Of course, that’s in addition to the $295 per person tasting menu.

The coffee is brewed with a coveted bean variety called Wush Wush, which is named for the town located in southern Ethiopia where it originated.

The particular Wush Wush Eleven Madison Park uses is sourced from a single farm in Colombia.

For that price, a paper cup filled with hot java isn’t just dropped at the table; there’s a bit of theater to the presentation.

The three-Michelin-star restaurant’s coffee director Maya Albert comes to your table with a Silverton Dripper to prepare a pour-over coffee that takes 10 minutes to brew properly.

First, she must pour a small amount of water over the grounds in what is called the bloom.

Really fresh coffee will release CO2 when first saturated with water; and if you don’t allow that gas to escape before pouring all of the water over; it will cause the water to extract flavor from the grounds unevenly.

After the bloom, she’ll slowly pour the water evenly over the soaked beans; and the coffee will collect in a glass pot below.

How does it taste? “It’s blueberry pie,” Albert told the Wall Street Journal.

“It’s got this creamy texture that reminds me of dough or yogurt.”