Brewing Guide · Jun 2026
The quiet rules of a perfect pour-over
Water temperature, grind size, bloom time — the small decisions that make a clean cup.
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Notes from behind the bar.
Brewing guides, bean stories, and dispatches from FRODA Erbil.
Yirgacheffe: jasmine, bergamot, and the long drive home
Where our most floral single origin comes from and why we keep coming back to it season after season.
Why specialty matcha belongs on every café menu
On grades, whisk technique, and the moment matcha finally feels like coffee's quiet sibling.
A morning in the life of a FRODA barista
Calibration shots, milk patterns, and the choreography of a busy weekend rush on Gulan Street.
Summer nights on the patio — what's coming
Live acoustic sets, late-night dessert pairings, and our seasonal cold-brew flights.
Behind the burnt top: making our San Sebastian cheesecake
The Basque classic — how we balance cream, sugar, and that signature mahogany crust.
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Slow letters from FRODA
New menu drops, brewing notes, and quiet event invites. Once a month, never spam.