MAISON BREW
BATCH #14 FLAME-ROASTED TODAY - 06:45 AM

MAISON BREW

Coffee, thoughtfully made in the heart of the city.

Between natural lime-plastered walls and the crackle of our 1968 Probat flame roaster, we celebrate dawn extractions, unhurried 72-hour wild-ferment laminations, and single-estate micro-lots cultivated with reverence.

88.5SCA CUPPING SCORE
72hCOLD LAMINATION
100%SINGLE ORIGIN
Sunlit hearth at Maison Brew
ORIGIN REGISTRY

Our Coffee Collection

Handcrafted roasts delivered directly from our flame roasters to your cup. Whole bean, nitrogen-sealed for untamed aroma.

Chikmagalur Honey-Sun
Honey Sun

Chikmagalur Honey-Sun

Roast
650
Maison Espresso Noir
Signature Roast

Maison Espresso Noir

Roast
580
Araku Valley Anaerobic
Wild Ferment

Araku Valley Anaerobic

Roast
720
Nilgiris Mountain Decaf
Pure Water

Nilgiris Mountain Decaf

Roast
620

Aroma & Cupping Selector

Discover your perfect extraction.

Guji Highlands

Ethiopia - 2,100m

A delicate dance of jasmine and bright citrus.

Caramel Sweetness78%
Floral Jasmine Acidity92%
Tactile Body & Crema44%
Optimal Temp
93.5°C
Recommended Pour
Hario V60, 1:16.5
300g total yield
ATELIER PASTRY PAIRING
Lemon Thyme Brioche Feuilletée
Open crumb viennoiserie
L'ATELIER DU PAIN

"Flour, butter, spring water, and twenty-two hours of patient wild fermentation."

Kitchen Atelier Plates

The Truffle & Wild Mushroom Brioche

460

Freshly baked in limited daily batches.

Double-Baked Almond & Orange Blossom Croissant

340

Freshly baked in limited daily batches.

Whipped Ricotta & Slow-Roasted Fig Toast

380

Freshly baked in limited daily batches.

84% PDO Beurre Laminated Croissant

280

Freshly baked in limited daily batches.

Trusted by Connoisseurs

4.98 / 5.0 (2,400+ Cupping Logs)

"The most deliberate, respectful extraction of single-origin beans in the city. The space itself commands a quiet reverence for the craft."

Ananya Kapoor
Architectural Digest Contributor

"Their handling of the Araku anaerobic lot is masterclass. The wild ferment notes are preserved perfectly without overwhelming the cup."

Jean-Marc Laurent
SCA Certified Master Q-Grader

"It's rare to find a sanctuary that balances brutalist material honesty with such warm, hospitable service. A daily necessity."

Rhea Varma
Design Director, Studio Sōl