Four coffees.
Four ways to interrupt autopilot.

A good coffee will tell you where it grew, how high it sat, and how long it was roasted. All of it true, and none of it about the hour you are actually standing in.

These four were built from the other end. Each one begins with a moment of the day, and with what that moment tends to do to a person.

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SEHAR

dawnFoggy → Clear
SEHAR
On the noseBergamot. Crisp citrus that cuts through morning fog.
In the cupOrange peel. Sweet, sunlit citrus that lingers through the finish.
The finishMilk chocolate and lemon candy, against a lively acidity.
BodyLight. Nothing heavy on an empty stomach.
The moment it was made for

The day has not decided what it will be yet. Neither have you. Sehar is for that window, before the noise and before the phone.

the citrus is ours. oranges, a peeler, an oven, one very fragrant weekend

RUKH

directionScattered → Grounded
RUKH
On the noseCardamom. It arrives before the coffee does.
In the cupDark chocolate and toasted almonds, in layers.
The finishRipe berries, rounded by palm jaggery. Smooth, not sweet.
BodyMedium. Survives milk without disappearing into it.
The moment it was made for

Somewhere before noon the day scatters. Eleven tabs, three unfinished thoughts. Rukh is the still point you move from.

"light, nice, the cardamom complementing. lock it." the cup that ended the search

KISSE

storiesRestless → Unhurried
KISSE
On the noseSomething close to a fine spirit. Testers keep trying to name it and cannot.
In the cupDark chocolate leading, roasted nuts and deep single-estate coffee behind it.
The finishA warm spice that settles in the throat and stays.
BodyFull. Made to be shared, made to last a conversation.
The moment it was made for

Some conversations only begin after the day has ended. Kisse is for those, the ones that stretch past midnight.

"whiskey and dark chocolate." the first words ever said about Kisse

LAMHE

momentsDepleted → Restored
LAMHE
On the noseCocoa and a soft cinnamon warmth.
In the cupCoffee-led comfort. The cacao rounds it, never turns it into hot chocolate.
The finishRestrained. Sweet enough to soften, not enough to cloy.
BodyVelvety. Roasted hazelnut is the last question we are still asking.
The moment it was made for

There is an hour that belongs to no one else. A blanket, a book, rain if you are lucky. Lamhe sits inside it with you.

still on the bench. hazelnut is the last question

How it works

Two sachets. One cup. Nothing to wash up.

Coffee grounds want to be steeped and lifted out. Creamer and jaggery want to dissolve. Put them in the same bag and you get a gritty cup, so we keep them apart until the water brings them together.

Sachet A

The filter bag

Freshly ground single-estate coffee and the aromatics. Hangs on the rim of your cup, steeps, comes out.

Sachet B

The cup mix

Creamer, palm jaggery, cocoa where the blend calls for it. Goes into the empty cup first.

Cup mix in · filter bag on
150ml hot water · three minutes
lift it out · stir · drink
The StateShift brew card
the card that comes in the box
Why three minutes?

Because that is how long the aroma takes to arrive. Pull the bag out at ninety seconds and you get coffee. Leave it the full three and you get the thing we built.

Do I need a machine, a grinder, anything?

A cup and hot water. That is the entire equipment list. Everything that needed grinding was ground by hand, that morning, before it was sealed.

Can I make it with milk?

Water first, always. Milk mutes the aroma, and the aroma is most of the point. If you want it softer, add a splash of hot milk after the filter bag comes out.

Three coffees. Six brews. One box.

Sehar, Rukh and Kisse, filled by hand in the week they go out.

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The Tasting Circle

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One note a fortnight. What is on the bench, what failed, and what is coming next.

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hello@stateshift.in @stateshiftcoffee