Mysore Nuggets – AAA Washed Arabica

The largest grade of Indian arabica found in southern India. Originating from the Mysore region, this coffee found its way into a lot of Indian coffee drinkers home. Packed with good amount of fresh lime notes and cacao, this offering of ours is roasted medium-dark to preserve to bring out its delicate dark chocolate notes, while preserving adequate amount of its acidity.

We recommend this coffee via all brewing methods, few of our favorites listed below

RECIPES

MOKA POT

Coffee / Water Ratio: 75gms / Litre (will yield espresso))
Grind Size: Medium Fine
Starting Water Temp: 92-94 degrees

Steps :

1. Pour all water in the lower chamber till the valve
2. Fill the coffee chamber completely with coffee grounds, tap the coffee container vertically on the kitchen counter to spread the grounds evenly. Do not press/squash the grounds
3. Close the upper chamber firmly and keep it on low flame/induction
4. Keep a watch on the upper chamber and notice the flow of coffee coming out of the pipe in upper chamber. Switch off the flame/induction as soon as the water comes spurting out
5. Rinse the out lower chamber with cold water as soon as the spurt begins
6. Pour the coffee into cup(s) and add equal amount of hot water(80-85 degrees)(increase the water if it feels strong)

POUROVER

Coffee / Water ratio: 60gms / Litre
Grind Size: Medium Coarse (Jaggery powder)
Water Temp: 92-94 degrees
Water pour ratio: 45 second bloom with 10% water, followed by 3 swirling constant pours of 40%, 25% and 25% water, waiting for drawdown.
Expected Brew Time: 2:45-3:15 mins

FRENCH PRESS

Coffee / Water ratio: 65gms / Litre

Grind Size: Coarse (sugar crystals)
Water Temp: 94-95 degrees
Steps :

1. Pour all water at once into the french press container with coffee grounds and close the lid
2. After 5 mins, take a spoon and push down the wet coffee grounds with a spoon
3. After 3-4 mins, gently press the filter and pour