Smooth, low-acid coffee made without heat.
Serve & enjoy
Over ice, with or without milk.
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Smooth, low-acid coffee made without heat.
Over ice, with or without milk.
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Modelled on Scotch but known for precision, balance and delicate flavours; often aged in Japanese mizunara oak, which adds sandalwood and incense notes.
Japan's distilled spirit, usually distilled once so it keeps the flavour of its base: earthy sweet potato (imo), nutty barley (mugi), or clean rice (kome).
Okinawa's spirit, made with Thai indica rice and black koji mould; aged versions (kusu) mellow for years in clay pots.
Japanese rice wine, brewed more like beer: koji mould turns rice starch to sugar while yeast ferments it. The more the rice is polished, the finer the grade (Junmai, Ginjo, Daiginjo).
Japan's most-drunk tea; the leaves are steamed to stop oxidation, keeping a fresh, grassy taste.
Powdered green tea whisked into hot water; the tea of the Japanese tea ceremony (chanoyu).
A short, concentrated coffee made by forcing water at about 9 bar through compact coffee in 25–30 seconds. A common recipe: 18 g coffee in, about 36 g of drink out. The golden foam on top is crema.
Espresso topped with steamed milk and a thick layer of foam, roughly equal thirds. Named after the brown robes of Capuchin friars. Italians drink it only in the morning.
Espresso with plenty of steamed milk and a thin layer of foam. In Italy, ordering a 'latte' gets you a glass of milk.
A smaller, stronger milk coffee with velvety microfoam, created in the 1980s.
'Stained' espresso: just a dash of foamed milk.
Espresso 'cut' with an equal amount of warm milk, little foam.