Start by preparing your South Indian coffee filter. Place the top compartment (the one with tiny holes) over the lower container and check that the holes are not blocked—light should pass through them.

Next, add heaped ground coffee into the top compartment. The strength of your coffee depends on the amount of powder used here: 4 tablespoons per cup for a bold and robust brew. 3 tablespoons per cup for a balanced, medium-strength. 2 tablespoons per cup for a milder, lighter brew.

Spread the grounds evenly using a spoon or your fingers, then place the pressing disc (umbrella) on top. Press gently to pack the grounds, but avoid pressing too hard.

Carefully pour boiling water into the top compartment, filling it to the brim. Close the filter with its lid and let the decoction percolate slowly into the lower container. Do not disturb the process—it typically takes 15-20 minutes, though for larger filters, it may take longer. You can also leave it on the counter overnight for a richer extraction. I use an Electric Kettle to boil the water.

Once the decoction has fully percolated into the lower chamber, open the filter and check. Be careful it will be hot. The thick, aromatic decoction is now ready to use. Keep it covered to preserve its strength. The leftover grounds in the top compartment can be reused for a second round of decoction, though it will be milder. You can either discard it or use it again.

To prepare the South Indian-style coffee, start by adding two teaspoons of water to a saucepan before pouring in the milk. This prevents the milk from scorching at the bottom, which can sometimes give the kaapi a burnt taste. It also makes cleaning the pan easier. Bring the milk to a boil.

Next, add 3-4 tablespoons of decoction to the boiling milk, adjusting the quantity based on how strong or light you prefer your kaapi. Any leftover decoction can be stored for later use. Alternatively, you can first pour the decoction into a tumbler and then top it with boiling milk.

Stir in sugar to taste, then remove the pan from the heat. Avoid boiling the milk after adding the decoction, as this can alter its rich flavor. Your perfectly brewed hot South Indian filter coffee is now ready to enjoy!