This design helps the espresso cool more quickly, bringing it to the optimal drinking temperature.
We designed the cups in this way so that the user can better capture the fragrant aromas, while the shape directs the liquid into the mouth in a way that enhances either the sweetness or acidity of the coffee.
Product
features Made of porcelain. Dimensions: H: 8cm, L: 8cm, W: 8cm Volume: Holds approximately 200ml (this measurement is based on filling the cups fuller than Tim recommends, but not completely full). Please note that the cups may vary slightly in size.
Specifications The Cereza espresso cup is designed for coffees that have bright acidity with distinct fruity and/or floral notes. The shape of the cup makes the flow of liquid slightly wider so that it enters more on the side of the tongue when you drink from it. This gives an immediate impression of drinking something refreshing and juicy. Although we love acidity in our coffees we also want it to be balanced by sweetness. That is why we chose a slight pink colour for this cup, as we know from our friend and neuroscientist Fabiana Carvalho’s research that coffee drunk from pink cups are perceived as sweeter and less acidic by the drinker. We typically would serve washed Ethiopian, Kenyan or an elegant Geisha coffee in this cup. The Grano espresso cup is designed for coffees where heavy mouthfeel and sweetness are the standout characteristics of the coffee. Its shape makes the flow of liquid narrower and more centered when it enters the mouth which discriminates acidity and gives the drinker the first impression of drinking something that has low acidity and feels round on the tongue. The slightly oxidized colour on this cup was chosen as Fabiana Carvalho’s research has revealed that brown and red colours on coffee bags often are associated with something rich or strong in flavour. We often refer to “brown flavours” like chocolate, nuts or caramel when we describe espressos we would serve in this cup which typically would be a washed Catuaí from Honduras or a washed Bourbon from El Salvador or Brazil.
Tim's Notes
Traditional Italian espresso is normally served in small, pre-heated cups to keep the liquid hot and preserve the crema. We used to believe that this was the only way to serve espresso until we started finding our own style of roasting for and making espresso. How we prepare and serve espresso in our espresso bar today is very different to the traditional Italian espresso. We focus on serving unique coffees from specific farms rather than blending coffees together. The coffees are roasted much lighter to enhance sweetness, fruity notes and acidity. This can make the coffee taste sour and unbalanced when served hot in tiny cups. To give a better drinking experience we wanted to develop espresso cups that are bigger and heavier. This way the liquid will cool faster and maintain optimal drinking temperature. The shape allows the user to capture the fragrant aromas better and the liquid will enter the mouth in specific ways to either enhance sweetness or acidity. We have also worked on the colour and texture of the cups because all our senses are involved when we drink coffee and they all affect the drinking experience.