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Brewing with an Indian Filter Pot (**UPDATED**)

The simplicity of brewing with an Indian filter pot cannot be understated. However, first time users may find the coffee extraction technique a tad challenging. This detailed brew guide will help you brew your cuppa perfectly every single time.


What you'll need

  • KAAPI grounds to brew (or other coffee beans ground fine) ~ 25g

  • Water ~ 125ml

  • Indian Filter Pot

  • Scales (optional) - Check the TIPS & HACKS section.

  • Water Kettle


Steps {simple single pour technique} - Stainless Steel Filter Pot

  1. Assemble the filter pot chambers one on top of the other.

  2. Add coffee grounds to the top chamber and tamp it down gently with the inner plunger (recommended only for our Yodha / pure coffee blends).

  3. With the plunger held in its place, slowly add hot water (off the boil).

  4. Close the filter with lid and allow to stand.

  5. After approximately 15-25 minutes, the coffee collects as a thick syrupy decoction in the bottom chamber.

A coffee to water ratio of ​1:5 works well for our KAAPI Chakram (coffee chicory) blend. However, feel free to vary this ratio to get your desired brew strength.


Quick < 25 sec video


TIPS & HACKS


USE WATER OFF THE BOIL - wait for a minute after your kettle beeps, this brings the water down to about 94C.


BREAK YOUR POUR to speed up brewing.

Instead one single pour, break it into 2. Best to first pilot pour a bit of water, just enough to cover the grounds. Wait for the water to drain before pouring in the rest.


DON'T STIR the grounds after the pour a.k.a agitation (for those more familiar with aeropress). Since we are relying on gravity to drain the water through the coffee, it can easily seal the holes if you stir and can choke the drip completely. A gentle swirl can be done to even the bed towards the end of the brewing cycle.


USE THE TAMPER SPARINGLY Notice, how we never use the tamper in the whole video. Tamping the grounds slows down the drip rate and should be ideally used only if the water is dripping through too quickly through the coffee bed. Especially when brewing with our Chakram (chicory coffee) blend, we advise against tamping in the brass filters, as they can easily choke the flow.


It is essential however to gently tap the top chamber (fixed filter) a few times to even the coffee bed, so that the water wets the grounds without creating dry pockets and channeling.


NO SCALES? NO PROBLEM!

The design of the Indian filter pot has measurement guides built into it. Well, sort of!



If you follow the above level markers, an approx 1:7 coffee to water ratio is automatically maintained. This is a good starting point for beginners.


Note that the coffee level mark is for level tamped coffee.

Unlike most other coffee makers, there are no standardised ratios for the Indian filter pot. This also makes the filter pot much more forgiving and gives you the opportunity to vary the ratio to give you the perfect brew strength you're happy with.


To increase the decoction strength from this point on, all you do is increase the ground coffee added a little at a time, keeping the water level the same.


However the time of extraction will increase accordingly.


If you've used a small ratio (less than 1:4) to extract an extremely strong decoction, there's a good chance the complete flavour in the coffee hasn't been fully extracted yet. A second extraction will yield a slightly lighter brew.

Hope this helps. More questions? Please leave as a comment or email us on info@kaapi.com.au


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