BREW & WERMUT @BARISTRO

BREW & WERMUT: When Coffee Meets Moena
with Zoltán Nagy & Baristro

What happens when contemporary Hungarian wermut meets specialty coffee?

Coffee and vermouth might not be the most obvious match. But look a little closer and they speak much the same language: botanicals, bitterness, acidity, aroma and complexity.

For Bucharest Food Week, Moena Wermut and Baristro bring these two worlds together, with internationally recognised bartender and Moena co-founder Zoltán Nagy exploring what happens when the flavours of contemporary Hungarian wermut meet the character of specialty coffee.

The experience will take guests through different ways of drinking and mixing Moena, gradually moving towards the point where wermut and coffee meet in the same glass.

Along the way, Zoltán and the Baristro team will unpack how bitterness, acidity, sweetness and aroma behave in both coffee and cocktails, and how ingredients that seem to belong to completely different drinking occasions can find common ground in the glass.

Moena Wermut is the first contemporary Hungarian vermouth, created by bartenders Zoltán Nagy and Balázs Molnár. Made with Hungarian wines and 14 natural botanicals, with a lower sugar content, Moena has a complex but balanced profile built around floral, citrus, herbal and spicy notes. It’s a profile that makes it versatile behind the bar — and particularly interesting when placed next to the roasted, bitter and aromatic character of coffee.