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How to Brew Your Blesséd Brew Coffee

Six ways to make a beautiful cup of Indian speciality coffee.

​From the traditional South Indian filter to a cafetière, moka pot, V60 or even your bean-to-cup machine, each method brings out something a little different in your coffee.

South Indian filter coffee https___www.pinterest_edited.jpg

There's more than one way to enjoy your Blesséd Brew Coffee. 

First, pick your brewing method

South Indian Filter

The traditional way

Kaphi, cake, a South Indian filter and coffee in traditional dabba.jpg

Grind: Fine to extra-fine — like fine sand.

  1. Add 2 tablespoons of Kaphi (roughly 1 tablespoon per cup) to the top chamber.

  2. Press down gently and evenly with the disc.

  3. Pour boiling water to the brim and cover — let it drip for 10–15 minutes to create what is known as the 'decoction'.

  4. Mix the decoction with hot milk and sugar to taste, then pour back and forth to make it frothy.

Moka Pot

Quick, but keep an eye on it!

Moka pot on stove_edited.jpg

Grind: Fine — finer than filter, not as fine as espresso.

  1. Fill the bottom chamber with hot water to the valve.

  2. Fill the funnel basket with coffee and level it off — don't tamp.

  3. Screw the top on and place on medium-low heat with the lid open.

  4. As soon as it starts to gurgle, take it off the heat straight away.

If you're using our ground Bonaventure, Chandrika, Chikka, or Kaphi, you just need to make a few adjustments.

​

As our coffee is ground finer than a moka pot really wants, it can extract fast and turn bitter if you're not careful. So here's what you've got to do:

  • Use slightly less than you normally would — it's a stronger, more concentrated grind.

  • Watch it closely — it'll start gurgling sooner than with a coarser bean grind.

  • Take it off the heat at the very first sign of bubbling, don't wait.

  • If it still tastes too sharp, dilute with a little hot water or extra milk to taste.

  • You might have a bit of sediment, but that's okay, just filter it off.

V60 / Pour-Over

The trendy one!

Grind: Medium-fine — like table salt.

  1. Rinse the filter paper with hot water and discard that water.

  2. Add your ground coffee.

  3. Pour a little water first to "bloom" the grounds for 30 seconds.

  4. Slowly pour the rest of the water in a circular motion.

V60.png

Cafetière / French Press

Kettle lovers' coffee.

Grind: Coarse — like sea salt.

  1. Add 1 tablespoon of coarsely ground coffee per cup.

  2. Pour over hot water (just off the boil).

  3. Stir once, pop the lid on, and let it steep for 4 minutes.

  4. Press down slowly and pour straight away.

Cafetière.png

Cold Brew

For when you have the time.

Grind: Extra coarse — coarser than a cafetière.

  1. Add coarsely ground coffee to a jug with cold water (roughly 1 part coffee to 8 parts water).

  2. Stir gently to wet all the grounds.

  3. Cover and leave in the fridge for 12–24 hours.

  4. Strain, then dilute to taste over ice.

Cold brew_edited.jpg

Bean-to-Cup / Espresso Machines

For the gadget geeks.

Grind: Fine — most machines grind automatically to this setting.

  1. Fill the hopper with whole beans.

  2. Fill the water tank with fresh water.

  3. Select your usual cup size and strength.

  4. Clean and descale the machine regularly

Using a home espresso machine instead?

  1. Grind: Fine — like table salt, but finer; similar texture to sea salt ground down further.

  2. Grind your beans fresh and fill the portafilter, levelling it off.

  3. Tamp down firmly and evenly.

  4. Lock the portafilter into the machine and start the shot.

  5. Aim for roughly 25–30 seconds extraction time for a double shot — if it runs too fast, grind finer; if too slow, grind coarser.

Espresso & Bean-to-Cup.jpg

Whichever way you brew it, thank you for choosing Kindness in Every Cup!

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