Blue Tokai Coffee Roasters

Coffee Storage 101

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 should buy only what you’ll consume over a 3 week period, and make sure the coffee you’re getting is freshly roasted. It is the simplest solution to buying a lot of coffee and then worrying about ways of storing it past its shelf life.

To preserve the flavour of your freshly roasted coffee, store your beans or ground coffee in an air-tight container in a cool, dry place. Avoid storing your coffee in places where it gets too hot (for example, the cabinet near an oven or microwave). Also, do not store your coffee in a fridge or freezer (you can find out why below). The pouches you receive your coffee in are ideal for storage, but please remember to seal them properly and keep them in a cool, dry place.

Seal your pouches to ensure no air gets in

What kind of container should you store your coffee in?

We suggest that you store your coffee in an air-tight container. A lot of people do not recommend a clear container because it allows sunlight to enter which makes the coffee stale, takes away aroma and flavour, and also minimizes the effects of other compounds. However, the key point to keep in mind is that the container should be air-tight because the oxygen from the air will degrade the coffee, causing the brewed coffee to be bland and flat.  

Clear, air tight containers should be stored away from heat and sunlight

Breaking the Fridge myth -

We all know that it gets very hot in India and the go-to solution to preserve any perishable item is to store it in the fridge. However, contrary to popular belief, storing your coffee in the fridge or freezer does not extend its shelf life. In fact, it makes your coffee go stale earlier because moisture accumulates on the beans or powder every time you take the bag out of the fridge/freezer and then place it back in. These droplets of water are coffee’s worst enemy because they deteriorate the quality of the coffee.

Condensation forms on the beans once you take them out of the fridge

Another fun fact about coffee is that it absorbs the odors and tastes from its environment -  so be warned that your coffee may end up smelling like the items in your fridge if you leave it in for too long.

If you’re absolutely set on going the freezer way, you should consider storing individual servings of coffee so that only the required amount is exposed to air and moisture and the remaining coffee is sealed to prevent any condensation from taking place.

Water Matters Part 2

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 brewing water. Using the recipe developed by Five Senses Coffee, we created two solutions using Epsom salt and baking soda and added these to distilled water. We then used these solutions to concoct a special 70-30 brewing water which is based on specific concentrations of bicarbonate and magnesium in the finished water. This 70-30 brewing water is supposed to have an optimum amount of dissolved minerals which extract the right amount of flavor from the coffee. Considering most people wouldn't want to go through the effort of creating special water for brewing, we wanted to see how it compared to standard bottled water (we used Kingfisher). We also brewed the coffee using distilled water to see what the complete absence of minerals does. At the opposite end of the spectrum, we used Delhi tap water since we figured that the water, flush with the dregs of the Yamuna, would definitely impart a unique taste to our final brew.

First, we measured the TDS (Total Dissolved Solids include components such as Calcium, Magnesium Carbonate, Fluoride, Iron and Sulfates) using a VST refractometer. The results were: 

  1. Tap Water - 1000ppm
  2. Drinking Water - 500ppm
  3. 70-30 Brewing Water - 120ppm
  4. Distilled Water - 0 ppm

Unsurprisingly, Delhi tap water had the highest TDS while distilled water had none.

After preparing the different water samples, we used the Pour Over method to brew our coffee to see how the TDS affected the flavor of each. We only used tap water, drinking water, 70-30 brewing water and distilled water in the experiment. Our brewing recipe was 16 g of water for every gram of coffee and the total brew time was 2 minutes and 30 seconds.

This is what we tasted in each sample -

  1. 70-30 Brewing Water -  sparkling acidity, neither fruity nor bitter with a clean finish
  2. Distilled Water -  bitter, acrid, sour, flat
  3. Delhi Tap Water - bitter, dull finish, muddy, flat
  4. Bottled Drinking Water - fruitier than the 70-30 brewing water, big body, smooth finish

We had a split panel in terms of which water was preferred. Two of the tasters liked the pronounced acidity of the 70-30 water while the the remaining three preferred the balance of the bottled water. Not suprisingly, the Delhi tap water coffee had off flavors due to the excessive amount of “stuff” dissolved in it with a notable absence of acidity. Distilled water lacked any minerals to interact with the coffee and the taste was flat, and yet both sour and bitter.  

