What Did the Blue Bottle Coffee Enthusiast Tasting Include?

Blue Bottle founder James Freeman and Global Head of Innovation and R&D Benjamin Brewer arrived early in Shanghai to share the Blue Bottle Studio menu with local coffee enthusiasts on the second floor of the brand's first mainland China store. The tasting ran from an ultra-light roast Sumatra white coffee through a cupping-style long drink, a flannel-brewed short drink, and a milk-punched au lait.

The lineup closed with a digestif combining Fenjiu and Ethiopian natural coffee, and Freeman picked the vinyl records played throughout. An off-menu Espresso 1950, pulled on a 1950s FAEMA lever machine, added a retro Italian element. During the event the Yutong store paused public service so its upper floor could serve as the Studio venue, with baristas receiving each guest at the bar.

Blue Bottle founder James Freeman and Global Head of Innovation and R&D Benjamin Brewer arrived in Shanghai ahead of schedule, sharing the special Blue Bottle Studio Shanghai menu with coffee enthusiasts on the second floor of Blue Bottle's first domestic store. From an ultra-light roast Sumatra "white coffee" opener, to a cup-test-simulating long drink, a flannel-brewed short drink, a milk-punched au lait, and then a digestif combining Fenjiu with Ethiopian natural coffee, the entire tasting was paired with vinyl records handpicked by James, making it nothing short of a multi-sensory coffee experience. There was also an off-menu Espresso 1950, made with a 1950s FAEMA lever machine, adding a retro Italian flair to the event.

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Today, Blue Bottle Studio Shanghai officially opens to the public, and this highly anticipated coffee Omakase has naturally sparked lively discussion among many coffee enthusiasts.

Before the event officially kicked off, Blue Bottle founder James Freeman and Global Head of Innovation and R&D Benjamin Brewer had already arrived in Shanghai ahead of time, where they engaged in an in-depth exchange and sharing about coffee with some local coffee enthusiasts on the second floor of Blue Bottle's first domestic store.

Judging from what bloggers have posted on social media, Blue Bottle Studio Shanghai is truly generous. During the event, Blue Bottle's Shanghai Yutong store suspended public operations and transformed the vacated second-floor space into a Studio venue, with an overall style that is simple and bright. On the bar sits a 1950s FAEMA lever espresso machine and other equipment, with baristas standing behind the bar to welcome every guest.

Invited bloggers previewed the Studio special menu at the sharing session: Seed, Rare Instant, Long Drink, French Pâte de Fruit (dessert), Short Drink, Au Lait, Financier (dessert), Digestif. Each beverage had its own merits, making it hard for tasters to rank them.

The first to appear was a cup of "white coffee" made from ultra-light roasted Sumatra green beans, with a transparent, clear liquid and a faint, elusive aroma that was striking. The long drink that followed drew on the format of cupping, allowing tasters to sample three coffee beans from different origins and processing methods: a washed Geisha from Heart Ranch in California Valley, USA; an anaerobic natural Geisha from Mauricio, Colombia; and a Yemenia using Yemen's Alchemist processing method.

Next was the short drink, whose preparation process was highly entertaining to watch. The barista unhurriedly brewed with a flannel filter cloth, releasing the coffee's flavors drop by drop in a fine stream. Then boiled milk was poured from a high position through a spout hand-brew kettle into the coffee liquid, using the impact force to fully blend the milk and coffee, ultimately creating a cup of café au lait.

The sharing session concluded with a digestif that combined China's famous baijiu Fenjiu with Ethiopian Meta natural coffee. This innovative East-meets-West flavor left a long, lingering finish, making the surprises of the sharing session linger in the mind long after.

Throughout the event, tasters could not only sample coffee beverages presented through different brewing methods, but also listen throughout to vinyl records personally selected by founder James. Different-flavored drinks and snacks were paired with corresponding music, making it nothing short of a remarkable sensory feast.

In addition, the bloggers who participated in the sharing session also received an espresso not mentioned on the menu. This Espresso used Blue Bottle's Espresso 1950, a blend of Arabica and Robusta, and was made that day by the founder and R&D director using the "vintage" lever machine on the bar. One sip seemed to instantly transport you back to mid-20th-century Italy.

However, since this espresso was not included on the official menu, it is still hard to say whether guests attending the Studio will be able to drink this espresso made with the lever machine.

Image source: Xiaohongshu

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The above content is compiled by CoffeeHunters, a coffee news website.