Coffee guide / Black coffee
How to make black coffee at home
Black coffee is just coffee and hot water, so nothing hides a weak bean. Here is the simple way, and which of our coffees to use.
In the cup: A clean, bright cup with no milk to soften it. Pureswada has dark chocolate, caramel and soft nut notes; Roastswada has jasmine, stone fruit and cocoa nib.
How to make it
Steel filter, no milk (About 15 minutes)
- Measure. Put two heaped tablespoons of Pureswada in the top cup of a steel filter. Level it gently. Do not press hard.
- Pour. Add water just off the boil, about 150 ml, and close the lid.
- Wait. Let the decoction drip for 10 to 15 minutes. Do not rush it.
- Dilute. Pour the decoction into a mug and add 100 to 150 ml of hot water. More water makes it lighter.
| Starting point | |
|---|---|
| Coffee | 2 heaped tablespoons (about 14 g) |
| Water | 150 ml for the decoction, then 100–150 ml to top up |
| Grind | Fine filter grind (Pureswada comes this way) |
| Water temperature | Just off the boil |
| Time | 10–15 minutes |
Pour-over, from beans (About 5 minutes)
- Grind. Grind 15 g of Roastswada to the size of coarse sand, just before brewing.
- Rinse. Wet the paper filter in the cone with hot water, then throw that water away.
- Bloom. Add the coffee and pour a little water, about 30 ml. Wait 30 seconds while it puffs up.
- Pour. Pour the rest slowly in small circles, up to 250 ml in all. It should finish in about 3 minutes.
| Starting point | |
|---|---|
| Coffee | 15 g (about 2 tablespoons of beans) |
| Water | 250 ml (1 part coffee to about 16 parts water) |
| Grind | Medium: like coarse sand |
| Water temperature | Just off the boil |
| Time | About 3 minutes to pour, 4–5 minutes in all |
What you need
- South Indian steel filter (you probably have this): Two stacked cups with a pressing disc: it drips a thick decoction slowly. The classic way to make filter kaapi.
- Gooseneck kettle (nice to have): A thin spout gives a slow, steady pour, which pour-over needs.
- Pour-over cone and filter papers (nice to have): A cone that sits on your cup: you pour water slowly over the coffee. A clean cup.
- Hand coffee grinder (nice to have): Grind beans fresh for each brew and pick the grind for the method.
- Kitchen scale (0.1 g) (nice to have): Weigh coffee and water, so the cup tastes the same every day.
We are planning to stock this equipment; it is not on sale yet.
Which Kaapiswada coffee to buy
Pureswada (100% Arabica · No chicory, 250 g): No chicory, so the cup is cleaner and lets the Arabica come through. This is the easiest start for black coffee.
Also works: Roastswada (100% Arabica · Whole beans). If you will grind at home and like to use a pour-over, whole beans give the freshest cup.
Swadamalnad has 20% chicory for a thick, bittersweet decoction made for hot milk. It is not the one for black coffee.
Tips
- Use water just off the boil. Boiling water on the powder can taste harsh.
- If it tastes bitter, use a little less coffee or a shorter wait. If it tastes thin, use more.
- Change one thing at a time.
Read more: How to make South Indian filter coffee at home · Why is my filter coffee bitter?
More guides: I want cold coffee · I want to buy coffee beans and grind at home · All guides
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