Matcha Latte

Capuccino

Cafe Latte

Green Keemun

Selección de tés verdes japoneses con lima y piña. Selection of Japanese green teas with lime and pineapple.

Mente Maravillosa

Té amarillo con manzana y canela. Yellow tea with apple and cinnamon.

Abriga el Camino

Infusiones y Tes

Flat White

Cortado

Americano

Espresso Doble

Espresso

Espinacas

Queso edam

Pavo

Champiñones

Cebolla

Omelette, scrambled or fried eggs with...

Tortilla, revuelto o fritos con...

Salchicha, huevos fritos, judías, tomate asado, beicon, champiñones y pan brioche tostado. Sausage, fried eggs, beans, roasted tomato, bacon, mushrooms and toasted brioche bread.

Full English Breakfast

Jamón ibérico

Beicon

Salmón ahumado

Huevos poché sobre rebanada de brioche, espinacas salteadas, y crema de queso curado. Poached eggs on brioche slice, sautéed spinach and cured cheese cream.

Huevos Fiorentina Boho

Caviar

Sift 2 tsp ceremonial grade matcha powder into a small bowl or matcha bowl to remove clumps. This ensures a smooth latte without lumps.

Sift Matcha

Pour 60 ml hot water (about 80°C / 175°F) over the sifted matcha. Add 1 tsp sugar or 1 tsp simple syrup if you prefer a sweet latte. Using a bamboo whisk (chasen) or a small milk frother, whisk briskly in a zig-zag (M or W) motion until the matcha is fully dissolved and a light green frothy layer forms on top (about 15–30 seconds).

Bloom Matcha

Heat 1 cup of milk in a small saucepan over medium-low heat until steaming but not boiling (about 60–90 seconds). If using a steam wand, steam to about 60–65°C (140–150°F). Add 1/4 tsp vanilla extract if using. Froth the milk using a milk frother, handheld whisk, or by shaking hot milk vigorously in a tightly sealed jar for 20–30 seconds until you have microfoam. Tap the milk container on the counter and swirl to remove large bubbles.

Heat and Froth Milk

Pour the frothed milk slowly into the prepared matcha base, holding back the foam with a spoon. Once most of the milk is in, spoon the remaining foam on top to create a layered latte appearance. For iced variation: fill a glass with ice, pour the matcha base over ice, then add cold frothed milk.

Combine

Top the latte with 2 tbsp whipped cream if desired and lightly dust with 1/8 tsp matcha powder for a decorative finish. Serve immediately.

ceremonial grade matcha powder

hot water (about 80°C / 175°F)

granulated sugar or simple syrup

whole milk (or milk of choice: oat, almond, soy)

vanilla extract (optional)

matcha powder (for dusting)

whipped cream

If using an espresso machine, run a blank shot or pour hot water through the portafilter and into the cup to warm equipment. Discard water.

Preheat group head and cup

Weigh 18 g of freshly ground espresso (fine, slightly gritty like table salt) into a clean, dry portafilter basket. Level and tamp evenly with about 15 kg of pressure. Lock the portafilter into the machine and extract a double espresso of about 36 ml into the warmed cappuccino cup. Aim for a 25–30 second extraction; adjust grind if extraction is much faster or slower.

Dose, tamp and extract

Pour 150 ml of cold whole milk into a chilled stainless-steel pitcher (use a 12–16 oz pitcher for ease). Cold milk gives better foam texture because it stretches more before overheating.

Prepare milk and pitcher

Purge the steam wand briefly to remove condensation. Position the wand tip just below the milk surface at a slight angle so the pitcher is tilted; this encourages a whirlpool and small, even microfoam bubbles.

Purge and position steam wand

Turn steam on full and lower the pitcher slightly so the wand tip is near the surface to introduce air. You should hear a gentle 'paper tearing' or 'creamy hiss' sound for 2–4 seconds to incorporate air (stretching). Then submerge the tip deeper to heat the milk and create a vortex that polishes the foam into microfoam. Continue until the pitcher feels just below hot to touch (about 60–65°C / 140–149°F). Total steaming time ~20–40 seconds.

Stretch and texturize milk

Turn off steam, wipe wand with a damp cloth and purge briefly. Tap the pitcher gently on the counter and swirl to collapse any large bubbles and integrate foam into silky microfoam. The milk should be glossy and pourable, with fine texture.

Polish milk

If no steam wand, heat milk on stove to about 60–65°C (do not boil). Froth using a handheld electric frother, French press (pump vigorously to create foam), or jar method (shake vigorously), then let foam settle slightly and swirl to achieve microfoam.

