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ROAST

ACIDITY

BITTERNESS

Baarbara Estate

Molasses, Butter Biscuits, Roasted Nuts

Regular price

Free domestic shipping on all prepaid orders above 350
Roast Level

medium dark

Bitterness

Medium high

Acidity

Medium

VIEW GRIND GUIDE
Regular price

Product Details

Altitude

1170 - 1600m

Processing

Washed

Location

Chikmagalur

Variety

S795

This year’s harvest from Baarbara Estate is a medium dark roast coffee with flavour notes of molasses, butter biscuits and roasted nuts. Our roasters recommend brewing this as an Espresso, Moka Pot or French Press to truly enjoy its medium-high body and rich aroma of raisin and caramel.

Baarbara Estate is run by the third generation of seasoned Chikmagalur coffee cultivators from the Indavra family that owns MG Plantations. The family has cultivated coffee for over 120 years and is deeply committed to sustainability with certifications by UTZ and the Rain Forest Alliance.

Tasting Notes: Molasses, Butter Biscuits + Roasted Nuts

Roast Level: Medium Dark

 

Brewing Guides

French Press

16g Coffee Amount
95 °C Water Temperature
4:15 Min Brew Time
240ml Water Volume
Very coarse Grind Size

Brewing Method

  • Add coffee and start timer
  • Pour 40ml of water and stir vigorously for a few seconds
  • At 30 seconds, pour another 200ml of water and cover with lid
  • At 3:30 min, stir a few times, allow the grinds to fall and slowly plunge
  • Pour in to your cup immediately after plunging to avoid over extracting the coffee

Aeropress

18g Coffee Amount
88 °C Water Temperature
2:30 Min Brew Time
150 + 80ml Water Volume
Medium Coarse Grind Size

Brewing Method

  • Pre-wet the filter paper, place in the cap and set aside
  • Using the inverted method, add the coffee to the chamber
  • Start timer and add 80ml water
  • After 20 seconds, add 70ml of water and stir vigorously for 10 seconds
  • Screw on cap and at 1:15 flip chamber on to cup
  • Slowly press over approximately 60 seconds
  • Top up with 80 ml hot water

South Indian Filter

23g Coffee Amount
94°C Water Temperature
9:00 min Brew Time
90-95ml Water Volume
Medium Fine Grind Size

Brewing Method

  • Add coffee into top chamber
  • Press plunger to flatten/level and compact slightly
  • Pour hot water over top, place lid and let it drip through over 9 minutes
  • Take 50ml coffee with 1 teaspoon of sugar, and add 40ml of hot milk
  • Or, without milk add 45ml of hot water

Moka Pot

13g Coffee Amount
40-50 °C Water Temperature
Medium Fine Grind Size

Brewing Method

  • Place water that is lightly heated in the lower chamber and fill filter with coffee
  • Screw on top and place on stove on high heat
  • Remove from stove once you hear a hissing sound
  • Add hot milk and/or hot water to taste

Cold Brew

100g Coffee Amount
Room Water Temperature
16 Hours Brew Time
1L Water Volume
Coarse Grind Size

Brewing Method

  • Add coffee and filtered cold water in 1.5L vessel.
  • Stir so all grounds are wet
  • Cover with a lid or cling wrap and leave on counter top at room temp
  • After 16 hours, stir grinds and filter through muslin cloth or cold brew filter
  • Store in fridge for up to 4 days

Pourover

17g Coffee Amount
93 °C Water Temperature
3:00 Min Brew Time
240ml Water Volume
Medium Grind Size

Brewing Method

  • Rinse filter paper with hot water to pre-heat cone
  • Add coffee, start timer and pour 75ml of water
  • Stir a few times and bloom for 30 seconds
  • Slowly pour 75ml more water
  • At 1:00 total brew time, pour another 100ml of water and allow the coffee to drip through
  • Aim for a total brew time of around 3:30 minutes

Channi

21g Coffee Amount
95 °C Water Temperature
4:00 Min Brew Time
170ml Water Volume
Very Coarse Grind Size

Brewing Method

  • Add coffee to vessel and start timer
  • Pour water off the boil and stir for 10 seconds
  • Cover the vessel and allow the coffee to brew for 4:00 minutes
  • Pour through channi and top up with hot water or hot milk to your taste

Home Espresso

15g Coffee Amount
30 Sec Brew Time
Fine Grind Size

Brewing Method

  • Place ground coffee in your basket, and very lightly press and flatten out the grinds with your tamper
  • Insert handle into the machine and turn on to make espresso
  • Start timer and stop machine a 2-3 seconds before recommended brew time as coffee will continue to drip through.
  • If you are using scales the shot should weigh between the suggested range
  • Add steamed milk or hot water to taste

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