South Indian Filter Coffee, at Home

A traditional South Indian filter (sometimes called a "channi" or davara-tumbler set) uses gravity, not pressure, to slowly draw water through finely ground coffee — usually a chicory blend. It produces a strong, concentrated decoction that's meant to be diluted with hot milk, not drunk straight.

Use a fine grind, close to espresso consistency, since the metal filter has no paper to catch fine particles the way pour-over filters do.

Fill the upper chamber with grounds and press down gently and evenly with the built-in press — firm enough to compact the bed slightly, not hard enough to pack it solid. A solid puck slows water too much and can stop it from dripping at all.

Pour hot water (just off the boil) over the grounds, filling the chamber, then place the lid on top and let gravity do the rest. A good filter takes anywhere from 20 minutes to a couple of hours to fully drip through — this isn't a method for when you're in a hurry, and that slowness is exactly what builds the concentrated flavor.

What collects in the bottom tumbler is your decoction — strong, almost syrupy. To serve, mix about 2-3 tablespoons of decoction with hot milk and sugar to taste in the traditional davara-tumbler, pouring back and forth between the two vessels a few times to froth it slightly and cool it to drinking temperature.