{"id":198924,"date":"2026-01-31T07:00:00","date_gmt":"2026-01-31T13:00:00","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=198924"},"modified":"2026-02-02T20:17:30","modified_gmt":"2026-02-03T02:17:30","slug":"el-refin","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/el-refin\/","title":{"rendered":"El Ref\u00edn"},"content":{"rendered":"

How did this place come about and what made it different from the start?<\/strong>
In 2017, while working behind a bar, I was blown away by the sheer number of creative possibilities coffee offers. That sense of wonder led me to become interested in manual brewing methods and the brew bar<\/em>. That\u2019s how El Ref\u00edn was born: as a space for constant research and experimentation, where what matters most is not just technique, but how each cup enhances the sensory experience of those who visit us.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What part of the day, space, or creative process do those who work here enjoy the most?<\/strong>
The freedom to create drinks and to collaborate with other projects. We really enjoy this support network where we grow together, learn, and push each other to develop new products that surprise.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If someone is coming in for the first time, what should they not miss?<\/strong>
Sitting at the bar, watching how the drinks are prepared, and of course, letting the barista on duty guide you with their recommendation. That\u2019s where the magic happens, right in front of you.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What has been an interesting challenge that has made you rethink something about the project?<\/strong>
Taking part in professional competitions, both national and international, really shook us. It made us understand that in this industry, if you stop learning even for a day, you fall behind. The biggest challenge has been staying fresh in a field that evolves daily, understanding that coffee doesn\u2019t start at the bar, but throughout the entire value chain behind it.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What influence, idea, or reference continues to shape the way you work today?<\/strong>
Democratizing specialty coffee and removing that \u201cuntouchable\u201d or pretentious label from it. We always say our mantra: \u201cSpecialty isn\u2019t fancy, but it tastes like fancy.\u201d We want people to lose their fear of trying something different.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What place, project, or person has inspired you recently and why?<\/strong>
We really like Squeaky<\/a><\/strong>, a Thai brand. They make tools that improve workflow without sacrificing quality. They\u2019re also very focused on giving the end consumer a friendlier, more accessible way into specialty coffee.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If your space could invite someone to collaborate for a day, who would it be and what would you do together?<\/strong>
We would love to collaborate with FriedHats<\/a><\/strong>; we\u2019re big fans of their visual identity. It would be amazing to put together a cupping, a tasting, or create some merch combining both brands.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Is there an object, corner or detail of the place that has a story that few people know?<\/strong>
The style of the bar was never planned with a design manual in hand; it\u2019s grown organically, with pieces that people gift us or that simply find us along the way.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If this project were a city, a book, or a record, which would it be and why?<\/strong>
Cumbia Salvaje<\/a><\/strong>, by Sonido Gallo Negro. Cumbia has been the hallmark of our space for years. We love the energy it carries and how it has become an emblem of culture in Mexico City.<\/p>\n\n\n\n

Answers by Jos\u00e9 Alonso Palacios Galicia<\/a>, owner of El Ref\u00edn.
<\/strong> <\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Democratizing specialty coffee and removing that \u201cuntouchable\u201d or pretentious label from it. We always say our mantra: \u201cSpecialty isn\u2019t fancy, but it tastes like fancy.\u201d We want people to lose their fear of trying something different.<\/p>","protected":false},"author":8149,"featured_media":198926,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"places","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17851],"tags":[],"class_list":["post-198924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafeterias-y-panaderias"],"acf":[],"mb":[],"yoast_head":"\nEl Ref\u00edn - ERRR MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/errr-magazine.com\/english\/el-refin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El Ref\u00edn - ERRR MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Democratizar el caf\u00e9 de especialidad y quitarle esa etiqueta de \u201cintocable\u201d o pretencioso. 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