Skip to content
Order on WhatsApp

Mon–Sun · 7:30 AM – 11:30 PM

Specialty Coffee · Ahmedabad

Brewing moments, baking memories.

Ten brews pulled on a Rancilio, a cold brew we leave overnight, and bakes that come out of the oven each morning. We deliver across Bopal and SG Highway, and we get there while it is still hot.

Order on WhatsAppWhat to order
Signature brews
10
Signature brews
Cold brew steep
18hr
Cold brew steep
Sizes, every cup
3
Sizes, every cup

Start Here

What people order twice a Day.

Six things worth your first order. If you only try one, make it the cold brew.

  • Cold brew poured over ice into a glass jar on a wooden ledgeBrew

    B&B Classic Cold Brew - 18 Hour

    We steep it cold for eighteen hours. No heat means none of the harshness, so it comes out tasting like cocoa. Start here if you've decided you don't like black coffee.

  • A tall glass of cold coffee, poured over ice and layered into milkBrew

    B&B Classic Cold Coffee

    Our house cold coffee, and the thing we get asked for most. Blended, strong, sweet enough. It still tastes of coffee, which is the whole point.

  • Black coffee poured over a tall glass packed with iceBrew

    Iced Americano

    Two shots straight over ice. Sharp, clean, nothing hiding in it. The offices around Bopal order more of this than anything else.

  • A white ceramic cup of black coffeeBrew

    Americano

    Espresso and hot water. That's it. We pull one every morning before service to check the grinder is where it should be.

  • A café latte in a white cup with a rosetta poured in the microfoamBrew

    Cafe Latte

    Double shot, steamed milk, proper microfoam on top. It's an easy drink to make badly. We don't.

  • Freshly baked croissants cooling on parchmentBake

    Avocado Croissant

    Laminated dough, twenty-seven folds, baked in the morning, then split and filled with avocado. The savoury end of the pastry case.

See the full menuAsk us what’s on today

From the hills

All of it started with a hillside in Chikmagalur.

India has grown coffee on these hills for four hundred years, and almost all of it still grows under shade. This is the country our beans come from, and what makes it unlike anywhere else.

  • Ripe red coffee cherries on the branch

    Karnataka

    Chikmagalur

    Indian coffee starts here. Cultivation on the subcontinent began on these hills in the 1600s, and Chikmagalur has grown arabica ever since - it is still one of the largest producing districts in the country. The altitude and the slow ripening are what give the cup its body.

    Arabica · 1,000–1,500 m

  • A picker's hand holding freshly harvested coffee cherries

    Karnataka

    Kodagu (Coorg)

    The biggest coffee district in the country, and nearly all of it grown in shade. The plants sit under existing forest, sharing ground with pepper vines and cardamom. Walk into one of these estates and it looks like woodland rather than farmland. The birds are still there, which tells you most of what you need to know.

    Arabica & Robusta · shade-grown

  • Green coffee beans in a burlap sack

    Kerala · Tamil Nadu

    Wayanad & the Nilgiris

    Lower ground, warmer air, robusta country. Robusta has a bad name almost everywhere, mostly deserved. India is one of the few places that grows it carefully enough to be worth drinking on its own. It is also what gives an Indian espresso its crema and enough weight to survive a glass of milk.

    Fine robusta · washed & natural

One thing worth saying plainly: we buy through an Indian specialty roaster, not direct from estates. So we are not going to tell you we know the farmers, because we do not. If that changes, you will read about it here, with names.

How we brew

The same bean, brewed
three ways, is a different drink.

Change the grind, the water temperature or how long the two spend together and you get a different drink out of the same bag of beans. Here is what each method does, and what it should taste like when it reaches you.

  • Espresso extracting from a portafilter into a cup

    Method 01

    Espresso

    18 g in · 36 g out · 25–30 sec

    Nine bars of pressure pushed through coffee ground fine enough to fight back. We reset the grinder every morning. A humid day alone is enough to throw the grind off, and you can taste it when nobody bothers.

    Tasting notes

    Dark chocolate, dried fig, a clean bitter finish

  • Cold brew coffee over ice in a glass

    Method 02

    18-hour cold brew

    Coarse grind · 18 hours · no heat

    Here time does the job heat normally does. The compounds that make coffee taste harsh need heat to dissolve, so without it they simply stay in the grounds. What you get is rounder and sweeter, and it holds up fine over ice.

    Tasting notes

    Cocoa, molasses, very low acidity

  • Hot water poured in a slow spiral over a paper filter

    Method 03

    Pour over

    1:16 ratio · 2:45 total · gooseneck

    The most honest way to brew. Paper holds back the oils, so what lands in the cup is clean and easy to read. It is also unforgiving. A mediocre bean has nowhere to hide in a pour over, which is exactly why we keep it on the menu.

