Brew Guides
How to brew it
Seven methods. Every ratio we actually use.
Written for Indian kitchens, Indian water and the equipment people actually own here — including the steel filter that most specialty roasters pretend does not exist.
The guides
Pick your brewer.
South Indian filter
Decoction, the dabara, the 80:20 chicory question, and how to fix a filter that will not drip. The most complete guide we have written.
Read the guide → 18g : 36g · 28sEspresso
Dose, yield and time. How to read a shot by taste instead of by crema, and why Delhi water is quietly ruining yours.
Read the guide → 15g : 250g · 3 minPour over & V60
The bloom, three pours, and a flat bed. The method that tells you what you actually bought.
Read the guide → 30g : 450ml · 8 minFrench press
Skim at four, press at eight, never plunge to the bottom. Two changes that kill the muddy cup for good.
Read the guide → 17g : 150ml · 5 minMoka pot
Start with boiling water, keep the flame low, never tamp. It is not supposed to taste burnt.
Read the guide → 16g : 230g · 2 minAeroPress
Standard and inverted, plus how to adjust temperature and steep for the coffee in front of you.
Read the guide → 1:8 · 12–16 hCold brew
A concentrate that keeps for a week, filtered twice, and the tonic build that beats every iced coffee in Delhi.
Read the guide → ReferenceCoffee glossary
Every word on the bag in plain English — including the Indian grades and terms nobody else defines.
Open the glossary → 60 secondsFind your coffee
Five questions and we will name the bag to start with. No email, nothing stored.
Take the quiz →Reference
Grind size, every method.
| Method | Grind | Feels like | Brew time |
|---|---|---|---|
| Espresso | Very fine | Powdered sugar, just gritty | 25–32 sec |
| Moka pot | Fine–medium | Table salt | 3–5 min |
| South Indian filter | Fine | Fine table salt | 15–25 min |
| AeroPress | Medium-fine | Between salt and sand | 1–3 min |
| V60 / pour over | Medium | Coarse sand | 2:30–3:30 |
| Batch brew | Medium | Coarse sand | 4–6 min |
| French press | Coarse | Coarse sea salt | 8 min |
| Cold brew | Coarse | Breadcrumbs | 12–16 hours |
Faster brew methods need finer grinds; slower ones need coarser. If your coffee is sour, it needed more extraction — grind finer. If it is bitter, it got too much — grind coarser. Change one thing at a time and taste after each change.
Water
Coffee is about 98% water and Indian tap water runs 300–500 ppm TDS in most cities, which is roughly three times what you want. Aim for 75–150 ppm. Pure RO water is too empty and extracts badly — blend it back with tap water or use a remineralising filter. This single change does more for your coffee than any equipment upgrade under ₹20,000.
Now the beans
We will grind it for your method.
Choose your brewer at checkout and we grind to match — including a proper South Indian filter grind.