The genius of the method is not covered in the technical research done by the CBI America as this is a device alien to them. This method’s painfully slow extraction of the brew is what makes it unique in taste and flavor. This slow dripping of water based on gravity and blocked by coffee reduces the tannin extraction which gives it a sharp bitter flavor, Instead the brew some out fresh and mellow with much smoother tones.
- The grind has to be coarse - SIF has ample time during its brew HOURS to extract the flavor from coarse coffee grounds. A fine ground may get over extracted and turn sour in waiting.
- Temperature - Whatever the temperature you use in an South Indian filter which takes hours to brew the temperature is bound to drop to normal during the extraction. But the hot water does its job during the initial phases and that's what is needed. Pre heating the equipment helps retain the heat longer especially as the SIF is metal. This helps in better extraction and strength
- Water irrespective of any method has to be pure and fresh. Dont boil or use mineral water.
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