Sommelier cup

"Espresso coffee is one of the most aromatic beverages that exist and savoured with the Sommelier cup achieves its maximum expression"

Lluis Saula Puig, Espresso coffee is one of the most aromatic beverages that exist and savoured with the Sommelier cup achieves its maximum expression. Sommelier

On our continuous path of improvement and innovation, we constantly reinvest in our production processes, but also in creating complements that bring the coffee culture closer to passionate like us.

The Sommelier cup has been conceived, designed and created by Lluis Saula to put the aroma of coffee in the place it deserves. Thanks to this unprecedented complement, coffee can now be enjoyed in a unique, complete and different experience, just like wine, distillates or olive oil.

Taza Sommelier Café Saula patentada
Sello taza sommelier

Details that
count

The Sommelier cup has been created under the premise of venerating and enjoying the coffee like never before.

Its features make it a unique product in the market as it allows the espresso in its fullest expression.

Olfactory chamber

Concentrates, oxygenates, extracts, enhances and intensifies all aromas.

Without asa

Allowing a better control and fusion of hand with the cup. Guaranteeing better ergonomics

Fine porcelain

Allowing a better control and fusion of hand with the cup. Guaranteeing better ergonomics

In its right measure

Designed with the ideal volume for an Espresso, 30 ml.

Tasting with the
Sommelier cup

At a glance

Pick up the Sommelier cup entirety and stroke it with your fingers. Tilt it to observe the colour of the espresso cream

Taza sommelier color crema

Correct: Correct
should be hazelnut.

Sommelier olfateando café

Smell

Pick up the Sommelier cup in its entirety and stroke it with your fingers. Tilt it to observe the colour of the espresso crema

Then gently rotate the cup in a circular motion. Sink your nose inside, without any complexes, and let all the aromas of the espresso come to you. (See aroma and flavour wheel)

To taste

  1. The taste phase begins with a first sip of coffee. Assess the flavours (sweet, bitter, salty, sour or umami) and their intensity. It is a first impression or attack.
  2. Then, appreciate the evolution within the mouth. The silkiness, the body, the balance and the equilibrium of the coffee.
  3. Finally, evaluate the aromas through the aftertaste (see aroma and flavour wheel) and the finish or aftertaste to see if it is long, short or medium.
Círculo de aromas

Do you dare with
our suggestions?

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