The goal is to strike a balance between the amount of minerals in your water - both too little and too much will give you a flat and bitter cup of coffee. We’ll have to repeat this experiment with other coffees before making definitive conclusions, but we recommend using bottled mineral water to brew your coffee since it fared as well (if not better) than our special brewing water, and seemed particularly suited for creating a balanced cup. 

Water Matters

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 is that all the tap water in India is probably (read definitely) hazardous to our health.  Nevertheless, the point remains the same - the various sources of drinkable water here (RO, bottled, borewell, etc) will also vary in how well they brew the perfect cup of caffeinated joy.

Coffee to Water Ratio

Before looking at the water itself, the ratio of water to coffee has to be specific to the equipment you're using. Infusing the right amount of water in the exact amount of coffee will help you create a cup of coffee that suits your preference. Our suggested ratio is 16 grams of water to 1 gram of coffee (16:1). Dedicated brewing scales from Hario or Acaia are nice to have, but regular kitchen scales will also work just fine.

The Temperature of the Water

Ensure that your water is at the right temperature before pouring it in! If you’re using an electric kettle to heat your water, wait 30 seconds after the water has boiled so that it cools down. Boiling water will indeed burn your coffee since the higher the temperature of your water, the faster the coffee is extracted resulting in an overly bitter cup.

If you are brewing hot coffee, we recommend the maximum water temperature you brew at is 94C.  If you find that you are getting an overly bitter flavor, start reducing the temperature of the water. Some recipes can call for water as low as 80C, but keep in mind that the lower your water temperature, the slower the coffee flavors will be extracted. Hence, the longer you will need to brew your coffee to achieve the desired flavor.

Chemistry of the Water

Last but not least - know your water! Where does your water come from? Is it hard water or soft water? 

Don’t underestimate the power of water.  As an ingredient, a cup of coffee is 98% water and we’re assuming that you wouldn’t want to drink something that is 98% tap water.  However, water plays a more important role as a solvent.  

While you may assume that the water you’re using is "pure," it could actually have a wide variety of TDS or Total Dissolved Solids and includes components such as Calcium, Magnesium Carbonate, Fluoride, Iron and Sulfates. These minerals interact with compounds in coffee to extract flavor.  The goal is to strike a balance in the amount of dissolved solids in your water - having too many dissolved minerals will cause the wrong kinds of flavors to be extracted from the coffee, creating off tastes.  At the same time, distilled water, which has no dissolved minerals will have nothing to react with the coffee so you’ll end up with flat, dull coffee.  

To those who wish to delve into the specifics of the water they’re using – a refractometer is helpful in unveiling the TDS in your water. Given that very few of us will ever really test their water for hardness, softness or TDS, we recommend this easy rule - say no to tap water, and yes to RO water.

Also, watch this space for a detailed experiment on how different types of water change the taste of your coffee! We’ll be experimenting with tap water, bottled water, RO water, distilled water and “special brewing water”.


We hope this blog post helped you brew a better cup of coffee! Don’t forget, bad water = bad coffee and attention to detail during the brewing of coffee is as important as it is while roasting the coffee. For more brewing tips, view our brewing guides. For a detailed video on coffee and water, watch this and to read about coffee refraction, read this.

Meet the Team #2

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 you before they brewed it. When I moved back to India, I was longing for freshly roasted coffee. I came across Blue Tokai’s website and ordered a sampler pack. It’s a relationship that started two years ago and I haven’t looked back since.

BT: Why did you choose to work at Blue Tokai?

RC: Blue Tokai is the best place to work with coffee in India: from how and where the beans are sourced from to all the research on how to extract maximum flavor from each type of bean in the roasting process. There is so much to learn about Third Wave Coffee and Blue Tokai is the place for it.

BT: Why did you apply to the roaster position?

RC: I love coffee so much that I wanted a job where I can closely work with coffee. Roasting coffee is after all where all the magic happens. I wanted to experience how these green plain dense beans transform into something so different, so full of flavor and aroma - it’s a thing of beauty!

