Traditionally, the coffee is brewed using a pour-over style centuries old filtration technique using a simple apparatus called an Indian filter pot.

The resulting brew is an espresso strength smooth coffee concentrate called Decoction.

You can read the detailed traditional brew guide to work the Indian Filter Pot here on our blog.


In traditional filter coffee shops (incl. our pop-ups!), a shot of decoction is mixed with hot full cream milk (brought to a boil on the stove) 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.

frothing kaapi - brew guide

BLACK a.k.a kattan

If you enjoy your coffee black, top off the decoction with either cold water and some ice cubes or hot water from the kettle and you’ve got a kattan KAAPI or a (western) filter coffee ready to drink.


Our signature blends can also be brewed & enjoyed using a stovetop or an aeropress too.