11 Time-Tested Secrets to Authentic South Indian Filter Coffee

8. Understand Regional Serving Style Variations

South India is not monolithic about coffee. Tamil Nadu classics serve decoction with steamed milk in a tumbler and dabara; Karnataka often presents a slightly stronger decoction with more chicory; Kerala may include jaggery or cardamom in some home recipes; Andhra styles can be brisk and high in Robusta. Sugar levels vary wildly—some like it intensely sweet, others barely sugared. In cafés, you’ll find slightly different glasses, modern ceramic cups, or iced options. For North American readers, it helps to see these as regional accents: the core method is the same but small changes create recognizable local profiles. If you want the “Madras shop” experience, use more chicory, a higher decoction-to-milk ratio, and serve in a metal tumbler; for a lighter cafe-style cup, cut chicory and use more Arabica, then present in a warmed ceramic cup.