Kumbakonam Degree Coffee FAQ :South Indian Filter Coffee Guide
Filter Coffee vs Degree Coffee?
Filter coffee and degree coffee are often used interchangeably, but they are not exactly the same. Filter coffee is a general term for the South Indian style of coffee made using a traditional metal filter. It usually contains a mix of ground coffee beans and some chicory. It is brewed slowly, mixed with hot milk and sugar, and served in a steel tumbler with a dabara.
Degree coffee is a type of filter coffee, but more refined. The word "degree" comes from the strength or "degree" of the coffee decoction. It refers to the first decoction, which is the strongest and most aromatic extract from the filter. Degree coffee is usually made using first-boil cow's milk, fresh decoction, and no added water. This gives it a thicker, bolder taste compared to regular filter coffee.
In short, degree coffee is a premium version of filter coffee, known for its purity, strength, and traditional preparation method. If you’ve had a strong, flavorful cup that left a lasting impression, chances are you were drinking a good degree of coffee.
How to make Kumbakonam Degree Coffee using Stainless Steel Filter at home?
Brewing degree coffee at home with a stainless steel filter is quite easy once you learn the steps. You’ll need freshly ground Filter coffee powder (preferably with some chicory), hot water, boiled milk, and sugar.
Here’s how you do it:
- Take the stainless steel coffee filter and add 2–3 tablespoons of coffee powder into the top compartment.
- Place the pressing disc over the powder and press it down gently.
- Pour boiling hot water over the disc and close the lid.
- Let the coffee decoction drip slowly into the bottom container. This may take 15–20 minutes.
- Once the decoction is ready, pour 1–2 tablespoons of it into a tumbler.
- Add hot milk (preferably first-boil cow's milk) and sugar to taste.
- Mix well or pour back and forth between tumbler and dabara for froth.
That’s it! Your traditional degree coffee is ready. Stainless steel filters are ideal for regular use—they’re durable, easy to clean, and give a good, strong decoction when used correctly.
Stainless Steel Filter vs Brass Filter?
This is a common question for filter coffee lovers. Both stainless steel and brass filters are used for brewing South Indian coffee, and both give good results—but the experience is slightly different.
Stainless steel filters are modern, easy to handle, and perfect for daily use. They don’t rust, are light in weight, and simple to clean. The decoction you get is consistent and strong if your coffee powder is good. They’re ideal for people who want a no-fuss, low-maintenance option for making filter or degree coffee.
Brass filters, on the other hand, are more traditional. They retain heat longer, and many say they add a subtle earthy flavor to the decoction. They’re often seen as part of South Indian heritage. However, they need more care and maintenance. You’ll have to keep them dry and occasionally polish them to prevent tarnish.
So, if you want something practical and easy, go for stainless steel. If you love tradition and don’t mind extra care, brass might be the right choice. Both filters can give you an amazing coffee experience—what matters most is the love and quality you put into every cup.