EXTRACTION MASTERY
How to brew Traditional South Indian Filter
Thick, aromatic decoction paired with frothed milk. Authentic Bangalore brass dabarah style.
The numbers
| Ratio | 1:5 |
|---|---|
| Dose | 30 g |
| Yield | 150 ml decoction |
| Grind | Fine (Chicory optional) |
| Water temperature | 96°C |
| Time | 15m decoction |
Method
- Load the upper chamber. Add 30 g of coffee ground fine (chicory optional) to the upper chamber of the filter and level it with the pressing disc. Do not tamp hard.
- Add water. Pour 150 ml of water at 96°C over the disc, cover, and leave it alone.
- Wait for the decoction. Let it drip for 15m decoction. Rushing it, or pressing the disc down, gives a thin and bitter decoction.
- Mix and froth. Combine roughly one part decoction to three or four parts hot milk, sweeten to taste, and pull it between two dabarahs until it froths.
Scaling it
The ratio is what travels, not the gram figures. At 1:5, multiply your dose by 5 for your water. The calculator on the brewing page will do it for any dose.
Which coffee
Every bag we roast can be ground for this method — pick the grind at checkout and we grind it the day it ships. See the full coffee catalog, or start with the three-question taste quiz if you are not sure which roast fits you.