The uprising of third-wave coffee trend increasing demands for specialty coffee at the market, especially among Gen Z and Gen Y. In Indonesia, the demand for specialty coffee is not as high as mass-produced coffee such as sachet coffee served in small local shops. Consequently, products derived from specialty coffee are not very popular in the general public, especially manual brew/pour over methods. This study aims to investigate the differences between specialty coffee from December Coffee and commercialized coffee, to understand the influence of specialty coffee on the gastronomic experience at December Coffee, and to look into the role of specialty coffee in the gastronomic experience at December Coffee. The research method employed is qualitative, involving interviews and observations conducted at the research site. Some considerations to be underlined for December Coffee include the variety of menu options using various syrup flavours, which may dilute the taste of specialty coffee. The findings indicate that the development of specialty coffee at December Coffee has the potential to enhance the gastronomic experience.

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