Pour-over (V60)
Four minutes, one serving, one origin. We grind to order, weigh the dose to 0.1 g and pour in three precise stages. The result is clear, expressive and worth the wait — typically R48 for a single cup.
Is the coffee you drink every morning worth thinking about?
Sparkybeta's filter bar runs three simultaneous brew methods with rotating single-origin lots — because the same bean brewed differently tells a completely different story.
How we source and brew
We work with two independent importers who visit farms directly in Ethiopia's Yirgacheffe and Guji zones, Colombia's Huila department and Rwanda's Western Province. Each lot arrives with a harvest date, an altitude and a producer name — information we share openly on our chalkboard and with anyone who asks at the counter. Roasting is handled by a small Eastern Cape roaster who works to our flavour brief for each origin, delivering fresh stock weekly. Our baristas train on the cupping table before they work the brew bar, so every recommendation comes from direct tasting experience rather than a memorised script.
Three ways to drink good coffee at Sparkybeta
Each brew method suits a different pace, palate and time of day.
Batch brew
Brewed in small batches every 45 minutes on a Fetco XTS, our batch is dialled in as carefully as the pour-over. At R32 for a large, it is the most accessible way to drink excellent traceable coffee — with a free refill before 10 a.m.
Cold drip
A 12-hour slow extraction over ice, brewed overnight and served from a chilled carafe. Smooth, low-acid and intense — best with the naturally processed Ethiopian lots. R45 for 250 ml, available from opening while supplies last.
What we do not offer — and why that matters
Sparkybeta does not stock flavoured syrups, pre-ground supermarket blends or automatic pod machines. We also do not roast in-house — we leave that to the specialists we trust. Espresso drinks are available as a secondary menu, but our identity is built around filter coffee. If you are looking for a quick cappuccino to go from a drive-through, we are probably not the right fit. If you want to understand what you are drinking and have a barista who can explain the difference between a washed and a natural process in plain language, come in and take a seat.
“I came in expecting a flat white and ended up spending 20 minutes learning about elevation and fermentation. Ordered the Rwandan pour-over on the barista's recommendation and it tasted like nothing I had had before — raspberry and dark chocolate without any additives. Worth every rand.”
Sipho N., Summerstrand
The current lot changes every three to four weeks
Follow us for updates on new arrivals, or ask at the counter which origins are on the bar this week.