Baarbara Estate + French Press

Dark Chocolate, Walnut, Molasses

Free domestic shipping on all prepaid orders above 350

Roast Level

medium dark

Bitterness

Medium

Acidity

Medium

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Select Grind

Select channi grind and use your tea strainer to make delicious coffee.

Item Contents

One Coffee Packet
One French Press 600ml

VIEW GRIND GUIDE How to Brew?

Product Details

Altitude

1170 - 1600m

Processing

Washed

Location

Chikmagalur

Variety

S795

Our medium dark coffee from Baarbara Estate has a wonderful aroma of sweet caramel and dried apricot. We love this coffee’s intense, chocolatey flavour profile. To taste the syrupy, smooth mouthfeel of this coffee, we recommend brewing it as a Pour Over, an Espresso or using an Aeropress, Moka Pot or a French Press. If you’ve enjoyed our coffees from Attikan Estate and Sandalwood Estate, you’ll appreciate the sweet aftertaste and medium acidity of this heavy bodied coffee.

Tasting Notes: Dark Chocolate, Walnut and Molasses

Roast Level: Medium Dark

About Baarbara Estate

Baarbara Estate is run by the third generation of seasoned Chikmagalur coﬀee cultivators from the Indavara 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.

VISIT FARM

Brewing Guides

FRENCH PRESS

AEROPRESS

MOKA POT

INVERTED AEROPRESS

POUROVER

CHANNI

HOME ESPRESSO

French Press

20g Coffee Amount

94°C Water Temperature

5 Min Brew Time

240ml Water Volume

Coarse Grind Size

Brewing Method

Add 20g coffee, start the timer and pour 240ml of water and make sure all the grinds are wet.
After 4 minutes, gently stir the grinds on top for 5 seconds to break the crust.
Place the lid and slowly plunge at the 5-minute mark.
Pour into your cup immediately after plunging to avoid over extracting the coffee.

Aeropress

18g Coffee Amount

92°C Water Temperature

2:30 Min Brew Time

230ml Water Volume

AeroPress Grind Grind Size

Brewing Method

Pre-wet the filter paper and lock the cap into the chamber.
Add 18g of coffee, start the timer and add 75ml of water.
Gently stir 5 times and let it bloom for 30 seconds.
Add 155ml more water and wait for 2 minutes.
After 2 minutes, plunge slowly.

Moka Pot

16g Coffee Amount

40-50 °C Water Temperature

2:30-3 min Brew Time

120ml Water Volume

Medium Fine Grind Size

Brewing Method

Add half-cold and half- boiling water in the lower chamber and fill the filter with coffee.
Screw on the top and place it on the stove on medium heat.
Remove from the stove once you hear a hissing sound.

Inverted Aeropress

16g Coffee Amount

88°C Water Temperature

2:30 Min Brew Time

230ml Water Volume

AeroPress Grind Grind Size

Brewing Method

Pre-wet the filter paper and add 16g of coffee.
Start the timer and add 75ml of water.
Gently stir 5 times and let it bloom for 30 seconds.
Add 75ml more water and stir 2-3 times.
When it reaches the 1-minute mark, add 80ml of water and screw the cap on.
After 2 minutes, flip the AeroPress onto the cup and plunge slowly.

Pourover

15g Coffee Amount

93°C Water Temperature

3:30 Min Brew Time

250ml Water Volume

Pour Over Grind Grind Size

Brewing Method

Rinse the filter paper with hot water to pre-heat the cone.
Add 15g coffee and start the timer. Pour 75ml of water and swirl the cone 4-5 times.
Let the coffee bloom for 1 minute.
Then pour 185ml water into the cone.
Let the coffee drip through.
Aim for a total brew time of around 3:30 minutes

Channi

18g Coffee Amount

95 °C Water Temperature

4:30 Min Brew Time

230ml Water Volume

Very Coarse Grind Size

Brewing Method

Add 18g coffee in a channi (stainer) and start pouring 230ml of hot water gently on top of the coffee for 30-35 seconds.
Stir twice with a spoon and wait for 4:30 minutes.
Remove the channi and your coffee is ready.

Home Espresso

13g Coffee Amount

88-95 (pre-set machine) Water Temperature

30 Sec Brew Time

Full Tank Water Volume

Home Espresso Grind Grind Size

Brewing Method

Add water to your machine. Place 13g of ground coffee in your basket, and very lightly press and flatten out the grinds with your tamper.
Insert the handle into the machine and turn it on to make an espresso.
Start the timer and stop the machine 2-3 seconds before the recommended brew time as coffee will continue to drip through.
If you’re using scales, the shot should weigh between the suggested range (35ml-45ml).
You can add steamed milk or hot water to taste.

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Robusta- Buy Freshly Roasted Coffee Beans Online - Blue Tokai Coffee Roasters","id":21669356535863,"position":2,"preview_image":{"aspect_ratio":1.174,"height":593,"width":696,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0738\/1409\/products\/img_180822.jpg?v=1660887855"},"aspect_ratio":1.174,"height":593,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0738\/1409\/products\/img_180822.jpg?v=1660887855","width":696},{"alt":"Kerehaklu Estate - Robusta- Buy Freshly Roasted Coffee Beans Online - Blue Tokai Coffee Roasters","id":21674909958199,"position":3,"preview_image":{"aspect_ratio":1.174,"height":593,"width":696,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0738\/1409\/products\/CoffeeListing_220822.jpg?v=1661153421"},"aspect_ratio":1.174,"height":593,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0738\/1409\/products\/CoffeeListing_220822.jpg?v=1661153421","width":696}],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe’re back this year with our Robusta coffee sourced from Kerehaklu Estate! This marks the second time that the estate has focused on processing specialty-grade Robusta. Growing this harvest is an example of the estate’s push towards sustainable farming, with the use of just rain water instead of normal irrigation techniques. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTo process this lot, the folks at Kerehaklu used an anaerobic, double float process where the cherries were left in ceramic vats overnight for a considerably shorter fermentation time as compared to Arabica. They’ve dubbed this process ‘Halley Huli’ which translates to ‘old tiger’, a Kannada phrase, usually given to an elderly person — similar to the anaerobic fermentation process used here, which has been carried on for decades. For this lot, they used CxR, a cross between Congensis (a variety from Congo) with Robusta, resulting in a variety known as CxR. Coffee Congensis grows in areas with extremely healthy iron-rich soil, is closely related to both Arabica and Robusta, and is known to improve the cup quality when crossed with Robusta.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis delicious coffee was grown under denser than usual shade and at an unusually high altitude for Robusta. It has a heavy body and a buttery mouthfeel that is perfectly finished off with an aftertaste of bittersweet chocolate. With its beautiful aromas of roasted nuts and cacao nibs, this coffee can be taken black or with milk, our roasters recommend brewing this as an Espresso, in the Moka Pot, French Press or South Indian Filter. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Cacao Nibs, Walnuts, Raisins\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Medium Dark\u003cbr\u003e\u003c\/p\u003e"}

Loyola Estate

Dark Chocolate, Roasted Almonds, Plum

medium dark

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Maple Syrup, Dark Chocolate, Black Raisins

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COFFEE

EQUIPMENT

medium dark

Medium

Medium

Out Of Stock!

Recommended Brewing Method

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Brewing Guides

French Press

Brewing Method

Aeropress

Brewing Method

Moka Pot

Brewing Method

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Brewing Method

Pourover

Brewing Method

Channi

Brewing Method

Home Espresso

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