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60% Arabica, 40% Robusta | Freshly Roast, Premium AA Whole Coffee Beans
₹570.00
The Bababudangiri Range in Chikkamagaluru, Karnataka, is celebrated as the cradle of Indian coffee. Experience the essence of luxury with exquisite AA Grade specialty coffee beans, meticulously cultivated in the region’s lush green hills at elevations between 4,500 and 5,000 feet.
Every cup embodies a farm-to-cup journey of unmatched quality, reflecting the rich heritage, fertile soil, and natural beauty of its origin.
Whether enjoyed hot or cold, this coffee is perfect for those who appreciate a strong, full-bodied, and flavorful brew — ideal for both a classic black coffee or a creamy latte.
Flavor & Notes:
Arabica beans impart complex, smooth, and refined flavors with subtle floral and fruity undertones.
The touch of Robusta adds brightness, depth, and a hint of acidity, creating a perfectly balanced cup.
Drinking Preferences:
Best suited for Espresso, Ristretto, or Cortado preparations.
Savor it black to truly appreciate its layered flavor profile.
Elevation:
Grown under the shade of native jungles and fruit trees at elevations of 4,500–5,000 feet, ensuring superior bean density and natural sweetness.
Freshness Assured:
Sealed in a tamper-proof, resealable zip-lock pouch with a one-way freshness valve to preserve the coffee’s aroma, flavor, and richness — right up to your cup.
Quantity
BREWING TECHNIQ
✅ Ensure that the water tank of your espresso machine is filled.
✅ Next, add the coffee to the portafilter and tamp it down gently to create an even and compact layer of coffee grounds.
✅ Insert the portafilter into the espresso machine and activate the machine, allowing it to brew for 35 seconds.
BEST TIPS TO BREW PERFECT COFFEE
• If your coffee has a sour taste, consider grinding the beans finer or applying more pressure during tamping to achieve a denser puck, which can enhance extraction. Conversely, if the coffee is bitter or astringent, it may be over-extracted, necessitating a gentler tamp or a coarser grind.
• The temperature of the water and the bar pressure are crucial factors in determining the flavor of your espresso; if your machine permits, aim for an extraction temperature between 94-96°C. For
lighter roasts, increasing the dosage can enhance extraction while keeping other variables constant, whereas for darker roasts, reducing the dose can help achieve a more balanced flavor.
• It is essential to tamp evenly, ensuring the coffee grounds are level, as uneven tamping can lead to channelling and result in a subpar espresso shot. During a 35-second extraction, the visual progression should be divided into thirds, beginning with a thin, dark stream, transitioning to a steady caramel color, and concluding with a lighter, faster stream; excessive light extraction canimpart bitterness and a woody taste to the coffee.
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