The Art of Brewing
Brewing Guide
Great coffee begins with great beans, but the magic happens in the brewing. Discover techniques that honor the craft and unlock the full potential of Indian coffee.
The Golden Rules
Fresh Beans
Use beans within 2-4 weeks of roast date. Grind just before brewing for peak freshness.
Quality Water
Use filtered water with balanced mineral content. Water is 98% of your cup.
Right Temperature
Between 90-96°C for most methods. Too hot burns, too cool under-extracts.
Proper Ratio
Start with 1:15 (coffee:water) and adjust to taste. Consistency is key.
Brewing Methods
Choose your adventure. Each method reveals different dimensions of our coffees.
South Indian Filter
The iconic brass filter that defines South Indian coffee culture. A slow drip process that produces a concentrated decoction, traditionally mixed with hot milk and sugar.
Steps
- 1.Add 3 tablespoons of finely ground coffee to the upper chamber
- 2.Gently press with the pressing disc, leaving room for expansion
- 3.Pour 150ml of hot water (just off boil) over the grounds
- 4.Place the lid and let it drip for 10-12 minutes
- 5.Mix the decoction with hot milk in 1:3 ratio
- 6.Add sugar to taste and serve in a tumbler and davara
Pro Tips
- •Use a fine grind, almost like espresso
- •Don't press the disc too hard
- •The 'frothy pour' between cups aerates and cools the coffee
Pour Over
A method that highlights the delicate floral and citrus notes in our lighter roasts. Perfect for appreciating the nuanced terroir of each origin.
Steps
- 1.Heat water to 92-96°C (just below boiling)
- 2.Rinse your paper filter with hot water
- 3.Add 20g of medium-ground coffee
- 4.Bloom with 40ml of water for 30-45 seconds
- 5.Pour in slow, concentric circles to reach 320ml
- 6.Total brew time should be 3-4 minutes
Pro Tips
- •Use a gooseneck kettle for better control
- •The 'bloom' releases CO2 from fresh coffee
- •Consistent pour rate is key to even extraction
French Press
An immersion method that produces a rich, full-bodied cup with pronounced chocolate and nutty notes. Ideal for our medium and dark roasts.
Steps
- 1.Preheat your French press with hot water
- 2.Add 30g of coarse-ground coffee
- 3.Pour 450ml of water at 93°C
- 4.Stir gently and place the lid without pressing
- 5.Steep for exactly 4 minutes
- 6.Press slowly and pour immediately
Pro Tips
- •Use a coarse grind to prevent sediment
- •Don't let the coffee sit in the press after brewing
- •Pour all the coffee immediately after pressing
AeroPress
A modern method that combines immersion and pressure for a clean, concentrated brew. Great for experimenting with different techniques.
Steps
- 1.Use the inverted method for better control
- 2.Add 17g of fine-medium ground coffee
- 3.Pour 200ml of water at 85°C
- 4.Stir for 10 seconds
- 5.Steep for 1 minute
- 6.Flip, press gently for 20-30 seconds
Pro Tips
- •The inverted method prevents premature dripping
- •Experiment with water temperature for different profiles
- •A gentle press gives a cleaner cup
Grind Guide
The right grind size is crucial for proper extraction
| Grind Size | Texture | Best For |
|---|---|---|
| Extra Fine | Like flour | Turkish coffee |
| Fine | Like table salt | South Indian Filter, Espresso |
| Medium-Fine | Like sand | AeroPress, Pour Over |
| Medium | Like coarse sand | Drip machines |
| Coarse | Like sea salt | French Press, Cold Brew |