Ulaanbaatar · Hand-brewed coffee

No machines.
Every drop by hand.

Syphon, manual lever espresso, pour-over, Turkish — we prepare every cup by hand, with patience.

Menu Location
Coffee being prepared
Our principle

There are no machines here.

Every cup is the result of the barista's hand, patience, and time. We chose quality over speed. This is craft coffee.

The brew bar under warm light, with the Cōhi mosaic sign on the wall Bar seating along the counter with herringbone wood flooring Bar counter view toward a lounge area with a woven wall hanging Copper brewing vessel on the counter, with the lounge area beyond Seating area near the window with potted plants and warm lighting Wide view of the bar and seating area with parquet flooring
Methods

Everything made by hand

01

Lever espresso

Every espresso is pulled by hand, with pressure and timing controlled by feel.

02

Syphon

Steam pressure pushes water up to steep with the coffee grounds, then draws it back down through a filter — a delicate, almost laboratory-like method that's a pleasure to watch.

03

Pour-over

Precise water temperature and a slow, steady pour fully unlock the bean's true flavor and aroma.

04

Sand coffee

The traditional Turkish method: finely ground coffee in a copper pot (cezve), set in hot sand and brewed slowly with even heat until it froths.