Indian filter coffee was popularised by the India Coffee Houses run by the Coffee Board of India since mid 1940s. It became the drink of millions after the emergence of more popular Indian Coffee Houses in mid 1950s. We can read this story in the Malayalam book Coffee Housinte Katha by Nadakkal Parameswaran Pillai.
Indian filter coffee even migrated overseas in the early 20th century to Malaysia and Singapore, where kopi tarik (pulled coffee) is a close cousin of the Madrasi coffee-by-the-yard / metre, and was introduced at roadside kopi tiams run originally by Indian Muslims.
Trivia
* A term often used for high-quality coffee is coffee degree. Milk is certified as clean with a known degree lactometer milk due to a wrong association with the thermometer. Coffee was made from milk known as the final grade of coffee.
* An explanation for such an extent as chicory coffee beans were used to coffee. The decision of the South Indian chickory chigory was Digory and eventually level.
* A statement that when coffee is boiled first, is a first degree or simply as the "degree coffee". This has the strongest flavor and the force required to deal with milk, without prejudice to the taste to be mixed. In less affluent households, in the early days of coffee for a second or third time from the same initial charge is cooked, it was the second degree and coffee, is not so strong. Rich households drank the first degree, or the famous "Degree Coffee" alone.
The * is derived from the filter for the preparation of the decoction.
* Interestingly, there is a name for coffee Kannada "Boondh Bisneeru". "Bisneeru" sounds a lot like "Bisi Neeru" or "hot water", leading to speculation that conditions are attached. Although not currently in use, it has been used by women for two generations. The Sri Lankan Tamil name for coffee is "Kottai Vadineer".
* A term often used for high-quality coffee is coffee degree. Milk is certified as clean with a known degree lactometer milk due to a wrong association with the thermometer. Coffee was made from milk known as the final grade of coffee.
* An explanation for such an extent as chicory coffee beans were used to coffee. The decision of the South Indian chickory chigory was Digory and eventually level.
* A statement that when coffee is boiled first, is a first degree or simply as the "degree coffee". This has the strongest flavor and the force required to deal with milk, without prejudice to the taste to be mixed. In less affluent households, in the early days of coffee for a second or third time from the same initial charge is cooked, it was the second degree and coffee, is not so strong. Rich households drank the first degree, or the famous "Degree Coffee" alone.
The * is derived from the filter for the preparation of the decoction.
* Interestingly, there is a name for coffee Kannada "Boondh Bisneeru". "Bisneeru" sounds a lot like "Bisi Neeru" or "hot water", leading to speculation that conditions are attached. Although not currently in use, it has been used by women for two generations. The Sri Lankan Tamil name for coffee is "Kottai Vadineer".
