Brewing method
South Indian filter (kaapi)
A South Indian filter is a two part steel pot that makes a thick decoction, which is mixed with hot milk and sugar.
- Dose About 3 to 4 tablespoons of coffee to 100 ml of boiling water
- Grind Fine
- Time 15 to 20 minutes
Written by the KAIVO team, Mumbai. Last updated 4 November 2026. Cite as: KAIVO, "South Indian filter (kaapi)", kaivo.in/pages/brew-south-indian-filter
The South Indian coffee filter has an upper chamber with small holes, a pressing disc and a lid, and sits on a lower vessel. Fine ground coffee, often with some chicory, goes in the top, hot water is poured on, and it drips slowly through for about 15 to 20 minutes. This thick decoction is mixed with hot milk and sugar, and served in a steel tumbler and dabara.
Step by step
- 01
Put coffee in the upper chamber and press gently with the disc.
- 02
Pour in boiling water and close the lid.
- 03
Wait 15 to 20 minutes for the decoction to collect below.
- 04
Mix 2 to 3 tablespoons of decoction with hot milk and sugar.
- 05
Pour between tumbler and dabara to cool and foam.
Taste: Strong, dark and rich, with a bitter edge that sweet, hot milk softens.
A KAIVO blend for this
The Roar
The Roar has bitter chocolate, dark caramel and oak notes, a rich, deep taste suited to milk and sugar.
Dark roast, tasting of bitter chocolate, dark caramel, oak.
See The RoarQuestions
Do I have to add chicory?
No. Many people add it for a thicker, sweeter taste, but pure coffee works too.
Why is the decoction so thick?
The grounds are fine and the water drips slowly, so more of the coffee dissolves into a small amount of water.