03 Oct '17, 12pm

A Coffee Lover’s Guide to Mexico City https://t.co/EgJ4vOu0v2

is a mad science lab for coffee, manager Miguel Santamaria is the scientist behind the experiments. With four locations throughout Mexico City, the multi-roaster is obsessed with the science of coffee and only plays with beans harvested in Mexican states like Oaxaca, Chiapas, and Guerrero. The goal is to make Mexican coffee supreme and to support the country’s coffee producers. Borola’s San Angel location, in particular, is considered “the best-kept secret” in the area. Upon entering, a customer told me, “You’re coming in for the best coffee here. It’s going to be a treat.” An espresso menu is paired with a manual brew menu, which offers an array of just about every method you can think of, including siphon, AeroPress, Kyoto, and Chemex, the lattermost of which is a specialty at Borola. Watching Santamaria behind the bar is like watching someone in competition—he weighs, g...

Full article: http://sprudge.com/a-coffee-lovers-guide-to-mexico-city-1...

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