Kung Fu Passanda - Indian Speciality Coffee

Kung Fu Passanda - Indian Speciality Coffee - Beans & Ground.

Get ready to experience the martial arts of coffee with our Monsoon Malabar, grown in the South West region of India at altitudes of 1100-1200 metres above sea level and harvested during the rainy season.

This beautifully smooth and medium-bodied coffee, with a cupping score of 84, packs a punch with a slight acidity and a very fine spicy, smoky, and slightly earthy flavour that will have you doing backflips of delight.

All our coffee is ethically sourced under the NKG Code of Conduct, and roasted by eye by an extremely talented, family-run roastery with over 39 years of experience. They use an open flame roaster with a cast iron perforated drum and gas flame holes in the centre, resulting in a more flavourful coffee with enhanced aroma and a richer, fuller feel in your mouth.

One sip of Kung Fu Passanda and you'll feel like a coffee master yourself. So go ahead, brew up a cup and enjoy the power and grace of this amazing coffee!

Ethically Sourced under the NKG Code of Conduct. Roasted in Norfolk, UK.

Coffee delivered to your door!

"There is always something more to learn, even for a master."

Coffee storage:

Always store the coffee in a cool, dry, dark, place. Light and air cause the flavour and aroma to degrade.
Unopened bags may be stored in the freezer, this can extend the freshness. But opened bags must not be stored in the freezer as they will absorb moisture.

How to make a great cup of coffee:

Cafetiere Coffee:

1. Boil the kettle and leave it to rest for a minute.
2. Add a coffee scoop/16g/1 Tablespoon for every cup you would like to make.
3. Pour in the water.
4. Stir the coffee, pop the lid on and leave for roughly 4 minutes.
5. Slowly push down the cafetiere filter.
6. Serve and enjoy.

Aeropress (Upside down method):

THIS IS NOT RECOMMENDED BY AEROPRESS DUE TO THE BOTTOM BEING UNSTABLE. I PERSONALLY PREFER TO MAKE COFFEE THIS WAY, BUT FEEL FREE TO USE THE INSTRUCTIONS PROVIDED BY AEROPRESS. IF YOU DO MAKE COFFEE THIS WAY BE CAREFUL! GRUMPY PANDA DOES NOT ACCEPT ANY RESPONISIBLITY FOR LOSS OF PRECIOUS COFFEE SHOULD IT TIP OVER!

1. Boil the kettle and leave to rest for a minute.
2. Place filter paper in the cap and wet it, shake off excess water.
3. Place the plunger facing up on the worktop and place the brewing chamber upside down on top of the plunger. Make sure the stopper rests in the middle of the #4 position.
4. Using the scoop provided add the coffee.
5. To be a perfectionist books recommend a brewing temperature of 195°F to 200°F (91°C to 93°C). Pour in the water and very carefully stir with the stirrer provided.
6. Secure the filter cap on. Leave for 60-90 seconds..
7. Holding both chambers together flip the Aeropress over and put it on top of your mug.
8. Press down, slow and steady until the plunger is right down.
9. Top up with water, add milk if required.
10. Serve and enjoy!