Specialty slow bar · Chiang Rai

Coffee made to melt your day.

01 — WHY MELT.CEI

Every bean, sorted by hand.

How we sort out defective beansHand Sorting

Every bean is picked over by hand.

Every defect below is picked out by hand before it reaches your cup.

Zero defects.

We sort every lot ourselves, so you can be sure there isn't a single defective bean.

Defects we pick out

Full BlackBlack all overThe whole bean is black, from bad fermentation or spoiled from the start.
Full SourSour, dark brownA very sour, dark brown bean, over-fermented during wet processing.
Dried Cherry / PodCherry skin attachedDried cherry skin still stuck to the green bean.
Fungus DamageMouldMouldy beans with visible threads or spores.
Foreign MatterStones, soil, barkAnything that isn't coffee: stones, soil, bits of bark.
Severe Insect DamageBadly insect-boredBadly bored by insects (5 beans count as 1 defect).
Partial Black / Partial SourPartly black or sourPartly black or partly sour.
ParchmentHusk still onStill wrapped in its parchment husk.
FloaterFloats, too lightA light bean that floats in water, not fully ripe.
Immature / WitheredShrivelled, underripeSmall, shrivelled or underripe.
ShellShell-shapedAn odd, shell-shaped bean.
Broken / Chipped / CutBroken, chippedBroken or chipped during hulling or milling.
Slight Insect DamageSmall insect holeOnly a small insect hole.

02 — OUR COFFEE

Find your roast.

Light Roast

Bright, floral and fruit-forward. Roasted gently so the origin does the talking: florals, berries and a clean, juicy finish.

Best forPour over · Filter · Iced black

TASTING NOTES

Fruity

Blueberry
Black currant

Sweet & nutty

Vanilla

Others

Whisky
Ice cream
Creamy

Hand-sortedHand-sorted, every lot
Free grindingFree grinding, with a brewing guide
Ships dailyShips across Thailand daily at 17:30

Melt.cei

Honduras Whisky Aged

Roast level :: Light Roast
Origin :: Honduras
Process :: Whisky-aged
Altitude :: 1,400 – 1,700 masl

Tasting notes :

Vanilla
Whisky
Ice cream
Creamy

≈ 13 cups of pour over

Melt.cei

New

Columbia Special

Roast level :: Light Roast
Origin :: Columbia
Process :: Anaerobic
Altitude :: 1,500 – 1,700 masl

Tasting notes :

Blueberry
Black currant

≈ 13 cups of pour over

03 — OUR STORY

A little coffee shop with a big personality.

Glass jars of coffee beans with hand-drawn Melt.cei labels lined up on the bar — Every bean on the bar gets its own jar and its own label.

Melt.cei is a tiny slow bar in Mueang Chiang Rai. Open the door, take two steps and you are at the bar. It opened in 2025, and one person runs it: Dream, who brews every cup and bakes the cakes too.

Shots that don't taste right get poured away and pulled again. Not sure what to order? Dream will open the jars, let you smell each bean and brew you a taste. The beans run from bright Honduras and Costa Rica lots to Doi Chang from right here in Chiang Rai.

Cakes · baked in-house, new every day
5.0 on Google · 26 reviews

Cheers to our first year.

— Dream

04 — BREWING GUIDE

Brew it at home.

Three ways we like to brew.
Start with these numbers, then adjust grind and time to taste.

Dose18 g

Yield36 g

Ratio1 : 2

Water93 °C

Time25–30 s

GrindFine

1Dose 18 g into a dry basket and level the bed.
2Tamp firm and even.
3Flush the group head, lock in and start the shot.
4Stop at 36 g in the cup, around 25–30 seconds.
5Taste. Sour: grind finer. Bitter: grind coarser.

Dose15 g

Water240 g

Ratio1 : 16

Temp92 °C

Time2:30–3:00

GrindMedium-fine

1Rinse the paper filter with hot water, then discard the water.
2Add 15 g of coffee and shake it flat.
3Bloom with 40 g of water and wait 30–40 seconds.
4Pour slowly in small circles up to 150 g, then to 240 g.
5Let it draw down. Aim to finish around 3:00.

Dose100 g

Water1,000 g

Ratio1 : 10

TempCold

Time12–16 h

GrindCoarse

1Grind 100 g of coffee coarse.
2Add 1 litre of cold filtered water and stir gently.
3Cover and leave in the fridge for 12–16 hours.
4Strain through a paper filter.
5Serve over ice. Dilute with water or milk to taste.

05 — GALLERY

Inside the slow bar.

Cakes from the oven, coffee on the bar and a few corners of the room.
Here's a peek before you visit.

Melt.cei· Follow on TikTok

ON TIKTOK

The slow bar, in motion.

A short clip from behind the bar. There's more on our TikTok.

FAQ

Good to know

Where is Melt.cei?

127/3 Rop Wiang, Mueang Chiang Rai 57000, near Tessaban 3 Sri Sai Mun School. It's a small slow bar, easy to find on Google Maps as Melt.cei.

When is Melt.cei open?

Mon–Sat 08:00–16:00; Sunday Closed. Hours can change on public holidays.

Can I buy Melt.cei coffee beans online?

Yes. Pick a bean and a 100, 200 or 500 g bag on this website, then pay by PromptPay QR or card. For 1 kg bags, message us on Instagram (@melt.cei).

Do you ship coffee beans, and how much is shipping?

We ship anywhere in Thailand, dispatched daily at 17:30. Shipping is ฿50. Pickup at the bar is free.

How can I pay?

PromptPay QR transfer at the normal price (upload the slip on your order page), or debit / credit card with a 3% card fee.

Can you grind the beans for me?

Yes, for free: whole beans, ground for pour over, or ground for espresso. Pick it at checkout.

Which beans are best for pour over or espresso?

Light roasts (fruity and floral, such as Honduras Whisky Aged or Costa Rica Raisin Honey) shine as pour over. Medium and dark roasts (chocolate and nutty, such as Doi Chang or Laos Bolaven) suit espresso and milk drinks.

Do you have coffee from Chiang Rai?

Yes. Doi Chang, Huai Chompu and Mae Jan Tai are grown in Chiang Rai province, sorted by hand and roasted for the bar.

Melt.cei· Rop Wiang, Chiang Rai

06 — VISIT US

Come say hi.

Location: 127/3 Rop Wiang, Mueang Chiang Rai 57000Near Tessaban 3 Sri Sai Mun School
Hours: Open now · until 00:00Mon–Sat08:00–16:00SundayClosedHours can change on public holidays, so check our Instagram before you come.
Phone: 086 468 2465
Social: Instagram Facebook TikTok

Open in Google Maps