The Craft
Four steps. Twenty minutes.
One perfect tumbler.
Nothing is automated. Nothing is rushed. This is how a degree kaapi is made.
Roast
Green Chikmagalur peaberry beans are roasted to a deep medium-dark — the surface just oily, the colour of polished walnut. We finish each batch with a small measure of slow-roasted chicory root.
Grind
Ground fresh each morning to a fine, slightly powdery texture — coarser than espresso, finer than drip — to give the brass filter the right resistance.
Decoction
Grounds are tamped into the upper chamber. Boiling water is poured over and a perforated disc placed on top. Over twenty unhurried minutes, the decoction drips into the lower chamber — thick, dark, almost syrupy.
Pour
One part decoction to three parts boiled milk, sweetened to taste, then poured from a height between tumbler and davara — the meter pour. It froths, it cools, and only then is it ready.