SIP BY SIP | SIP COFFEE ROASTERS

The roaster's own list, poured at the bar

SIP BY SIP is the Sant Gervasi bar of SIP Coffee Roasters, the Barcelona roaster that also keeps a Pintor Fortuny address in El Raval, and the point of coming is to drink the roastery's own programme. The house line on roasting is that it exists to honour a coffee's genetics, its terroir and each producer's work, which in practice means a list organised by use: espresso on one side, filter on the other, with duo blends and single selections between them. The ranges are labelled plainly, from TODO EL CAFE and SIP DUO to SELECTIONS, ESPRESSO and FILTRO, so the shelf can be read before a word is exchanged.

The names on it are specific. Duo Nariño from Colombia with Sabanilla from Costa Rica; an espresso duo of Huila and Yirgacheffe; Caturra Paradise from Nariño; Fortuny and Bourbon Sidra del Lord from Huila; Strawberry Shine from Antioquia; Liza from Giheke in Rwanda; El Diamante Negro from Valle Central. Processing runs from washed and natural to natural aerobic and honey co-fermented lots, with Caturra, Castillo, Sidra, Red Bourbon, Heirloom, SL28 and Milenio H10 among the varieties.

A small room with a record player

Plan it as a compact, coffee-led stop rather than a broad restaurant. The room is small and quiet, with vinyl shaping the atmosphere more than the furniture does, and the visit turns on the bar, the beans and whoever is standing behind them. Because the list is not generic, the useful move is to say what you like and let the guidance do the rest: a Colombian roast in a flat white, a filter such as Caturra Paradise, or a cold brew when the day is warm.

What to order

Start with filter coffee, which is where the sourcing and the roasting show most directly. Caturra Paradise from Nariño, Liza from Rwanda and El Diamante Negro from Costa Rica sit inside a programme built on origin, process and cultivar, and the Caturra Paradise gets singled out for its cacao note.

For milk drinks, the flat white is the house-standard order, and cold brew covers the cooler third path. Food is deliberately simple: pastries, and a pastrami sandwich that people order alongside the coffee rather than instead of it. Treat it as an accompaniment to a roastery-focused cup, not the main draw.