Collection: Coffee for a South Indian Filter

Everything about the steel tumbler is slower. Hot water sits on a tightly packed bed inside a two-chamber filter and drips through under nothing but gravity for fifteen to twenty minutes. That long contact time needs a fine, almost powdery grind and a roast dark enough to give the decoction body. Beans ground for pour over will run through in three minutes and taste like weak tea.

Use four to five heaped teaspoons for a 200ml tumbler. Press the bed level with the plunger disc, firm but not sealed, add a splash of water first and let it soak for thirty seconds before filling the rest. Water off the boil, lid on, and then leave it alone. Decoction to hot milk is roughly 1:4, with the sugar going in while both are still hot. Chicory is a choice, not a defect, and the blends here take it well.

We grind to filter fineness at checkout; the other methods are covered in our brew guides.