Slow drip. Deep flavour. Shared ritual.
South Indian filter kaapi is not espresso. It is patience, poured hot.
- 01
The filter
A traditional South Indian metal filter: two chambers, a perforated plate, and a press. No paper, no pressure, no rush.
- 02
The decoction
Hot water sits on the grounds and drips slowly into the lower chamber. What collects is thick, dark and intense.
- 03
Coffee and chicory
Chicory is part of the South Indian filter coffee tradition. It adds body, depth and a gently roasted finish.
- 04
Hot milk
Decoction meets hot milk — not steamed, not foamed. Sweetened to taste, usually a little.
- 05
Tumbler and dabarah
Served the way it is served at home: a steel tumbler sitting in a wide-lipped dabarah.
- 06
The high pour
Poured back and forth in a long arc to mix, cool and froth the cup. Part technique, part theatre.
Our current blend is a South Indian classic: shade-grown Arabica and Robusta from the hills of Chikmagalur, Karnataka, slow-roasted to a medium-dark profile, then balanced with a traditional 80:20 coffee-to-chicory ratio.
The exact lot may shift with the harvest, but the ratio and the roast stay true to the filter kaapi we grew up with.
Rich, bold, comforting — and best shared standing up.