Walk into many South Indian homes in the morning, and you'll be greeted by a familiar aroma — rich, dark, and slightly earthy. That's filter coffee. And at the heart of most traditional filter coffee is a carefully considered ratio: 80% Robusta coffee and 20% chicory. But what does that actually mean, and why does it matter?
What Does 80:20 Mean?
The 80:20 blend refers to the proportion of coffee to chicory in your filter coffee powder. In this case, 80% is pure Robusta coffee — bold, full-bodied, and naturally higher in caffeine than Arabica — and 20% is roasted chicory root, which adds body, a rounded bitterness, and that characteristic dark finish many South Indian coffee drinkers know well.
This ratio has been refined over generations of home brewing and coffee craftsmanship. Many coffee drinkers find it delivers a cup that's strong without being harsh, and complex without being overwhelming.
Why Robusta for Filter Coffee?
Much of the specialty coffee world focuses on Arabica — lighter, fruitier, more acidic. But South Indian filter coffee has a long tradition of using Robusta, and there are practical reasons for this.
- Robusta is bolder: It holds up well when mixed with hot milk, which is how traditional filter coffee is typically served.
- Robusta suits the brewing method: The slow decoction through a metal filter extracts a concentrated brew. Robusta's natural strength means the flavour is less likely to get lost in the process.
- Coorg Robusta has a recognised character: Grown at altitude in Karnataka's Western Ghats, Coorg Robusta is known for developing a depth and earthiness that many filter coffee drinkers seek out. Read about how Coorg coffee is grown and processed →
The Role of Chicory — History, Flavour, and Function
Chicory (Cichorium intybus) is a flowering plant whose roots, when roasted and ground, have been used as a coffee additive for centuries. It came to South India during the colonial era and over time became a staple — valued not just as an extender, but as a flavour contributor in its own right.
Here's what chicory can bring to the cup:
- Body: Chicory can thicken the decoction, giving it a fuller, more substantial mouthfeel.
- Bitterness: A clean, rounded bitterness that can balance the natural sweetness of milk.
- Earthy depth: A woody, slightly caramel-like finish that lingers pleasantly.
At around 20%, chicory tends to enhance without dominating. Higher proportions can make the bitterness sharp; lower proportions may reduce that characteristic South Indian body. Deep dive: Why chicory matters in South Indian coffee →
How the Ratio Affects Taste
An 80:20 blend is commonly associated with a flavour profile that includes:
- Chocolate and roasted nuts on the nose and first sip
- Warm caramel in the mid-palate, especially when paired with full-fat milk
- A woody, lingering finish that's clean and satisfying
This is the kind of profile that many South Indian families have grown up with. It's not a trend — it's a tradition.
The Grandpa House Approach
At Grandpa House Coffee, our 80:20 blend draws on our family's coffee heritage dating back to the 1930s. We source Coorg Robusta for its regional character — known for its depth, earthiness, and suitability for filter brewing — and blend it with roasted chicory at a ratio we believe delivers a consistently satisfying cup.
Every batch is crafted to bring that same warmth and familiarity that South Indian filter coffee has always represented: bold, comforting, and unmistakably home.
Ready to taste the difference? Shop our Coorg Filter Coffee → and learn how to brew it well at home →