☕ A Modern Guide to a South Indian Classic – Brew Pitara's Kaapi
There’s something deeply grounding about a well-made cup of South Indian filter coffee — strong, creamy, gently sweet, and topped with that signature froth.
Whether you're a stickler for the South Indian filter or all about your Moka Pot or AeroPress, you can get a taste of Kaapi from your home.
Please remember that there are dozens of variations to any iconic recipe. The below is the most classic recipe for Kaapi (Robusta-Arabica blend + hint of chicory, served latte-style with milk & sweetener) but there are variations with no Robusta, no chicory, added spices, and even no coffee or reduced coffee (e.g. Sukku Kaapi).
☕ What You’ll Need
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Pitara’s Kaapi blend (with chicory)
– or try Jungle Mosaic for a no-chicory, whole-bean option.Kaapi is traditionally made with medium-dark to dark roasted coffee.
Aditi's tip: I’m a cardamom FANATIC — I like to grind 2 cardamom pods and mix them into the coffee blend once ground. It adds a beautifully warm twist. (Traditional? Maybe not. But it’s delicious.)
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Boiled milk of your choice
(Kaapi is all about that creamy texture — our family uses plant-based milk.) -
Sweetener of choice
– Jaggery, a sweetener native to South Asia, is the traditional choice. But feel free to use what you love. -
Your preferred brewing device
– Traditionally, Kaapi is brewed using a South Indian filter. But it also works wonderfully with a Moka Pot, Espresso machine, or AeroPress. -
Grind fresh: If you’re using whole beans like Jungle Mosaic, match your grind size to your brew method for best results.
(Think medium-fine for Moka Pot, coarser for French Press.)
👉 Need help with grind size? Check our FAQs or DM us on Instagram @pitaraco.
💡 Chicory or No Chicory?
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Our Kaapi blend (with chicory) offers a naturally sweet, caramelly, and earthy profile — true to classic South Indian coffee.
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Jungle Mosaic is your go-to if you want pure coffee with no chicory.
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Both blends are low in acidity and smooth on the palate — making them perfect for everyday drinking.
🔧 Brew & Mix
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Brew your coffee using your method of choice — aim for a strong decoction, about ¼ cup per serving.
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Heat and boil your milk.
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Combine equal parts decoction and milk (1:1 ratio is traditional, but adjust to your taste, a 1:2 ratio could be used if you enjoy a milder, milkier coffee).
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Stir in your sweetener of choice — jaggery, an unrefined sweetener native to South Asia, would be the traditional choice.
🌪️ Froth Like a Pro
For that iconic Kaapi froth, pour the coffee back and forth between two cups — traditionally a tumbler and dabara — from a little height. Do this a few times until you see that creamy foam rise to the top.
🌿 Try This Twist: Cardamom Kaapi
Love a little spice in your cup? Try adding cardamom to your Kaapi for a comforting, aromatic variation that’s subtly sweet and deeply warming.
👉 Here’s how:
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Lightly crush 1–2 green cardamom pods.
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Add them directly to your coffee grounds before brewing.
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Brew as usual — South Indian filter, Moka Pot, AeroPress, whatever works for you.
The result? A beautifully fragrant twist that plays especially well with Pitara’s Kaapi blend — the earthiness of chicory and the bold roast balance out cardamom’s floral spice.
Cardamom is known as elakka (Malayalam), elakkai (Tamil), elakki (Kannada), and elakulu (Telugu) — and while adding it to Kaapi isn’t the traditional norm, it’s a beloved home-style variation in many kitchens.*
Want to try it? Tag us with your creations @pitaraco — we’d love to see how you make your Kaapi your own.