Coffee Cupping and Product Testing at our Headquarters

It started with a familiar scent—freshly ground beans blooming into the air as the first guests walked into our Vevok Chef headquarters. It was a quiet morning, the kind that pairs perfectly with coffee. The grinders were already humming softly on the testing table. And on the counter sat beans from Bolivia, Costa Rica, China, Ethiopia—each ready to tell its story.

This wasn’t just a tour or a launch—it was a gathering. A group of coffee enthusiasts, home brewers, and longtime followers had joined us for a full-day immersion: product testing, coffee cupping, and brewing workshops, all under one roof. A first for many, and a fresh reminder for us of what we design for.

The Ritual of Taste: Coffee Cupping Begins

The heart of the day was cupping—and not the kind you see on Instagram. Guests gathered around as our guest barista and roaster began explaining the process: coarse ground coffee, hot water poured with precision, and a wait. As the aromas opened up, silence fell. Everyone leaned in, spoons at the ready.

Then came the slurps—awkward at first, then confident. Citrus from Ethiopia. Cocoa from Bolivia. A deep, almost herbal profile from China. People compared notes, argued softly about acidity and aftertaste, and even guessed origins. It wasn’t just coffee—it was perspective. And it hit different when brewed right in front of you.

The Tools in Their Hands

Before the cupping, participants explored our full grinder lineup. The O6 Slim drew attention for its lightweight frame and compact style—perfect for weekend trips and daily brews alike. But it was the O20 that sparked deeper conversation. With its external adjustment ring, steel burrs, and a silhouette that fits the hand like it belongs there, it became the go-to for testing.

People ground side-by-side, compared texture and speed, even blind-tested consistency. Feedback flowed freely—what felt smooth, what felt intuitive, what might need a tweak. We welcomed it all, especially during the sneak peek of an unreleased prototype. The real-time reactions will shape what comes next.

Pour-Over, One-on-One

Later in the day, a few attendees stayed back for quiet pour-over sessions. Our team guided them through the delicate rhythm of brewing: how to bloom, how to swirl, how grind size shifts flavor. It wasn’t technical—it was meditative. Just a kettle, a filter, and a little attention. Most had never brewed that way before. Everyone left wanting to do it again.

More Than a Test

By the end, cups were empty, tables wiped, notebooks full. But the energy stayed. Cupping, product testing, and brewing weren’t just items on the agenda—they were windows into the craft behind the cup. And for us, a reminder that designing better tools is about understanding real rituals.

At Vevok Chef, we’ll always believe good coffee is more than taste—it’s texture, feeling, memory. That’s why we open our doors. That’s why we test, tweak, and invite people into the process.

And that’s why the next cup will always be better than the last.