Filter Coffee Ranks Second In Top 38 Best Coffees In The World
Image Credit: Ministry Of Kaapi

Among the many recognitions that Indian food and eateries have found on a global scale, the newest addition to it has to be the filter coffee. Ranked second as one of the ‘Top 38 Coffees In The World’, the South Indian staple drink holds a pride of place rather high on the list. Following the Café Cubano – a coffee-based beverage which is dark roast espresso topped with a sugar foam, the filter coffee was succeeded by the espresso freddo and the freddo cappuccino from Greece. In the prestigious Top 10 were also the regular cappuccino, Turkish coffee, Ristretto, frappe coffee and the wildly popular Vietnamese iced coffee.

Considered to be one of the most delicious processes of making coffee, the filter coffee uses medium-roasted beans ground to a powder, following which it is placed in a filter with hot water poured on top. The decoction which collects at the bottom chamber of the filter, is then combined with hot milk and sugar to make a bitter, aromatic beverage with a hint of sweetness. What also makes the Udupi restaurant beverage so special is the up-and-down movement by which the froth on top is created, providing a unique lightness to the drink despite having a dominant coffee flavour.

Consumed in a stainless-steel serving set known as the davara-tumbler, the coffee is poured in alternative turns from the glass to the bowl, to cool down the beverage slightly. Consumed in major parts of southern India, the filter coffee has been the quintessential breakfast drink to enjoy with nourishing meals of idlis, dosas or upma. Find a recipe below to make your own steaming cup of filter coffee at breakfast today!


  • 3 heap teaspoons ground coffee
  • 1 cup hot water
  • ½ cup milk
  • Sugar, to taste

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  • Add the coffee grind to the perforated top chamber of a filter in an even layer and place on top of the lower chamber.
  • Pour the hot water gently over the grind to hydrate it thoroughly and fill it up ¾ of the way to the brim.
  • Allow the mixture to sit for a few hours or overnight, so that the decoction collects at the bottom.
  • Meanwhile, bring the milk to a boil and pour into a tumbler with some sugar in it.
  • Add 1/3 of the decoction that has been collected and use the accompanying cup to pour and combine all three elements.
  • Repeat this motion until you produce frothy bubbles on top and drink when still hot.