Chaska · noun

A craving you cannot shake

That is what the word means, and it is the only brief we ever wrote for ourselves. Not a lifestyle. Not a third place. A drink you keep thinking about at four in the afternoon.

We roast coffee grown in India, in small batches, every week, and we serve it on Lane 5 in Koregaon Park. That is the whole company.

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Since 2021

It started as a habit

Chaska opened in 2021 with a roaster, a two-group machine and a stubborn opinion about where the coffee should come from.

Inside the Chaska espresso bar in Koregaon Park: the counter, the espresso machine and stools along the window
The bar on Lane 5. Everything is within reach of the machine on purpose.

The first bags were roasted for friends who kept asking what we were drinking. That is a boring origin story and it is the true one. There was no plan to open a bar — the bar happened because people wanted the coffee made for them rather than explained to them.

So the shop was built around the counter. You can see the grinder, the scale and the shot timer from where you stand. If a drink is off, we can tell you exactly which of those three was to blame, and pull it again.

Nothing about the place is precious. Loud on purpose, quick on purpose, and open until eleven because a craving does not keep office hours.

The buying rule

Indian estates only

Every coffee Chaska has ever roasted was grown in India. That is a rule, not a season, and it is the one thing we will not bend on.

India has been growing coffee for roughly four centuries. It grows in shade, under pepper vines, cardamom and silver oak, on hills most people in this country could not point to on a map. Then almost all of it leaves — sold abroad, blended into somebody else's bag, drunk under somebody else's name.

Buying imported green coffee would have been easier and, honestly, safer. We would rather spend the same money one estate at a time, here, and put the name of the hill on the front of the bag instead of the back.

Five origins go through the roaster across the year. They are listed below with their altitude, their roast and what they actually taste of — no romance, no scorecards.

  • A 250 g Chaska bag of Araku Valley coffee, the origin printed large across the front

    Araku Valley

    Andhra Pradesh · 1100 m · Medium roast

    Cocoa · orange peel

    Grown in the Eastern Ghats by Adivasi smallholders, on plots small enough to walk across.

  • A 250 g Chaska bag of Baba Budangiri coffee, the origin printed large across the front

    Baba Budangiri

    Karnataka · 1500 m · Light roast

    Jasmine · plum

    The hills where Indian coffee begins — named for the saint said to have carried seven seeds home from Yemen.

  • A 250 g Chaska bag of Kodagu coffee, the origin printed large across the front

    Kodagu (Coorg)

    Karnataka · 1000 m · Medium-dark roast

    Dark chocolate · walnut

    India's biggest coffee district, and the one most people have already drunk without being told.

  • A 250 g Chaska bag of Wayanad coffee, the origin printed large across the front

    Wayanad

    Kerala · 900 m · Dark roast

    Molasses · black pepper

    The lowest estates we buy from, and the heaviest cup on the shelf. Built for milk.

  • A 250 g Chaska bag of Chikmagalur coffee, the origin printed large across the front

    Chikmagalur

    Karnataka · 1200 m · Medium roast

    Caramel · red apple

    The same range as Baba Budangiri, one slope over. The easiest coffee here to like on the first sip.

The roastery

Small batch, every week

Small batches because a big one flattens the difference between one hill and the next — which is the entire reason we bought them separately.

The drum roaster mid-batch at the Chaska roastery, beans visible in the trier
One drum, one origin at a time, a profile written for each.

Each origin gets its own profile and its own curve. Baba Budangiri comes off light, because at 1500 m there is jasmine in it worth protecting. Wayanad goes dark, because at 900 m that is where the molasses lives. Nothing is roasted to a house style.

We roast weekly rather than monthly. Coffee does not spoil, but it does flatten, and the week between the roaster and your grinder is the part of this we can actually control. Every bag carries its roast date on the front where you can see it, not stamped on a seam.

Bags are 250 g. Ground for your brewer at the counter — espresso, moka, French press, pour-over — or left whole, which is what we would tell you to do.

Koregaon Park

Come and stand at it

Lane 5, Koregaon Park, Pune. Open Mon–Sun · 8:00 – 23:00.

  • Ask what is on

    Whichever origin came off the roaster that week is in the hopper, chalked above the machine. Ask, and you can taste it as espresso before you commit to a bag.

  • Beans go home with you

    Every coffee on the menu is sold as beans at the same counter, ground for your brewer while you wait.

  • No membership, no app

    There is nothing to sign up to and nothing to scan. Walk in, order, drink it, leave.

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