The Omakase experience is set – three courses of curated tastings, with conversation around the backstory of ingredients, the process, and the tasting on the palate.
There’s just one tweak – it’s not a Japanese chef curating a special menu but a barista pouring coffee expressions.
What began in Tokyo, Seoul, Indonesia, and Malaysia has caught on in India in the last year. A Japanese omakase translates to ‘I’ll leave it up to you’ and is commonly seen in Asian restaurants. The experience has trickled into the coffee world, with enough enthusiasts and connoisseurs seeking a first-hand understanding of coffee beyond the cup.
For baristas, to put on their geek radar on and take guests on a technically sane journey through estates, bean processes and methods of brewing specialty coffees.
Attend one by A.J (Ajit Joshi), co-founder of Caarabi Coffee Roasters in Delhi, and you’ll be treated to four rounds of coffee and bites based on the theme of perfection.
Course one was called Initium, where a Ratnagiri Culture Process with notes of rose petals, lychee, strawberry, and raspberry was served alongside Turkish delight. Harmonia was a Ratnagiri Washed AAA with notes of butter popcorn, roasted hazelnut, and brown sugar. The cacao notes in the coffee were complemented with a serving of chocolate-coated nuts and berries. Under Transcendence, guests tried Ratnagiri Yeast Naturals with a crackers, brie cheese and grapefruit chutney. The last course was Elysium, a Ratnagiri Washed AAA coffee. Notes of vanilla, coconut, peanut, raspberry and blackcurrant were matched with a coconut pannacotta with raspberry coulis.
“Every coffee producer chases perfection – which is the process itself and not a destination. We isolate each process and direct the consumer’s focus towards it. The lights and music all point the customer towards the cup. We shut out everything else from the outside world,” says A.J, who conducted the first seating with industry leaders in December last year. Their inputs helped us enhance the experience. Once it opened to the public, it became popular among couples to gift their partners and for friends to come together over coffee in a more serious way,” he adds.
Since then, there has been no looking back. Recently, he concluded one in Surat’s CC Origins coffee bar, and also set up the programme at Unseen, a roastery cafe in Assagao, Goa, which is now led by barista Rishikesh Mohite, India’s 2024 Barista Champion and Head Roaster at Coffee Culture.
“The Japanese are known for their attention to detail – be it towards sushi or meat or whatever. Omakase is based on what is available. The level of attention that you give to Omakase offerings is completely dependent on the host; in the case of coffee, it’s the same,” says Mohite. “The experience fits naturally with the culture of our spaces, especially places like Assagao, where the focus is on slowing down and being present,” he adds.“ Much like how a sushi chef curates each course to highlight different textures and flavours, our barista designs a balanced tasting menu of coffee-based beverages that take guests on a sensory journey through different origins, brewing methods, and flavour profiles. Each course is carefully paired with complementary elements such as food, tea, or aromatic components that elevate the coffee tasting into a fine dining-style ritual. The idea is less about the drink itself and more about the craftsmanship behind it. This experience reminds us not to forget the art and skill that go into every cup,” says Gaurav Narang, owner of Unseen and Coffee Culture.
At Common Time in Delhi, owner Jaivardhan Bhatia utilises the lull time at the café to offer omakase tasting experiences, subject to the availability of the barista, for Rs 1200. “The ideal time to enjoy it is during weekdays when the café is relatively quieter. Guests are treated to three distinct pour-over coffees over 35–45 minutes. Every session is different, guided by seasonal beans, roasting styles, and the guest’s palate, making it a mindful, sensory journey through the world of coffee,” Bhatia explains.
In some cases, the coffee omakase involves a process that is not pre-decided, and there is no set menu. “The idea is that the barista explains what is being poured and takes you along on the coffee journey. The idea is to build a deeper connection between the barista and the guest, turning coffee tasting into an interactive and immersive ritual rather than just a beverage order,” says Bhatia.
All eyes were on Suhas Dwarkanath, who won this year’s national barista champion and landed 15th at the World Barista Championship.
After his win, many were curious to know what he presented on the global platform. His last omakase offering was a taste of what got him a spot on the world list. “I used international coffee from Panama; I spoke to guests about my inspiration for the championship. I used basically three coffees in the competition. For my espresso and my signature beverage, I used the coffee from Panama. From a farm called Jansen Coffee Farms. The coffee used for all three was a Green Tip,” says Dwarkanath, whose storytelling was based around jealousy, hatred and greed
“I spoke about how my grandfather taught me about letting go of these three bad traits. And then I also spoke about my grandmother and how she instilled the spirituality that I have in me today and how that has helped me grow as a coffee professional and as a human,” he explains.
For the espresso, he used a tuning fork to agitate the polyphenol molecules and unleash the best notes. The milk beverage had notes of salted caramel, butter cookies and white chocolate. “I freeze distilled the coffee in a vacuum chamber, creamy and sweet. The Signature beverage was based on his love for curd rice and Rassam. I incorporated ultrasonic sound waves to unlock the hidden layer of flavours – as a gesture to transcend greed,” he explains.
On the other hand, Mithilesh Vazalwar, a two-time national award winner in coffee, judge for international coffee championships and a Q grader, conducted his first omakase experience for an intimate group of three guests at his Nagpur-based roastery, Corridor Seven, in 2020, during the Covid-19 pandemic.
“I was practising for my National Barista Championship and thought it was a good way to conduct an experience for a small group of three. That one booking led to five more,” says Vazalwar. He used the August Rush blend of Corridor Seven in an espresso that was treated to a frozen metal block to lower the temperature drastically and unfurl sweetness.
“Coffee is perceived as a beverage to take on the go or sip over a conversation. No one usually looks to learn the backstory. We took the guest back to the story of the bean and the process – all broken down in a consumable format. It was like being on a MasterChef set but for coffee,” says Vazalwar.
For the milk beverage, he opted for freeze distillation, which he also introduced at the championship. The third signature drink was a reduction of sandalwood over a long simmer. And since they have conducted 60-70 omakase experiences over the past five years.The curiosity around the bean is growing in India, and people are becoming increasingly interested in coffee. “Guests are moving from tourists to purists. They are in a liminal phase,which is a great thing, as curiosity is high and everyone wants a tailored experience that they can narrate to someone,” Bhatia sums it up.
