At a time when haute cuisine continues to push the boundaries of its art form beyond the plate, Kabuki Madrid has launched the V60 experience, a concept that integrates coffee into the culinary narrative and holds it to the same high technical standards as the rest of the menu.
The initiative introduces a service based on the Hario V60 manual filter method, in which each cup is brewed to order in front of the diner. The process, which requires precise control of temperature, timing and pouring, transforms coffee preparation into an exercise in precision and attention to detail, moving away from the usual immediacy of espresso
Conceived as a natural evolution of the experience the restaurant has developed around matcha tea, the V60 offering is presented as the finale of the tasting menu. The guest not only savours the final result, but also participates in a process in which grinding, extraction and technique are integrated into a carefully staged presentation.
For this experience, Kabuki Madrid has partnered with Hola Coffee, a firm specialising in single-origin coffees, which is providing a selection of beans from Colombia. These include varieties from the El Diviso estate in Pitalito, whose fermentation processes have resulted in aromatic profiles that are renowned on the international stage.
The menu includes varieties such as Ombligón and Bourbon Sidra, with profiles ranging from fruity to floral notes, as well as a decaffeinated option produced using a natural process based on sugar cane, which preserves the bean’s organoleptic qualities.
Beyond the product itself, the experience is designed as a sensory journey. The service offers different cups that allow guests to appreciate how the coffee evolves depending on the material and temperature, inviting them to reinterpret an everyday ritual from a more leisurely perspective.
With this addition, Kabuki Madrid reinforces an approach centred on overall coherence, where every element—from the first course to the last sip—forms part of a gastronomic narrative based on technique and origin.
