Bevarabia

Bevarabia We provide end-to-end beverage solutions across the UAE and Saudi Arabia.
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Your shot better be great!
20/08/2026

Your shot better be great!

Why do we rinse filters?
17/08/2026

Why do we rinse filters?

13/08/2026

Why do we generally reserve ultra light roasts for filter brewing.

If you love the clarity of filter coffee but sometimes crave the comfort of a latte, there’s one drink that was built fo...
15/07/2026

If you love the clarity of filter coffee but sometimes crave the comfort of a latte, there’s one drink that was built for exactly that feeling — the café au lait.
The key difference from a latte is the base. A latte starts with espresso. A café au lait starts with brewed or filter coffee, then adds an equal part of steamed milk. No thick microfoam, no latte art — traditionally it’s served in a wide bowl you can wrap both hands around.
That base is why it works so well as an in-between. A latte can sometimes bury the coffee under milk. Black filter can feel too sharp on certain mornings. Café au lait keeps the origin character of your filter coffee — the fruit, the florals, the sweetness — while the milk rounds off the acidity and softens the whole thing.
Best part — if you already brew filter coffee at home, you don’t need anything new. Same beans, same brewer, just add warm milk.
Would you try a café au lait?

We pulled an espresso shot straight onto a piece of dark chocolate. Here’s what actually happened.When you put the choco...
09/07/2026

We pulled an espresso shot straight onto a piece of dark chocolate. Here’s what actually happened.
When you put the chocolate in the cup first, the espresso’s heat melts it on contact and the two blend into something like a natural mocha — molten, glossy, fully integrated. When you add the chocolate after, it sits on top and melts slowly, giving you pure espresso on the first sip that builds into chocolate as you go. Smoother versus more dramatic — both work, they’re just different experiences.
The percentage matters just as much. 50% turns your shot into a sweet, creamy dessert with no sugar added. 70% is the sweet spot — deep and rich without smothering the espresso’s punch. 90% doubles down on intensity for people who want all depth and zero sweetness.
Because espresso is so bold, it can carry a much darker chocolate than filter coffee ever could.
The best combination: 70% dark chocolate in the cup, espresso pulled straight on top, stirred once. It’s the smoothest mocha you’ll ever make — and there’s no syrup, powder or sugar anywhere near it.
Which percentage are you trying first?

We put dark chocolate inside a pour over before brewing. Here’s what actually happened.First — where you place it matter...
06/07/2026

We put dark chocolate inside a pour over before brewing. Here’s what actually happened.
First — where you place it matters more than you’d think. Chocolate on top means water melts it first, then carries those compounds down through the coffee grounds. The flavour integrates evenly from the first sip to the last. Chocolate on the bottom means coffee extracts first and drips through the melted chocolate at the end — your first sips taste like coffee, your last sips taste like dessert. Inconsistent and unpredictable.
Put it on top. Always.
Second — the percentage changes everything. 50% adds sweetness and rounds out acidity, great for milk drinks. 70% is the sweet spot — deep, balanced, adds complexity without overpowering the bean’s own character. 90% is intense and unforgiving, amplifying dark bitter notes — only works with a dark roast that can handle it.
The best combination we found: 70% dark chocolate, placed on top of medium-light roast grounds, brewed as a standard pour over. No sugar. No syrup. No flavoured beans. Just chocolate and water doing something unexpected together.
Which percentage are you trying first?

Most people who brew V60 have never questioned why they chose the conical over the flat bottom. The honest answer is — t...
03/07/2026

Most people who brew V60 have never questioned why they chose the conical over the flat bottom. The honest answer is — they probably didn’t choose at all. The conical just came first, got adopted by competitions, and became the image of specialty coffee before most people even knew a flat bottom existed.
But here’s what the flat bottom actually does differently. A conical dripper naturally pushes water toward the center of the bed — which means your grounds at the edges extract less than the ones in the middle. With enough skill and the right grind, you can dial this out. But it requires precision every single time.
A flat bottom dripper saturates the entire bed evenly from the start. Water has nowhere to channel unevenly. The result is more consistent extraction with less room for error — which means the same great cup whether you’re fully focused or just making your morning coffee half asleep.
The conical V60 is a brilliant tool in experienced hands. The flat bottom is a brilliant tool in any hands.
Conical or flat bottom — what are you brewing on?

Most people make iced coffee by pouring shots over ice and stirring. It works. It’s also missing the entire point.Shake ...
30/06/2026

Most people make iced coffee by pouring shots over ice and stirring. It works. It’s also missing the entire point.
Shake a double shot with ice for about 10 seconds and three things happen at once. The ice shock-chills the espresso almost instantly instead of slowly melting into it. The shot dilutes just slightly — enough to soften bitterness without losing intensity. And the violent motion creates aeration, leaving a thin silky foam on top that completely changes the texture of the first sip.
This is basically the shakerato — an Italian drink that’s been doing this since long before “shaken espresso” started trending. Ten seconds of shaking, and you get a drink that tastes brighter, smoother, and more refined than anything from pouring and stirring.
Same two shots of espresso. Completely different drink.
Have you tried shaking your espresso yet?

Coffee numbers intimidate people. 18 grams. 30 seconds. 93 degrees. It sounds like a science experiment, not a drink you...
29/06/2026

Coffee numbers intimidate people. 18 grams. 30 seconds. 93 degrees. It sounds like a science experiment, not a drink you’re supposed to enjoy.
But none of those numbers are there to make coffee complicated. They’re there because someone, somewhere, made every mistake first — under-extracted, over-extracted, burnt, sour, weak, bitter — and figured out exactly where things go right.
18 grams isn’t a rule for the sake of rules. It’s the dose that lets water move through the grounds evenly. 30 seconds isn’t arbitrary — it’s the window where sweetness peaks before bitterness takes over. 93°C isn’t precision worship — it’s the exact point where flavour extracts without burning.
Every number in coffee is just somebody else’s trial and error, handed to you for free.
You don’t need to memorize any of it. You just need to understand what each number is protecting — and suddenly it stops feeling like math, and starts feeling like care.
Does coffee math intimidate you, or do you trust the numbers?

This sounds like coffee heresy. It’s actually just chemistry.Espresso is at its most bitter in the first 30-40 seconds a...
25/06/2026

This sounds like coffee heresy. It’s actually just chemistry.
Espresso is at its most bitter in the first 30-40 seconds after extraction — the compounds are still developing as the shot cools naturally. Drop in a single ice cube and you instantly cut that window short. You’re not watering it down. You’re freezing the flavour at its sweetest point before bitterness fully takes over.
This isn’t the same as ordering an iced espresso, where the shot hits a full glass of ice and dilutes significantly. One cube melts slowly enough that you barely notice the volume change — you just notice the shot tastes rounder, sweeter, less sharp.
Try it before you write it off. One cube. Twenty seconds. Then drink.
Would you ever try this?

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364, 18th Street, Al Quoz
Dubai
00000

Opening Hours

Monday 09:00 - 18:00
Tuesday 09:00 - 18:00
Wednesday 09:00 - 18:00
Thursday 09:00 - 18:00
Saturday 10:00 - 17:00
Sunday 09:00 - 18:00

Telephone

+97143400113

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