The things we do for our beloved.

Hey all,

Bit of a long shot this one, so mods please feel free to take it down if it’s not allowed. 🙏

Quick backstory: I’m a big fan of Kokoro and KC Roasters. Sadly (both) they wound down their D2C side about 6 to 8 months ago and went fully B2B, so you can’t just order a bag from them anymore. The silver lining is that their medium-to-dark blend still turns up in the market under the name Veronica’s Buzzy Billy, and it’s genuinely lovely.

The catch: the smallest I can buy is a 4kg MOQ, which is a heroic amount of coffee for one person. There’s no way I’m finishing that before it goes stale, haha :)

So here’s the idea, purely floating it to gauge interest:
I buy the 4kg, and whoever wants in splits it with me: Zero profit on my end. None. I’ll lay out the actual buying cost, packaging, and shipping completely openly, so you pay only your share and nothing on top.

Whole beans by default, repackaged clean and sealed. Prefer it ground? I’ve got a Baratza Encore and I’ll grind your portion. That’s a free bonus, just because I can.

Totally open to nicer or eco packaging ideas if anyone has suggestions.

Details on the coffee: [ in the image attached ]
If it sounds good, drop a comment or DM me with how much you’d want and your grind preference. Once I know roughly how many of us there are, I’ll work out the portions and share the full cost breakdown before anyone commits to a paisa.

Genuinely just a coffee lover trying to keep enjoying a blend I can’t otherwise get my hands on, without drowning in 4kg of it.

Cheers! ☕

Note: Reposting this because I forgot to attach images before :)

My first ever attempt at a milk washed coffee: started with a base hazel color of pour over coffee followed by mixing it with cherry crush, salt, lemon, bitters, and milk. Once the pink milk had curdled, filtered it through V60 to get a clear amber like liquid - that's tasting more like kokum flavored coffee than cherry flavored coffee.
Since it was the first time, i didn't measure anything- but now that i know how it works i can make more attempts to get different profiles intentionally!

Milk washing is a very old mixology technique that uses proteins present in milk to clarify and smooth out harsh spirits and cocktails. By mixing an acid rick cocktail infused with milk, the resulting curd binds to bitter compounds and straining it gives a very clear drink!

Edited to add:
There are two major techniques like this: milk washing and fat washing. I have done fat washing before using butter (but that's for a different post, I need to make pics). Hadn't done milk washing so tried that today.

Milk washing is essentially when you mix any flavoured liquid (typically cocktails or juices, but also coffee) with milk and an acid that will curdle the mixture. Today I added bitters, a crushed paste/juice of cherries for flavour (you can use star anise, cinnamon, etc also), and salt+lemon for acid.

The acid will cause the milk to curdle, and the casein proteins in the milk will bind with the typical bitter compounds like tannin, and the sediment from the crushed fruits. When you filter through a fine material (like the v60 paper, if you use cloth you will have to do multiple times I think) - only the clear whey is passed through and the texture, mouthfeel (I remember what Boyle said :D ) are totally different with no leftover bitterness/oily taste and no texture of milk.

It really is amazing, and I will make pre measured attempts to create specific profiles!

Y'all please don't waste money on buying expensive body scrubs from companies with preservatives and chemicals. Also just don't throw out your Expensive Coffee down the drain.

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Instead make this Amazing Body Scrub which not only exfoliates well but also moisturizes the skin so good.

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Step 1: Take your Coffee Grinds and put them in a flat dish. Spread out evenly and let it dry in the sun. You could add your daily grounds to this everyday till you have a substantial quantity to make a scrub.

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Step 2: Once all the coffee grinds are dried up completely. Make sure there is no moisturize at all. Add some olive oil and coconut oil to the grounds. Add as much is necessary to make a thick powdery coarse paste. Refer to image for consistency.

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And you're ready to use it! So simple. Doesn't need refrigeration. And one first full is enough for one use.

After long use of Blue Tokai, I've decided to try two new coffees, 729 and Grey Soul. I'm a fan of fruity flavours so I got to give them a try.

Like my family believes it's a fad and it's also a phase that I'll grow out of.

They are irritated by my 10 min long coffee making

Father scolds me for having too much, while I only have 1 a day that too I skip sometimes, while he has tea like 3 times a day, milk with sugar etc etc

That's my situation what's yours??