BT: What’s the most daunting part about being a roaster?

RC: It’s a very intense job, standing (all day on most roasting days) in the heat and the constant noise of the roasting machine, while paying attention to the temperatures and roast profiles. However, the smell of roasted and freshly ground coffee does make it bearable!

BT: What didyou notice about the Indian coffee scene when you moved back from Congo?

RC: Although a lot of good quality coffee is grown in India, the majority of it is exported. Additionally, most of the coffee available in India is either instant coffee or over roasted coffees found in coffee chains. I also realized that unlike Indian coffee, Congo’s coffee wasn’t actually grown there - it was all coffee that had been imported.

BT: What’s a fun fact about you?

RC: I was born on a farm in Congo and incidentally the land there is great for growing coffee!

BT: Favourite coffee at Blue Tokai?

RC: I love the Bibi Plantation!

Mithilesh (Right) and Raymond (Left) Roasting a Batch of Coffee

Meet Rahul and Kainaz from Rustom's Bakery

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 Delhi! On most occasions, Parsi food is found in either Irani cafes, private residences or Parsi weddings. We wanted people to try Parsi food like it’s served at home. It was also a way to reintroduce real Parsi food that was beyond Dhansakh and Keema Pao and wasn’t an amalgamation of Irani and Parsi food. For example, Berry Pulao is technically Irani but people assume it’s Parsi. We wanted diners to understand the difference between the two cuisines and appreciate the finer nuances of home cooked Parsi food that hadn’t made an appearance on restaurant menus as yet.

BT: Why did you start Rustom’s Cafe & Bakery when you already have a well established Parsi restaurant?

Kainaz: I’m a thoroughbred Bombay girl, so snacking on maska pao, creamy chicken puffs, jam tarts and mawa cakes was something I missed dearly in Delhi. Parsi and Irani cafes have a huge baked goods legacy and we understood the potential for baked goods and snacks that are synonymous with these institutions. We also found a lot of people asking for sweet Parsi goods when they came to Rustom’s Parsi Bhonu so it was a natural progression to extend the brand to include those baked goodies. We began by testing our products first at several food festivals to see how people take to them and to our delight it was a smashing success. There’s been no looking back ever since!

BT: Why Blue Tokai?

Kainaz: Blue Tokai was a natural fit for us.

Rahul: I’ve been following you guys for two years now and when I started Cafe Lota, I was also absolutely new in the F and B space in terms of doing something on my own. I wanted to source coffee for Lota from India which was impossible until I found Blue Tokai. I’d also written to the Coffee Board of India and got no response from them and then when I saw Blue Tokai, it was obviously the best fit.

Produce driven places attract us more because everyone is doing cookie cutter models and the entrance of global coffee chains to India created such a hype but, sadly, no one looks at the excellence of the produce itself. Whether it’s coffee, beer or wine, restaurateurs like us are always looking for something unique and interesting to associate with and for us, Blue Tokai took the cake in terms of coffee profile and we just had to use it.

Kainaz: We’ve been using your coffee not only at Rustom’s and Cafe Lota but also at home!

Rahul: We were immediately drawn to how Blue Tokai is inherently Indian and we wanted to create an identity with a brand that’s grown in India because of its Indian essence - just like our restaurants. The community of indian-oriented artisans like us working in a field, whether it’s food, art or fashion, is quite tiny and such collaborations are a way to create a larger like-minded community.

Kainaz: More importantly, for us, it’s very important to pay attention to detail in everything that we do and we see that same attention to detail with everything that Blue Tokai does so it was an obvious choice for us.

BT: What’s a random fun fact about you two?

Kainaz: That Rahul learnt how to cook 4 years ago.

Rahul: I’m not even a chef, and neither is Kainaz.

Kainaz: Yeah, we’re just winging it.

Rahul: Yeah, we’re just home cooks - all our recipes are things our mums makes.

BT: What have you learned from this journey?

