Posted by Rhea Sanghi on
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 you’re amongst the large group of coffee lovers curious about the best ways to store your coffee, we’re hoping this piece has all your queries covered (and if you have more questions after reading this article, just email us at getcoffee@bluetokaicoffee.com)! General tips - All coffee begins to lose freshness immediately after roasting. If you’d like to consume your coffee while it still retains its unique flavour profile and aroma, you...
Posted by Matt Chitharanjan on
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 coffee using the same recipe and equipment but only varied the type of water used. We used four different types of water to see how the taste changed due to the difference in the chemical composition of each sample of water. Taking into consideration the key role that dissolved minerals play in the brewing process, we decided to take our coffee geekery to the next level by creating a special...
Posted by Rhea Sanghi on
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 coffee - possessing the ability to make it less or more acidic, increase or decrease body and even change the way it tastes as it cools down. Maxwell Colona-Dashwood, co-author of Water and Coffee wasn’t exaggerating when he wrote “water is the subjective element that plagues the country.” Although he was talking about varying mineral composition of tap water across the UK in this quote, the truth of the matter...
Posted by Rhea Sanghi on
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 April! Although Raymond is from Goa, he spent the past few months working with his father in Congo. He recently moved back to India and this is his first job in coffee. BT: How did you find Blue Tokai? RC: My first exposure to real coffee was in Congo where I started drinking non-instant but freshly brewed coffee. There was a cafe where they ground the coffee in front of...
Posted by Rhea Sanghi on
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 to give people a taste of Parsi nibbles and baked goods and also to extend their menu beyond home style Parsi food. We recently sat down with them over a cup of coffee at our roasterie to learn more about the journey that led them to Rustom’s Bakery. BT: Why did you move from Bombay to start your own restaurants in Delhi? Kainaz: To introduce home style parsi food to...
