A dessert drink made by pouring a shot of espresso over a scoop of ice cream

Espresso diluted with hot water, resulting in a milder, drip coffee-like beverage.

Equal parts espresso, steamed milk, and milk foam, making a rich, foamy drink.

Coffee brewed with cold or room-temperature water over an extended period (usually 12-24 hours). Cold brew is less acidic and often served cold, either straight or diluted.

Espresso with equal parts steamed milk, resulting in a balanced, rich flavour with a velvety texture.

A concentrated shot of coffee made by forcing hot water through finely-ground coffee.

Similar to a latte but with less foam and more steamed milk, creating a smooth, velvety texture.

Espresso topped with steamed milk and a small amount of milk foam, creating a creamy, mild coffee.

Espresso with a small amount of milk or milk foam, resulting in a bold coffee with a touch of creaminess.

Espresso with steamed milk and chocolate syrup or powder, creating a sweet, dessert-like drink.

Cold brew coffee infused with nitrogen gas, served on tap. Nitro coffee has a creamy, smooth texture and a foamy top, often enjoyed unsweetened.

A manual brewing method where hot water is poured over coffee grounds in a controlled, circular motion. The method, often using devices like Chemex or V60, allows for a clean and flavourful cup.

When espresso is brewed over a specific base, often water (for an Americano) or milk. This method offers a unique presentation and flavour experience.

A traditional brewing method where very finely ground coffee is boiled with water, often with sugar, in a special pot called a cezve. The resulting coffee is strong and unfiltered, served with the grounds settling at the bottom.