From a red cherry at 1,900 metres to the cup in your hand.
#letscoffeeup · Wisma Cosway, Jalan Raja Chulan · espresso & bakes
High on volcanic slopes, coffee cherries ripen slowly in thin mountain air — sweeter, denser, worth the wait.
Picked by hand · 1,900 m
Sugars caramelise, acids soften, and around minute nine the beans crack like popcorn. That crack is the whole job — roasters listen for it as much as they watch the chart.
First crack · 196°C
Whole beans hold their aroma for weeks; ground coffee gives it up in minutes. So nothing here is ground until the water is already hot.
720 microns · burr-ground
Twenty-seven seconds of pressure and heat — chemistry dressed up as ritual, finished with a seal of gold crema. This is the part you taste.
9 bar · 93°C · 27 sec
“Cozy and small coffee place with a really good specialty coffee menu. Tried their Dirty Sunrise and it didn’t disappoint — will def come back to try out all of their creations.”
“An unassuming little store in the middle of Bukit Bintang. On top of the usual coffee options they have iced coffee cocktails — not a common sight for a small bar.”
“The owner is very friendly and has created a really unique menu — many drinks are like cocktails minus the alcohol. He explained every step taken to perfect his Dirty Sunrise.”
Your cup is ready.
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