Indian Filter Coffee

A common scene on the streets of Southern India is stalls selling hot and flavourful "Filter Coffee". The history of this coffee dates back to the 1670s (Enlightenment).

This coffee is prepared by mixing hot milk and sugar with an infusion of coffee and chicory mixture. The slightly bitter taste of chicory contributes to its flavour.

History of Coffee in India

Until the late 17th century, Coffee was only grown in Arabia, and only roasted coffee beans were allowed to leave the country. Taking raw coffee beans out of the country was prohibited to protect the Arabian coffee monopoly.

In 1670, Indian saint Baba Budan managed to bring 7 raw coffee beans to India while returning from a pilgrimage to Arabia. He planted them in the hills of Southern India- which were later named 'Baba Budan Hills' after him.

These 7 plants planted by Baba Budan are considered the ancestors of the world's most coffee plants today.

1. Indian Filter Coffee set- consisting of a cylindrical filter, a cup and a bowl (called 'dabara')

The entire set is traditionally made of brass, like the one I have used.

1. Filter Coffee mixture (80% Coffee and 20% Chicory)
2. Jaggery or Sugar
3. Milk
4. Water

Add the coffee mixture according to your taste in the upper chamber of the filter, which is perforated at the bottom. Keep it on top of the lower chamber.

Add boiling water to the chamber with coffee and place the 'plunger' inside it. The plunger slows down the flow of water. This process allows the water to extract more flavour from the coffee, resulting in a more robust and stronger flavour.

Secure the filter with the lid. The coffee decoction will accumulate in the bottom part of the filter drop by drop. Wait for about 10 mins till all of the water has dropped down.

Add the coffee decoction to the cup. The amount can be adjusted depending on taste

Traditionally, jaggery has been used to sweeten the coffee. However, sugar can also be used instead.

A unique feature of the coffee is it's frothy texture.

Pour the coffee back and forth from the cup into the bowl from a certain height. Repeat this a few times. This makes the coffee frothy and also mixes the jaggery (or sugar) with it.