Custom Arabica Robusta Blend - Attikan Estate
Choose your own Arabica / Robusta percentage, blended from AAA Arabica and AAA Robusta from Attikan Estate and roasted to order.
| Arabica | AAA, Attikan Estate |
| Robusta | AAA, Attikan Estate |
₹390
₹1,560 / kg
Robusta is very difficult to roast at a medium level, so we only roast Robusta and Robusta blends Medium-Dark or Dark.
Drink it well: don't have more than 25 g of ground coffee a day, and look after your electrolytes - we recommend bananas, citrus fruits, vegetables, dairy and plenty of water. Coffee keeps you energetic, but don't forget to have at least 2 meals a day.
Roasted only after you order - we don't hold coffee bean stock, so it's always freshly roasted.
We roast after we receive your order, and we dispatch within 2-10 days, depending on the orders we have.
Pick exactly how much Arabica and Robusta you want, from 90% Arabica / 10% Robusta to 10% Arabica / 90% Robusta.
Both coffees are AAA grade from Attikan Estate, and the blend is roasted to order at the roast level you choose.
More Arabica gives a smoother, more aromatic cup; more Robusta gives a stronger, bolder cup with heavier crema and more caffeine.
The price is per kg and changes slightly with the ratio you pick.
French Press
Full-bodied and rich, brewed by steeping coarse grounds directly in hot water.
- 1Add 1 heaped tbsp of coarse-ground coffee per 200 ml of water to the French press.
- 2Pour hot water (just off the boil, ~95°C) over the grounds and stir gently.
- 3Place the lid on with the plunger pulled up, and let it steep for 4 minutes.
- 4Press the plunger down slowly and evenly.
- 5Pour and serve immediately - coffee left on the grounds keeps brewing and turns bitter.
Tips
- • Grounds that are too fine will clog the mesh filter - stick to a coarse, sea-salt-like grind.
- • Rinse the plunger and mesh filter right after brewing so oils don't build up and turn rancid.
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Good to know
Flavour notes describe the tastes and aromas you might pick up in the cup - similar to tasting notes on wine or whisky. They come from the coffee's origin, processing method, and roast, and are a guide to what to expect rather than a guarantee of what you'll taste.
Coffee where the outer fruit skin and sticky pulp are completely removed from the coffee bean using water then the bean is dried.