Rahul: The truth of the matter is that when you’re setting up something new, it always takes time to establish a set up and you have to be willing to live through the difficult parts and believe in what you’re doing and things will come through.

BT: Where else are you serving food from Rustom’s Bakery?

Kainaz: At our cafe! It’s located in the Khoj Studio and you can find us on Facebook.

Meet the Team #1

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 line up is Mithilesh Vazalwar, junior roaster at our Delhi roasterie.

How did you get into the coffee business?

This may surprise you but I have a background in Chartered Accountancy. However, I put that on hold to pursue my passion of coffee which I fell in love with at the age of 14. A few years down the line, I decided to enroll at the Australian School of Coffee, Melbourne during a work trip to the country. The Coffee School gave me the opportunity to mingle with like-minded individuals and to build on my barista skills. I now have a certification that qualifies me as a Level 1 and 2 Barista and Level 2 Latte Artist.

So how did you become a roaster at Blue Tokai Coffee Roasters?

I became a roaster at BTCR because of destiny! My mother and I were travelling to Jaipur and I decided to meet Matt during my layover from Nagpur. It all worked out so well and here I am - roasting your coffee!

Why did you choose to work at Blue Tokai Coffee Roasters?

When I came back to India, I was looking for Indian companies that value coffee the same way that I do. I was impressed to see that BTCR had the knowledge to further strengthen the foundation of the Third Wave of Coffee in India.

I was very happy to see how scientific each process is and how much emphasis is placed on quality control. I wanted a job where I could proudly say that coffee is more an art and less of a business.

What makes your job so much fun?

I love working with everyone around me - especially when I’m roasting and there are people always coming in with genuine curiosity. I’m also constantly busy with new orders and really enjoy calculating the roast logistics every single time. Modulating the coffee beans and monitoring how every batch reacts keeps me going. The constantly changing orders and dynamic work environment sets my job apart from regular 9 - 5pm jobs.

What have you gained from your job so far?

Well, for starters, I’ve definitely lost a lot of weight! However, in terms of experience gained, I’ve learnt a lot about coffee. My whole perspective has changed - there’s a stark difference in what I thought coffee was and what it actually is. I learnt that like coffee companies in Melbourne, BTCR also takes its coffee very seriously, aiming to establish Indian Arabica in the international market not as a raw commodity but as an artisanal product.

What do you love about your job?

I absolutely love that how the smell of coffee greets me the moment I set foot into the “office.” It’s almost as if my brain releases happy hormones every time I walk in.

I feel proud knowing that nowhere else can you find such fresh coffee. By roasting it within 15 minutes and getting it brewed by the best baristas in the country, BTCR does justice to the coffee. It is precious coffee that has been crafted to appeal to the individual, not to the masses.

What’s a non-coffee related fact about you?

I am a national-level Badminton player and I confess that badminton is my first love, closely followed by coffee of course!

Want to know more about Mithilesh? You can reach out to him on Instagram and Facebook or come by our roasterie!

What on Earth does 'tokai' mean?

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 ‘tokai’?” “Is it an English word?” “Did your boss make it up?” In other words, they’re as intrigued and confused by the name as I was.  

One of the FAQs on the website answered some of my questions but I was still curious as to why Namrata and Matt picked this strange sounding word.

To try and understand more about the origins of the brand name, I traced the path of Blue Tokai Coffee Roasters when it was just a glimpse of an idea. Before Matt and Namrata moved to Delhi, they lived in Chennai with easy access to tiny kiosks where coffee drinkers can get their coffees blended and ground. They also had the ability to interact with local roasters. Frustrated with and slightly confused by the lack of freshly roasted coffee in North India, they decided to indulge their entrepreneurial spirit (and put Matt’s prior roasting experience to use) by starting a coffee roasterie of their own. Their goal was to highlight Indian coffee by getting it directly from the farm and delivering it to their customers instead of their customers having to import Indian coffee that had been roasted abroad.

Fast forward to a month later, and a unique looking bird (identified as a Great Caucal after an intense google search) decided to build a nest on a balcony facing Namrata’s desk while she was thinking up ideas for a logo. Namrata had created a peacock design in the past and thought that it made sense for the country’s national bird to be associated with the name of a business that wanted to highlight some of India’s best coffee.   .

