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Filter Coffee (फिल्टर कॉफी, ఫిల్టర్ కాఫీ, வடிகட்டி காபி)


Filter Coffee (फिल्टर कॉफी,  ఫిల్టర్ కాఫీ, வடிகட்டி காபி) South Indian Filter Coffee is also called as ‘Madras Filter Coffee’ or ‘Degree Coffee’. The wafting aroma of freshly brewed filter coffee heralds the new day in most South Indian homes. The ubiquitous coffee filter can be found in the kitchen occupying pride of place, creating a thick decoction that is mixed with the right amount of hot milk and sugar.
Typically filter coffee is served in a stainless steel tumbler and dabarah (container/cup) that is used to cool the coffee. A piping hot cup of filter coffee served with a frothy layer. Making a filter coffee may sound easy to many but, not any one can make a good coffee, and indeed it needs lot of try and errors to master.Indian Filter coffee is very much different from the coffee that is enjoyed in European countries. It is a combination of whole milk, sugar and decoction.

Regional Dish: Tamil Nadu, Andhra Pradesh, Karnataka, Kerala.

Cuisine Style: Tamil Nadu| Cooking Time 60 minutes | Take it  as such | Type Drink | Shelf Life: 1day |Quantity: 2 Servings.

Appx. Nutritional values calculated for 1 serving

Calories (65 Kcals), Carbohydrates (12 g), Protein (0.5g), Fat (1.8g).


  • Filter Coffee powder (80% coffee, 20% chicory combination) – 3 tbsp.
  • Water -3/4 cup
  • Milk – 1-1/2 cup
  • Sugar – 2 tsp.


  1. Indian coffee filter (percolator) has two containers, upper container with perforated bottom and lower container to hold the decoction, a lid and an umbrella shaped filter.
  2. Remove the lid and umbrella from the upper container which is perforated, add the coffee powder than press down and put the umbrella back.
  3. Pour boil water on top of umbrella in upper container and put back the lid.
  4. Allow decoction to drip in to lower container which will take around 30 minutes and allow it to cool down completely.
  5. Boil milk on a  stove top and do not microwave for better taste
  6. Mix 1/3 cup of decoction with 2/3 cup of boiled milk and sugar as desired.
  7. Pour coffee back and forth between the dabarah ( cup) and the tumbler in arc-like motion to make it frothy
  8. Enjoy hot.


  •  Add pinch of sugar to decoction and refrigerate for later user.
  • Do not add lot of coffee powder at a time as their will not be enough space to add boiling water.
  • The decoction depends on the amount of coffee powder used, the more the coffee powder used, it takes longer time to get decoction.

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