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ROAST

ACIDITY

BITTERNESS

Hardoor Estate

Caramel, Green Grape, Roasted Hazelnut

Regular price

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Roast Level

medium

Bitterness

Low

Acidity

Medium

VIEW GRIND GUIDE
Regular price

Organically grown in the heart of Coorg, our latest coffee is from Hardoor Estate! We roasted this one to a medium profile to create a balanced flavour with low bitterness and medium acidity levels.

Product Details

Altitude

980 - 1020M

Processing

Washed

Location

Coorg, Karnataka

Variety

Chandragiri

Organically grown in the heart of Coorg, our latest coffee is from Hardoor Estate! We roasted this one to a medium profile to create a balanced flavour with low bitterness and medium acidity levels. We love the buttery mouthfeel and delectable aromas of toffee and hazelnut of this medium bodied coffee that come out best when brewed using an AeroPress, Moka Pot, Espresso or as a Pour Over. If you’ve enjoyed our coffees from Thogarihunkal, M.S. and Kerehaklu Estates, you’ll love this one!

Tasting Notes: Caramel, Green Grape, Roasted Hazelnut

Roast Level: Medium


About Hardoor Estate

Hardoor Estate is located 5 km from Suntikoppa Town, at an elevation of slightly over 1000 metres. It has been lovingly cared for and watched over by the same family for 5 generations, for over 120 years, all the while nurturing the environment and community around them.

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Brewing Guides

French Press

20g Coffee Amount
94°C Water Temperature
5 Min Brew Time
230ml Water Volume
Very Coarse Grind Size

Brewing Method

  • Add the coffee, start timer and pour 230ml water, making sure all the grinds are wet.
  • Place the plunget lightly on top to keep the temperature stable. After 4 minutes, stir the grinds gently on top to break the crust, and place plunget back on.
  • Plunge at 5 minutes.

Moka Pot

16g Coffee Amount
40-50°C Water Temperature
2:30-3 Min Brew Time
100ml Water Volume
Medium Fine Grind Size

Brewing Method

  • Place water in the lower chamber and fill the filter with coffee.
  • Screw on the top and it place on stove on medium heat.
  • Remove from the stove once you hear a hissing sound.

Inverted Aeropress

18g Coffee Amount
92°C Water Temperature
2:30 min Brew Time
210ml Water Volume
Ditting Grinder - 6.8 Grind Size

Brewing Method

  • Pre-wet the filter paper and add 18g of coffee.
  • Start the timer and add 100ml water. Let it bloom for 40 seconds.
  • Add 110ml more water and stir vigorously 5 times. Leave until the timer is at 2:30 minutes.
  • Add the cap and flip the Aeropress onto the cup. Plunge slowly.

Cold Brew

50g Coffee Amount
Room Temp Water Temperature
18 Hours Brew Time
500ml Water Volume
Coarse Grind Size

Brewing Method

  • Add coffee and filtered cold water in a vessel.
  • Stir well so that all grinds are wet.
  • Cover with a lid or cling wrap and leave it on countertop at room temp.
  • After 18 hours, stir the grinds and filter through either a muslin cloth, cold brew filter or use a V60 with a pre-wet filter for a clean cup.
  • You can store it in the fridge for upto 4 days.

Pourover

16g Coffee Amount
94°C Water Temperature
3-3:30 Min Brew Time
250ml Water Volume
Pourover Grind Size

Brewing Method

  • Rinse the filter paper with hot water to pre-heat the cone.
  • Add 16g coffee and start the timer. Pour 50ml water and swirl the cone twice.
  • After 30s pour 150ml water into the cone and swirl again twice.
  • After 1 minute, add the remaining 50ml and let it drip down.

Channi

18g Coffee Amount
92°C Water Temperature
4:30 Min Brew Time
185ml Water Volume
8.5 Ditting Grind Size

Brewing Method

  • Add 18g coffee in a channi (stainer) and start pouring 185ml of hot water gently on top of the coffee for 30-35 seconds.
  • Stir with a spoon and wait for 4:30 minutes.
  • Remove the channi and your coffee is ready.

Home Espresso

19g Coffee Amount
85-90°C Water Temperature
42 Sec Brew Time
Full Tank Water Volume
Ditting - 2.9 Grind Size

Brewing Method

  • Add cold water to your machine. Place 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 espresso.
  • Start the timer and stop the machine 15-18 seconds before recommended brew time as the 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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