An Artisanal Coffee Affair

August 31, 2016

Redefining the art of brewing coffee, Crust and Crema offers its customers a divine coffee drinking experience by introducing to Bahrain an array of artisanal methods to produce a perfectly clean and crisp cup of coffee every time. Using 7 different slow brew methods in the Brew Bar, Crust and Crema uses premium single origin Arabica coffees from around the world, which are locally roasted, and brewed as per the customer’s requested methods, thereby giving the coffee aficionados a “true coffee experience”.

Crust-and-Crema-2ePart of the Third Wave Coffee Movement, in which the vintage slow brewing coffee methods are being brought back to life, Crust and Crema is the first specialty café in Bahrain to bring these methods to the Kingdom. Offering more than just a cup of coffee, at Crust and Crema customers are welcome to sit and take in the relaxing and cosy ambiance while they take their time drinking their coffee and unwinding. The hot and cold beverages are made from filtered coffee – using either paper or cloth filter – which is one of the most pure ways of extracting coffee while ensuring all the flavours remain. For the coffee connoisseurs Crust and Crema serves as a quintessential café, and all the coffee is fresh and roasted daily by the head roaster, micro-roasting to maintain freshness. Always offering the freshest of brews, the specialty café makes sure the roasted coffee is well settled and allowed to develop its aroma and flavours before being served to the customers, guaranteeing a flavourful cup at any moment.

The Artists’ Toolsalmost like an art it in itself, the coffee is brewed at the hands of the talented baristas at Crust and Crema, who are almost like artists working with their specialised tools to serve the perfect cup of coffee.

Crust-and-Crema-2dChemex

With a decanter bottom and aeration for brighter notes, the Chemex uses a paper filter and coarser grinds, as the hand pour method means the water passes through the coffee grinds slower than that in an espresso. The Chemex produces coffee that is stronger than from the rest of the brewing methods, with medium acidity in the body of coffee. After the coffee is brewed, it can be left to aerate to produce a smoother taste.

Cold Brew Tower

Crust-and-Crema-2cAlso known as “Dutch Coffee”, as it has Dutch origins from the 17th century, and is a popular brewing method in Asia, North America and Australia. The Cold Brew Tower is perfect for those who prefer their coffee with less caffeine, and that is achieved from the coffee being brewed at either room temperature or cold. The water drips per minute on the ground coffee are controlled through a dripper, and the process can be left for up to 8 hours or overnight, if necessary. With a taste almost like that of dark chocolate, poured over ice, the coffee from a Cold Brew Tower is an ideal chilled summer drink.

Crust-and-Crema-1dKalita

Named after the producers of the dripper. The Kalita 102 is a coffee brewing method that showcases the full range of a skilled barista. With 3 holes lined up at the bottom of the wedge shaped dripper, water has to be poured over the coffee 3-4 times to produce a full-flavoured and concentrated cup of coffee.

Crust-and-Crema-1bV60 Hario

A popular pour-over brewing process, the V60 is a moderately faster brewing method and produces a mild yet clean cup of coffee. The single-hole drip allows the water to run through the coffee quicker and the extraction method brings out the best flavours in any coffee.

Crust-and-Crema-1aAeropress

Similar to that of a French Press, the Aeropress was initially the invention of a toy manufacturer, which saw popularity amongst coffee enthusiasts and soon became a common brewing method. The Aeropress comparatively has a shorter brewing time and a clean taste, as the paper filters within the chambers take out the oils from the coffee.

Crust-and-Crema-2bSiphon

As if an apparatus from a science class, the Siphon is an exciting device for the coffee connoisseurs. A beaker on a stand, where the coffee grinds are put into the top beaker, and water in the bottom and then placed atop heat. The vacuum created sends the water to the coffee and mixes before coming back into the bottom beaker as a deliciously brewed cup. For the Siphon, it is important to keep in mind the age of the ground coffee to ensure the water ratio and preparation time, to ensure an enjoyable cup in each brew.

Crust-and-Crema-2aMr. Clever: perhaps one of the most unique cold-brewing methods on the Island, Mr. Clever is a method that invites the customers to brew their own coffee. Pouring hot water over the ground coffee, the customers decide how long the coffee will stay in the chambers before allowing it to flow into the cup, based on their personal preference of how strong they like their coffee. The dripper is brought to the customers, and with the help of the skilled baristas at Crust and Crema, they create their own brew.

Each distinct method produces a uniquely flavoured and delicious cup of coffee, suiting every customer’s caffeine needs. Whether they are looking for a strong cup of coffee to start their day, or looking forward to relaxing during the afternoons or unwinding in the evenings with a cup of medium-blend coffee, or even for a cold coffee beverage on a warm day, Crust and Crema lives up to its promise as a specialty café and offers its customers a special cup of coffee on every order.

For more information:

location-IconAl Markh, Saar Avenue, Saar

phone-Icon(00973) 1721 4155

Insta-Icon@crustandcrema

FB-Iconcrustandcrema

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