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Skiá Coffee

Brew Guide

Brew Guide

Good coffee at home comes down to four things: fresh coffee, the right grind, the right amount of water, and water at the right temperature. Here is how we brew Skiá coffee on the estate, and how you can do it at home.

The basics

  • Weigh if you can. A good starting ratio is 1 g of coffee to 15–16 g of water (about 15 g coffee for a 250 ml mug). Adjust to taste.
  • Water just off the boil. 90–96°C is ideal. Let a boiled kettle rest for 30–45 seconds.
  • Grind just before brewing. If you buy roasted beans, grind only what you need. Coffee loses aroma within minutes of grinding.
  • Use filtered water. Coffee is about 98% water, so off tastes in your water end up in your cup.

Grind size at a glance

  • Coarse (like sea salt): French press, cold brew
  • Medium (like sand): pour-over, drip machines
  • Fine (like table salt): moka pot, South Indian filter
  • Very fine (like flour): espresso

South Indian filter coffee

Best with: Skiá Flow for the classic chicory taste, or Skiá Mist and Skiá Ember for pure coffee

  1. Add 3 heaped tablespoons (about 20–25 g) of coffee powder to the top chamber of the filter. Level it and place the pressing disc on top. Don't pack it down hard.
  2. Pour about 100 ml of water just off the boil over the disc, cover with the lid and leave it to drip for 10–15 minutes. This thick brew is the decoction.
  3. Heat milk until it froths. Mix 1 part decoction with 2–3 parts hot milk and add sugar to taste.
  4. For the traditional froth, pour between a tumbler and davara from a height.

Leftover decoction keeps in the fridge for a day. Warm it gently and don't boil it.

French press

Best with: Skiá Ember or Skiá Mist roasted beans, coarsely ground

  1. Add 15 g coarsely ground coffee per 250 ml of water.
  2. Pour in hot water, stir gently and put the lid on with the plunger up.
  3. Wait 4 minutes, then press slowly and pour straight away so it doesn't keep brewing.

Pour-over (V60 or similar)

Best with: Skiá Mist roasted beans, medium grind

  1. Rinse the paper filter with hot water and discard the water.
  2. Add 15 g medium-ground coffee. Pour 30–40 ml of water to wet all the grounds and wait 30 seconds while it "blooms".
  3. Pour the rest slowly in circles, up to 250 ml in total. The brew should finish dripping in 2½–3½ minutes.

Moka pot

Best with: Skiá Ember or Skiá Mist powder, or finely ground roasted beans

  1. Fill the bottom chamber with hot water up to just below the valve.
  2. Fill the basket with coffee and level it without pressing.
  3. Put it on medium-low heat with the lid open. When the coffee turns pale and starts to gurgle, take it off the heat.

Cold brew

Best with: Skiá Ember or Skiá Mist roasted beans, coarsely ground

  1. Mix 100 g coarse coffee with 800 ml cold filtered water in a jar.
  2. Cover and leave in the fridge for 12–18 hours.
  3. Strain through a paper filter or fine cloth. Serve over ice, diluted 1:1 with water or milk. It keeps for about a week in the fridge.

Roasting green beans at home

For: Skiá green beans

Roasting your own coffee is simple once you've done it a few times. You can use a heavy pan, a popcorn popper or a small home roaster.

  1. Roast in a well-ventilated space. Roasting makes smoke and papery chaff.
  2. Heat the beans steadily and keep them moving. They turn yellow, then tan, then brown.
  3. Around 8–12 minutes in you'll hear "first crack", a popping sound like popcorn. Stop shortly after it for a light roast, or a couple of minutes later for medium.
  4. Cool the beans quickly by tossing them in a colander, and blow off the chaff.
  5. Let them rest for 12–24 hours before brewing so the flavour settles.

Expect the beans to lose about 15–20% of their weight while roasting.

Storing your coffee

  • Keep coffee in an airtight container, away from light, heat and moisture.
  • Don't keep it in the fridge. It picks up moisture and smells.
  • Roasted coffee tastes best within 3–4 weeks of roasting. Green beans keep for months in a cool, dry place.

If your cup doesn't taste right

  • Sour or thin: grind finer, use slightly hotter water or brew a little longer.
  • Bitter or harsh: grind coarser, use slightly cooler water or brew a little shorter.
  • Weak: use more coffee for the same amount of water.

Have a brewing question? WhatsApp us on +91 97311 38402 or email info@skiacoffee.com. You can also book a brewing class at the estate. See Experiences.