Name: Cold Brew
Total time: 12 h
Yield: About 1.6 litres, 8 glasses
Cuisine: Indian
Ingredients: 100g Āne Single Origin, 100% Arabica (ground, or whole beans ground coarse); 800ml cold, filtered water; A jar with a lid; A muslin cloth or paper filter; Plenty of ice

Recipe No. 01

Cold Brew

Cold brew that tastes of fruit, not bitterness. Steep it in cold water overnight and you get a smooth, naturally sweet glass that needs no sugar. One bag makes about 20 glasses.

Method: Jar & fridge
Time: 12–18 hrs
Dose: 1 : 8

You will need

100g Āne Single Origin, 100% Arabica (ground, or whole beans ground coarse)
800ml cold, filtered water
A jar with a lid
A muslin cloth or paper filter
Plenty of ice

Making it

Mix. Add 100g of coffee to a jar and pour in 800ml of cold, filtered water. Stir so every ground is wet.
Steep. Cover and leave it in the fridge for 12 to 18 hours. Longer is stronger, not more bitter.
Strain. Pour through a muslin cloth or a paper filter. This is your concentrate; it keeps up to a week in the fridge.
Pour. One part concentrate to one part water or milk, over plenty of ice. Taste it black first.

Start a jar tonight. Pour it tomorrow.

Made with Āne Single Origin Coffee ₹780 · 250g

The full Cold Brew guide →

Recipe No. 02

Indian Cold Coffee

Thick, frothy cold coffee, like the café used to make it. Strong coffee, cold milk, ice and a quick blend until it foams.

Method: Blender
Time: 5 min
Dose: 15g : 250ml

You will need

15g Āne Signature Blend (two heaped tablespoons)
60ml just-boiled water
250ml cold milk
2–3 teaspoons sugar
A handful of ice
Vanilla ice cream or chocolate syrup, for the café version

Making it

Brew strong. Steep 15g in 60ml of just-boiled water for four minutes, in a French press or a steel filter. Strain and let it cool. Make a batch and keep it in the fridge for up to three days.
Blend. Add the coffee, 250ml of cold milk, 2–3 teaspoons of sugar and a handful of ice to a blender.
Froth. Blend on high for 30–45 seconds, until it is thick and foamy on top.
Pour. Pour into a tall glass over more ice. For the café version, add a scoop of vanilla ice cream or a drizzle of chocolate syrup.

One bag. Sixteen tall glasses.

Made with Āne Signature Blend ₹680 · 250g

The full Indian Cold Coffee guide →

Recipe No. 03

Flat White

A café flat white, from your own machine. A double shot under a thin layer of silky milk, with the coffee staying in front instead of getting lost in it.

Method: Espresso machine
Time: 25–30 sec shot
Dose: 18g → 36g

You will need

18g Āne Signature Blend
120ml cold milk
A 160–180ml cup

Making it

Dose. Fill the double basket with about 18g of coffee, level it and tamp firmly.
Pull. Aim for about 36g (around 40ml) of espresso in 25–30 seconds.
Steam. Steam about 120ml of cold milk with only a little air, until it is glossy, like wet paint, and hot to the touch.
Pour. Pour low and steady into the centre of the shot so the milk folds in under a thin, flat top.

Your machine. Our village. One good cup.

Made with Āne Signature Blend ₹680 · 250g

The full Flat White guide →

Recipe No. 04

Cortado

Equal parts strong coffee and warm milk, and nothing to hide behind. Works in an espresso machine or a moka pot.

Method: Machine or moka pot
Time: 5 min
Dose: 1 : 1

You will need

15–18g Āne Signature Blend
60ml milk
A 120–150ml glass

Making it

Brew. Espresso machine: 15–18g for a double shot, about 60ml. Moka pot: fill the basket level, brew on medium heat and take it off as soon as it starts to sputter.
Warm the milk. Heat 60ml of milk until it is hot to the touch but not boiling, and give it a short froth. A cortado wants silky milk, not a cap of foam.
Pour. Coffee first, then the milk, in a 120–150ml glass.
Sip. Taste it as it is first. Add sugar only if you miss it.

Equal parts. Nothing to hide.

Made with Āne Signature Blend ₹680 · 250g

The full Cortado guide →