Each method brings out different qualities in the bean. Here’s a simple guide to help you choose.
High pressure extracts intense flavours quickly, producing rich, bold coffee with crema and depth. Perfect for those who love a strong, concentrated cup — or a base for milk drinks like cappuccinos and lattes.
Examples: Espresso, Moka Pot, AeroPress
Hot water flows through the coffee grounds slowly, extracting subtle notes and clean flavours. Ideal for highlighting the bean’s natural characteristics and complexity.
Examples: Pour Over, V60, Chemex, Drip Machines
Coffee grounds are in direct contact with water over time, creating a fuller body and rounded flavour. It’s a forgiving and flexible method, perfect for casual brewers or slow coffee rituals.
Examples: French Press, Cold Brew, Cupping
Start with infusion for ease, explore percolation for flavour clarity, and dive into pressure when you’re ready for intensity. With Sandhi’s carefully crafted coffees, every method becomes a joyful ritual.
Just like brewing methods, roast profiles dramatically shape how your coffee tastes. At Sandhi, we roast with precision to bring out the unique personality of every bean.
Roasted gently to preserve the bean’s original character, light roasts offer vibrant acidity and delicate flavours — think floral, citrus, or tea-like notes.
Also called: Cinnamon Roast
A well-rounded profile with balanced acidity, body, and sweetness. Medium roasts often bring out caramel, nutty, or chocolaty tones.
Also called: New England / City Roast
With deeper caramelization, these roasts deliver fuller body, lower acidity, and robust flavours — often with hints of spice or dark chocolate.
Also called: Full City / Vienna Roast
Roasted longer for deep, dark flavours with notes of roasted nuts, cocoa, and earthiness. Acidity is minimal, and body is maximized.
Also called: French Roast / Italian Roast
Start with a medium roast for balance, and explore lighter or darker profiles based on your brew method and flavour preferences. With Sandhi, every roast is a carefully calibrated expression of flavour.
Filters don’t just hold the grounds — they define the flavour, texture, and clarity of your coffee.
Paper filters absorb oils and fine particles, producing a bright, clean-tasting cup with delicate flavours and high clarity.
Used in: Pour Over (Hario V60, Chemex), Drip Machines, AeroPress, Clever Dripper
Cloth filters allow more oils to pass through than paper, but still filter out fine sediment. The result is a richer, fuller body with good clarity — and they’re reusable.
Used in: South Indian Filter, Woodneck, Cold Brew setups
Metal filters let most oils and fine particles into your cup, giving it a heavier mouthfeel and richer flavour. They’re reusable and great for bold drinkers.
Used in: Espresso Machines, French Press, Reusable pour-over cones
Still deciding?
For clarity and brightness — go with paper.
For balance and sustainability — choose cloth.
For body and strength — metal’s your friend.
Whichever you choose, Sandhi’s coffees are crafted to shine across filter types — so you can brew your way, your style.
Grind size affects how quickly water flows through coffee and extracts flavour. Too fine, and your brew might taste bitter. Too coarse, and it could end up weak or sour. Matching your grind to your brew method ensures balanced flavour, aroma, and strength.
Extremely fine grind used for unfiltered brewing.
Use for: Turkish coffee (ibrik / cezve)
Perfect for pressure-based brewing methods that require fast extraction.
Use for: Espresso, Moka Pot, AeroPress (short brew)
Balances clarity and body — ideal for hybrid methods.
Use for: Pour Over (V60, Kalita), Siphon, AeroPress (longer brew)
The most versatile grind size — offers a good mix of body and clarity.
Use for: Drip machines, Clever Dripper, Flat-bottom pour over
For immersion brews that need longer contact with water.
Use for: Chemex, South Indian Filter, Specialty percolators
Great for methods with longer brew times and less pressure.
Use for: French Press, Percolator
Used for slow, cold extractions where clarity isn’t key.
Use for: Cold Brew
If your coffee tastes bitter, try a coarser grind. If it tastes sour or weak, go finer. A good grinder and the right size make all the difference — and Sandhi coffee is ground-friendly across methods.
Great coffee isn’t just about the bean or the brew — it’s also about getting the balance right between coffee and water. Think of it like cooking: too much spice can ruin a dish, and too little makes it bland.
A brewing ratio is the amount of coffee used compared to the amount of water. It’s usually written like this: 1:15 — one gram of coffee for every 15 grams (or ml) of water.
| Brew Style | Ratio | Example (~250 ml cup) | Notes |
|---|---|---|---|
| Espresso | 1:2 — 1:3 | 18g coffee : 36–54ml water | Intense, concentrated shot |
| Pour Over | 1:15 — 1:17 | 16g coffee : 250ml water | Balanced and clean |
| French Press | 1:12 — 1:15 | 20g coffee : 250ml water | Full body and rich |
| AeroPress | 1:14 — 1:17 | 17g coffee : 240ml water | Versatile, depends on method |
| Cold Brew | 1:5 (concentrate) | 100g coffee : 500ml water, dilute 2× | Brew strong, then dilute later |
| South Indian Filter | 1:10 — 1:12 | 25g coffee : 250ml water | Strong decoction, best with milk |
· Grams give you consistency — use a scale if possible.
· Rough guide: 1 heaped tablespoon ≈ 6–7g of ground coffee.
· Adjust coffee or grind size slightly to match your taste preference. Consistency is key.
· Always adjust to taste — use ratios as a starting point.
Too strong? Add a little hot water after brewing (not during). Too weak? Use a finer grind or slightly increase the coffee next time.
Brewing is part science, part art — but once you find your sweet spot, every cup becomes a ritual worth repeating. With Sandhi’s carefully crafted beans, the right ratio brings out the very best in every roast.
Explore our blends — Swagruha, Sangam, and Swara — each crafted to shine across methods, roasts, and rituals.
Discover Our Coffees
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