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korku.The
tribal bean
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Grown in Melghat. Roasted in Amravati.
Never just another coffee.

Field notes / 06 rituals

The Korku brew room

Your morning,
dialled in.

Good coffee.
A little less guesswork.

Six ways to brew our robusta. Choose your ritual, set your dose, and find a recipe worth waking up for.
Just here for the guides?
01 / The brew studio

Find your daily ritual.

Less guesswork. More good mornings.
Choose your brew method
02 / Set your doseOur starting point
Coffee · gBrew water · g
Inner ring: coffee. Outer ring: brew water. Two measures that move together.
7.5 g30 g

Editing range: ½–2× our 15 g reference. Check your brewer’s capacity; these are starting points, not serving sizes. Entries round to 0.5 g and clamp to 7.5–30 g when you leave the field; the recipe uses the clamped dose.

03 / Your recipeB—03

Pour-over

Medium grind

Coffee in
15 g
Brew water
250 g
Coffee : water · by mass≈ 1 : 16.67
Time target
3:00–3:30
Water temperature
90–92 °C

  1. Prepare the bed

    Rinse your paper filter and add 15 g of medium-ground coffee. Heat your brew water to 90–92 °C.

  2. Let it bloom

    Start the timer. Wet the grounds with 45 g of water and bloom for 45 seconds. This is included in the total, not extra water.

  3. Pour with patience

    Add the remaining 205 g in gentle pours, bringing the scale to 250 g of total brew water.

  4. Let it draw down

    Aim for 3:00–3:30 total, including the bloom. Larger batches can change drawdown; adjust grind and pouring, not the target by a multiplier.

A starting recipe, not a promise. Only ingredient quantities scale; time and temperature targets stay fixed. Adjust the grind and technique to taste.

A coffee to try with thisSipna Serenade

Keep this close / The field guide

Six methods.
Make one yours.

The recipes we actually use, in their original quantities. Starting points, not commandments: your grind, brewer and taste have the last word.

01

South Indian filter

Filter fine
Dose
18 g in the upper chamber
Water
90 ml just off the boil
Time
15–20 min slow drip
Serve
1:3 decoction to hot milk, sugar to taste
A note from the brew table

The brew robusta was born for. Pack the powder gently, don’t press. The decoction should fall drop by drop — if it pours, grind finer. Midnight is the classic here. Measure the collected decoction before adding three parts hot milk; the water you put in is not the yield you get out.

02

Espresso

Espresso fine
Dose
18 g in
Yield
40–45 g out
Time
26–30 s
Temp
92 °C
A note from the brew table

Robusta pulls thick, with crema arabica can’t match. Start a touch cooler than your arabica setting and expect a slower ramp to bitterness — both roasts can carry a straight shot. Match the dose to your basket’s rated capacity; the yield is brewed espresso, not water to add.

03

Pour-over

Medium
Dose
15 g
Water
250 g at 90–92 °C
Bloom
45 s with 45 g (part of the 250 g total)
Total time
3:00–3:30
A note from the brew table

Go slightly cooler and slightly coarser than you would for arabica — high-grown natural robusta gives up its sweetness early and its bitterness late. Sipna Serenade shines here.

04

French press

Coarse
Dose
16 g
Water
250 g at 93 °C
Steep
4:00, then break the crust
Plunge
Gently, just below the surface
A note from the brew table

The natural process loves immersion — you get the full weight of the cup. Wait a minute after plunging; the body settles into something almost syrupy.

05

Moka pot

Fine, not espresso-fine
Fill
Basket level, never tamped
Water
Hot from the kettle, to the valve — don’t cover it
Heat
Medium-low, lid open
Stop
At the first gurgle
A note from the brew table

Starting with hot water keeps the grounds from stewing while the pot climbs. Midnight in a moka pot with a spoon of jaggery is a Vidarbha evening in a cup. Your pot determines the quantities: there is no universal gram dose or water ratio.

06

Cold brew

Extra coarse
Reference
60 g coffee to 500 g water — approximately 1:8.33 by mass
Steep
16–18 h in the fridge
Filter
Twice, through cloth or paper
Serve
Over ice, cut 1:1 with water or milk
A note from the brew table

Robusta cold brew is rocket fuel with chocolate manners. The long steep flattens bitterness and leaves the dark cocoa standing. The original guide’s ‘1:8’ was shorthand: this calculator preserves the actual 60 g / 500 g reference recipe, not an exact 1:8 formula.

Now, the good part

Meet your
morning coffee.

We grind to order for the way you brew.

Medium roast / Try it in a pour-overSipna SerenadeMilk chocolate. Jaggery. Toasted nut.Dark roast / Made for your filter ritualMelghat MidnightDark cocoa. Burnt jaggery. Smoke.

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Two roasts and a green bean, all from the Melghat hills.

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