Indian filter coffee is a coffee drink made by mixing frothed and boiled milk with the decoction obtained by brewing finely ground coffee powder in a traditional Indian filter. The drink known as Kaapi, is the South Indian phonetic rendering of "coffee". The drink is also referred to as Mysore filter coffee, Kumbakonam degree coffee, Mylapore filter coffee or Madras kaapi.

The upper cup is loaded with freshly ground coffee. The grounds are then compressed (i.e., tamped) with the stemmed disc into a uniform layer across the cup's pierced bottom. The coarser the coffee grinds, the more one has to tamp the coffee to retain the same extraction. With the press disc left in place, the upper cup is nested into the top of the tumbler and boiling water is poured inside. The lid is placed on top, and the device is left to slowly drip the brewed coffee into the bottom. Coffee that has chicory added to it holds on to the hot water a little longer, letting the water dissolve and extract more of the coffee grinds.

The resulting brew is generally much stronger than Western drip/filter coffee, and often stronger than even espresso.

This Coffee Filter measures 6 inches in height to top of handle and 2 inches in diameter. Enough for a single serving.