Handcrafted Methods / brew Coffee
JAPANESE SIPHON
This method highlights the floral aroma of coffee, subtle aftertaste, the acidity and astringency of the is lost.
DRIPPER V60
This method highlights the consistent fruity aroma, a clean cup with a high level of caffeine with a sweet aftertaste.
CHEMEX 1941
For someone who wants to taste the result of a delicious coffee, clear aromas, smooth cup of citrus flavors.
FRENCH PRESS
Immersion method with body and intense aromas, which gives a robust profile.
BELGIAN PRESS
Vacuum method, floral aromas and flavors are highlighted as well as fruity ones, leaving us a cup with sweet flavors. With a little sediment and leaving out the acidity.
Of the grain
TURCO / IBRIK
Settled coffee made in a copper cezve on sand.
ESPRESSO
Intense and oily coffee extract
ESPRESSO DOPPIO
Double extract of intense and oily coffee.
MACHIATTO
Coffee extract with a touch of milk cream.
MOCCA DI CIOCCOLATO
Coffee extract with a mixture of granulated chocolate and creamed milk.
CAFFÈ NERO
Coffee extract on water / black coffee.
FLATWHITE
Double coffee extraction with a touch of emulsified milk.
CAPPUCCINO
Espresso base with emulsified milk / cappuccio.
LATTE
Short extraction with a higher proportion of creamed milk.
LATTE DI COCCO
Coffee extract with coconut cream and creamed milk.
OAXACAN CHOCOLATE
Traditional mixture of roasted cocoa with almonds, brown piloncillo and ahint of cinnamon.
SPICY CHAI LATTE
Premium spice blend cinnamon, cardamom,clove and tea black with creamed milk.
ESPRESSO CHAI
Premium spice blend cinnamon, cardamom, clove and tea black with creamed milk and a shot of espresso.
Punto rocas
MAXIMUS SPICY
Reposado of coffee in cold process of 24 hours in Toddy method with a touch of fresh milk.
CHAI ON THE ROCKS
David Rio Spicy Tiger Chai Blend Creamed and poured over rocks.
DIRTY CHAI ON THE ROCKS
Blend of Chai David Rio Spicy Tiger fused with coffee extract and creamed milk poured over rocks.
COLD OAXACAN CHOCOLATE
Mixture of Oaxacan chocolate with creamed milk poured over rocks.
Coffee desserts
ESPRESSO DI COCCO
Mixture of milk, coconut cream and coffee extract with a crescent of whipped cream with coffee beans.
AFFOGATO AL PISTACCHIO
Vanilla ice cream accompanied by a ristretto, crushed pistachio, with a touch of nutmeg and our famous cacao soil.
ESPRESSO CITRON
Té Gourmet
Soleil Vert
Bali
Passionde Fleurs
Anichai
Coqelicot
Earl Grey Yin
Zhen
Pecan Pie
Jardin du
Luxembourg
Camomille
- The brands shown here are the property of their creators and their use is exclusively informational.
- These drinks contain caffeine, it is recommended not to consume more than 500 ml per day.
- The liquor on the coffee is served simple, there is no promotion of double drinks.
- Price includes VAT.
- Tipping is not mandatory.
- We accept payments in cash, Visa cards, Master Card and American Express.
- The card payment does not generate any commission.