Recipes

• Cold foam cold brew

  Cold brew under a layer of cold-whipped milk. No steam, no heat, and the foam sinks slowly as you drink it.

  

• Muscovado shakerato

  Espresso, muscovado and ice, shaken hard until the crema turns to foam. Thirty seconds of effort, and no milk at all.

  

• Philippine chocolate mocha

  Tablea melted into milk, a double shot, and no chocolate syrup anywhere near it.

  

• Espresso tonic

  Tonic, ice, a shot poured slowly over the back of a spoon, and a wedge of calamansi. Cold, dry and bright.

  

• Vanilla latte

  A real vanilla syrup, made in ten minutes, and a latte built so the coffee still leads.

  

• Iced pour-over

  Brew hot, land cold. The same pour-over you already make, with a third of the water swapped for ice in the carafe.

  

• The standard flat white

  A double shot, milk textured flat, and a small cup. The everyday order, and the one we judge every new coffee against.

  

• The traditional macchiato

  An espresso, marked with a spoonful of foam. The smallest milk drink there is, and the hardest to hide behind.