The Basics of Different Roast Levels
Posted by Rohan Mehta on February 02, 2018
Coffee starts its journey as the seeds of the flowering Coffea plant. These seeds or ‘green’ beans have none of the characteristics of the roasted coffee beans. They are hard...
Why Different Grind Sizes?
Understanding grind sizes can go a long way in helping you achieve the perfect cup of coffee. Brewing coffee using the wrong grind size is one of the most common reasons...
Coffee Storage 101
Posted by Rhea Sanghi on April 26, 2016
Customers are constantly asking us whether they should store their coffee in a fridge or freezer, or if their coffee is going to get spoilt in the summer heat. If...
Water Matters Part 2
Posted by Matt Chitharanjan on April 18, 2016
Following up on our earlier blog post on water and coffee, we did an experiment to gauge how much your water affects the flavor of the final brew. We brewed the same...
Posted by Rhea Sanghi on March 10, 2016
How important is the water when you brew a cup of coffee? The water you use is integral to the way your coffee tastes. It changes every characteristic of your...
Meet the Team #2
Posted by Rhea Sanghi on February 22, 2016
After a long hiatus, we’re back with our Meet the Team blog posts! This post features Raymond Rodrigues, roaster for our Bombay roasterie which is set up to open in...
Meet Rahul and Kainaz from Rustom's Bakery
Posted by Rhea Sanghi on February 09, 2016
The food we serve at our roasterie is thanks to the founders of Rustom’s Parsi Bhonu and Cafe Lota, Kainaz Contractor and Rahul Dua. They started Rustom’s Cafe & Bakery...
Meet the Team #1
Posted by Rhea Sanghi on November 29, 2015
Hi everyone, we thought you should know the faces behind your coffee so here’s a series of blog posts we like to call Meet the Team! Number one on the...
What on Earth does 'tokai' mean?
Posted by Rhea Sanghi on November 08, 2015
When I tell my family and friends where I work, I expect questions about roasting and what a roasterie is, but what I tend to hear a lot is: “What’s...
Coffee Farms And Folk Art Forms
Posted by Abbas Shaikh on September 28, 2015
When we ventured out to meet the farms that we wanted to work with, we were struck by the farms' natural lush beauty, their complex biodiversity as well as the...
Posted by Matt Chitharanjan on May 08, 2015
Source: Coffee Fish Roastery After a long hiatus, the coffee links are back! Nitrogen, cold brew. We will definitely be doing this when we open our new space. ...
Bhane Love Video About Us
Posted by Matt Chitharanjan on October 13, 2014
We're excited to be featured as part of Bhane Love series. The fantastic team at Dear spent a few days with us at the roastery to create this video: Friends...
Posted by Matt Chitharanjan on August 01, 2014
Another product with an eye on design – the Viora Lid does not disappoint. We knew Silicon Valley was crazy for its coffee, but this takes thing to a slightly...
Posted by Matt Chitharanjan on July 18, 2014
In local news, white stem borer be damned, India looks poised for a record coffee harvest. We touched on this last time, but this neat map of the world displays...
Coffee Gifts with an Eye on Design
Posted by Matt Chitharanjan on July 04, 2014
My list of well designed coffee related paraphernalia is quite long, but here are a few items on that list that we either own or hope to at some point!...
Posted by Matt Chitharanjan on June 26, 2014
1. We’ve written about instant coffee in India before, but it’s really booming in China. 2. Looking to avoid the burnt taste when using your moka pot? Definitely watch this...
What's in Your Crystals? Or How Instant Coffee is Created
Posted by Matt Chitharanjan on May 25, 2014
About a month ago, we received a very sweet but poignant email from one of our customers. He said he’d tried hot water, then he tried cold water, but that...
“Japanese-style” Iced Coffee
Posted by Matt Chitharanjan on May 13, 2014
While we love the Hario’s Mizudashi cold brew pot for the set it and forget it convenience, what to do when you open the fridge and realize you forgot to...
Q & A With Shravan DS From Classics Synergy
Posted by Matt Chitharanjan on March 03, 2014
Kalladeverapura Estate was the first farm we visited when we met with our growers in Karnataka. In this interview, we speak with Shravan, the CEO of Classics Synergy which...
Exploring Roast Levels
Posted by Matt Chitharanjan on January 11, 2014
A customer wrote to us a few weeks ago and expressed an interest in exploring roast levels by having the same bean roasted at three different finishing points. While we normally have...
Tasting the Roots of Indian Coffee
Posted by Matt Chitharanjan on October 29, 2013
Yemen should have a special place in every Indian coffee drinkers heart. As legend has it, all Indian coffee is the progeny of a few seeds brought by a Sufi pilgrim named...
Decoding the Basics for a Good Cuppa
Posted by Matt Chitharanjan on October 22, 2013
Namrata was recently interviewed by Little Black Book Delhi‘s Suchita on some coffee basics. Interested in learning more about what makes good coffee? Read below…. So what is good...
Does Freshness Matter? We Did a Small Experiment to Find Out
Posted by Matt Chitharanjan on July 17, 2013
One of the easiest and best ways to improve the quality of your coffee is to use freshly roasted and ground beans. This is advice we’re constantly giving our customers,...
How Your Choice of Filter Affects the Taste of Your Coffee
Posted by Matt Chitharanjan on May 26, 2013
For this post, we tested two different types of coffee filters for the Aeropress Filters are generally made out of stainless steel, aluminum or paper (though coffee drinkers looking to...
Intro to Coffee Roasting
Posted by Matt Chitharanjan on April 28, 2013
At a fundamental level, a coffee’s flavour profile is shaped by its origin and how it’s grown. However, roasting determines which elements of this latent flavour will be emphasized in...
Q&A with Hamsini Appadurai from Sangameshwar Coffee Estates
Posted by Matt Chitharanjan on April 09, 2013
Welcome to our interview series with our growers. We loved meeting the people we buy our coffee beans from and thought that you’d like to learn more about them as...
This is the finest grind we offer, as fine as flour
Fine grind, a bit finer than table salt.
Fine grind, slightly finer than sand granules
South Indian filter
Medium fine grind, suitable for filters with small holes.
Medium fine grind for stovetop espresso makers, also good for single cup pourovers.
Used for drip filter machines and two cup pour overs, this is a medium coarse grind like rough sand.
Medium coarse grind, suitable for 1-2 minute brew times.
Coarse grind to ease filtration.
Very coarse grind, similar to sea salt.