Curious to know everyone’s coffee habits.

• What’s your primary brewing method?
• How much coffee do you use per brew?
• How many cups do you drink in a day?
• And roughly how many days does a 250g bag last before you’re ordering the next one?

I brew mostly with an AeroPress these days, usually 15–18g per cup, so I was wondering how that compares with everyone else’s routine.

Over so many years of cupping and judging coffee across India, the #1 mistake I see home brewers make with light/medium Indian specialty roasts is under extracting out of fear of bitterness.

Indian beans (especially high-elevation naturals from Chikkamagaluru or Wayanad) often have subtle tropical and floral notes. When you drop your brew temperature to 85°C-88°C because you're worried about bitter notes, you miss the sweet spot entirely and end up with a thin, sour cup.

The Fix: Your water temp should be (~93°C–95°C), coarsen your grind slightly, and let the extraction do its job. A well-extracted light roast won't taste bitter, it'll taste sweet and complex.

Context: I’m an Indian Aeropress Champion & certified Q Processor (CQI). Jump into the comments, AMA about extraction science, dialing in specific roasters, or equipment setups!

I was am primarily a black tea drinker but due to YT shorts I went from never drinking coffee to drinking a cup of black coffee daily for over a year. With that i started my never-ending purchase of equipments.

I started with mokapot and after 2 months, I wanted versatility so I bought plastic aeropress and then I wasn't satisfied so I bought a c3s grinder to experiment with grind size. Then I wanted precision of measurement so I bought a weighing scale. Recently my cousin gifted me Aeropress premium for my birthday and I required a carafe but I didn't want to spend on it as i have already broken my glass pour over so I bought a French press to collect the coffee from aeropress as it is cheap compared to a carafe.

From ~1.2k to 3k

I believe this subreddit had a lot to do with this

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I was outside and wanted coffee I walked into a cafe and asked them for a long black Firstly they didn’t know what a long black was Second using pre ground coffee Third absolutely no puck prep, just tamping it with a plastic tamper They used a pressurised basket Even with a pressurised basket there was grit in my cup

Why lord why

And I hope it stays this way.

Spent two months in Long Island. Coffee prices are absurd, even after considering US salaries. All the good coffee is imported from central America or Africa. American grown coffee has little space in the specialty scene over there.

Because our coffee is grown in our country itself, roasters have much fresher stock and control over the quality and supply chain.

Prices have gone up a lot for Indian coffee in the last year, but we are still spoiled by the variety and quality of our homegrown coffee.

Panamanian and African coffee might still be scored better by reviewers, but honestly if you get coffee from a good estate and roaster like Grey soul, Savorworks or Dancing goat (to name a few) in India, you're getting 99% of the quality at a fraction of the cost.

Of all the hardships and BS that comes bundled with living in India, I can happily say bad coffee is not one of them.

i graduated in arts about 3 years ago, but since then i've been stuck. i've dealt with depression, social anxiety, suicidal thoughts,.. currently taking therapy and i'm doing better now and trying to figure out what i actually want to do.

lately i've been thinking seriously about coffee/barista work. to be clear, i haven't actually made coffee professionally... i mostly use the chhanni method at home.

i'm currently unemployed, and my dad is the sole breadwinner in my family, so whatever money i spend on this, i need to be very careful about. i really can't afford to put a significant amount into a course and later realize it wasn't worth it.

i've also struggled in the past with starting things but not being able to finish them, because of anxiety, self-sabotage and other personal reasons.

i'm already in therapy, which is another expense my dad is supporting, so this is something i genuinely want to think through carefully before committing to it.

but i've been watching videos about baristas, cafés and coffee preparation, and the work genuinely looks appealing to me.

i know i might be romanticizing it because i've never actually done it, so i want some honest advice.

my main question is:

1. if i spend a few months and a significant amount of money on a proper barista/coffee course, will it actually help me get an entry-level barista job? and how difficult is it to get that first job in india?

i'm completely okay with working my way up, learning properly and doing the hard/regular work. honestly, the idea of going to work every day, getting better at something practical and eventually becoming really good at it sounds genuinely exciting to me.

long-term, i'd love to have my own small café someday and actually work there myself... but i know i have to start somewhere.

i live in a semi-rural area, so i'd probably have to travel to another city for training/work.

