title_body: Which grind should be used for brewing coffee without machine?
upvoted_answer: 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.