It has been described as "hot, strong, sweet and topped with bubbly froth" and is known as filter kaapi in India.

According to a legend, Indian Sufi Baba Budan discovered coffee on a pilgrimage to Mecca.

The British Indian government became very interested in the coffee, and established large plantations in Coorg (present-day Kodagu).

The chicory's slight bitterness contributes to the flavor of Indian filter coffee.

[6] The filter coffee powder is first added to the upper cup on top of the perforated chamber and then compressed with a pressing disc.