• 12 oz bag of Haluan Bali Blue coarse grind coffee

Coarse Grind

Bali Blue Coffee

$24.99

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Grind · Coarse Grind

Whole BeanStandard GrindCoarse Grind

Whole bean for home grinders, standard for drip and pour over, coarse for French press and cold brew.

  • Roasted to order. Arrives in 3–5 business days. $3.99 shipping, free on orders $50+.
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Coarse ground Bali Blue coffee built for the French press and cold brew. These beans come from the Kintamani Highlands of Bali, grown at 1,200–1,600 meters in volcanic soil and roasted medium-dark. It's rich and clean, with baker's chocolate, orange peel, juniper and molasses. Plunge it slow and drink it like a shield-bearer at dawn.

The details

  • Region: Kintamani Highlands, Bali, Indonesia
  • Grower: Producers organized through Subak Abian, Bali's traditional farmer groups
  • Altitude: 1,200–1,600 m
  • Varietals: Bourbon, Typica, Catimor
  • Soil: Volcanic loam
  • Process: Hand-picked, wet-hulled, two-step sun dried on raised beds
  • Roast: Medium-dark
  • Tasting notes: Baker's chocolate, orange peel, juniper, molasses
  • Size: 12 oz bag, coarse grind
  • Also available: Bali Blue Whole Bean for espresso and Bali Blue Standard Grind for drip makers

How to brew

  1. French press: add 30 g (about 4 tablespoons) of coffee per 16 oz of water just off the boil.
  2. Stir, put the lid on and steep for 4 minutes.
  3. Press slowly and pour right away.
  4. Cold brew: mix 1 part coffee with 8 parts cold water, steep 12–18 hours in the fridge, then strain.

FAQ

  • Is coarse ground Bali Blue coffee good for cold brew? Yes. Cold brewing softens the acidity, so the cup comes out smooth, rich and a little sweeter.
  • Why use a coarse grind for French press? Coarse grounds stay behind the mesh filter and extract evenly over a 4-minute steep, so your cup isn't gritty or bitter.
  • What does it taste like? Rich and clean, with baker's chocolate, orange peel, juniper and molasses.
Why it tastes smoother

Try it black first. Bitterness in most coffee comes from beans that are stale, low grade or roasted too dark. We fix all three.

  • Fresh roasted. Roasted in small batches and shipped fresh, not aged for months in a warehouse. Coffee loses its sweetness as it goes stale and turns flat and harsh.
  • Specialty-grade beans. Carefully sourced coffee from named regions and growers, with natural sweetness you can taste.
  • Roasted to the sweet spot. We roast each coffee medium to medium-dark, depending on the bean, which brings out chocolate and caramel instead of burnt, ashy bitterness.
  • The right grind. Ground for your brewer, so it doesn't over-extract, the most common cause of a bitter cup.
How to brew

Drip: 2 tablespoons (about 10 g) of standard grind per 6 oz of water.

Pour over: about 1:15 coffee to water, water at 195 to 205°F, 2 to 4 minutes total.

French press: coarse grind, 1:15 ratio, steep 4 minutes, press slowly.

Cold brew: coarse grind, 1:4 to 1:5 ratio for a concentrate, steep about 12 hours, strain, then dilute to taste.

Shipping and freshness

Every order is roasted in small batches and shipped fresh. Coffee and Tea Club boxes always ship free. Store coffee airtight, away from light and heat, and enjoy within a few weeks of opening.