The traditional Indian Filter Pot comprises two stainless steel/brass chambers assembled one on top of the other. The top chamber has tiny perforations which acts as the fixed filter. This chamber also houses a plunger to tamp and hold down the coffee grounds. This contraption is simple yet effective. The filter pot doesn't use any non-metal or consumable parts like rubber gaskets, making it last a lifetime. Please note the picture shown is for illustration purposes only and the actual product may look slightly different. **The SS filter pot we stock makes a brew for 2-3 traditional cups.
Indian Filter Pot
Although stainless steel is chemically inert, it is recommended that the filter pot is washed and patted dry after each use to extend its life.
With the brass filter pot, after wash, give it a buff with lemon juice / tamarind to make it shine!
- 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. The purpose of the plunger is level the coffee bed, don't tamp too hard especially for our chicory blend as it will choke the drip.
- Hold the plunger and lift it a tad above the grounds to break the fall of pouring 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 10-20 minutes, the coffee collects as a thick syrupy decoction in the bottom chamber.
A coffee to water ratio of 1:7 works well to brew Kaapi for a milk based preparation. With the filter pot, there is enough room to vary the strength of the decoction depending on your taste.