Same single-origin Brahmagiri arabica. Same roast date. Five different ways to extract it. The choice is yours, but here's the cheat sheet.
The bean we serve is grown on our family farm in Coorg, in the Brahmagiri ridge of the Western Ghats — 1,450 metres above sea level, shade-grown beneath silver oak, hand-picked when fully ripe, sun-dried on patio for 21 days. We roast it weekly on our 12kg drum in the back of the lab. Roast date is on every bag we sell.
The interesting part is what comes after. The same bean, brewed five different ways, tastes like five different drinks. Here is what to expect — and what to order, depending on what kind of morning (or afternoon) it is.
"Brewing is just hot water meeting ground coffee. Everything else — temperature, time, turbulence, ratio — is choice. We make a different choice five times."
Invented by chemist Peter Schlumbohm. The thicker paper filter and elegant glass hourglass produce a uniquely clean, bright, tea-like cup. Best for showcasing floral and fruity notes.
| Pour time | 4 min 30 s |
| Water temp | 94 °C |
| Grind | Medium-coarse |
| Ratio | 1:17 |
| Yield | 240 ml |
| Body | Light · Floral |
The barista's favourite. The 60-degree cone and spiral ridges control flow and turbulence. Crystal clarity, sharp acidity, layered separation. We pour ours in a slow rosetta.
| Pour time | 3 min |
| Water temp | 92 °C |
| Grind | Medium |
| Ratio | 1:16 |
| Yield | 220 ml |
| Body | Bright · Sharp |
Designed by an engineer in 2005. Combines immersion brewing with light pressure. Smooth, full body, low acidity, extraction in under two minutes. Forgiving and consistent.
| Pour time | 1 min 45 s |
| Water temp | 88 °C |
| Grind | Fine-medium |
| Ratio | 1:15 |
| Yield | 180 ml |
| Body | Heavy · Smooth |
Bialetti's stovetop espresso, designed in 1933. Pressure pushes water through a tightly-packed bed of ground coffee. Intense, syrupy, dark-chocolate finish. The most under-rated brew on our bar.
| Pour time | 5 min |
| Water temp | Boiling |
| Grind | Fine |
| Ratio | 1:8 |
| Yield | 60 ml |
| Body | Dark · Syrupy |
Patented by Italian designer Attilio Calimani in 1929. Full immersion, oils preserved, mesh-only filter. The honest taste of a bean's full character. A four-minute meditation in a glass cylinder.
| Pour time | 4 min |
| Water temp | 96 °C |
| Grind | Coarse |
| Ratio | 1:15 |
| Yield | 320 ml |
| Body | Round · Oily |
All five methods, side-by-side, on the same single-origin. Forty minutes. Best ordered with a friend who'll argue with you about extraction. Reserve a window.
Reserve a flight →If we had to recommend, here's the cheat sheet. None of this is law — order whatever you want. But these are the pairings most regulars settle into.
We don't blend the bean with anything. We don't dose espresso shorter to hit volume. We don't reuse grounds. We don't pour over an old roast — beans go off the bar 28 days after the roast date printed on the bag. If a brew comes out wrong, ask, and we'll pull it again.
If you want to take some home: bags of whole bean Brahmagiri arabica are on the back shelf. ₹780 for 250g, roasted fresh on the Tuesday you ask.
Reserve a flight, a window, and forty minutes.