カフェ ニュアンス

A short, highly concentrated coffee, rich in aromas with a layer of golden crema on top. Dense texture and intense taste. Usually drunk black and quickly.

An espresso 'stained' with a small amount of milk foam. Retains the strength of espresso with a slight creamy touch.

Espresso cut with an equal amount of hot milk. Perfect balance between coffee acidity and milk sweetness, less milky than a latte.

Double espresso poured over hot water. Similar to an americano but with the espresso crema preserved on top. Strong and full-bodied taste.

Espresso with hot milk and a thick layer of creamy milk foam. Rich and airy texture.

Double espresso topped with a thin layer of micro-foamed milk. Velvety texture that highlights the coffee's flavor more than the milk's.

Espresso with plenty of hot milk and a thin layer of foam. Smooth and milky drink, ideal for those who prefer a more subtle coffee taste.

Gourmet blend of espresso, chocolate, and hot milk. Sweet and comforting flavor, often enjoyed as a dessert.

Classic latte infused with rose syrup or flavor. Delicate and sweet floral taste.

Coffee with vanilla flavor. Sweet, aromatic, and creamy.

Latte enhanced with honey and cinnamon. Warm, spicy, and naturally sweet flavor.

Coffee mixed with salted butter caramel. A gourmet balance between sweet and salty.

Latte with nutty or hazelnut notes and a hint of salt. Rich and earthy flavor.

Creamy latte infused with pistachio. Distinct nutty, sweet, and slightly buttery taste.

Double espresso beaten with ice and sugar until frothy, served over ice cubes. Cold and refreshing Greek drink.

Cappuccino version of Freddo: a Freddo Espresso topped with a creamy cold milk foam.

Filter coffee prepared with the gentle Chemex method. Very clear, aromatic, and clean result in the mouth, highlighting the subtle notes of the bean.

Filter coffee prepared by manual pouring (pour-over). Offers a balanced and complex cup, often lighter than espresso.

Finely ground Japanese green tea powder whisked with milk. Vegetal, umami, and creamy flavor.

Matcha drink with a particularly airy and foamy texture, like a cloud.

Blend of matcha latte and rose syrup. The bitterness of green tea blends with the floral sweetness of rose.

Matcha latte sweetened with vanilla. Ideal for those new to matcha.

Fruity combination of matcha and strawberry. Often served iced with strawberry puree or syrup.

Creamy hot chocolate prepared with milk and cocoa or melted chocolate. Rich and sweet.

Infusion of tea leaves (black, green, or herbal). Served hot.

Spiced black tea (cinnamon, cardamom, ginger) mixed with hot, frothy milk. Comforting and fragrant flavor.

Latte made with roasted Japanese green tea powder. Woody, toasted, and low-bitterness flavor, low in caffeine.

A Brazilian origin coffee with gourmet notes. Rich flavor profile reminiscent of pastry.

Peruvian coffee offering a balance between fruit and nuttiness. A smooth and round experience.

Ethiopian coffee from the Yirgacheffe region, famous for its very floral and citrus notes. Complex and elegant.

Coffee from the Dominican Republic with an intense profile. Distinct notes of tobacco and wood for a full-bodied taste.

Coffee from Nicaragua with explosive notes of red berries and honey. A complex and rich cup.

Decaffeinated coffee from Mexico. Retains gourmet and spicy flavors without the caffeine.