Masala Tea

Espresso

Concentrated Perfection

Time25–30 sec

Coffee18–20 g

Yield36–40 ml

GrindVery Fine

Heat the machine 15–20 min. Flush water through the group head.
Dose 18–20 g, grind very fine — like powdered sugar.
Distribute evenly and tamp with ~15 kg pressure.
Flush group briefly, lock in the portafilter.
Extract 25–30 sec → stop at 36–40 ml.
Sour = grind finer. Bitter = grind coarser.
Stir the crema and enjoy.

Tip: Use coffee 7–21 days from roast date for best crema.Full guide →

Pour Over (V60)

Clean & Bright

Time3:00

Coffee15 g

Water250 ml

GrindMedium-Fine

Rinse the paper filter with hot water to preheat.
Add 15 g of medium-fine ground coffee.
Bloom (0:00–0:30): Pour 30–40 ml, wait 30 sec.
First Pour (0:30–1:15): Spiral pour to 150 ml.
Second Pour (1:15–2:00): Continue to 250 ml.
Drawdown (2:00–3:00): Let it drain completely.
Swirl and enjoy the bright, complex flavors.

Tip: Use freshly roasted coffee (up to 4 weeks) and filtered water.Full guide →

French Press

Classic Immersion

Time4:00

Coffee30 g

Water500 ml

GrindCoarse

Preheat the French Press with hot water. Discard.
Add 30 g coarsely ground coffee (like breadcrumbs).
(0:00): Pour 250 ml hot water halfway.
(1:00): Stir with a wooden spoon to break the crust.
Top up to 500 ml. Place lid without pressing.
(4:00): Press the plunger slowly and evenly.
Serve immediately — don't leave coffee in the press.

Tip: For cleaner coffee, pour through an additional metal filter after pressing.Full guide →

Drip Coffee

Everyday Classic

Time5–6 min

Coffee30 g

Water500 ml

GrindMedium

Place a fresh paper filter in the basket.
Rinse filter with hot water to remove paper taste.
Add 30 g medium-ground coffee to the filter.
Fill the reservoir with 500 ml fresh, filtered water.
Start the machine and let it complete the full cycle.
Swirl the carafe gently to mix.
Pour and enjoy — best consumed within 30 minutes.

Tip: Clean your machine monthly with a vinegar cycle for best results.Full guide →

AeroPress

Fast & Flavorful

Time2:00

Coffee17 g

Water220 ml

GrindMedium-Fine

Place a paper filter in the cap, rinse with hot water.
Add 17 g medium-fine ground coffee.
(0:00): Pour 220 ml hot water (85–92°C) quickly.
Stir 3 times, insert plunger to create vacuum seal.
(1:15): Stir once, then press slowly for 30 sec.
Stop when you hear the hissing sound.
Push out the puck, rinse, and enjoy.

Tip: Try lower temperature (80°C) for a sweeter cup with fruity coffee.Full guide →

Chemex

Classic Pour Over

Time4:00

Coffee30 g

Water500 ml

GrindMedium-Coarse

Fold filter (triple layer toward spout), rinse with hot water.
Add 30 g medium-coarse ground coffee.
Bloom (0:00–0:45): Pour 60–70 ml, stir gently, wait 45 sec.
First Pour (0:45–1:45): Spiral pour to 300 ml.
Second Pour (1:45–2:45): Continue to 500 ml.
Drawdown (2:45–4:00): Let it drain, then remove filter.
Swirl the Chemex and enjoy sweet, floral notes.

Tip: Thick Chemex filter = cleaner coffee than V60.Full guide →

Cold Brew

Summer Refreshment

Time12–24 hrs

Coffee100 g

Water1,000 ml

GrindVery Coarse

Grind 100 g very coarse — coarser than French Press.
Add to a jar with 1,000 ml cold filtered water. Stir well.
Cover and steep 12 hrs at room temp or 18–24 hrs in the fridge.
Strain through a fine sieve or paper filter (strain twice for clarity).
Dilute concentrate 1:1 with water or milk to taste.
Serve over ice. Store concentrate up to 2 weeks in fridge.

Tip: Try adding vanilla, cinnamon, or orange peel during steeping.Full guide →

Moka Pot

Italian Classic

Time4–5 min

Coffee18–20 g

Water300 ml

GrindMedium-Fine

Pre-heat 300 ml water to ~60–70°C (not boiling).
Fill the bottom chamber up to the safety valve.
Fill the basket with 18–20 g coffee. Level but do NOT tamp.
Screw top on tightly (use a towel — bottom is hot).
Place on medium heat with lid open. Watch for coffee flow.
When hissing starts and stream turns lighter — remove from heat.
Stir in the upper chamber and serve immediately.

Tip: Never tamp — that's the #1 cause of bitter moka pot coffee.Full guide →

Cezve (Turkish Coffee)

Centuries of Tradition

Time3–4 min

Coffee14 g

Water170 ml

GrindExtra Fine (powder)

Pour 170 ml cold, filtered water into the cezve.
Add 14 g extra-fine coffee (powder). Don't stir.
Place on LOWEST heat — slow heating is key. Wait 3–4 min.
Watch the foam (kaimak) form and start to rise.
When foam reaches the rim — lift immediately. Never boil.
Distribute foam evenly between cups with a spoon.
Pour slowly, wait 1–2 min for grounds to settle.

Tip: Use dark roast + copper cezve. Serve with water and Turkish delight.Full guide →

Masala Tea

ORIGIN STORY

ORIGIN STORY

Choose Your Brew

Espresso

Pour Over (V60)

French Press

Drip Coffee

AeroPress

Chemex

Cold Brew

Moka Pot

Cezve (Turkish Coffee)

Customer Reviews