Baba's Coffee: Dishoom × Allpress Recipe

Dose and grind

Weigh 60 g of whole beans. Grind to the appropriate grind size for your chosen brew method: medium-coarse for pour-over (V60/Chemex), medium-fine for AeroPress or drip, and fine for espresso. Aim for a consistent grind to highlight the blend's chocolate and orange notes.

Heat water

Bring filtered water to the proper temperature for the brew method: 92–96°C (197–205°F). If you don't have a thermometer, bring water to a gentle boil and let sit for 30 seconds.

Set up

Place a paper filter in your dripper and rinse it with hot water to remove paper taste and warm the dripper and server. Discard rinse water.

Bloom

Use a coffee-to-water ratio of 1:16 for a balanced cup. For 60 g of coffee, use 960 ml water (you can scale down to a single cup: e.g., 15 g coffee to 240 ml water). Start by pouring 120 ml hot water evenly over the grounds to saturate them (twice the coffee weight). Let bloom for 30–45 seconds to allow CO2 to release and flavors to unfold.

Main pour

After the bloom, slowly pour the remaining water in steady concentric circles, avoiding pouring directly on the filter. Aim to finish pouring by 3:00–3:30 minutes total brew time. Adjust grind size if brew finishes much faster or slower (coarser = faster, finer = slower).

Serve

Allow the coffee to drain fully, remove the dripper, and serve immediately to appreciate the milk chocolate, orange, and jaggery notes.

Dose and tamp for espresso

For a double espresso, dose 18–20 g of finely ground coffee into the portafilter. Distribute and tamp evenly to create a flat, compact puck.

Extract

Extract 36–40 g of espresso (1:2 ratio) in about 25–30 seconds. Adjust grind and dose to hit the time and yield. The resulting shot should have a syrupy body and show chocolatey sweetness and orange brightness.

Steam milk (if making flat white/latte)

Steam 200 ml whole milk to about 60–65°C (140–149°F) with a velvety microfoam. Pour over a double espresso to make a milk-based drink that highlights smooth chocolate and jaggery sweetness.

Finish (optional)

For an accent, stir a pinch of finely grated jaggery into the hot espresso or garnish with a small amount of orange zest on the milk to accentuate the citrus note.

Taste the coffee black first to identify base notes: milk chocolate, orange brightness, and a jaggery-like sweetness. If desired, add milk or jaggery to explore how the blend's sweetness and body change.

Store unused beans in an airtight container in a cool, dark place. Grind fresh just before brewing for best flavor (use within 2–3 weeks of roast for peak freshness).