The Ant Loop Set

RECIPE Add 2–3 teaspoons of finely ground coffee (filter grind) to the upper chamber of the brass filter and press it down gently with the disc. Pour hot water (just off the boil) over the coffee, filling the chamber, and close it with the lid. Allow the coffee to drip slowly into the lower chamber — this usually takes about 10–15 minutes and results in a strong decoction. Once ready, pour a small amount of the decoction into a cup, add hot milk and sugar or jaggery if you like, and mix well. Traditionally, the coffee is poured back and forth between vessels to aerate and cool slightly before serving.

CARE Your brass filter is made to be used often, and cared for simply. After each use, rinse with warm water and wash gently with a mild soap. Dry it right away with a soft cloth to prevent water marks and uneven tarnish.

Traditionally, brass has been cleaned using ingredients found in the kitchen. Tamarind pulp is commonly used—the natural acids help lift tarnish while being gentle on the metal. You can also use modern brass cleaners if you prefer, but a light hand goes a long way.

Over time, the surface will darken and develop a patina. This is natural, and part of what makes brass age well. You can choose to polish it back to a shine, or let it evolve with use. When not in use, store it completely dry. Like most metals, brass does best away from moisture.