Baba's Coffee: Dishoom × Allpress Recipe
Arabica beans from a single forest estate on the misty hilltops of Chikmagalur in Karnataka - mingled with Brazilian Minas. Smooth notes of milk chocolate, orange and jaggery.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee Blend
Brewing (espresso-style)
Milk & Finishes
Optional — For Filter / Plunger
Method
Prepare the Blend
Weigh and combine
Weigh 40 g of single-estate Chikmagalur Arabica beans and 10 g of Brazilian Minas Arabica beans to make a 50 g sample blend (80:20 by weight). Place both sets of whole beans together in a clean container.
Grind
Grind the combined beans according to your brew method: for espresso use a fine grind (approx. 18–20 seconds on a typical burr grinder), for pour-over use a medium-fine grind, and for cafetière use a coarse grind. Aim for consistent particle size.
Brew Espresso (recommended)
Preheat equipment
Warm your espresso machine and portafilter. Run a blank shot of hot water through the group head and wipe the portafilter dry so extraction begins from a stable temperature.
Dose and tamp
Dose 18–20 g of the freshly ground blend into the portafilter for a double shot. Level the grounds, apply even pressure with a tamper to produce a flat, compact puck.
Extract
Lock the portafilter in and extract to yield about 36–40 g of espresso (a 1:2 ratio) in ~25–30 seconds. Watch for a syrupy stream and crema with chocolate hues and orange highlights.
Milk & Syrup
Make jaggery syrup
If not using prepared syrup, combine equal parts jaggery and water (by weight) in a small saucepan. Gently heat and stir until jaggery dissolves fully. Cool before use. Use 10 ml per drink.
Steam and texture milk
Pour 180 ml cold whole milk into a chilled pitcher. Purge the steam wand, submerge just below the surface and create microfoam by stretching for 5–8 seconds, then fully submerge to heat to 60–65°C (140–149°F). Aim for silky, glossy milk with fine bubbles.
Combine and finish
Place the extracted espresso in a 200–220 ml cup. Add 10 ml jaggery syrup and gently stir to combine (this enhances the jaggery note without overpowering). Pour the textured milk over the espresso, finishing with a small milk pour to create a smooth surface. Zest a small amount (about 1/2 teaspoon) of fresh orange over the top to release bright citrus aromatics that complement the blend's natural orange notes.
Alternative — Filter / Cafetière
Use coarse ground blend
If making a 300 ml cafetière, use 50 g of coarse-ground blend. Add grounds to the carafe, pour 300 ml of water heated to 93–96°C over the grounds in an even pour, stir gently, cover and steep for 4 minutes, then press slowly. Add 10 ml jaggery syrup and a splash of milk to taste, and finish with orange zest if desired.