Updated on February 09, 2023 - 3 min read

It's not often that we roast Indian coffees which is why we're so excited for this single origin coffee! We're please to bring to you India Riverdale Estate with filter and espresso recipes by Felicia from Padre Coffee South Melbourne Market.

Being new to this part of the globe, where coffee is taken so seriously, I have to say that it is an honour to be part of the Padre Coffee family. It’s with Padre that I was given the opportunity to experience so many different coffees - processed, roasted and brewed in so many different ways. Some are interesting and some are surprising, and some are so complex that I can't even describe it.

So, it’s a privilege to introduce you to our new single origin: India Riverdale Estate. This coffee is grown in Eastern Ghat Mountains in Yercaud, South India, sitting at 1450 masl. Riverdale Estate has been a family-owned business since 1920 with three generations of coffee-growing practices and processing.

When I opened the bag, I was struck immediately by the quirky smells of spices along with the sweet scent of tropical fruits. As I brewed it, there was a burst of a sweet aroma which reminded me of canned pineapple which made my mouth water!

As I took my first sip, I tasted a gorgeous  syrupy body with tropical fruit sweetness and a hint of spices. The flavour is very complex, and as it cools down, the boozy-like sweetness shines through. Drinking this coffee is like getting a slice of that charred barbeque pineapple at a Brazilian steakhouse with a side of rum. India Riverdale Estate is the perfect bean for summer!

  • Hario V60
  • Hario filter paper
  • Kettle
  • Scales
  • Timer
  • Mug or coffee server


  • Dose: 18g
  • Grind size: Medium-coarse
  • Yield: 270ml
  • Time: 2:45
  • Temperature: 96 degrees Celsius
  • Ratio: 1:15



Fill your kettle with filtered water and preheat it to 100 degrees. As the water boils, weigh and grind 18g of coffee beans to a medium-coarse grind size.

Place the paper filter in the Hario V60 cone and soak it with hot water. This will remove the papery taste of the filter and let the real coffee notes shine brighter!

Empty the water vessel and tip the coffee into the V60 cone. With your finger, poke the middle of the coffee bed and make a little well. This ensures that the coffee grounds evenly absorbs the coffee.

Tare the scale so it reads zero. 


00:00 - 00:45

Begin the bloom stage by pouring 30g of water in a circular motion.

Pick up the V60 on the server and gently swirl the water. This will even out the wet coffee bed for us to pour more water into. 

00:45 - 01:35

Once the timer hits 30 seconds, pour in a steady circular motion up to 150g.

01:35 - 03:00

Finally, pour in a slow circular motion up to 270g.

With a spoon, gently stir around the V60 to loosen coffee grounds which are stuck to the side so they can sink to the coffee bed.

Once again, lift the V60 and server to give it another gentle swirl. Allow the coffee to drain into the server.

Enjoy your coffee!



  • Dose: 22g
  • Yield: 36g
  • Time: 30 seconds
  • Ratio: 1:1.63


On the Slayer LP we use 21g of coffee and aim for a yield of 38g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.



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We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.