bean and medal icons
smiling man

Specialty coffee is literally defined as coffee that has been graded as 80+ by the criterion given by SCAA {Specialty Coffee Association of America}. Coffee that conforms to these prerequisites are often grown under tight regulation in specific conditions - such as soil, climate, maintenance etc. - to maintain its quality.

58°c

The time it takes for a green coffee cherry to be presented to you as a delicious cup of coffee is about a year, where efforts of many are contributed during the process. By employing specialty coffee and giving our best shot at making the perfect cup, as a barista and a specialty coffee shop, we are demonstrating our gratitude and commendation to those that are working so hard backstage. Also, its traceable origin lets us specify which blend, or single origin we want to use, and this helps us choose what kind of flavours we want in our coffee.
And it’s delicious!

coffee brewing

A small amount of water, just under its boiling point, is forced through finely ground coffee beans under pressure to brew what we call an espresso. Espresso is generally thicker than coffee brewed by other methods, it has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). As a result of the typical pressurised brewing method, the flavours and substances in a standard cup of espresso are very concentrated. Espresso has more caffeine per unit volume than most coffee beverages, but because the serving size is much smaller, the total caffeine content is less.

Quick to make, and without any interfering flavours, an espresso is often referred to as the drink of purists or connoisseurs. A good barista should find a favourable balance in flavours in this intense drink so to provide a good espresso. Although, there is never a defined “good espresso” as there are an infinite number of coffee blends of varying levels of quality, and thus comparing each blend about the “goodness” would seem odd because each bean has its own character, however, a good espresso is seamless - all the flavours are in balance, not too bitter, not too acidic, not too sweet. Espresso is best served in a ceramic cup and drunk as soon as possible, before the gassy layer dissipates and the liquid cools down as an old, cooled espresso will taste completely different to a fresh one.


At Lid&Jar, we strive to produce an espresso with the perfect balance between all the flavour spectrum, with a tint of enhanced sweetness. Many variables of extraction - environment, weather etc., are carefully considered whilst producing our perfected espresso.

58°c

You may experience that our coffee is warmer than other coffees. At Lid & Jar, the milk frothing temperature is set to +/-58 degrees whereas regular commercial cafes set the milk temperature at +/-65 degrees. This is because milk proteins begin to degenerate at 60 degrees, which changes the taste of the milk, weakening the rich flavor of the coffee. So, we have carefully made the decision to keep the milk frothing temperature lower to maintain the high quality flavor profiles of our coffee. This of course is not to everyone’s taste, so if you would like to have your coffee hot, please let our staff know.

Fine accurate extractions

To conserve the top-notch quality coffee extraction, the baristas are encouraged to calibrate the machine and grinders very frequently, at least on an hourly basis. Calibration includes re-dialling the grinders, adjusting water temperature, dose, extraction time, beverage weight, milk temperature - All these factors are considered whilst trying to present to you with a perfect cup of coffee in a consistent manner.


Trainings

Lid&Jar baristas undergo weekly training sessions as well as constant on-the-job training so to strengthen and escalate their knowledge about coffee and customer service. We, as a specialty coffee shop, are obliged to offer you with the best experience with our specialty coffee, hence the constant training we offer to Lid&Jar baristas.


Quality control

Lid&Jar undergoes constant quality control in order to yield and offer the ideal cup of coffee to our customers every single time. It is monitored, not only by the head barista, but in cooperation with every single barista behind the bar to detect and solve even the smallest problems in a meticulous and perceptive manner. Not only is the baristas’ sensory skills incorporated but a more detailed measurement of the numbers related to coffee extraction such as dosage, yield, time, temperature, TDS, extraction percentage is implemented whilst exploring the perfect solution.

staff training
Monday:
7:00am - 11:00pm
Tuesday:
7:00am - 11:00pm
Wednesday:
7:00am - 11:00pm
Thursday:
7:00am - 11:00pm
Friday:
7:00am - 11:00pm
Saturday:
8:00am - 11:00pm
Sunday:
8:00am - 11:00pm
Monday:
9:00am - 7:30pm
Tuesday:
9:00am - 7:30pm
Wednesday:
9:00am - 9:30pm
Thursday:
9:00am - 9:30pm
Friday:
9:00am - 10:00pm
Saturday:
8:00am - 10:00pm
Sunday:
8:00am - 8:30pm