The good news is Kaapi can be brewed using a stovetop, Indian filter pot or an espresso machine.
However, the Indian filter coffee is brewed traditionally using a gravity fed filtration technique using a simple stainless steel filter pot.
Here's how to work the Indian filter pot and prepare Kaapi the old-fashioned way,
Traditional Brewing Method
(click for detailed guide with video)
Assemble the chambers one on top of the other.
Add coffee grounds to the top chamber and tamp it down gently with the inner plunger.
With the plunger held in its place, slowly add hot water (off the boil). Slightly wetting the grounds before pouring the entire water speeds up the brewing process.
Close the filter with lid and allow to stand.
After approximately 15-25 minutes, the coffee collects as a thick syrupy decoction in the bottom chamber.
Tip: A coffee to water ratio of 1:7 works perfectly for our Kaapi blend. However, feel free to vary this ratio to get your desired brew strength.
While we think you'll like Kaapi with or without milk, there is a third way Kaapi can be enjoyed.
Preparing Kaapi the old-fashioned way!
In traditional filter coffee shops, a couple of spoons of decoction is then mixed with hot full cream milk and frothed vigorously. The requisite amount of sugar is added, topped off with a drop of the decoction and served in a davara set — a small stainless steel tumbler placed inside a small bowl.
Truth be told, when had such, Kaapi does taste different. Give this a try and let us know your thoughts!