Coffee roastersLisbon & Dubai, since 2014
Solen
Single-origin coffee, roasted in twelve-kilo batches on the Rua da Boavista and sent out the same week.
Scroll to follow a shot from bean to cup
01 The bean
A seed, picked
when it is ripe.
Every lot begins as the seed of a red coffee cherry, grown between 1,600 and 2,100 metres and picked by hand over several passes. We roast slowly, until the sugars caramelise and the crease opens, and stop before the roast covers where it came from.
- Altitude
- 1,600–2,100 m
- Roast
- Medium-light
- Rest
- 7 days
02 The grind
Eighteen grams,
ground to order.
Flat steel burrs, sixty-four millimetres across, turn at a steady 1,400 rpm. Slow enough to keep the coffee cool, even enough that every particle gives up its flavour at the same rate.
- Burrs
- 64 mm flat
- Dose
- 18.0 g
- Particle
- ~250 µm
03 Extraction
Nine bars,
twenty-eight seconds.
Water at 93 °C, pushed through the puck at nine bars. The shot runs dark and thick at first, then turns to gold. We stop it there, at thirty-six grams in the cup.
04 The cup
Thrown in stoneware,
raw at the foot.
Our cups are made by a family workshop in Caldas da Rainha. The walls are thick and the glaze is fired twice, so the cup stays warm for as long as the coffee is in it.
- Capacity
- 180 ml
- Clay
- Iron-speckled stoneware
05 House Espresso No. 3
Cocoa, dried fig,
orange peel.