R&D
The Research Practice
Barabica is a specialty coffee R&D operation. The recipes, tools, and writing published here are the working documentation of years of applied testing at the intersection of specialty coffee and craft cocktails. Everything on this page has been made, tested, and revised at the bar. Nothing is theoretical.
Instruments
Built to Test
The Acid Calculator and Resting Calculator are the same tools applied in every Barabica consulting engagement. They are public because the methodology should be transparent.
Formulas
Frameworks, Not Fixed Rules
These are starting points. Coffee is a living ingredient and every extraction is different. Use the recipes as frameworks, adjust for your coffee, and use the tools to dial in the details.
Espresso Martini
Single origin espresso, built for foam and flavor.
Coffee Syrup
Acidified coffee syrup for use in stirred and shaken builds
London Fog
Bergamot, black tea gin, wildflower honey, steamed milk
Mochamaro
Amaro meets hot chocolate, finished with steamed milk
Coffee Daiquiri
A classic daiquiri rebuilt around a coffee cordial
Aero-pressed Negroni
A Kingston Negroni extracted through aero-press
The Journal
Working Notes
Long-form writing on extraction, acid blending, foam physics, and the specific problems that come up when you take specialty coffee seriously as a cocktail ingredient. Updated when there is something worth saying.
