Baba's Coffee: Dishoom X Allpress Recipe
Arabica beans from a single forest estate on the misty hilltops of Chikmagalur in Karnataka - where Sufi mystic, Baba Budan, sowed the smuggled seeds of India's first coffee in 1670. Mingled with Brazilian Minas. Smooth notes of milk chocolate, orange and jaggery.
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Ingredients
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Coffee Blend & Brewing
Optional Sweeteners & Garnish
Method
Coffee Blend & Brewing
- 1
Grind
Weigh 60 g of Baba's Coffee whole beans. Grind to a medium-fine consistency for an espresso-style brew (slightly coarser than espresso if using an Aeropress or V60). Target grind size like table salt for balanced extraction.
- 2
Boil and rest water
Bring 500 ml filtered water to a boil, then let it rest 30 seconds (target ~94°C). Reserve 1 L filtered water at room temperature for dilution or cleaning if needed.
- 3
Dose and tamp
If using espresso machine: dose 18–20 g per single shot basket, tamp evenly and pull three 30–35 ml shots (for total brewed yield ~90–105 ml). If using V60: use 60 g grounds to 1 L water ratio (1:16.5). For Aeropress: use 60 g grounds and 1 L water split into multiple presses—adjust to device instructions to yield approximately 600–700 ml of concentrate.
- 4
Brew time
Espresso: run for 25–30 seconds per shot. V60: bloom 30–45 seconds with 120 ml water, then pour remaining water in 2–3 pulses, total brew time 2:30–3:00 minutes. Aeropress: 1:30–2:30 minutes depending on method. Aim for a balanced extraction that emphasizes milk chocolate and orange notes without bitterness.
- 5
Rest and measure
Once brewed, allow coffee to rest 30–60 seconds. Taste for strength; you should have roughly 600–700 ml of brewed coffee if using the 60 g : 1 L ratio (concentrated). Adjust with filtered water to reach the desired strength if it's too strong or weak.
Milk, Sweetener & Assembly
- 6
Prepare jaggery syrup (if using)
Combine equal parts jaggery and water (30 g jaggery + 30 ml water) in a small saucepan. Warm gently, stirring until fully dissolved. Strain to remove any solids. Cool slightly. Use 15 ml per 300 ml milk serving (adjust to taste).
- 7
- 8
Combine coffee and milk (hot)
Pour roughly 150–180 ml of brewed coffee into a 350–400 ml cup. Add 15 ml jaggery syrup (optional) and stir to combine. Pour 300 ml textured milk over the coffee, holding back foam then topping with foam. Sprinkle 1 tsp cocoa powder and 1 tsp orange zest over the foam for aroma and to accentuate chocolate and orange notes.
- 9
Combine coffee and milk (iced)
Fill a tall glass with 6 ice cubes. Add 150–180 ml chilled brewed coffee concentrate, 15 ml jaggery syrup (optional), then 300 ml cold milk. Stir gently to combine. Garnish with a pinch of cocoa powder and a little orange zest on top.
- 10
Final tasting notes
Taste and adjust sweetness with additional jaggery syrup (to taste). Expect smooth milk chocolate body with bright orange citrus and warm jaggery caramel notes. Serve immediately.