Yet another Google search session led to the word ‘tokai’. In ancient Malabari, ‘tokai’ meant the plume of the peacock. Not only does the bird represent India, but it also reminded Namrata of numerous peacock sightings during her childhood summer visits to the country and the choice just felt right.

Coincidentally, the Malabar region was not only where the peacock was seen by the British for the first time (the locals had, of course seen it a million times before that) but the British are important to the coffee connection since they created systematic cultivations and introduced Indian coffee farms to the world by initiating exports.

Tying in the peacock and the coffee plantations, ‘tokai’ became a symbol for Indian coffee estates and traceable Indian coffee. There is a sense of pride at the roasterie when local coffee is highlighted - and a connection between the farms and customers is created.

To stress on the peacock’s tokai even more, we are changing our logo from colored stickers to a vividly colored plume to distinguish between the different blends. The farm related images by local artists on the coffee packets also highlight the beauty and diversity of India, emphasizing our mission to put Indian coffee farms on the map and bolster the consumption of local coffee.

This blog post was written by Rhea Sanghi, the Community Manager at Blue Tokai, and you can e-mail her at rhea@bluetokaicoffee.com or come by the roasterie to chat in person!

Coffee Farms And Folk Art Forms

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 incredible amount of work that goes into each step of processing every single coffee bean.

bibi plantation Blue Tokai Coffee

Bibi Plantation Farm

It was important for us to visually capture what we saw in a way that would engage more people to think about the growing and roasting process of coffee beans. If you take a look at the artwork behind our packs, you'll see that each piece of art highlights some of these aspects whether it's the biodiversity or daily nuances of life in a coffee farm or certain stages of processing of beans. We receive a number of requests to learn more about our artwork and this blog post serves to celebrate the talented artists we've had the opportunity to work with.  

Since not everyone wants to hang a coffee pouch on their wall (though some people do!), we’ve also created prints of some of the pieces and 50% of the profits from these items will go back to the artist.

Jagdish Chitara

Jagdish Chitara is an Ahmedabad based Waghari Artist. His artwork follows a unique style called Mata Ni Pachedi. Usually, Mata Ni Pachedi artworks use cloth as a medium, but Jagdish, as with all the other artists that we worked with, was incredibly flexible and open to creating his art on any medium.

Mata Ni Pachedi, literally translates to “behind the Mother Goddess” or “following the Mother Goddess” and originated in Kheda district, in and around Ahmedabad, Gujarat. A 300-year-old art tradition, Mata Ni Pachedi is the creation of intricate cloth artwork that become wall hangings and backdrops for temples. The art form is often referred to as Kalamkaari  (Kalam = pen/stylus and Kaari = skill/process). The artwork uses a combination of conventional block printing on cloth and then minute coloring in with kalams to bring out the fine details.

Mata ni Pachedi image; Source: Gaatha Blog

The main characteristic feature of Mata Ni Pachedi is that the center of the painting consists of a figure of the Mother Goddess while the right and left contain motifs including mythological characters, human figures, musicians, sacrificial animals and flowers. The borders of the painting are bold and ornate.

Traditionally, Mata Ni Pachedi was a ritual gesture of respect for the Mother Goddess and it is believed that a bountiful nature is her gift to her followers. “Peacock and Bull” and “The Elephant and The Boar” are two pieces of art that Jagdish created for our pouches. The nature-oriented theme behind these pieces highlights the bird friendly and shade grown aspects of Indian coffee farms and reflects Mata Ni Pachedi’s ancient beliefs of respecting and observing nature.

Left: 'The boar and the elephant'; Right: 'The bull and the peacock'; Source: Blue Tokai Coffee

Sukhnandi Vyam

Source: Mid-Day

Gond artist Sukhnandi Vyam created The Coffee Tree which was the first piece of art that we featured on our pouches. Sukhnandi’s art form, Gond art, visually reflects folk tales and traditional Gond culture originally communicated through song. Traditionally, the Pardhan Gonds would pass on their tribe’s folklore by singing and playing a stringed instrument called the ‘Bana’. Gond art is considered to be the visual translation of these tales. And it is the Pardhans who bear the onus of keeping these folk tales and songs alive with their renditions over the years. A curious mix of traditional with the individualistic impression of each Pradhan storyteller, the Gond Art has acquired a signature style that always has something new to offer.

