Coffee house · Pushkin 41
Ground fine.
Poured slowly.
A room that opens at eight and never rushes you out of it.
Five ways to make coffee, bread from two doors down, and eight tables that stay yours as long as you want them. No bookings — the door is the booking.
The rhythm of the day
From first light to the last cup, the room changes four times.
08:00 — 11:00
First light
The grinder, the oven next door, and whoever could not sleep.
11:00 — 15:00
Midday
Laptops, long conversations, the second bake at two.
15:00 — 18:00
Afternoon
The quiet hour. Filter, gata, nobody in a hurry.
18:00 — 21:00
Last cup
Lamps on, jazve on the sand, the room slows down.
The coffee
Five ways, one bean at a time.
Roasted on Koghbatsi Street, ground to order, and never held on a hotplate.
Espresso bar
Pulled short, twice a minute, all morning long.
Tasting notes
Dark chocolate, dried apricot, a clean finish.
Origin · House blend — Brazil + Guatemala
How it is made
Eighteen grams in the basket, thirty-six out, twenty-eight seconds. If it runs fast we grind finer and start again.
Tasting notes
Soft, round, short — milk from Aparan, poured close.
Origin · House blend — Brazil + Guatemala
How it is made
A double shot, then milk from Aparan steamed to sixty-two degrees and poured close, so the texture stays flat and the drink stays short.
Slow brews
Given the time they ask for, and not a minute less.
Tasting notes
Ground fine as dust, raised twice on hot sand. Thick, sweet-bitter, unfiltered.
Origin · Yirgacheffe + Brazil
How it is made
Two spoons ground to powder, cold water, and a copper pot buried in sand at 240°. It rises twice; we lift it just before the second crest so the foam stays on top.
The cup, afterwards
When the cup is empty, turn it upside down on the saucer and leave it. The grounds settle into shapes as they dry. On Thursdays Anahit reads them — she has done it since the room opened, and she will tell you it means nothing while telling you exactly what it means.
Tasting notes
Whatever is singing this week, brewed by the cup.
Origin · This week: Kenya, Nyeri
How it is made
Twenty-two grams, four hundred of water at ninety-three, poured in five stages over three minutes. The bed should be flat when it drains.
Tasting notes
Sixteen hours in the fridge, poured over one big cube.
Origin · House blend — Brazil + Guatemala
How it is made
Coarse ground, steeped sixteen hours in cold water, filtered once through cloth. Never heated, never diluted.
Beyond coffee
For the ones who do not drink it, and the afternoons that do not want it.
Tasting notes
Lemon and orange pressed at the counter, soda drawn cold.
How it is made
Lemons and oranges pressed to order, a spoon of honey, soda from the tap. Made in the glass, not in advance.
Tasting notes
Tarragon lemonade made in the room — bright green, not the bottled kind.
How it is made
A handful of tarragon muddled with sugar until the oils come out, then soda and ice. The green is the herb, not a bottle.
Tasting notes
Sharp gold, pressed berries, honey on the side.
Origin · Sevan shore berries
How it is made
Frozen berries pressed with the back of a spoon, water just off the boil, ten minutes with the lid on. Honey comes on the side so you decide.
The counter
Bread from two doors down, twice a day.
- ֏800
Gata, warm
Flaky, buttery, a walnut-sugar heart.
- ֏700
Sesame puff
Folded thirty-two times, out of the oven at seven.
- ֏1,100
Ponchik, pistachio
Custard inside, cold cream and crushed pistachio on top.
- ֏1,400
Lavash & cheese
Torn, not sliced. Butter if you ask.
- ֏900
Apricot jam toast
Last summer, kept in a jar.
Baked at 7:00 and again at 14:00.
When it is gone, it is gone.
Stay a while
The table is yours until you are done with it.
Eight tables, four plugs, a window bench for one. Nobody will bring you the bill until you ask for it, and nobody will ask you to order again.
Find us
Pushkin 41, Yerevan
Պուշկինի 41, Երևան
+374 10 00 00 00 · hello@surch.am
No bookings. Walk in, take a table.
Sample address and number — replaced with the real ones before launch