    Tasting notes

    Floral, citrus, tea-like in the finish

Grown in shade

  • Shade-grown by default

    Indian coffee grows under existing forest instead of cleared land. It yields less per acre and takes longer. It also means the estates still hold old trees, pepper vines and a startling number of birds. We did not arrange this, it is simply how coffee has always been farmed here, and it is worth knowing.

  • Bought through one roaster

    One roaster, on a fixed schedule. Fewer hands between the estate and your cup, and a short enough chain that when we ask where something came from we actually get an answer.

  • Waste weighed, not guessed

    Spent grounds go out for compost. Every key ingredient gets weighed daily. Counting waste is the dullest job in the kitchen and the only one that reliably reduces it.

Our Coffee

The cup is decided long before we pour it.

Most of what makes a cup good happens before anyone touches the machine. These are the four decisions we made early and have not changed since.

Roasted coffee beans spread across a dark surface

Days from roast, not months.

  • 01

    Indian specialty beans

    We buy wholesale from one Indian specialty roaster, on a fixed schedule, so bags reach us days after roasting instead of months. Sticking with a single supplier is a boring decision. It is also the reason the coffee tastes the same in March as it does in October.

  • 02

    Roasted for milk and for black

    Medium roast. Dark enough to hold its own under milk, light enough to still taste of something on its own. The Americano and the Latte come out of the same hopper, which not every café can get away with.

  • 03

    Eighteen hours, no heat

    Coarse grind, cold water, eighteen hours in the fridge. Extracting that slowly leaves most of the bitter compounds behind. That is the whole reason it does not need sugar.

  • 04

    One milk, every cup

    Amul Gold, always. The fat content does not move, so the milk steams the same way on a quiet Tuesday as it does in a Sunday rush. Switching brands to save a few rupees is how cafés lose their latte.

On the bar

Espresso
Rancilio Classe 5
Grinder
Commercial burr
Water
Six-stage filtered
Beans
Specialty grade

For Offices

Good coffee at the desk, before the first meeting.

We run standing deliveries for teams across Bopal, SG Highway, Prahlad Nagar, Satellite. Same coffee, same time, every working morning, so nobody has to think about it.

  • A standing slot

    Pick a time. We turn up at it, every working day, and nobody in your office has to remember to reorder.

  • One invoice a month

    No paying per order, no collecting receipts. One itemised statement at the end of the month.

  • Terms agreed up front

    Settled once, in writing, and held - so growing the team never means renegotiating the coffee.

  • Barista on site for events

    Launches, offsites and client days - we bring the bar to you and pull the shots there.

Get a quote

Fields marked with an asterisk are required.

We send the quote and the monthly invoice here.

Delivery times, office address, dietary needs - whatever helps.

Opens WhatsApp with your enquiry prefilled. You review it and press send - nothing leaves your device before that.

Order & Visit

No queue, no table -
just coffee, thirty minutes away.

We deliver instead of seating people, which is how everything goes into the cup rather than the room. Message us on WhatsApp and you are talking to the people making it. Swiggy and Zomato work too.

Find us
A-202, Aarohi Galleria, Arohi Crest Road, near Gala Aura, South Bopal, Ahmedabad 380057
Hours
Mon–Sun · 7:30 AM – 11:30 PM
Phone
+91 91737 00243
Email
info@brewandbakers.com

Before you order

  • Where do you deliver?

    Bopal, South Bopal, SG Highway, Prahlad Nagar and Satellite. If you're just outside that, message us anyway. We'll tell you straight whether the coffee will still be worth drinking by the time it reaches you.

  • How long does delivery take?

    About 30 minutes across our main areas. Hot drinks go out in double-walled cups, sealed, so they turn up hot rather than lukewarm.

  • Why order direct instead of through an app?

    Because you reach the people making it. Tell us how you take it, flag an allergy, ask what is good today - none of that survives an aggregator checkout. Swiggy and Zomato are there if you would rather, and the coffee is the same.

  • Can you do office orders?

    That is a large part of what we do. Standing daily deliveries, agreed terms and one invoice a month - send us your team size and we will come back with a quote.

  • Do you have a café we can sit in?

    Not yet. We run as a delivery kitchen from South Bopal today, which is what lets us put everything into the coffee rather than into the room. A room to sit in is coming.

Brewing moments, baking memories.

Start an order

Delivering now

Direct orders skip the aggregator fee

Order