random coffee experiment
moscow, russia
2019 - ongoing
while working in the coffee industry, the artist used to say that in order to open a coffee shop, it was enough to find a busy place and a convenient surface, like a window sill, or, as in this case, a trash can. it was under such circumstances at the dumpster in the passageway between a cafe and the back entrance to an armenian restaurant that she set up the defect coffee shop. while selecting what kind of coffee to brew in such conditions, the artist turned to roasting ventures for “defective” coffee beans with various flaws. such coffee may not be tasted in a coffee shop; it is already too poor to brew, but for whatever reason has not yet made it to the trash.
such an approach to the selection of beans not only demonstrates respect for the product, but also for the environment, allowing the use of materials that might otherwise be disposed of. in this way, the rejected product becomes unique and is treated with care and solemnity during the preparation process. during the event, several pieces of music were played at the same time. the sounds from multiple sources, which created the effect of noise and musical mess, helped to immerse the guests in unfamiliar circumstances and to subvert their notion of normal and defective conditions. a place that is usually repulsive became a social platform for like-minded people to interact and allowed them to think about both what is valuable and what is defective, and to expand the audience’s taste experience.