About Event

Join us for a unique cupping experience this Sunday, June 29, where the focus will be on the water used in brewing. We will taste two coffees sourced from Colombia and Ethiopia, each brewed with different types of water to determine the influence of acidity and alkalinity on flavor extraction. There will be three cups: one brewed with citric acid, one with baking soda, and one with regular water. Our goal is to explore how these variables affect the final flavor of the coffee. The event takes place at 17 Mtskheta St. at 1 PM and is free to join!