The coffee, the craft, how to use it.
A blend that breaks the rules.
Named after Meera Bai — the 16th-century mystic poet who sang her devotion openly, without apology, in defiance of every convention. This coffee does the same.
A medium-light espresso blend was unheard of. Espresso blends were supposed to be dark, safe, predictable. Meera is none of those things. Sweet caramel and jammy berries from Laks Farm's washed arabica in the Palani Hills, layered with a Baker's chocolate depth and a whisper of vanilla from the natural-processed Hoysala Estate lot in Chikmagalur. Complex, sweet, surprising — and it holds its ground in milk too.
How to get
the most
out of it.
Grind a step or two finer than you would for a medium roast. A longer shot at 1:2.5 coaxes the sweetness without tipping into astringency. Profiling: 5s pre-infusion at 2 bar, ramp to 8 bar.
Puck prep is critical for a lighter roast like Meera. Use WDT before tamping — channelling is the main enemy here, and even distribution makes the difference between a sweet shot and a harsh one.
Meera's caramel and berry notes carry beautifully through steamed milk — brighter and more complex than most espresso blends at this milk ratio.
Outstanding as a straight espresso or Americano — the berry and vanilla notes open up considerably without milk. Also excellent as a pour over.
More like
Meera - Medium Roast.
Same roast philosophy. Different expression.
Try a new
direction.
Different roast. Different character.
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sample pack.
Try a curated selection of our range before committing to a full bag. Six 150g portions — enough to dial in on each one.
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call.
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