From Bean to Cup — An Introduction to Specialty Coffee

CAFÉ TIKO × Lion’s Locker

What makes coffee specialty, and how does a coffee cherry growing on a farm become the cup in front of you?

Join José and Ricsi from CAFÉ TIKO for a relaxed and interactive introduction to specialty coffee at Lion’s Locker.

José grew up in Heredia, Costa Rica, surrounded by coffee plantations and seeing coffee as part of everyday life. Today, he and Ricsi roast coffee together in Vác as CAFÉ TIKO.

During the session, we’ll follow coffee from farm to cup and look at some of the key things that shape what we taste: where coffee comes from, the basic difference between Arabica and Robusta, how coffee is processed, how it is roasted, and how brewing affects the final cup.

We’ll also talk about what actually makes a coffee specialty and why coffees can taste so different from one another.

Then we’ll put our senses to work with a short aroma-identification game, followed by a guided tasting and comparison of several coffees, including coffees roasted by CAFÉ TIKO and coffees used at Lion’s Locker.

The goal isn’t to turn anyone into a coffee expert in one evening. It’s to help you understand a little more about what is behind your cup, what influences its flavour, and what people really mean when they talk about specialty coffee.

No previous coffee knowledge needed. Just curiosity and a willingness to taste.

The session is held in Hungarian.