Coffee with a spine. Robusta-forward, fine-roasted, and unapologetic about it — double the caffeine, thicker body, the crema and the kick that arabica alone never gives you. No fluff, no flavour dust.
One filter blend, one single-estate robusta, one instant for the 9am scramble, one cold brew for the heat. Robusta in every one of them.
70% robusta, 10% arabica, 20% chicory — ground fine for the steel filter. Jaggery, roasted almond, a bitter-sweet body that milk cannot dilute.
Washed Kaapi Royale robusta from a single Coorg estate. Dark chocolate, black raisin, tobacco. Espresso crema for days.
Freeze-dried robusta-heavy crystals — bold enough for cold coffee, strong enough to skip the second cup. Hot, iced or whipped.
Drop one bag in a litre of water, sleep, wake up to cold brew. Wayanad robusta blend — cocoa, dates, zero acidity, absurd caffeine.
Kadak is what you say when a cup actually does its job. Strong. Full. No hedging. And in India, kadak has always meant robusta — thicker body, twice the caffeine, a bitterness that stands up to milk instead of hiding from it.
So we build on robusta — the bean India grows best and the rest of the world quietly puts in its espresso. Sourced from estates in Coorg and Wayanad, roasted in 12 kg batches, roast date on every bag, dispatched within 48 hours.
Works for the steel filter, the French press, and the cheap plastic dripper in your hostel.
15 g of coffee to 200 ml water. For decoction, go 1:4 — that's the kadak ratio.
92–96°C. Boiling water scorches the grounds and you get bitter, not bold.
Hot full-fat milk, one-third decoction, pull it between two tumblers till it froths.
First robusta batch drops soon. Club members get it a week early, 15% off every order, and a free bag on the launch shipment.