What’s so special about this?
Nati Filter Coffee refers to a traditional style of coffee popular in Karnataka. The term "Nati" means "native" in Kannada. In this version of the South Indian filter coffee, there is an added punch of pepper, ginger and honey, which gives it a more earthy and rustic flavour profile.
The Specifics
Ground Filter Coffee - 20 g, Water - 200 ml, Milk - 100 ml, Whole pepper, Ginger, Honey
Medium
Medium Roast
95°C
15 Mins
Filter Coffee dabba, kettle to heat water, pot to heat milk
The Recipe
1
Prepare Coffee Bed: Put 20 g of ground filter coffee in the perforated top container of the dabba
2
Add Water: Pour 100 ml boiling water (95°C) over the coffee.
3
Control Flow (Optional): Use a tamper or a layer of sugar to slow the flow of water.
4
Allow to Drip: Let the coffee drip for 15 mins to get approximately 80 ml of decoction.
5
Infuse with Spices: Boil 100 ml water with 2–3 muddled peppercorns and a small piece of ginger.
6
Add honey: Strain the infusion and add 5 g of honey.
7
Combine and Serve: Add 20 ml of the prepared coffee decoction to the infused water. Serve hot.
Brewer's Notes
- When brewing your filter coffee, measure the coffee and water in a 1:5 ratio.
- If you don’t have a tamper that’s perfectly okay! There is no need to hold the water in the filter for a long time, a layer of sugar works just as well.
