We are craft espresso specialists.

We have our own philosophy. At our core, we are third wave participants. We view coffee as a niche product, not a mass product. Origin, freshness, roasting precision, preparation mastery are important to us. But third wave is not a panacea for us. Very light roast espresso, aggressive acidity, narrow
profile of one farm, one variety – we can do it, but it doesn’t surprise us. And it doesn’t fascinate us.

Espresso has no taboos. One or another taste, one type of Arabica or blend from one farm – there is no standard. Espresso can be different, diverse, changing. Espresso should not be limited by rules. Sometimes the roaster will adjust to the local water, sometimes to the client’s preferences. Sometimes a monkey. Sometimes it will be his author’s creation.

We understand espresso as a separate part of the program. Not another way to prepare coffee, but an independent scene. A show number. Espresso should be a pleasure. Bitterness is the theme. Acidity is the theme. But we won’t make a profit. Espresso must be delicious. And be engraved in the memory as “repeat”.

We are masters of espresso blends. We love to create recipes. We look for the right raw materials – we immediately know what will go with what, how they will complement each other. We don’t calculate proportions – two, four or six parts. It doesn’t matter. What matters is the final result.

We have a unique espresso style. We roast lighter than the Italians and more intensely than the Scandinavians. Acid is a must, but we don’t emphasize it. We avoid sharp, “wire” acid. We look for caramel, roundness, juice. And always – zinc. We don’t like aggressiveness. We don’t like frames. Good espresso is a meticulous matter. You need to know what you are doing: from raw materials to equipment, from barista to water. Everything has to work together.

In our bars – espresso is always ad hoc. The harvest is important. We don’t look for substitutes – we look for a new recipe. What will fit here and now. Give us your cues – we will play in our own style.

Fact, not words. In our history – 10 Lithuanian barista champions, 17 silver and bronze medals. Espresso in the Barista Championship – like the start in F-1: if you are not in time, there will be no finish. Championship victories – not a trophy shelf. This is the standard that we follow every day.