it, and a strong decoction collects in the lower cup. The decoction is then mixed with hot milk. Filter kaapi is mostly milk, so the milk matters as much as the coffee.

What is in the powder?

  • 100% coffee. A cleaner, lighter decoction that tastes more of the coffee. Our Pureswada is 100% Arabica with no chicory.
  • Coffee and chicory. Chicory is a roasted root that gives a darker, thicker decoction. The ratio is written as coffee to chicory, for example 80:20. Our Swadamalnad is 80% Arabica and 20% chicory.
  • Whole beans. For people who grind their own. Our Roastswada is 100% Arabica whole beans; grind them fine for a steel filter.

Chicory is covered in detail in filter coffee with or without chicory, and 80:20 vs 100% Arabica helps you decide between the two styles.

How filter coffee is made

  1. Put two to three heaped tablespoons of powder in the top chamber and level it. Do not press the disc down hard.
  2. Pour freshly boiled water and close the lid.
  3. Wait 15 to 20 minutes for the decoction to drip.
  4. Heat full-fat milk, add the decoction (roughly one part decoction to three parts milk) and sugar if you like.
  5. Pour between tumbler and davara from a height for the froth.

Every step is in our guide to how to make South Indian filter coffee at home. No steel filter? See filter coffee without filter. Want it cold? Try iced filter coffee.

How to choose

  1. Think about your milk. Mostly milk? A chicory blend holds up better. Less milk? 100% coffee shows more flavour.
  2. Think about the cup you grew up with. A thick, bittersweet memory is very likely a chicory blend.
  3. Grind. Powder for a steel filter should be fine, not powder-fine like espresso.
  4. Read the pack. It should state the ratio or say "no chicory".
  5. Freshness. Keep powder sealed and dry; our guide on how to store filter coffee powder explains how.

Where to get ours

You can see all three coffees, add them to your bag and order on our coffee page, or order on WhatsApp. The NEW10 coupon gives 10% off a first order, up to ₹200. Delivery details are in the FAQ.

Questions people ask

What is the difference between filter coffee and regular coffee? Filter coffee is a strong decoction brewed by slow percolation through a steel filter, then mixed with a lot of hot milk, usually with chicory in the powder. It is a different method and a different cup from instant or espresso.

Is South Indian filter coffee always made with chicory? No. Many powders are blends, but you can also buy 100% coffee filter powder. Check the pack for the ratio.

What grind is needed? Fine, finer than for a pour-over but not as fine as espresso, so the water drips slowly.

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