The South Indian Filter is a great piece of equipment which does not really fall in any of the categories of the western coffee makers
The genius of the method is not covered in the technical research done by the CBI America as this is a device alien to them. This method’s painfully slow extraction of the brew is what makes it unique in taste and flavor. This slow dripping of water based on gravity and blocked by coffee reduces the tannin extraction which gives it a sharp bitter flavor.
The grind has to be coarse – South Indian Filter has ample time during its brew HOURS to extract the flavor from coarse coffee grounds. A fine ground may get over extracted and turn sour in waiting.
Temperature - Whatever the temperature you use in a South Indian filter which takes hours to brew the temperature is bound to drop to normal during the extraction. But the hot water does its job during the initial phases and that's what is needed. Pre heating the equipment helps retain the heat longer especially as the SIF is metal. This helps in better extraction and strength
Water irrespective of any method has to be pure and fresh. Don’t boil or use mineral water.
About the writer:
15+ years as avid coffee drinker, Nutan has had a chance to enjoy diverse coffee experiences -
tasting coffee beans, visiting plantations, roasteries and coffee shops, trying out coffees makers, making practices & recipes. The blog is an attempt to distill & consolidate all the wonder in the coffee world , with special attention on Indian traditional versions