Given the popularity of this art form, Gond art can now be found on screen prints, wooden artwork and canvasses throughout the country and, as was done traditionally, Gond artists still decorate the walls and floors of their mud huts with paintings in the belief that good art brings good luck.  

Sukhnandi’s Coffee Tree reflects the balance that Gond art is known for. Through fine lines and dots, Sukhnandi created a symmetrical piece which reflects the Gond tribe’s core belief in the sanctity of nature. The tribes believe that nature is sacred and connected to all life. The fictitious Coffee Tree that Sukhnandi created for us accentuates the intermingling of human life with forest animals that surround coffee shrubs.

'The coffee tree' by Sukhnandi Vyam; Source: Blue Tokai Coffee

Teju ben and Govind Jogi

Ganesh Jogi and Teju Ben; Source: folkart.org

It was fate that led Teju ben and her son, Govind Jogi, to art. Teju ben recounts her life before she started drawing. Accompanied by a sarangi, Teju ben and her late husband, Ganesh, wandered through their village in Rajasthan singing traditional songs of praise at dawn just like Ganesh’s forefathers had done before him. In exchange, they were given food or money, but this tradition wasn’t financially sustainable. The poverty they faced was acute and they moved to Gujarat and did manual labour for very little money.

Through sheer luck, Ganesh Jogi happened to meet Haku Shah, a cultural anthropologist, painter, and author on tribal art and culture. This encounter would change Ganesh Jogi’s life.

Haku Shah encouraged Ganesh to express himself through pen and paper and although Ganesh barely knew how to hold a pen, he started to draw whatever was on his mind. Teju ben told us that she was also invited to draw by Haku Shah a few years later and that she initially found the task daunting but quickly became more comfortable expressing herself. Teju ben’s art reflects her sense of displacement which in some ways attributed to her unique perspective on the depiction of people, and city life in her work.

Artwork by Teju ben; Source: bookshop.mousover.in

In the same manner in which Haku Shah had encouraged them to draw, Teju ben and Ganesh bhai also allowed their children complete freedom in expressing themselves using pen and paper. Govind Jogi is their third child and his style is very different from Teju ben’s. When they both visited our roasterie, it was a non-roasting day and the main job being carried out was the sifting of beans. They both drew their own versions of this sight. Teju ben created an image of lots of women sifting beans with bags and bags of beans around them. In contrast, Govind drew an image of a single person sifting beans under a tree. They both make use of repetitive shapes and very fine details but in incredibly different settings and with equally unique styles.

Left: 'A woman sifting green beans' by Govind Jogi; Right: 'Women sifting beans' at our roasterie by Teju Ben
Source: Blue Tokai Coffee

In working with artists like Teju ben, Govind, Sukhnandi and Jagdish, we feel so lucky to be able to highlight the diversity of talent of India’s folk artists. The beauty with which they communicated their ideas about farm or roasterie life doesn’t just make us or our customers happy when they glance at our pouches, but they have, on a more deeper level, contributed in shaping the aesthetic vision for our work.

Want to get a hold of these beautiful artworks? It's simple. Just head to our collection of coffees and pick the coffee you like. Each Blue Tokai coffee pack comes adorned with one of these artworks. Or you can go to our poster collection and pick something to decorate your space. 

Coffee Links

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.


Can't say we liked the coffee, but the Indian Coffee House is certainly an iconic place and these photos capture it's spirit perfectly. 


For the audio-inclined, podcasts with some of the best and brightest in the coffee industry. Covering growers, roasters, cafe owners buyers and more, we particularly enjoyed the Tim Wendelboe interview.  


Coffee naan could soon be coming to dhabba near you.  


We're on an educational kick to today, so we'll end with a free video course that covers everything you wanted to know about espresso and then some.  
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