You need
- A South Indian coffee filter: two stacked steel cups, a pressing disc and a lid.
- Filter-grind coffee, a little coarser than espresso.
- Freshly boiled water, milk, and sugar if you like it.
- A tumbler and davara (the small cup and its saucer-bowl) for the pour.
Method
- Fill. Put 2–3 heaped spoons of coffee in the upper chamber and rest the disc lightly on top. Do not press hard.
- Drip. Pour in water just off the boil, close the lid and leave it for 10–15 minutes while the decoction drips through.
- Heat the milk. Bring milk to a froth on the stove.
- Mix. Add decoction to the tumbler (about a quarter to a third), top with hot milk, and sugar to taste.
- Pour. Pour the coffee back and forth between tumbler and davara from a height until it froths.
Tips from the estate
- For a stronger cup, use more coffee rather than less water.
- The first decoction is the best; a second pour through the same grounds makes a lighter cup.
- Keep the decoction covered and use it the same day.
Coffee from our estate
KAAPO is the coffee grown on our estate in Wayanad, ground for filter. It is new and in beta: enquire on WhatsApp for pack sizes and delivery.