Frequently Asked Questions

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South Indian filter coffee is a traditional milk-based coffee made using a metal filter. Hot water slowly extracts a rich coffee decoction, which is then mixed with hot milk and sugar.

Filter kaapi is made using finely ground coffee blended with chicory, brewed using a metal filter, and served with milk.

Filter coffee is slow-brewed using gravity, which produces a smoother and more aromatic cup, while espresso is pressure-brewed and more intense.

Store coffee in an airtight container in a cool, dry place away from light, heat, and moisture. Avoid refrigeration.

Coffee powder tastes best within 2–3 weeks of roasting if stored properly in an airtight container.

Freezing is not recommended for daily-use coffee, as temperature changes can cause moisture buildup and flavour loss.

No. When used in the right proportion, chicory enhances body, colour, and extraction in filter coffee.

A blend of Arabica and Robusta is commonly used to achieve both aroma and strength.

Bitterness can occur due to boiling water, over-extraction, or too much coffee powder.

Weak decoction is usually caused by coarse grind size, insufficient coffee powder, or under-extraction.

A common ratio is 1:4 (coffee to water) for decoction, adjusted based on taste preference.