Description

Bili Hu Mysore Nuggets extra bold is one of India’s treasured coffees. Given the size of arabica beans being more like that of a nugget, the legend has it the coffees were earlier presented only to the royalty in Mysore.

Bili Hu presents each coffee in different types, suitable for respective coffee making techniques, namely, using Roasted Beans, Espresso, Pour Over, French Press and Mokapot.

Note: Choose from the Bili Hu Mysore Nuggets types from the drop-down.

Grind Size and Testing Notes:

Roasted Beans- Peanut Butter, Dried Raisins, Medium acidity, full body

French Press- Dates, Roasted Peanuts, Medium acidity, medium body

Pour Over- Lemon, Dates, Roasted Peanuts, Medium acidity, full body

Mokapot- Butter, Milk Chocolate, Medium acidity, full body

Espresso- Peanut Butter, Trail mix, Raisins, Low acidity, full body

How To Brew:

French Press-

1. Take 20 grams coffee powder (4 heaped teaspoons)

2. Pour in 250 ml hot water from a kettle, perhaps at 94 degrees. Gently stir.

3. Cover and let it brew for 4-5 minutes

4. Plunge slowly so the grounds stay at the bottom and don’t escape the filter. Do not plunge with too much pressure. Also, do not pull the plunger back and forth.

5. Pour into a cup, add milk and sweetener as per taste, and enjoy! Tastes best at 75 degrees.

Pour Over-

1. Place Pour Over cup over your cup. Place a filter and wet the paper in a circular motion, by pouring water on the walls of the cup. 2 rounds is sufficient to remove any lingering taste of the paper.

2. Discard water from the glass.

3. Add 4 heaped teaspoons of coffee powder in the filter.

4. Start your timer and add 50 ml of water. Assure to wet all the coffee grounds evenly. Leave it undisturbed for 30 seconds, the phase of coffee blooming.

5. After 30 seconds, pour remaining 200 ml of water very slowly in whirlpool motion, first from outside moving inwards and then moving outside.

Mokapot-

1. Pour in water into the bottom chamber of the mokapot, just up till the start of the nozzle.

2. Add coffee powder in the basket and level it by knocking the basket on a surface. Do not tamp or press the powder inside the basket.

3. Tighten the upper chamber and ensure to brush away the powder on the sides.

4. Place the mokapot on the stove and turn on the flame to medium.

5. Once the coffee starts coming out of the spout, turn the flame to low.

Storage Instructions:

Pouch needs to zipped properly. Best if stored in an airtight container, retains shelf life.

Best before 6 months from date of manufacture.