11 Time-Tested Secrets to Authentic South Indian Filter Coffee

7. Milk: Heating, Frothing, and Texture

Milk is more than filler here; it creates the familiar texture and aroma. Full-fat milk gives the most authentic mouthfeel, though 2% works if you prefer less richness. Heat milk to about 60–65°C (140–150°F)—warm enough to release sugars but not so hot that it scalds. Traditional frothing comes from pouring boiling milk between the dabara (bowl) and tumbler from a small height; that motion creates a small, glossy foam layer and cools the drink to drinking temperature. You can mimic this with a small milk frother or by briskly whisking milk in a wide pan. If using stovetop milk, stir gently and remove as soon as steam starts to rise. Overheating flattens sweetness and destroys delicate aromas, so aim for gentle warmth and a thin, silky foam rather than large airy bubbles.