In Italy, there’s Americano. In Kerala, there’s kattan kaapi.
This simple yet comforting version of black coffee holds a special place in the hearts of Keralites and all those who enjoy drinking it.
There’s no milk, no froth, but like filter kaapi, it carries the warmth of home with it.
The story of kattan kaapi is one of tradition and simplicity.
How is Kattan Kaapi Made?
Kattan kaapi is made by brewing coffee powder in water directly on the stovetop. The brew is then strained and served hot.
Some people choose to add sugar or jaggery to the cup, but it's primarily enjoyed for the bold flavour.
You don’t need many tools to make kattan kaapi. Just a saucepan or pot, water, and coffee.
It is served in steel tumblers or glasses and only takes a few minutes to make.
Deep Rooted in Kerala’s Culture
Much like the values and culture of the state, kattan kaapi celebrates connection.
Any guest in a Kerala home is welcomed with smiles and the hospitality of the homeowners reflected in the cups of hot kattan kaapi served by them.
This black coffee is a staple in everyday life and is consumed after meals as it is said to help with digestion.
Kattan kaapi is also a part of the local tea shop culture and widely available in roadside stalls, where strangers become acquaintances as the conversation flows in tandem with the kaapi.
The Origins: How Coffee Became Part of Kerala
You probably already know the history of coffee in India.
When Baba Budan bought beans from Yemen to India, coffee cultivation spread across the Western Ghats.
Gradually, it became a driving force in Kerala’s economy and agriculture. As native coffee consumption rose, the locals developed their own way of enjoying coffee.
Kattan kaapi has ties to the state’s plantation history. Coffee is grown in regions like Wayanad and Idukki, where farmers and workers would make do with limited access to milk by brewing kattan kaapi. It also served as a strong, stimulating drink to bolster their work.
Why People Love Kattan Kaapi
Beyond the sense of nostalgia it evokes, there are several reasons why it’s a favourite among people.
Firstly, it’s strong and gives you a boost of energy. Just when you’ve finished a hearty Kerala meal and feel the need for a nap, a cup of kattan kaapi cuts through the haze so you can get on with the day.
Since it’s made without milk, it’s also light on the stomach and easy to drink at any time of the day.
Finally, it’s simple to prepare and can be made quickly.
Kattan Kaapi vs Filter Kaapi
The biggest difference between kattan kaapi and filter kaapi is the ingredients and equipment used.
Filter kaapi is brewed using a drip filter and a dabara. The brewing process itself is more ritualistic and slower. Kattan kaapi can be made in no time and doesn’t require specialised tools.
When it comes to filter kaapi, you can only brew a specific number of servings depending on the drip filter, but with kattan kaapi, you can prepare a larger batch relatively easily.
Another significant difference between the two is that filter kaapi is creamy and smooth, whereas kattan kaapi is bold and clean.
No matter how much the coffee world changes, some things stand the test of time. Kattan kaapi is one such symbol of tradition and culture that will maintain its charm even after decades pass.
For many people, it’s also a reminder that good coffee doesn’t have to be complex.
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