Aroma Craft Coffee
Curator’s note
Nine years on they still roast in the room, inside an enclosure a master ironsmith rebuilt out of two years of collected 1960s and 70s Taiwanese street gates, with syphon and Kyoto iced drip on the manual bar behind it. Nobody spends two years collecting iron gates to save money on drywall.
Aroma Craft's house blend with goji berry and honey syrup, listed under the shop's Creations.
Taiwanese style braised minced pork with pickled cucumbers over a quinoa and white rice blend, served with clear chicken broth and pickled vegetables.
The coffee
All of it is their own roast, made on the machine inside the room, with a rotating single origin running on pour-over and syphon; the retail side is thinner, since only two of six bags carry tasting notes and none carry a roast date.
- Ethiopia
- Light
- Natural
strawberry · grapes · plum juice · milk chocolate finish
- Aroma Blossom
- Medium-light
- Washed
orange blossom · green grape · apple oolong tea · honey finish
- Espresso Blend
- Medium-dark
low acidity · well-balanced · nuts · chocolate · velvety finish
- Aroma Classic
- Medium-dark
smooth body · earthy · cocoa · nutty aftertaste
The room
The roaster works in-house behind salvaged Taiwanese iron gates, a specific enough choice to tell you this room was assembled rather than ordered. There is a full brunch and dinner kitchen as well, so it runs as a restaurant as much as a brew bar.
The vibe
Photos
People
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