Credits: Canva
Credits: Canva
The traditional South Indian filter coffee we know today took form during British colonial times when coffee plantations flourished across Karnataka and Tamil Nadu.
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Unlike regular coffee, South Indian filter coffee often blends coffee beans with roasted chicory root, adding a deeper, slightly nutty flavour.
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The filter isn’t just any strainer; it’s a small, two-part metal contraption where gravity and patience work together to brew a concentrated decoction.
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Filter coffee is typically made with Arabica or Robusta beans grown in the lush plantations of Karnataka’s Chikmagalur, Coorg, and Tamil Nadu’s Nilgiris.
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The iconic steel tumbler and dabara (or dabarah) set is functional. Pouring the coffee back and forth between them cools it and creates that signature frothy top!
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In South India, especially in Brahmin households and old-school cafés, filter coffee is a symbol of hospitality and connection.
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Instant coffee sacrifices flavour for speed, but filter coffee is about depth, strength, and ceremony.
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In some traditional coffee houses, you’ll find "Degree Coffee," a term that refers to a perfectly brewed, strong decoction.
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These facts about filter coffee highlight its rich history and cultural significance.