Introduction:James Freeman, founder of Blue Bottle Coffee, personally came to Taiwan and collaborated with the R&D team to create an exclusive coffee experience at the first Blue Bottle Studio in Shanghai. From an extremely light-roasted Sumatran “white coffee” to a 1950s FAEMA lever machine-brewed Espresso 1950, paired with East-meets-West creative beverages, the event presented a complete six-course coffee omakase. This article details the highlights of the event, the features of the equipment used, and the flavor profiles, offering an in-depth look at the details and joys of professional-level coffee tasting.
As part of the significant milestone of Blue Bottle Coffee’s entry into the Chinese market, founder James Freeman and Global Head of Innovation & Development Benjamin Brewer arrived in Shanghai ahead of schedule to host a private sharing session on the second floor of the brand’s first domestic store. This special event, titled Blue Bottle Studio Shanghai, carefully curated a six-course coffee tasting menu — starting with an extremely light-roasted Sumatran “white coffee” and ending with a surprising post-meal drink combining Fenjiu and a sun-dried Ethiopian coffee — all accompanied by vinyl records personally selected by James, delivering a multi-sensory coffee experience encompassing sight, sound, smell, taste, and touch.
On the day of the event, Blue Bottle Coffee’s Shanghai Yutong store temporarily closed for business, transforming the second-floor space into a bright and minimalist Studio venue. The most eye-catching feature was a 1950s FAEMA lever coffee machine — this over seventy-year-old “vintage piece” became the key equipment for brewing the unreleased Espresso 1950. According to attendees, the mechanical sounds of the machine in operation and the extraction of coffee crema created a strong nostalgic atmosphere reminiscent of traditional Italian coffee shops.
The tasting began with a uniquely flavored “white coffee,” made from extremely light-roasted Sumatran green beans. The brew yielded an almost transparent amber liquid, exuding subtle herbal and earthy aromas, showcasing a balance of low acidity and a rich body. This was followed by three long drinks designed to simulate a professional cupping format, each highlighting different flavor profiles: the citrus and floral notes of washed Geisha from Heart Ranch in California’s valley, the blueberry fermentation character of Colombia Mauricio’s anaerobic sun-dried Geisha, and the nutty chocolate tones of Yemen Alchemist Process’s Nia coffee — allowing participants to clearly compare flavor differences across origins and processing methods.
The short drink segment featured a live demonstration of flannel cloth filtration brewing by the baristas. During the slow extraction process, the audience could clearly observe the expansion and color changes of the coffee grounds. After brewing, the barista used the high-pour method to inject boiled milk into the coffee, creating a perfect blend of fine microfoam and coffee through the impact of the water stream, resulting in a velvety-textured café au lait. This step particularly emphasized water temperature control (recommended 88–92°C) and the stability of the water flow — key parameters to note when trying to replicate the technique at home.
Midway through the event, a madeleine dessert and French-style soft candy were paired with coffee at different stages, showcasing the art of balancing sweet and savory flavors. The highlight was the final creative after-dinner drink, which combined the robust body of traditional Chinese Fenjiu with the blueberry and raisin aromas of Ethiopia Meta’s sun-dried coffee, producing an unexpectedly harmonious East-West aftertaste. According to participants, the alcohol content of this drink was specially adjusted to avoid masking the complex flavors of the coffee itself.
In addition to the official six-course tasting menu, attendees received a special surprise — a cup of Espresso 1950 not listed on the menu. This concentrated coffee, made from a proprietary Blue Bottle blend of Arabica and Robusta beans, was freshly brewed on-site using the 1950s FAEMA lever machine, personally operated by James Freeman and the head of R&D. According to professional baristas, the extraction pressure of this vintage machine is about 9–10 bar, slightly higher than the 9 bar of modern machines, bringing out a richer crema and fuller body. Since this special drink is not a fixed menu item, whether you get to try it depends entirely on the condition of the equipment that day and the organizer’s arrangement, making it a hidden highlight of the event.
The entire event not only demonstrated Blue Bottle Coffee’s relentless pursuit of coffee quality, but also conveyed the diverse possibilities of coffee culture through the combination of retro machinery and innovative beverages. From professional-grade cupping-style tastings to demonstrations of pour-over and machine extraction techniques, every segment was packed with rich coffee knowledge and practical tips, providing coffee enthusiasts with a rare opportunity for learning and experience.
The above content is compiled by CoffeeHunters, a coffee news website.
