Welcome to our coffee shop!

You can find us in Munich, Haidhausen.

Einsteinstraße 125

OPENING HOURS:

TUESDAY - SATURDAY: 8:30 - 16:00

When I was looking for a location, my dream scenario was a warm, open space where we could showcase our coffees, talk about the poeple behind them, all while having the roastery visible from the café. This shop is a dream come true. The interactiveness, it's possibilities for events, cuppings and great service really make it special to us. 

When building it out, I wanted to use clean, warm materials. Our coffee and product shelf I am really proud of. It integrates intothe space seamlessly and works as a lighting source and focus point. There is enough space to stand infront of it without being in the way, giving you time and space to look at our current lots in peace. The flow of the bar is build to be efficient and fast for us behind bar, and is really is a pleasure to work on. 

We also wanted to create a space that would facilitate hospitality and great service. This is we we build the brewbar around our brewing stations, so our baristas can interact with customers, answer questions and showcase our skills.

To complement our service, we decided to work with the very, very talented Viola Beuscher for custom ceramics. She was able to bring my vision and custom drawing to life. It was shaped by our brand identity, sensory science and all positive and negative experiences I had througout my time in hospitality.

Let's talk about our equipment: The centerpiece is our beautiful Synesso MVP Hydra. It allows for 4-stage pressure profiling, which means that we can really dial in our coffees with a lot of detail. To complement it, we use Ceado Rev Zero Grinders, the same grinders that are being used at the World Barista Championships. Their burrs are manufactured to work well with the lighter roasting style we follow, they also work with grind by weight and use a backspin mechanism. Midway through grinding each dose, the burrs stop pulling new coffee, spin the opposite way to the shoot the already ground coffee and therefore minimise the grounds that sit in the grinding chamber  between each shot. In the end, that means more expressive, rounder coffees coffees.

For Filter, we use two grinders: one DF83v with SSP MP Burrs, and one Timemore Sculptor 078 with Ghost Burrs. It really depends on the coffee which one we prefer. Batch is made on the Fellow Aiden, and for Hand Brews we alternate between V60 with Cafec T90 Filters and the Next Level Pulsar Mini. All Hand Brews are post mineralized with Apax Lab Minerals to really highlight their characteristics.