South Indian filter coffee is gaining popularity across the United States, transforming coffee culture and enticing new aficionados with its unique brewing method and rich flavors.
For years, I prided myself on being an adult without a daily dependency on coffee or tea, opting instead for a refreshing glass of cold water each morning. However, my perspective shifted dramatically after a trip to India a couple of years ago.
My initial aversion to coffee stemmed from a teenage experience at a now-closed coffee shop in my Colorado hometown. I ordered a plain cup of coffee, only to be met with a bitter taste that left me shocked and disillusioned. The enticing aroma of coffee was overshadowed by the unpleasant flavor, leading me to believe that many Americans consumed it without fully appreciating its potential.
In the years that followed, I dabbled in sugary Frappuccinos and occasionally indulged in McDonald’s iced lattes, which felt more like dessert than coffee. At trendy coffee shops, I often opted for chai or bland green tea, steering clear of the bitter brew that had once turned me off.
But everything changed during my travels in South India. Surrounded by lavish breakfast buffets, I was introduced to South Indian filter coffee, a delightful revelation. Brewed in a stainless steel drip device, this coffee is served as a frothy, milky latte, often sweetened to taste. Each morning, I found myself eagerly anticipating the steaming cups of filter coffee, served in traditional stainless steel tumblers and davaras, with bubbles dancing on the surface after a few gentle motions of aeration.
Since that trip, I have fully embraced South Indian filter coffee, or “kaapi” in Tamil, as my preferred coffee choice. Its rich, creamy texture and unique flavor profile have made it my favorite, rivaled only by Vietnamese-style drip coffee with condensed milk.
Today, South Indian filter coffee is gaining traction beyond the Indian community in the United States. From San Francisco to Chicago, Boston to Brooklyn, and Atlanta, this beloved beverage is making its way into specialty coffee shops and becoming a part of the mainstream coffee culture.
While I still enjoy masala chai as my go-to beverage, I have become a regular coffee enthusiast, savoring the nuances of $6 cups at local cafes and perfecting my brewing technique at home. I never turn down an opportunity for a fresh cup of coffee at my parents’ house.
Some mornings, I engage in the authentic brewing ritual, patiently waiting for each drop to fall into the stainless steel canister, reflecting on the generations of my ancestors who performed the same ritual. On other days, as the damp Pacific air fills my home, I whip up a quick version using an Indian staple: milk and sugar mixed with beloved scoops of Bru instant coffee and roasted chicory.
Happy brewing!
This article first appeared in redwhiteandbrown.