Start with 10–12g of filter-ground coffee per serving. The grind should sit between espresso and pour-over: fine enough to slow the drip, but not powdery enough to choke it.
Settle the grounds in the upper chamber, place the pressing disc gently, and add freshly boiled water. Give the decoction 12–15 minutes rather than forcing it through.
For the heritage milk cup, combine one part decoction with three parts hot milk, sweeten to taste, and aerate between davara and tumbler.
Brew Guide · Coorg Mist Estate, Coorg
