A friend, whose culinary taste I truly respect, tried to convince me to go together to Starbucks. “Why? Is their coffee so great.” “They serve a really outstanding cheesecake.” And I think this is the best thing that can be said about Starbucks and its coffee. I am not a big coffee drinker, but I loooove a good espresso. In Warsaw, even at San Lorenzo, they don’t know how to make a decent espresso. At Java Coffee at PWC building they occasionally have a truly outstanding blend, but they lack in execution, the final stage of making the perfect espresso. Thus, imagine my surprise, when the other day I stopped by my favourite interior designed boutique (Evergreen, near the Chopin museum), and discovered they serve a “7gr” coffee. I have never heard of “7gr” brand, but in Italy there are 800+ firms roasting coffee beans. I thought I give it a try. An unusual place to serve coffee, but maybe this special environment will produce something interesting. I must say that I was blown away. First, of all the smell of the grounded coffee was outstanding. It looked and smelled like a truly outstanding blend. Second of all, the barista actually cared and KNEW what he was doing. To the most, preparing an espresso is a mechanical process, largely dependent on the machinery involved. Here, the care taken to prepare a cup of espresso was admirable. And, the espresso itself: rich, flavourful, a perfect uniform crema without a single bubble that stays like that to the last sip. Awesome! Truly awesome! Who would have thought that I would find a perfect espresso away from the fancy restaurants and cafes.
My quest for a perfect espresso in Warsaw is officially over J
Since then I have had an opportunity to meet the charming ladies (sisters) who own and run 7gr. Their passion for coffee and their business was truly inspirational.
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