Coffee, measured.

One recipe on the grinder, checked every morning against yesterday. The scale decides when the shot ends, not the barista and not the queue.

Read the menu

1:16filter ratio

18gespresso dose

92°brew water

6origins on the shelf

The menu

everything served with its numbers

On the machine

01Espressosingle origin, rested 10 days18g → 36g$3.5

02Macchiatoa spoon of foam, nothing else18g → 40g$4

03Flat Whitedouble shot, thin milk160ml$5

04Spanish Lattethe sweet one, we admit it240ml$5.5

On the bar

05V60bloom 45 seconds, then patience15g / 240ml$6

06Aeropressinverted, because we tested both14g / 220ml$5.5

07Cold Brew18 hours, never rushed250ml$6

08Batch Filtertoday's origin on the board300ml$4

If a shot runs outside its window it goes down the drain, not into your cup. Ask for the <b>log book</b>: every drink served today is in it, with its weight and time.

Beans to take home

roasted every Monday, rested before sale

Ethiopia · Yirgacheffe

washed · jasmine, peach, black tea

$16 / 250g

this month

Colombia · Huila

honey process · cocoa, red apple, caramel

$15 / 250g

always on

Yemen · Haraz

natural · dried fruit, spice, wine

$24 / 250g

small lot

Hours

Sun to Thu · 7:00 – 19:00
Fri and Sat · 8:00 – 22:00

Find us

Warehouse 4, the old harbour district. Follow the smell of Monday roasting, ask for the black door.

Say hello

[email protected]
@miqyas.coffee

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