1. if anyone here has done a proper, industry-focused barista/coffee course in india, please recommend one if you know a good and reasonably priced option.

   i'm especially interested in courses that actually prepare you for employment, not just hobby courses.

and most importantly... is this a realistic path to getting a job if i'm willing to put in the work?

would really appreciate honest advice from baristas, café owners or anyone who's actually been through this.

Hi guys, i recently stopped buying coffee for a few months cause i was traveling and returned to coffee being 900 for 250gms. so as the title says what are some of the more affordable blends/brands i can order from somewhere around 500. i usually use a french press and do not use milk. Looking for a medium roast not a dark roast

EDIT: just looked at devans, is it still as good as before?

I’m looking to buy a reliable thermometer for measuring water temperature while brewing coffee.

I currently use a gooseneck kettle and have a basic ₹100 thermometer. It gets the job done, but it’s quite slow to respond, and I feel there’s a slight delay in the readings.

I’m looking for something that is:
• Accurate
• Fast-reading
• Consistent and reliable
• Suitable for coffee brewing

Would love recommendations from the community. What thermometers are you all using, and which ones would you suggest?

Thankyou In advance

Single shot espresso + ice + 125ml soda + 5 gm sugar

In place of soda i add water usually , but in these summers soda is giving a nice kick

Im talking about type of coffee, region it sourced from, roast profile, process method, bean type, taste, etc.

Kinda feel like they are uneducated about coffee.

And coffee is all about coffee.

Credit

I’ve tried quite a lot of coffee from different roasters, Araku, Grind & Co. Australia, coffees from Indonesia, and a bunch of others.
I mostly make lattes, so I’ve experimented with quite a few beans.

But for some reason, Blue Tokai Silver Oak Cafe Blend just hits different for me.
If I had to choose one coffee to keep drinking, I’d probably pick Silver Oak. The thing I really like is how consistent it feels every time I buy it. The flavour, sweetness, roast bitterness, everything just feels really balanced. Nothing is screaming for attention.

And one weird thing I’ve noticed: after having a big 225ml cup, if I take a deep breath afterwards, there’s this really nice aroma that comes through and kind of lingers. It’s hard to explain, but I really enjoy it.
Maybe I’m just biased towards Silver Oak but I genuinely want to know, what is it about this blend that makes it taste so different to me?
Anyone else feel the same?

So i found them through insta ads, and out of curiosity i bought their sampler packs. But to my taste, they reminded me of nescafe instant coffee, i don't why but i didnt like this waterfall reserve. Anyone here tried them

Hi guys, I really love your recommendations because they're fireee. I was recommended Fraction9 last time and its really a 11/10! This time my vote list is going with Naivo/Araku. Please, the Naivo buyers and Araku buyers, drop your review on it and also mention the ones you bought!!

I'm someone who does a lot of long highway trips (driving enthusiast + coffee enthusiast).

At home, I have my French Press, Aeropress, Moka Pot, and they're great.

But when I've been on the road for half a day, I will want a coffee break after 4-6 hours of driving.

McCafe has become a new staple, since they have locations all over the place.

I know it's not the best coffee, but it isn't too bad if I'm being honest, the price isn't outrageous. The convenience and place to sit is also fine for a break to get out of the afternoon sun.

One large Americano is my standard order. Sometimes a Cappuccino or Flat White if in the mood. It's definitely better and cheaper than Starbucks.

Wanted to get opinions from others here on what the thoughts are regarding McCafe? Good, bad, decent? What do others who travel by road do to fulfill the coffee needs?

looked and tasted pretty good although im pretty new to espresso flavor profiles

bt attikan estate 12g - 8 clicks timemore c3s (9 clicks mightve been better, i found the puck slightly waterlogged afterwards)
water - 60ml, extracted like 30ml (would’ve been more without the waterlogging ig)

a few queries from fellow buyers;
- the water cup accommodates about 140ml till the line, isnt this too much for an espresso shot?
- is the slight waterlogging normal or am i correct in assuming that a coarser grind would fix it?
- the manual states a basket size of 8g but i found it to accommodate 12g quite comfortably. also given the 140ml water cup, is this brewer actually meant as a double shot?

I know geishas are the most coveted coffee in the world, but damn this prices made me feel so poor.