Naadan Filter Coffee Powder
Naadan Filter Coffee Powder
Grown at 1,200–1,600 m and roasted in small batches. Earth, cocoa, warm spice.
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Answer-first guide
Medium-roast Kerala Robusta, ground fine for South Indian filter. Roughly twice the caffeine of Arabica and a heavier body — which is what survives being cut with hot milk.
- Robusta, filter grind
- Grown at 1,200–1,600 m
- No chicory, unblended
- Roasted in small batches
Most Indian filter blends carry 20–30% chicory. This does not.
Nadan Kaapi
How to brew it properly
South Indian filter coffee is a decoction, not a drip. The grind is deliberately fine so hot water sits with it and pulls a thick, dark concentrate — which is then cut with hot milk, never cold.
Load the filter
Roughly 1 part coffee to 5 parts water. Press the grounds level — do not pack them tight.
Let it drip
Pour water just off the boil and leave it 4–5 minutes. A rushed decoction tastes thin and sour.
Cut with hot milk
About 1 part decoction to 3 parts milk, heated separately. Cold milk kills the body.
Pull it
Pour between two tumblers to aerate and cool. Sweeten while it is still hot.
Why Robusta
Kerala's high-range Robusta carries close to twice the caffeine of Arabica and a much heavier body — which is exactly what stands up to hot milk in a filter kaapi.
Grind matters
Filter coffee needs a fine grind so water sits with it. A coarse grind gives you weak, watery decoction no matter how long you wait.
No chicory here
Many Indian filter blends carry 20–30% chicory for body and cost. This is unblended coffee — the thickness comes from the bean.
Naadan means village-style, and that's how this coffee is meant to be drunk: as a strong filter decoction with hot milk. It's medium-roast Robusta from Wayanad blended with chicory, in the proportion used for hotel-style South Indian filter coffee, and ground for a steel filter.
Why Wayanad Robusta with chicory
Wayanad grows much of Kerala's coffee, and "Wayanad Robusta" has held a Geographical Indication (GI) tag since 2019. Robusta gives a bold, full-bodied cup, and the chicory adds body, colour and a slightly bitter edge, so the decoction stays strong even with plenty of milk. If you prefer pure coffee with no chicory, this isn't the one for you.
How to brew
- Steel filter: 2–3 heaped spoons in the top chamber, press lightly, add hot water just off the boil, cover and let it drip for 10–15 minutes. Mix the decoction with hot frothy milk and sugar.
- French press: steep for 4–5 minutes, then press.
What it tastes like
Bold and earthy, with the thick, dark decoction you'd expect from a Kerala tea shop.
Storing it
Ground coffee loses its smell quickly once opened. Keep the resealable pouch tightly closed or use an airtight jar, and finish it within a few weeks.
Delivery usually takes 4–5 working days across India. Free shipping on orders above ₹649. Questions before ordering? WhatsApp us on +91 88482 65849.
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