I use this method https://cookingcrest.com/prepare-filter-coffee-without-coffee-filter/
Following are the options of selecting grinds:
Which one should be chosen?
Coffee Stack Exchange is a question and answer site for people interested in all aspects of producing and consuming coffee. It only takes a minute to sign up.
Sign up to join this communityI use this method https://cookingcrest.com/prepare-filter-coffee-without-coffee-filter/
Following are the options of selecting grinds:
Which one should be chosen?
The explained methodology is traditional Indian-style preparation method.
As far as I know, historically Indians realize that tea and coffee includes many active radicals at the early ages just by observation. (I'm skeptical that it is related to any chemical knowledge.) Then, they started to add milk to these two beverages to neutralize the radical components. That's why Indians have this kind of coffee as well as Chai Latte.
This method may seem similar to Turkish method in the beginning of decoction, but requires much more brewing time. Mostly ended up warm, if not cold, mixed with lots of milk and sugar.
You can watch how this coffee is prepared in this video.
Finally, which grind is best for this type of coffee?
As this is kind of decoction, Turkish grind seems like the first option. But, brewing will take longer. So, I opt for Mokka grind.
Edit: I realized that, the list actually includes South Indian Filter method. So, please choose that option. This option is normally very rare in the rest of the globe. That's probably why I missed that.
The method seems to be similar to Turkish coffee and calls for coffee powder. So I’ll assume Turkish grind will work well.
However, fresh ground coffee only stays fresh for very few hours so you might want to get a grinder eventually, preferably a burr grinder. If you are a regular coffee drinker, the cost of coffee beans + milk will soon surpass the cost of any consumer level coffee equipments.