FABCAFE, CARRER DE BAILÈN 11, 08010 BARCELONA

Rating: Standard, serving third-wave coffee in Barcelona

I had read a recent article by Perfect Daily Grind on some of Barcelona’s Third Wave scene, and with the little time that I had (as I couldn’t go hopping though to Gracia or Les Corts neighborhoods for other cafes) I decided to visit La Cherry. It seemed like an interesting place, inside the MOB (Makers of Barcelona) multi-work multi-use office space area. But to my surprise, I find that La Cherry doesn’t exist anymore. In fact, I ask the barista and she says that it’s been four months since they’ve taken over, and the place now is called FabCafe. As you walk in there was a 3D printing and wood cutting station that some guy was running. Essentially it's a concept cafe with the idea of making stuff and spending time while you do it with great coffee. Without dropping the ball, I gave it a go, and I was happy, as they were serving up Nomad coffee, so I went for an espresso. The staff were super friendly, totally toned down and unassuming, and simply took care of my drinking experience. They even brought the coffee to my table, and asked me if I wanted the internet password, etc... really customer driven, and that's nice for a change.

This is what I got served up:

Presentation: Yup, a short small cup, very nice. Cherry red, maybe a leftover from La Cherry’s setup? There was a big difference here, the cup came with a spoon and sugar. There was also free Wi-Fi to boot. No water was offered. It’s not habit here in Barcelona….

Temperature of Cup: Very good, a bit on the warm side, but excellent.

Quantity: Very short shot. Not a damned extra large French cappuccino cup as in the last two places I visited. I was happy.

Temperature: On the mark, warm, smooth.

Volume/Consistency: Silky, oily, rich, not powdery at all, and simply very good, substantial and without being thin.

Crema: Look a this, it’s nice. We’re almost at a tiger stripping, but not quite. The crema was thin, elastic, vinyl acrylic like and not particularly oily, but flexible.

Odor: Not really aromatic, but had hints of open floral scents. But I couldn’t make out anything in particular from this cup.

Taste: It was a punchy start, acidic, tart that as I let the cup cool even more, opened to cherries, and fresh apples. There was a slight nutty pistachio like finish to it.

Overall: It was very decent. Very good and very different than the same coffee I had tried at the Nomad Coffee Lab & Shop. Amazing how a different barista, and extraction quantities will change the entire profile of a cup and of the beans. Such a nice surprise.

The setup: The had a nice Marzocco, duh, what else? … but it does get boring that all ‘third wave’ cafes have to have the same stupid machine… (and yes, I do know why this beast is chosen over an old school La Cimbali…).

They had interesting Wega grinders that I hadn’t encountered in person before. Then the coffee being served was by Nomad Coffee, and it was their Costa Rica - Tarrazu La Cipres estate.