At some point in the 19th century, South Indians widely began brewing their coffee with milk and then sweetening it with honey or jaggery. While it became a daily necessity in many southern households by the late 19th century, coffee was still rare in the northern half of the country. It was established and then later spread as famous Indian Coffee.
All types of South Indian coffees are prepared in more or less the same way. As said in the earlier blogs Coffee extract is prepared with a metal vessel that has two cylindrical cups, the upper cup has a one of which has a pierced bottom through which the coffee brew percolates and gets collected in the bottom cup. The upper cup consists of two removable parts namely a pressing disc with a central, a stem handle, and a covering lid. This device is indegenious to the country.