Halli
Turn the dial · arrow keys work too
Every coffee we sell sits somewhere on this line. Drag along it, or tap a bean, to taste your way from bright and fruity to deep and smoky.
Orange blossom · jaggery · black tea
Arabica · washed · 250 g whole bean
Twelve things on the counter this week: six coffees with their roast and tasting notes, and the brewers and grinders that suit them.
12On the counter
No. 01
Light roasts
Arabica · washed · 250 g whole bean
Orange blossom · jaggery · black tea
A clean, tea-like coffee from a ridge-top estate in the Biligiri hills, roasted light so the flowers come through. Our pick for a V60 on a quiet morning.
No. 02
Light roasts
Arabica · honey process · 250 g whole bean
Ripe jackfruit · honey · cocoa nib
Dried with some of the fruit still on the bean, so it is sweet and round with a gentle tang. Lovely in a carafe brewer, kind to milk too.
No. 03
Light roasts
Arabica · natural · 250 g whole bean
Blueberry · cardamom · dark sugar
Whole cherries sun-dried on raised beds in the Shevaroy hills. Big, jammy and a little wild — brew it a touch longer and let it cool.
No. 04
Dark roasts
Arabica · washed & natural · 250 g whole bean
Dark chocolate · toasted almond · molasses
Our house espresso: two Chikmagalur lots roasted together until the sugars turn to chocolate. Thick crema, and it stands up to milk.
No. 05
Dark roasts
Arabica 70 · robusta 30 · 250 g ground for filter
Cocoa · roasted peanut · palm jaggery
The coffee we grew up on, made for the steel filter: strong decoction, frothed with hot milk and a spoon of sugar. Ground fine on the day it ships.
No. 06
Dark roasts
Arabica · monsooned · 250 g whole bean
Smoke · cedar · bittersweet cocoa
Beans left open to the monsoon winds on the Malabar coast until they swell and soften. Low in acidity, heavy and smoky, best in a press.
No. 07
Brewers
Porcelain · 1–4 cups · takes size-02 filters
Clean, bright cups · fast flow
A steep cone with spiral ribs, so the water finds its own way through the bed. Warm it first and it holds its heat for the whole pour.
No. 08
Brewers
Borosilicate glass · 6 cups · wooden collar
Sweet, silky body · brews for the table
One piece of glass that brews and serves. Thick paper filters give a sweet, silky cup with no sediment; the collar keeps your hand cool.
No. 09
Brewers
Hand-beaten copper · brass stand · 1–2 cups
Holds heat · one or two cups
A copper cone on a small brass stand, beaten by hand in Kumbakonam. Pour straight into your cup, or set a server underneath.
No. 10
Grinders & kit
Steel conical burrs · 40 g hopper · wooden drawer
Espresso to press · 30 clicks
Turn by hand for an even grind from espresso fine to press coarse. Quiet enough for the early mornings when everyone else is asleep.
No. 11
Grinders & kit
Electric · 64 mm flat burrs · single dose
Even grind · little left in the chute
Weigh your dose, drop it in and grind it all — nothing is left behind to go stale. The grinder we use on the roastery bench.
No. 12
Grinders & kit
0.1 g · 2 kg · USB-C · splash-proof
Reads to 0.1 g · auto timer
Grams and seconds side by side, so the ratio on the dial becomes the cup in your hand. Starts the timer as soon as the water lands.
Nothing on this part of the menu right now.
The method we teach at the bench. Use the ratio from the dial and a timer.
Weigh your dose and grind it medium-fine, like coarse sand, just before you brew.
Pour twice the coffee's weight in water and wait while the bed rises and settles.
Pour the rest in slow circles, keeping the water level steady, until the scale reads your target.
Let it drain to a flat bed. Sour? Grind finer next time. Bitter? Grind coarser.
The roastery is behind the bakery on 9th Main. Write to us for wholesale beans for your café, help choosing a grinder, or a question about a coffee.
We have received your order and emailed you a copy.