Alternative without steam wand

Hold the cup with the extracted espresso at a slight angle. Begin pouring the textured milk from about 3–4 cm above the cup to incorporate milk and crema. As the cup fills and the crema lightens, bring the pitcher spout closer (1–2 cm) and pour with a gentle back-and-forth motion to create a small rosette or simply a smooth layer of foam. Aim for approximately 1/3 espresso, 1/3 steamed milk, 1/3 microfoam in a classic cappuccino ratio.

Combine espresso and milk

Lightly dust with cocoa powder or ground cinnamon if desired. Serve immediately on a saucer with a spoon. Cappuccino is best enjoyed hot and within a couple of minutes so the foam texture remains.

Garnish and serve

freshly ground dark-roast espresso coffee

filtered water (for espresso)

whole milk

cold milk (for stretching, optional)

espresso machine with steam wand (or alternative stovetop espresso maker)

milk pitcher (stainless steel)

espresso tamper

cappuccino cup (150–180 ml)

cocoa powder or ground cinnamon (optional, for dusting)

Preheat the espresso machine by running a blank shot (run water through the group head) for 10–15 seconds. While heating, grind 18 g of espresso beans to a fine, slightly gritty espresso grind and distribute evenly in a 18–20 g basket.

Preheat and dose

Tamp the ground coffee firmly and evenly. Lock the portafilter into the group head and extract about 36 ml of espresso (a 1:2 brew ratio) into a warmed 8–10 oz cup. Aim for a 25–30 second extraction; adjust grind if extraction is too fast or slow.

Tamp and extract

Pour 8 oz (≈240 ml) cold whole milk into a chilled stainless-steel steaming pitcher. If you plan latte art, pour an extra 1 oz into a second pitcher to practice microfoam.

Prepare milk pitcher

Purge the steam wand briefly to remove condensation and wipe it with a clean, damp cloth.

Purge steam wand

Submerge the steam wand tip just below the milk surface and turn on steam to introduce small, consistent micro-bubbles for 4–6 seconds (you should hear a gentle 'hissing' sound). Then fully submerge the wand and position it to create a whirlpool to heat the milk. Continue steaming until the pitcher exterior is hot to the touch (between 60–65°C / 140–149°F). Aim for smooth, glossy microfoam with very small bubbles and a velvety texture.

Steam and texture milk

Turn off steam, wipe and purge the wand immediately. Tap the pitcher on the counter once and swirl the milk to remove large bubbles and integrate foam for a creamy texture.

If you prefer a sweetened latte, add 1 tsp granulated sugar or 1 tsp simple syrup to the hot espresso and stir until dissolved.

Sweeten (optional)

Hold the cup with the espresso at a slight angle. Begin pouring milk from about 2–3 inches above the cup to incorporate milk and espresso, then lower the pitcher and pour more steadily to bring the foam to the surface. For latte art, finish with a controlled wiggle or heart pattern using the last silky foam.

Pour milk into espresso

Optionally dust a light sprinkle of cocoa powder or cinnamon on top. Serve immediately while hot (target drinking temperature ~60–65°C / 140–149°F).

freshly ground espresso beans

filtered water (for espresso machine)

optional: milk for latte art (extra)

cocoa powder or ground cinnamon (optional, for garnish)

Measure 250 ml of filtered water. Using good-quality water improves flavor—use spring or filtered tap water if possible.

Measure water

Heat the water to 75–80°C (167–176°F). If you don't have a thermometer, bring water to a near-simmer and let it sit 2–3 minutes to cool slightly; water should not be boiling for green Keemun.

Heat water

Pour a small amount of the hot water into your teapot or cup to warm it, swirl briefly, then discard the warming water.

Warm teaware

Place 3 g of Green Keemun loose-leaf tea into the warmed teapot or an infuser set inside your cup (this is approximately 1 rounded teaspoon or one small tablespoon depending on leaf size).

Add tea leaves

Pour the 75–80°C water over the tea leaves, filling to 250 ml. Ensure the leaves are fully submerged to allow even extraction.

Pour water

Steep the tea for 2 minutes for a lighter cup, or up to 3 minutes for fuller flavor. Avoid steeping longer than 3.5 minutes to prevent vegetal or bitter notes from developing.

Steep

Remove the infuser or pour the tea through a strainer into your cup to separate the leaves from the liquor.

