Make use of recently ground South Indian coffee beans. In a traditional coffee filter, place the coffee grounds in the upper chamber.
Over the coffee grinds in the upper chamber, pour boiling water. Let it run into the lower chamber through the opening. For a stronger brew, repeat the process.
To get a rich and robust flavor, cover the filter and let the coffee drip slowly for several hours, preferably overnight.
After bringing milk to a boil, let it simmer. Depending on your personal preferences, you can change the amount.
Pour some of the hot milk into a cup and stir in some of the coffee. Depending on how strong and creamy you like your food, adjust the ratio.
To taste, add more sugar or sweetener. Gently mix until completely dissolved.
Once the Filter Kaapi is ready, transfer it to a wide metal cup called a dabarah or any other cup of your preference. For optimal flavor, consume warm.