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I came here thinking this was the best specialty coffee in Frankfurt. I ordered an espresso, but it arrived without proper crema and tasted thin. When I asked the staff if this was well made, they told me this is how they always do it. Honestly, that just means consistently badly made espresso. Very disappointing for a place that presents itself as a specialty coffee shop.
Response to the owner’s reply;
I appreciate that crema is no longer the sole marker of a great espresso — I completely understand the evolution of specialty coffee and have been fortunate to try competition-winning coffees in some of Europe’s top cafés. Visiting specialty shops is a passion of mine, not just a casual stop.
That said, the espresso I was served here was clearly sour and under-extracted. To illustrate my point, I am sharing a photo taken in your own shop by another guest — this is what a well-prepared modern espresso can look like. Mine was far thinner and lacked the clarity, sweetness, and balance expected from a properly dialed-in shot.
Unfortunately, the interaction did not stop at a disappointing drink. Your staff that day used the same dismissive tone that was reflected in the owner’s public reply. Instead of engaging constructively, both the service and the response mocked the feedback. This is not what specialty coffee culture should represent — specialty coffee thrives on education, dialogue, and respect for the guest’s experience.
I hope this feedback is taken seriously. The best cafés I have visited use guest input to improve consistency, not as an opportunity for sarcasm.
