Ground coffee beans are combined with chicory and brewed through a metal filter to create this fragrant mixture. In a classic tumbler and dabara set, it's blended with hot, frothy milk.
Filtered coffee is subpar compared to degree coffee. It's made by brewing a larger proportion of coffee to water, which gives it a stronger, more intense flavour.
To make coffee, prepared coffee powder is dissolved in hot water. The ratio of coffee to water can be changed, and milk and sugar can be added.
It is a sweetened filter coffee that gives the conventional recipe a distinctive twist. This version adds jaggery in place of the sugar.
This traditional South Indian coffee is made by brewing coffee with dry ginger or sukku, which results in a warm, energising brew.
It is native to Tamil Nadu's Kumbakonam town. What makes this coffee famous is the use of Kaupatti, a dark, unrefined sugar that gives the coffee a distinct caramel-like sweetness.
The barista first toasts kulhads in a heated tandoor before making Tandoori Coffee. Then, to allow the coffee to bubble over as it cooks, it is poured into the incredibly hot kulhads.