BREW - FILTER COFFEE 100G

In the cup

Strong and sweet with a firm chicory backbone. The decoction runs dark and thick, and it holds its character through milk and sugar rather than fading into them. Built for a milky morning cup rather than for tasting notes.

Why 60:40

Chicory is not a filler, it is a choice. It adds body, a caramel sweetness and colour to the decoction, and at forty percent it takes the lead in the cup. This is the traditional strong-and-sweet filter kaapi profile that many households in Kerala and Tamil Nadu grew up on. If you want the coffee more forward, House Blend at 80:20 is the one to move to.

How to brew it

South Indian steel filter. Two heaped tablespoons in the upper chamber, press the disc down lightly, pour water just off the boil, and let it drip for fifteen to twenty minutes. One part decoction to three parts hot milk, sugar or jaggery to taste. Do not rush it, the slow drip is what makes the decoction strong.

Who it's for

Daily filter coffee for households, hostels and offices. Also the easiest place to start if you are switching from a supermarket brand and want to try a real roastery without spending much.

What's in it

60 percent coffee, 40 percent chicory. Roasted and ground in small batches at our factory in Chundale, Wayanad. Net weight 100g, around 10 cups. Every pack carries the batch number, roast date and best before, plus a QR code linking back to the lot. Read the roast date, not just the best before.