Organic Mandya Arabica Coffee Powder (No Chicory)

A SOUTH INDIAN FILTER (what this coffee is ground for)

TWO TO FOUR TABLESPOONS in the upper chamber. NOT teaspoons. This is the single commonest reason home filter coffee tastes weak

LEVEL IT, then TAMP IT with the press disc. This is not optional - it is the whole mechanism. Loose grounds let water channel straight through and you get brown water

Pour JUST-BOILED water in, filling the upper chamber

COVER IT and LEAVE IT ALONE. FIFTEEN TO TWENTY MINUTES. Do not lift the lid to check, and do not press it down harder to hurry it

The decoction that collects below is concentrated. Roughly one part decoction to three or four parts hot milk, to taste

THE FROTH

Pour between two tumblers, from a height, several times

It is not showmanship. It aerates the coffee, mixes the decoction and milk properly, and drops the temperature to drinkable

DRIP MACHINE

Works, at a push. This grind is finer than a drip machine really wants, so expect a slower flow and watch for over-extraction

Use slightly less than you would with a medium grind

DO NOT USE THIS IN A FRENCH PRESS

We would rather say so than take your money and let you find out

A press needs a COARSE grind. This is fine. Fine grounds go through the mesh and over-extract, and the result is bitter and silty

If a press is your machine, you want whole beans and a grinder

NOT ESPRESSO EITHER

Espresso needs a grind dialled in against your specific machine. No pre-ground pouch can do that

STORAGE

AIRTIGHT. Away from LIGHT, HEAT and MOISTURE

NOT THE FRIDGE. Coffee is porous and it will take on every smell in there, and the condensation each time you open it is worse than the cold is good

The freezer works for long storage IF it is genuinely airtight and you do not keep taking it in and out

BUY SMALL AND DRINK IT. Ground coffee is at its best within ONE TO TWO WEEKS.

A kilo of ground coffee is a kilo that will be stale before you finish it

Smell the pouch when you open it. If it smells of almost nothing, that is the answer

Coffee has been cultivated in the hills of Karnataka for generations, with regions such as Chikkamagaluru, Kodagu and Hassan recognised for their coffee-growing heritage. The favourable climate, elevation and shade-grown cultivation practices contribute to the distinctive characteristics of coffee produced in these regions.

Organic Mandya Coffee Powder is prepared from carefully selected Arabica beans sourced from Karnataka's coffee-growing regions. The beans are roasted and finely ground to create a coffee powder suitable for filter coffee and other brewing methods.

According to a widely known account, Baba Budan, a Sufi from Karnataka, travelled to Yemen in the 1600s and returned with seven coffee beans. It is believed that he planted them in the hills near Chikkamagaluru, now known as Baba Budangiri. This account is closely associated with the early history of coffee cultivation in India.

Karnataka is one of India's leading coffee-producing states, with coffee cultivated in regions such as Chikkamagaluru, Kodagu and Hassan. Coffee in these regions is commonly grown under shade alongside crops such as pepper and cardamom.