18 g in · 38 g out · 28 s
Espresso
Our house blend of washed Guji and natural Cerrado, pulled on a three-group machine and dialled in every morning.
From farm to finjan
Bought by the farm, roasted in Al Quoz.
We buy green coffee from named farms and cooperatives, roast it ourselves twice a week and brew it four ways. Here is what that means in the cup.
How it works
Three steps, no shortcuts.
Most of the work happens before you ever see the bar.
Sourcing
We buy through two importers who publish what farmers are paid. Every coffee on our board names its region, its process and the altitude it grew at.
Roasting
On Tuesdays and Fridays a 15 kg drum roaster runs in our Al Quoz unit. Small batches, light to medium, profiled separately for espresso and filter.
Resting & brewing
Beans rest five to ten days before service. Every shot is weighed and timed, and filter recipes are written on the board for anyone who asks.
Current origins
On the bar right now.
The list changes every few weeks as harvests arrive. All five are available by the cup and in 250 g bags.
YemenHaraz Mountains
- Process
- Natural · 2,100–2,400 m
- Tastes like
- Dried apricot, cardamom, cocoa nib
- Where you’ll find it
- Qahwa Arabiya and filter
EthiopiaGuji, Hambela
- Process
- Washed · 2,000–2,250 m
- Tastes like
- Jasmine, bergamot, white peach
- Where you’ll find it
- Filter and house espresso
ColombiaHuila, Pink Bourbon
- Process
- Washed · 1,750 m
- Tastes like
- Red grape, hibiscus, cane sugar
- Where you’ll find it
- Filter of the Day
BrazilCerrado Mineiro
- Process
- Natural · 1,100 m
- Tastes like
- Hazelnut, milk chocolate, brown sugar
- Where you’ll find it
- House espresso, milk drinks
KenyaNyeri, AA
- Process
- Washed · 1,800 m
- Tastes like
- Blackcurrant, grapefruit, molasses
- Where you’ll find it
- Filter and cold brew
Four ways to drink it
Espresso, filter, cold, and qahwa.
Each recipe is the starting point; the bar adjusts it daily for humidity and the age of the roast.
V60 · 15 g to 250 ml · 93 °C
Filter, by hand
A single origin brewed to order. Light, clear and the best way to taste what a farm does differently.
18 hours · 1:8 · filtered water
Cold brew
A washed Kenyan steeped overnight at room temperature, then chilled. Sweetened only with our date syrup.
Light roast · cardamom · saffron
Qahwa Arabiya
Yemeni Haraz beans simmered, spiced and poured from a brass dallah into small finjan cups, with dates.
The detail nobody sees
Coffee is 98% water.
Dubai’s desalinated tap water is very soft, which makes coffee taste flat. We filter it, then remineralise it to a recipe with a little magnesium and calcium so the fruit and sweetness come through.
It is the least glamorous thing we do and the one that changes the cup the most.
Taste it side by side
Join a Saturday cupping.
Five coffees, one table, eight seats. An hour that will change how you order filter coffee.