Strain

Taste the tea. If desired, add up to 1 tsp honey or a small piece of rock sugar to sweeten, or garnish with a lemon slice or fresh mint leaves for a different aromatic profile.

Taste and adjust

High-quality Green Keemun can be steeped 2–3 times. For the second infusion, increase water temperature slightly (to about 80°C) and steep 30–45 seconds longer than the previous infusion.

Multiple infusions

Green Keemun tea leaves (loose-leaf)

Filtered water

Honey or rock sugar

Lemon slice

Fresh mint leaves

Calienta 450 ml de agua filtrada hasta aproximadamente 75 °C (no llegar a ebullición). Si no tienes termómetro, deja hervir y descansa 6–8 minutos.

Calentar el agua

Coloca 2 cucharaditas de sencha y 1 cucharadita de gyokuro (opcional) en una tetera o filtro. Vierte 450 ml de agua a 75 °C sobre las hojas y deja infusionar 1,5–2 minutos para evitar amargor. Cuela y reserva el líquido en una jarra.

Infusión

Mientras se infunde el té, corta piña fresca y muele o pica 30 g de pulpa fina. Exprime o mide 60 ml de jugo de piña natural.

Preparar la piña

Ralla 1 cucharadita de cáscara de lima y exprime 30 ml (aprox. 1 lima) de jugo de lima. Reserva 2 rodajas finas para servir.

Agregar lima

Incorpora al té infusionado el jugo de piña (60 ml), la pulpa de piña (30 g), el jugo de lima (30 ml) y la ralladura de lima (1 tsp). Mezcla suavemente para combinar.

Añade 1 cucharada de miel o jarabe de agave al té con frutas y remueve hasta que se disuelva. Prueba y ajusta al gusto (añade 1 tbs más si prefieres más dulce).

Ajustar dulzor

Para servir caliente: vierte el té en 2 tazas, decora con 1 rodaja de lima en cada taza y 2 hojas de hierbabuena o shiso por taza. Sirve inmediatamente.

Servir caliente

Para servir frío: deja enfriar a temperatura ambiente, luego llena 2 vasos con 3 cubos de hielo cada uno, vierte el té sobre el hielo. Decora con las rodajas de lima y las hojas de hierbabuena o shiso. Si lo deseas, cuela la pulpa antes de servir para una bebida clara.

Servir frío (opcional)

sencha (hojas de té verde japonés)

gyokuro (hojas de té verde japonés, opcional para mezcla)

agua filtrada

jugo de piña, natural

pulpa de piña fresca (picada)

lima (zumo)

cáscara de lima (ralladura)

rodajas finas de lima para servir

miel suave o jarabe de agave

hielo (si se sirve frío)

hojas de hierbabuena o shiso (opcional, para decorar y aromatizar)

Poner 4 cups (≈960 ml) de agua en una tetera o cazo y llevar a punto de ebullición suave. Para preservar el carácter del té amarillo, apagar el fuego justo cuando empiecen a aparecer burbujas pequeñas y permitir que la temperatura baje unos 30 segundos (objetivo ≈85–90 °C).

Hervir agua

Mientras el agua se calienta, cortar la manzana roja en láminas finas o cubos pequeños. No es necesario pelarla; si usas piel, lávala bien. Reserva aproximadamente 1 cup de manzana preparada.

Preparar la manzana

Colocar las 2 tsp de té amarillo en una tetera o en un infusor. Añadir la manzana cortada y la rama de canela. Verter el agua caliente (≈85–90 °C) sobre el té, la manzana y la canela. Tapar y dejar infusionar durante 3–4 minutos. El té amarillo requiere un tiempo de contacto corto para evitar amargor, pero la manzana y la canela liberarán sus aromas en ese tiempo.

Infusión con manzana y canela

Colar la infusión en una jarra o directamente en tazas, presionando ligeramente las manzanas en el colador para extraer más sabor si lo deseas. Probar y añadir 1–2 tsp de miel o azúcar según preferencia. Si usas miel, agrégala cuando la infusión esté tibia a caliente para que se disuelva bien. Añadir 1 tsp de jugo de limón fresco y 1 tsp de piel de limón rallada si quieres un toque brillante y equilibrar la dulzura.

Colado y ajustes

Servir el té caliente en tazas precalentadas. Decorar opcionalmente con una rodaja de manzana o una ramita de canela en cada taza. Consumir inmediatamente para disfrutar de los aromas frescos.

