Tola

Tola / Specialty Roaster / Est. Concept

TOLA

Single-estate Arabica from Coorg, roasted to order in Bengaluru. The page darkens as you scroll — so does the bean.

Freshly roasted coffee beans tumbling out of the cooling tray of a drum roaster
Batch 214 coming off the drum — Basavanagudi, Bengaluru.
A drum coffee roaster at work inside the Tola roastery
The drum in Basavanagudi. One batch at a time, logged by hand.

From cherry to cup, without the warehouse.

Four family estates around Mercara, one 24-kilo drum in Bengaluru, and nothing older than 21 days ever ships. The long version has the estates, both processes, and a real roast curve drawn out.

Read the whole story

The shelf

Two from the current lineup. The full shelf holds eight and rotates with the harvest.

Brew it right

The times and ratios we actually use at the bar — now a full brew school with the grind dial, four step-by-step recipes, a ratio calculator, and a fix for every bad cup.

V60 · 3:00 French press · 4:00 Espresso · 27 s Cold brew · 16 h

Enter brew school

The bar pours Tuesday to Sunday

Church Street, two minutes from MG Road Metro. Hours, the map and the menu are one click away.

Visit the bar

Heard over the counter

  • “The Monsoon Ridge smells like the first rain in Mangaluru. I am not over it.”

    Priya, Bengaluru
  • “Ordered Tuesday, roasted Wednesday, at my door Friday. Nobody else does this.”

    Arjun, Mumbai
  • “Iron Kettle pulls the best home espresso I've had outside a café.”

    Sana, Pune
  • “Finally a roaster that prints the roast date, not a best-before.”

    Dev, Hyderabad
  • “Cauvery Dusk in a french press ended my chai-only household. Peacefully.”

    Meera, Chennai
  • “I came for the beans and stayed for the Saturday cuppings.”

    Rohit, Bengaluru