How to make Filter coffee the Traditional way

Choose your coffee powder mix with care. I use 100% Peaberry. You can even opt for 50% Peaberry + 50% Plantation A. Some may like it with a mix of chicory for thickness and colour. I dont prefer that. To make it thick I just scoop in lots of coffee powder.

Scoop in desired amount of coffee powder into a stainless steel percolator.. For 100% peabury, you need to use a lot more coffee powder to make it thick and strong , as when compared to coffee powder with chicory mix.

Coffee powder in a traditional stainless steel percolator

Dab it in with your thumb. Dont press in the coffee powder too hard. Typically the percolator comes with a steel "Flattener". I dont use it because it might push in the coffee powder too hard .

Pour in steaming hot water. You can do this slowly, but in one swing continuously. Do not pour in anymore water when the decoction has started to set in. I have seen some people wait and pour more water but this will only make the coffee thin and flavourless. The decoction would get done in 10-20 mins. {Note: I have heard people say it takes much longer. Thats not true. The filter in your percolator maybe clogged. Keep it over the fire with a pair of tongs and after sometime put it under running water. Your filter would be clog free. You can do it once in a while, say once a month}

Add sugar to the decoction

Mix the sugar and decoction as shown above using two vessels. Do not use spoon to stir.

Simultaneously boil some milk

Add the hot boiled milk to the decoction-sugar mix

Traditional filter coffee