Servir

té amarillo (hojas sueltas) or tea bags

agua

manzana roja

canela en rama (palitos)

piel de limón (opcional)

miel o azúcar (al gusto)

jugo de limón fresco (opcional)

Vierte 1 litro de agua filtrada en una tetera o cazo. Calienta hasta que alcance el punto de ebullición. Para té verde, reduce la temperatura a aproximadamente 75–80 °C (retira el agua del fuego y deja reposar 1-2 minutos antes de añadir las hojas).

Hervir el agua

Selecciona la base de infusión según el perfil deseado: té negro para una infusión fuerte y con cafeína, té verde para un sabor más delicado, manzanilla para una infusión calmante, hibisco para una nota ácida y color intenso, o una tisana de hierbas para opciones sin cafeína.

Coloca 2 tsp de té negro en un infusor por cada 500 ml de agua caliente (o 4 tsp para 1 litro). Vierte agua hirviendo sobre el té y deja infusionar 3-5 minutos según intensidad deseada. Retira el infusor para evitar amargor.

Té negro

Usa 2 tsp de té verde por 500 ml (4 tsp por litro). Añade el agua a 75–80 °C y deja infusionar 1.5–3 minutos. Retira inmediatamente el infusor para prevenir que se vuelva amargo.

Té verde

Coloca 2 tsp de manzanilla seca por 500 ml (4 tsp por litro). Vierte agua hirviendo y deja infusionar 5-7 minutos para extraer plenamente el aroma floral. Colar y servir.

Manzanilla

Usa 1 tbs de hibisco por 500 ml (2 tbs por litro). Vierte agua hirviendo y deja infusionar 5-8 minutos para obtener color rojo intenso y acidez. Endulza al gusto.

Hibisco (Jamaica)

Para menta fresca, aplasta ligeramente 8 hojas por litro para liberar aromas. Coloca las hojas en el infusor o directamente en la tetera y añade agua hirviendo. Deja reposar 5-7 minutos y cuela las hojas antes de servir.

Infusión de menta fresca

Añade canela en rama durante la infusión (1 rama por litro) si deseas un perfil cálido. Para notas cítricas, incorpora 1 tsp de cáscara de naranja o 1-2 rodajas de limón en la tetera mientras infunde.

Endulza según preferencia: 2 tsp de miel o 1 tbs de azúcar moreno por litro es un buen punto de partida. Si usas hibisco, ajusta el endulzante porque la flor aporta acidez.

Sirve caliente en tazas precalentadas. Añade una rodaja de limón a té negro o verde para brillo cítrico. Para una bebida fría: deja enfriar la infusión a temperatura ambiente, cuela, vierte en una jarra con hielo y ajusta el endulzante.

Combinaciones sugeridas:
- Té negro + canela + cáscara de naranja (tipo chai suave).
- Té verde + menta + rodaja de limón (refrescante).
- Hibisco + miel + limón (ácido-dulce, refresco frío excelente).
- Manzanilla + miel + una rama de canela (relajante antes de dormir).

Guarda las hojas usadas en compost; las infusiones preparadas se conservan en el refrigerador hasta 48 horas si deseas servir frías más tarde.

té negro en hojas sueltas

té verde en hojas sueltas

manzanilla seca

hibisco (flor de jamaica) seca

menta fresca

urel (mezcla de hierbas / tisana) — opcional

miel

azúcar moreno

rodajas de limón

canela en rama

cáscara de naranja (opcional)

tetera o cazo

infusor o colador fino

tazas

Preheat your portafilter and cup by rinsing them briefly with hot water. Dose 18 g of freshly ground espresso into a clean, dry double basket and distribute evenly.

Preheat & dose

Tamp the grounds with a level, firm pressure to create an even puck, then wipe the rim of the portafilter and lock it into the group head.

Tamp & lock in

Start extraction immediately. Aim for 36 ml of espresso (a 1:2 ratio) in about 25–30 seconds. Adjust grind if extraction is too fast or slow. Set the cup aside and keep warm.

Extract espresso

Pour 150 ml of cold whole milk into a chilled milk pitcher. If desired, pour an extra 20 ml into the pitcher for steam wand calibration and purge the wand before steaming.

Prepare milk

Purge the steam wand briefly to remove condensation. Position the wand tip just below the milk surface at a slight angle near the side of the pitcher so it creates a whirlpool when steaming.

Purge & position steam wand

Turn on the steam and lower the pitcher slightly so the wand tip is just at the surface for 2–4 seconds — you should hear a gentle 'paper tearing' sound to introduce small air and create fine microfoam. Then raise the pitcher so the wand tip is submerged and continue steaming to expand and heat the milk.