Types of Indian Coffee: Discover the Rich Brews from Mysore and Beyond

When you think of Indian coffee, a bold, aromatic brew deeply woven into daily life across southern India. Also known as filter coffee, it's not just a drink—it's a ritual, a morning anchor, and a cultural staple. Unlike the quick espresso shots you might find elsewhere, Indian coffee is slow-brewed, rich, and often served with milk and sugar in a tumbler and davara. This isn’t fancy café stuff—it’s what grandmothers make at dawn, what auto drivers sip before work, and what families share over breakfast.

The most common type is Mysore coffee, a signature blend from Karnataka, made with dark roasted coffee beans and a touch of chicory for depth. It’s the gold standard in South India, especially in Mysore, where the climate and soil create beans with a unique earthy sweetness. But it’s not the only kind. In Tamil Nadu, they use more chicory and brew it stronger. In Kerala, some add cardamom or even a dash of jaggery. And in parts of Andhra and Telangana, you’ll find people drinking it black, no sugar, just pure, bitter strength. Each region tweaks the recipe, but the method stays the same: coarse grounds, a metal filter, hot water, and time.

What sets Indian coffee apart isn’t just the beans—it’s the brewing. The filter coffee maker, a simple two-chamber device made of stainless steel, often passed down generations. doesn’t need electricity. You don’t need a machine. Just hot water, patience, and a steady hand. The drip takes minutes, not seconds. The result? A thick, syrupy concentrate called decoction, mixed with hot milk and sugar to taste. It’s not instant. It’s intentional. And that’s why people don’t just drink it—they wait for it, savor it, and come back for more.

You won’t find this in most international coffee chains. That’s because Indian coffee isn’t about trends. It’s about tradition. It’s about the smell of roasting beans on a stovetop, the clink of the tumbler, the steam rising as you pour from a height to cool it down. It’s the kind of coffee that doesn’t need a name tag because everyone already knows what it is. Below, you’ll find real guides on how to make it right, what goes into the blend, why chicory matters, and how to fix common mistakes—because this isn’t just coffee. It’s heritage in a cup.