When it comes to specialty coffee shops in Madrid, Hanso is a must-mention. Since opening its doors, when specialty coffee was still a rarity in the city, it has established itself as a benchmark thanks to its commitment to quality, its carefully curated aesthetic, and its passion for well-made coffee. Its story began in 2013 in the Usera neighborhood, but it was in 2015, with its arrival in Malasaña, that it found the perfect audience for its offering. Today, with locations in Malasaña and Lavapiés, Hanso has not only witnessed the evolution of specialty coffee in Madrid but has also been an active part of it.

At Right Side Coffee, we've been fortunate enough to accompany them on this journey almost from the beginning. They were among our first customers, and since then, their commitment to quality and excellent products has been unwavering. More than just a coffee shop, Hanso is a meeting point where tradition and modernity intersect in every cup, offering an experience that goes far beyond coffee.

To learn more about this project, we had a coffee break with its founder, Nicho:

What does "Hanso" mean and how does it reflect the essence of your coffee shop?

HanSo (韩舍) is a Chinese pun based on the term "寒舍," which is used informally to refer to one's home. Additionally, the Chinese character 舍 implies the idea that to obtain something, it is sometimes necessary to let go of something else. Since my surname is Han (韩), we decided to modify the original character to give it a more personal meaning.

You opened Hanso when specialty coffee was still unknown in Madrid. What led you to choose this concept at that time?

It was a coincidence. Around 2012, I became interested in latte art and started watching related videos. In that process, I discovered Australian coffee shops, which opened the door to the world of specialty coffee for me. From then on, I dedicated myself to reading everything I could find on the subject and watching videos of the first baristas who shared their knowledge.

At that time, in a European city like Madrid, there was only one specialty coffee shop (the first version of Toma Café). That made me think about opening my own place. Besides, being a Chinese person opening a specialty coffee shop in Madrid seemed really cool to me.

Besides coffee, Hanso is known for its food offerings. What can visitors expect to find at your locations?

Here I have to talk about my wife, Eva. She's a pastry chef and is in charge of all the desserts we serve at Hanso. She's incredibly creative and meticulous about her work, so much so that customers sometimes joke that our desserts are even better than the coffee.

Over time, we also added a brunch menu, designed by Eva, which draws on our roots to include Asian elements. Perhaps that's what sets us apart from other cafes. There's no doubt that Hanso's success is closely linked to Eva.

You've had two locations for several years now and an impeccable reputation. What would you say is the secret behind this success?

I think being one of the first specialty coffee shops in Madrid gave us a certain advantage. When you're a pioneer, a lot of people recognize you and remember you. Also, as I mentioned before, the Asian touch in our offering sparks curiosity among customers. (Laughter)

 

We've been collaborating for 11 years. Do you remember how you first met Right Side and what made you choose our coffee?

Since opening our first shop in Usera, we were already familiar with Right Side and subscribed to their coffees. We also knew that Lara had won the Spanish AeroPress Championship in 2013. As we were passionate about specialty coffee, we closely followed everything related to it.

One day, Lara and Joaquín came to our café. When I spoke with Joaquín, we realized we shared the same philosophy: working exclusively with single-origin coffees, highlighting each coffee's profile according to its terroir. So when we moved to Malasaña, our first coffee order was with Right Side.

How do you ensure that every cup you serve is always up to standard?

Every morning, before opening, we adjust the coffee extraction process, taking into account the bean variety, weather conditions, and humidity. We always strive to produce the best possible cup. Furthermore, the daily maintenance and cleaning of our machines and grinders is a top priority for us.

How do you select the Right Side coffees for your menu?

Right Side always offers a wide selection of coffees. For espresso, we usually choose coffees from Central and South America, as most customers prefer profiles with notes of nuts, chocolate, and a good body.

For filtered coffee, we have more freedom of choice because the public that consumes filter coffee is usually more open to trying new flavors.

What does a perfect day at Hanso look like?

(Laughter) It depends on many factors. But if we manage to calibrate a perfect espresso in less than three tries, that will definitely be a good day.

For those who haven't yet visited Hanso, what would you say to encourage them to go? And what about those who haven't yet tried the cafes at Right Side?

If you are ever served a coffee that you are not happy with, please let us know.

And if you go to Barcelona, ​​don't miss a visit to Right Side Coffee Bar.

Oh! And say hi to Lara, Joaquín, and Marcos for me.

If you haven't yet had the chance to visit Hanso, we encourage you to do so and discover for yourself what makes it so special.

Hanso Malasaña - Calle del Pez, 20
Hanso Lavapiés - Calle de la Ribera de Curtidores, 18
@hansocafe