No syrups. No hurry.
Nine chairs carved in stone.
An unhurried sensory room isolated from street audio. Three flights of micro-lot extractions served on mouth-blown crystal, calibrated across varying solvent temperatures.
The Basalt Counter Grid.
Choose an available seat along our single slab honed basalt counter.
Extracted live before your eyes.
Every reservation includes the sequential three-course extraction flight designed to demonstrate thermal dynamics on coffee cell walls.
Single-Origin Pour
Sidama Natural Anaerobic brewed over fluted paper. Served in mouth-blown stemless crystal tumblers to concentrate delicate floral aroma compounds.
The Espresso Cut
Huila Pink Bourbon extracted at 1:2 ratio within 28 seconds. Viscous crema holding raw notes of candied citrus peel, cacao, and blood orange.
Slow Cellar Drip
Yemen Haraz Peaberry dripped gravity-slow over 6 hours. Served chilled over an ultra-clear spherical ice monolith with zero water dilution.
The Tasting Code.
To protect the aromatic threshold of all seated guests, we strictly enforce lab conditions within the room.
Heavy colognes and synthetic lotions compromise olfactory detection of volatile coffee monoterpenes. Guests wearing heavy scents will be politely rescheduled.
No speaker calls or video playback. Photography is allowed without flash or artificial spotlight accessories.
We serve palate-cleansing mineral water with neutral bicarbonate buffer. External food or snacks are strictly barred from the bar.
The flight begins promptly at the designated slot minute. Late arrivals beyond 10 minutes cannot be accommodated into the extraction sequence.
Confirm Seat 04 Reservation
Slot: 14:00 UTC+7 · Three-Course Flight Included