Baba's Coffee: Dishoom × Allpress Recipe

Weigh & Heat

Weigh 60 g of Baba's Coffee whole beans for a batch that will yield about 6 standard 250 ml cups (10 g coffee per cup). Heat 1000 ml filtered water to 94°C (just off boil). If using a scale and kettle, set them up now; if using a gooseneck kettle, preheat it by pouring hot water through the spout.

Grind

Grind the 60 g whole beans to a medium-coarse grind suitable for pour-over (similar to coarse sea salt). Aim for an even grind to highlight the blend's milk chocolate, orange and jaggery notes.

Set up brewer

Place a pour-over dripper (V60, Kalita, or similar) on a carafe or server. Insert a paper filter and place the assembly on your scale. Tare the scale to zero.

Rinse filter

Pour about 50 ml of the hot water through the paper filter to rinse it and preheat the dripper and carafe. Discard the rinse water. Taring the scale again will help with accurate brew measurements.

Add grounds and bloom

Add the 60 g of medium-coarse grounds to the rinsed filter and level them. Start the timer and pour 120 ml of hot water (twice the weight of the coffee) evenly to saturate all grounds — this is the bloom. Let the coffee bloom for 30–45 seconds to release trapped gases and open flavor.

Continue pouring

After the bloom, pour in steady concentric circles, avoiding the filter walls, adding water to reach 500 ml total by 2:00–2:30 minutes. Maintain an even water flow and keep the coffee bed level. If using a Kalita or other flat-bottom dripper, pulse pour in 3–4 short pours to keep an even extraction.

Finish brew

Allow the brew to drain completely. Total brew time should be 2:30–3:30 minutes depending on grind and dripper. When finished, remove the dripper and gently swirl the carafe to homogenize the cup.

Dose and tamp

For espresso, use 18–20 g of finely ground Baba's Coffee per double shot. Distribute and tamp evenly in a 58 mm basket to ensure uniform extraction.

Brew

Pull a shot aiming for 36–40 ml in about 25–30 seconds. Adjust grind finer or coarser to hit extraction time; the flavour profile will present milk chocolate base with orange/jaggery highlights when dialed in correctly.

Steam milk

Steam 150–200 ml whole milk per latte (or 100–150 ml for a cappuccino) to 60–65°C with smooth microfoam. For a silkier texture, stretch milk slightly then texturize until glossy and microbubbly.

Combine

Pour the espresso (single or double shot) into a warmed cup, then pour steamed milk over the shot, finishing with a thin layer of microfoam. For cappuccino, use less milk and more foam; for latte, aim for more steamed milk and latte art if desired.

Optional finishing

Stir in up to 2 tablespoons of jaggery syrup for a caramel-jaggery sweetness that complements the coffee's notes. Garnish with a light dusting of orange zest (about 1 tsp) to highlight the orange notes.

Serve brewed pour-over or espresso-based milk drinks immediately to enjoy the coffee's full aroma and flavor. Store remaining whole beans in an airtight container in a cool, dark place and grind fresh per brew for best results.