Check out our soundtrack for the Cauery Trio, produced by Tushar Das.
Elevate your coffee experience with this unique blend of music and coffee, part of Marc’s Coffee Music Program. Enhance your sensory experience with a perfect mix of coffee and music.
https://tushardas.bandcamp.com/track/cauvery-trio
About the Estates:
- Balmaadi Estate, Nilgiris/Tamil Nadu: Winner of the “Flavor of India” award for best Arabica in 2004 (Organic & Demeter biodynamic certified). This is one of the rarest and finest coffees our roastery offers. Grown under the natural shade of Shola Forest and trees like Jackfruit, Cedar, and African Neem, alongside some spices, Balmaadi coffee embodies the elements of its natural environment in every sip. This plantation is nourished through intricate biodynamic practices, working closely with nature to produce the best beans while allowing the forest to thrive.
- Kerehaklu Estate, Aldur, Chikkamagaluru: Owned by the Thipaiah family for five generations, this estate has unique terroir, biodiversity, and an average elevation of 1158 masl. The coffee flourishes amidst the lush indigenous Kerehaklu forest. The estate spans 270 acres in the Western Ghats, with a strong emphasis on biodiversity conservation.
- Ratnagiri Estate, Chikkamagaluru : A Rainforest Alliance certified farm that prioritizes ecological practices like wastewater processing, organic fertilizers, and composting. The name “Ratnagiri,” meaning ‘Pearl Mountains,’ is a tribute to the majestic Silver Oaks that gracefully overshadow the coffee plants, casting a silvery glow upon the hills. The estate produces Arabica coffee and pepper within a diverse ecosystem.
Espresso Recipes:
- Ratio: 1:2.75
- Pre-infusion Time: 10 seconds
- Total Extraction Time: 27 to 30 seconds
- Grind Size: 0.8 EK43 (espresso-style medium-fine)
- Water Temperature: 92°C
Give it a good tamp, as this is a light roast. Take your time extracting this coffee; don’t rush it.
V-60 SOP (Kaveri Trio)
Equipment: 60 degrees Brewer , v-60 original filter, Grinder ( EK43-S, Scale, Cup, Kettle
Coffees: clients request if not specified, coffee on the hopper
Vessel: 200 ml cup
Ratio: 1:12 (for every 1 gram of coffee, 12 ml of water)
Steps
- Grind 20 grams of coffee beans to medium/coarse ( 700 microns) should feel like fine salt. ek43 setting : xyz
- Heat 250 ml of water to 95 degrees celsius.
- Place the V-60 on the decanter and filter on top.
- Pre-wash your filter and at the same time rinse the decanter.
- Add the coffee grounds to V-60
- Place the V-60 and on the scale Tare it. Start your timer.
- First pour: pour 40 ml and let it bloom (00:00–00:40)
- Second pour: pour ml 140 – totalling to 180 ml. Swirl. (00:40-01:00)
- Third pour: pour ml 60 – totalling to 240 ml. (01:00-01:30)
- swirl 3 times top to bottom and side to side.
- Wait for the water to percolate thru the coffee completely
- Preheat the cup.
- Add the coffee card of the season if available
- Serve along with a decanter.
- Don’t forget to place coated chocolate beans on the side of the saucer.
- Discard the filter and grounds
