Indian filter coffee is a coffee drink made by mixing hot milk and sugar with the infusion obtained by percolation brewing of finely ground coffee powder with chicory in a traditional Indian filter. It has been described as "hot, strong, sweet and topped with bubbly froth" and is known as filter kaapi in India.
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Popular Indian lore says that on a pilgrimage to Mecca in the 16th century Baba Budan, a revered Sufi saint from Karnataka state, discovered the wonders of coffee. Eager to grow coffee at home, he smuggled seven coffee beans from the Yemeni port of Mocha in his garments. Returning home, he planted the beans on the slopes of the Chandragiri Hills in Chickmagaluru district, Mysore State (present-day Karnataka). This hill range was later named after him as the Baba Budan Hills. His tomb is near Chikmagalur.
Traditionally, Indian filter coffee is made with Plantation A washed arabica or Peaberry coffee beans. The beans are dark roasted, ground, and blended with chicory, with the coffee constituting 80-90% and the chicory 10-20% of the mixture. The chicory's slight bitterness contributes to the flavor of Indian filter coffee.
Indian filter coffee is prepared by first bringing water to a boil. A special filter, cylindrical in shape, is used in the preparation of the coffee. The filter has two metal cups that assemble one over the other.  The filter coffee powder is first added to the upper cup on top of the perforated chamber and then compressed with a pressing disc. The boiled water is then poured over the disc and filter.  The upper cup is then secured with the lid, and the coffee is allowed to brew. This process allows the water to extract more flavor from the coffee, resulting in a more robust and stronger flavor compared to Western drip coffee.
Once the collector containing the brew is detached, the brew can be combined with hot milk. Sugar may also be added to the filter coffee. 
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Arabica Coffee > Washed Arabica - 'Plantation' > Plantation A
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- Bopanna, B.T. (2011). The Romance of Indian Coffee. Bengaluru: Rolling Stone Publications. pp. 77–78. ISBN 978-81-909765-7-2.