Coffee guide / Decoction

Filter coffee decoction: thick, fragrant, never thin

The decoction is the heart of filter kaapi. Get it thick and fragrant and the milk does the rest. Here is the method, and what to change when it comes out thin or bitter.

In the cup: A dark, thick decoction that stands up to hot milk. Swadamalnad (80% Arabica, 20% chicory) is made for it.

How to make it

Steel filter decoction (About 20 minutes)

  1. Add the powder. Two to three heaped tablespoons in the top cup for a regular four-cup filter. Level it gently and rest the disc on top.
  2. Pour hot water. Use water just off the boil. Fill the top cup slowly and close the lid.
  3. Wait. Let it drip for 15 to 20 minutes without stirring or pressing. The first drips are the strongest.
  4. Use it the same day. Keep the decoction covered and use it the same day for the best aroma.
If your decoction is…Try this
Thin or wateryAdd half a tablespoon more powder next time, and check the powder is fresh and not packed hard
BitterUse water just off the boil, not rolling, and do not press the disc down
Dripping too fastThe grind may be too coarse, or the bed too loose. Level it gently
Not drippingThe bed is packed too tight. Use a little less powder and do not press

What you need

We are planning to stock this equipment; it is not on sale yet.

Which Kaapiswada coffee to buy

Swadamalnad (80% Arabica · 20% Chicory, 250 g): Swadamalnad gives the thick, bittersweet decoction that South Indian filter kaapi is known for.

Also works: Pureswada (100% Arabica · No chicory). For a cleaner decoction with no chicory, Pureswada is 100% Arabica. Use about half a tablespoon more powder.

Tips

Read more: How to make strong South Indian filter coffee · Weak decoction: how to fix it · Why is my filter coffee bitter? · How long does decoction last?

More guides: I want South Indian filter coffee · How much coffee powder do I need? · All guides

How to order

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