Coffee knowledge from beans to mood — written at C101, Surat
Beans & Origins · 3 min read
Honey process removes the cherry skin but leaves some sticky mucilage (‘honey’) on the bean while it dries — sweetness without full natural fermentation.
Read guide →Moods & Drinks · 3 min read
Water before espresso — dehydration drives most hangover misery.
Read guide →Beans & Origins · 3 min read
Santos historically referred to coffee shipped through the port of Santos — now a byword for mild Brazilian arabica.
Read guide →Moods & Drinks · 3 min read
Date-night mood favours shared signatures and smaller caffeine — not triple espressos.
Read guide →Surat & Café Culture · 3 min read
Say the drink name, size, and milk preference — 'coffee' is too vague at a specialty bar.
Read guide →Surat & Café Culture · 4 min read
For Mota Varachha & Varachha, location beats city-wide lists — C101 inside Pragati IT Park is walkable with 4.9★ on Google Maps.
Read guide →Surat & Café Culture · 3 min read
Work-friendly means reliable Wi‑Fi, tolerable noise, outlets, and coffee that does not change daily.
Read guide →Surat & Café Culture · 3 min read
Surat's coffee story layers kitli sweetness, office instant, mall sameness, then neighbourhood specialty at C101.
Read guide →Beans & Origins · 3 min read
Mandheling is a trade name for coffees from northern Sumatra — not one estate — often processed with giling basah (wet-hulling).
Read guide →Health & Habit · 3 min read
A typical double espresso at specialty cafes lands near 60–80 mg caffeine — not a fixed lab number.
Read guide →Moods & Drinks · 3 min read
Monsoon mood favours warm, spiced cups over iced stacks — Chapter No. 9 was born for this season.
Read guide →Health & Habit · 3 min read
Reactions vary — acid, jitters, or no issue at all; food first is the most common fix at C101.
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