ooo at Aeropress Spain

Aeropress Spain was not an obvious place for a tea booth, which made it interesting.

The room was full of coffee: grinders, kettles, competitors, bags of beans, people talking about recipes and extraction. We arrived with leaves, glass jars, cold brew bottles, small cups, and six teas chosen from different perspectives — origin, processing, flavour, season, and how they could be served in real life.

The question was not whether tea could be as complex as coffee. The more interesting question was: how can tea appear in a space like this without becoming either too traditional or too simplified?

So we treated the booth almost like a small tasting table. The dry leaves were visible. The tea cards gave just enough information: where the tea came from, what kind of flavour to expect, how it could be brewed. Cold brews were ready to drink. Warm infusions were served in a more casual way. Gongfu brewing was there when a tea needed more time and concentration. The format changed depending on the tea. That was the point.

A good cold brew needs clarity. A tea for longer infusion needs balance. A tea served gongfu should have enough depth to unfold over several pours. Making tea approachable does not mean using the easiest method for everything; it means choosing a form that lets each tea make sense quickly.

What felt most valuable was seeing how people entered from different places. They showed us that good tea does not always need a long introduction, but it does need the right setting.

At Aeropress Spain, tea was not presented as a lesson, a ceremony, or a wellness product. It was simply placed on the table as something well made, drinkable, and worth paying attention to. That is close to what ooo wants to do: keep the depth of tea, but change the way people meet it.