ment®+TW Grano espresso cup

The shape of the cup makes the flow of liquid narrower and more centered when it hits the mouth, reducing acidity and providing an initial experience of low acidity and a round feeling on the tongue. The slightly oxidized color is chosen based on Fabiana Carvalho's research, which shows that brown and red shades are often associated with rich and powerful flavors in coffee. To provide a better drinking experience, Tim Wendelboe wanted espresso cups that are larger and heavier than traditional ones. This helps the coffee to cool down faster and maintain the optimal drinking temperature.

"We often refer to "brown flavours" like chocolate, nuts or caramel when we describe espressos we would serve in this cup which typically would be a washed Catuaí from Honduras or a washed Bourbon from El Salvador or Brazil. «

- Tim Wendelboe