South Indian filter (decoction)
A two-chamber stainless steel filter that drips a thick decoction slowly over fine coffee and chicory, later cut with frothy boiled milk. The basis of South India's kaapi.
Percolation
- Ratio
- 1:3.3to 1:6.7
- Temperature
- 95–100°C
- Time
- 10–20 min
- Grind
- Fine
How it works
Cut away, step by step9:08
The decoction drips slowly for 10-20 minutes
Parameters
Working ranges- Ratio, coffee to water
- 1:3.3 to 1:6.7150–300 g per litre
- Dose
- 15–30 g
- Water
- 80–150 ml
- Water temperature
- 95–100 °C203–212 °F
- Contact time
- 10–20 min
- Grind
- Fine
- Pressure
- Atmospheric
- Filter
- Perforated stainless steel upper chamber with a pressing disc
Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.
Where it sits among 29 methods
Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L
Pale bars are the other methods; strength is grams of coffee per litre of water.
Published standards
Numbers as facts, with their sourceNo competition or certification body publishes figures for this method.
Origins and brewers
Origins of the method
- Year
- not published
- Where
- Tamil Nadu and Karnataka, India
South Indian household tradition; not confirmed by a primary source
Brewers
Pour over manual