Vienna Roast Coffee
A medium-dark Vienna roast - a shade past classic medium, with caramelized sweetness and a smooth, rounded body.
₹450
₹1,800 / kg
Roasted only after you order - we don't hold coffee bean stock, so it's always freshly roasted.
Vienna roast sits just past the classic medium roast, taken slightly further to develop a light sheen of oil on the bean and a touch of caramelized sweetness, while still holding on to some of the origin's character.
The result is a smooth, rounded cup - bolder than a medium roast but without the smokiness of a full dark roast.
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.
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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