- With Kabuki Madrid’s new V60 experience, every cup is freshly brewed using the Hario V60 manual pour-over method, where temperature control, precise pouring and technique turn the process into a true sensory spectacle for diners.
- Far removed from the immediacy of espresso, this ritual transforms every sip, revealing the complexity of Hola Coffee’s speciality coffee from Colombia.
At Kabuki Madrid, every detail counts. From the first cut to the last sip, the experience unfolds like a narrative where technique, product and sensitivity interact in perfect balance. That is why the restaurant has recently unveiled its latest innovation, the V60 experience: a new ritual that transforms the way we enjoy coffee. With this format, each cup is brewed to order, inviting the diner to experience coffee as an act of contemplation and precision, far removed from the usual immediacy.
Conceived as an alternative to the matcha tea ceremony that Kabuki Madrid has been developing over the past year, the new V60 experience presents itself as a natural epilogue to the tasting menu. Far removed from the immediacy of espresso, the restaurant has opted for a service in which each cup is brewed to order using the Hario V60 system, “a manual filter method that reveals the purity, complexity and aromatic richness of carefully selected coffees”, says Ian Lorenz, assistant manager at Kabuki Madrid. The customer does not merely taste the coffee: they witness the process. From grinding the beans to the final extraction, every movement is executed with almost choreographic precision, paying close attention to temperature, timing and the way the water comes into contact with the coffee.
The result is a cup with clean profiles, balanced acidity and an aromatic expressiveness that moves away from the more intense and bitter notes of traditional coffee. A coffee that unfolds in nuances and transforms the tasting into an immersive experience. “We wanted the coffee to be on a par with the rest of the menu, not just a simple finale, but an extension of our approach to gastronomy: technique, product and emotion. The V60 experience allows us to work with exceptional coffees and offer the customer a moment of pause, almost intimate, where everything happens right before their eyes,” explains Víctor Riego, F&B Operations Director at Grupo Kabuki.
For the V60 experience, Kabuki Madrid has partnered with Hola Coffee, its new speciality coffee partner, which provides a carefully curated selection of beans of Colombian origin. Among these, the El Diviso estate stands out, located in Pitalito at an altitude of 1,770 metres. This family-run project has established itself as an international benchmark thanks to the innovation of the new generation of the Lasso family, who incorporate experimental processes such as anaerobic and anoxic fermentation, developing unique flavour profiles that are highly recognised on the global stage.
At Kabuki, you can discover varieties such as El Diviso Ombligón, with notes of maraschino cherry, freeze-dried raspberry and hibiscus; or Bourbon Sidra, with hints of peach, mango and passion fruit. Added to these is a decaffeinated option, called Decaf No Molestar, which, thanks to the natural sugarcane process, retains the coffee’s aromatic richness with notes of almond, chocolate and caramel. This decaffeination method, based on the use of naturally sourced ethyl acetate, removes the caffeine without altering the bean’s sensory profile, resulting in a cleaner, sweeter and more balanced cup. Yet another example of how technique, when applied with precision, can elevate the experience without compromising the essence.
The V60 experience developed by Kabuki Madrid is not limited to the product itself, but is built around the presentation. The service guides the diner through different cups that reveal distinct nuances depending on the material, the temperature and the evolution of the coffee on the palate. An exercise in perception that invites you to rediscover an everyday ritual from a new perspective.
KABUKI MADRID
Calle Lagasca, 38, Madrid
Source: BORSONIA