Traditionally, South Indian filter coffee is served piping hot in small conical metal breakers. The beakers, which are almost too hot to hold, stand in deep cylindrical metal saucers, as shown in the picture.
To cool the coffee so that it reaches a drinkable temperature, one lifts the hot beaker out of the saucer, and then pours the coffee from the beaker into the saucer from as greater height as you dare. Then, you pour the slightly cooler coffee back into the saucer. The procedure is repeated until the beverage reaches the desired temperature.
The person making the coffee repeatedly scoops the bubbling boiling milk, which is added to the coffee, from its pot on the heat, and then pours it back from a great height. The stream of boiling milk is often quite long.
My late father-in-law, a witty man, referring to the pouring from a height involved in filter coffee making and drinking, used to ask us when we visited a coffee house in Bangalore : “How many yards of coffee do you want?”
Note: 1 yard is a measure of length a little less than 1 metre
South Indian filter coffee is wonderful. Here is how it is prepared. First coffee powder is placed in the upper chamber of a cylindrical metal vessel with a finely perforated base. Hot water is poured on it. Then, the water slowly filters through the powder to produce an intensely strong, undrinkable filtrate, known as ‘decoction’. This filtration takes many hours.
The coffee-maker ladles some decoction into a vessel, often a stainless steel beaker. Then, he or she fills the rest of the beaker with freshly boiled milk (With or without sugar).
If you want your coffee without sugar, ask for “sugarless”.
The coffee cup comes with a deep saucer. To cool the coffee, you pour the coffee from the beaker to the saucer and vice versa.