Iced Latte

Cappuccino

Latte

Americano

Flat White

Sparkling Water

Still Water

Ginger Beer

Sprite Zero

Coke/Coke Zero/Diet Coke

grilled chicken breast. teriyaki fried rice with peppers

Nasi Goreng

sticky miso korean fried chicken. sticky rice. beetroot. kimchee. cucumber. shichimi

Miso K-Chicken

beetroot wrap. crispy omelette. katsu chicken. crunchy asian slaw. katsu pickles. katsu curry dipping sauce

Katsu Chicken Wrap

spicy teriyaki sauce. carrots. mangetout. sweet potato. cucumber. onion. edamame beans. kimchee. sticky white rice

Pulled Shiitake Donburi

teriyaki sauce. carrots. pea shoots. edamame sticky white rice

Teriyaki Chicken Donburi

edamame. radish. pineapple salsa. spring onion.

Chicken + Prawn Turmeric Rice Bowl

Mini Brownie Bite (v)

Tropical Ice Pop

Vanilla Ice Cream (v)

Yaki Soba

Breaded sweet potato + butternut squash, white rice, tofu, noodles, veggie broth, carrots.

Yasai Ramen (v)

Yasai Katsu

Noodles, chicken broth, carrots, pea shoots, sweetcorn.

Chicken Ramen

Kids Ramen

Pull two shots (about 60 ml) of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee (Aeropress or Moka pot). Pour hot espresso into a heat-safe cup.

Brew Espresso

If using instant espresso powder, dissolve 2 tsp in 30 ml hot water to make concentrated coffee. Allow to cool slightly (1–2 minutes).

If you plan to sweeten, mix the simple syrup (or flavored syrup) into the hot espresso now so it dissolves completely.

Fill a tall glass with about 1 cup of ice cubes (adjust based on glass size).

Pour the sweetened espresso over the ice slowly so it chills quickly and begins to cool.

Pour 1 cup of cold whole milk into a separate container. If you want a creamier latte use 3/4 cup milk + 1/4 cup half-and-half, or substitute with oat/almond milk as desired.

For a silky texture, froth the milk using a milk frother or handheld whisk for 15–30 seconds until slightly aerated. You can also shake milk vigorously in a tightly sealed jar for 20–30 seconds.

Froth or Texture the Milk (Optional)

If using milk foam, spoon 1–2 tbsp of foam over the top once poured.

If adding vanilla extract or an additional flavored syrup, stir it into the milk now so it blends evenly.

Slowly pour the chilled milk over the espresso and ice. Pouring gently helps create a layered look with espresso on the bottom and milk on top.

Stir gently to combine if you prefer an even flavor throughout. Taste and add more simple syrup or flavored syrup if needed (up to another 1 tbsp).

Top with 1–2 tbsp milk foam if desired and dust with cocoa powder or cinnamon (about 1 tsp) for garnish.

Serve immediately with a straw. Enjoy chilled.

freshly brewed espresso (or strong coffee)

hot water (if using instant espresso) or extra brewed coffee

cold whole milk

milk foam (optional)

simple syrup (adjust to taste)

ice cubes

vanilla extract

flavored syrup (caramel, hazelnut, etc.)

cocoa powder or cinnamon (for dusting)

Run hot water through the empty portafilter and the serving cup to warm them; discard water. This helps maintain temperature when pulling espresso.

Preheat portafilter and cup

Weigh 18 g of freshly ground espresso into a clean, dry portafilter basket. Level the grounds, then tamp evenly with 30 pounds (13.6 kg) of pressure to create a smooth, flat puck.

Dose and tamp

Lock the portafilter into a heated espresso machine and start the shot. Aim for 36 ml of espresso extraction in about 25–30 seconds. Stop the shot when you reach the target volume and crema is golden-brown. Pour the espresso into the warmed cup and set aside.

Brew espresso

Purge the steam wand briefly to clear condensation. Wipe it dry with a clean cloth and position the milk pitcher under the wand.

Prepare steam wand

Pour 150 ml of cold whole milk into a 12–16 oz stainless-steel frothing pitcher. Using cold milk gives more time to texture correctly.

Measure milk

Submerge the steam tip just below the milk surface and start steaming to introduce air for 3–5 seconds (you should hear a gentle hissing). After that, drop the pitcher slightly to fully submerge the tip and continue steaming to heat the milk to about 60–65°C (140–149°F). Aim for a velvety microfoam with small, glossy bubbles and a total milk volume increase of roughly 20–30 ml.

Steam and texturize milk

Purge the steam wand immediately after steaming and wipe with a damp cloth to remove milk residue. Place the pitcher on a towel and tap it gently on the counter, then swirl to integrate foam and liquid for a smooth texture.

Purge and wipe wand

Purge the steam wand again into a small cup or knock out the 10 ml reserved for cleaning to ensure the wand is free of milk before next use.

Clean wand (using rinse milk amount)

Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk steadily into the center of the espresso from about 2–3 cm above the cup. After about half the milk is poured, bring the pitcher closer and pour more deliberately to allow the foam to rise to the surface, forming a roughly 1–2 cm foam layer typical of a cappuccino.

Combine espresso and milk

If desired, finish with simple latte art by moving the pitcher gently back and forth, then drawing through the pattern to create a heart or rosette.

Latte art (optional)

Sprinkle a light dusting (about 1 tsp) of cocoa powder or ground cinnamon over the foam if desired. Add sugar or sweetener to taste and serve immediately while hot.

Finish and season

freshly ground espresso coffee

filtered water (for espresso)

whole milk (cold)

milk for rinsing/cleaning steam wand

cocoa powder or ground cinnamon

granulated sugar or sweetener

Preheat a 10–12 oz latte cup or glass by rinsing with hot water. If using an espresso machine, make sure the portafilter, basket, and group head are clean and warmed.

Preheat cup and prepare machine

Measure and grind 18–20 g of fresh coffee (medium-fine espresso grind) and distribute evenly in the portafilter. Tamp with firm, even pressure.

Brew two 1-oz espresso shots (approximately 18–36 seconds extraction depending on your machine) into the preheated cup. If you don't have an espresso machine, brew 60 ml strong coffee using an Aeropress or Moka pot and use it as the espresso base.

Pour 8 oz (about 240 ml) cold whole milk into a clean metal steaming pitcher. Insert the steam wand tip just below the surface and turn on steam to create microfoam: introduce a small amount of air for 3–5 seconds (you'll hear a gentle hissing), then submerge the tip and continue steaming to heat the milk to 55–65°C (130–150°F). Aim for silky, velvety microfoam with very small bubbles.

Steam and texture milk

If you don't have a steam wand, heat 8 oz milk on the stovetop to about 60°C (do not boil) and froth vigorously with a handheld frother or by shaking in a tightly sealed jar for 30–60 seconds until foamy. Let foam settle slightly so it's smooth and pourable.

If the milk seems too thick, stir in up to 1 oz additional milk to reach a smooth pouring consistency.

Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk from about 2–3 inches above the cup to integrate milk and espresso — pour steadily until the cup is about three-quarters full.

Lower the pitcher close to the surface and pour more deliberately to allow the microfoam to come forward and create a thin layer of velvety foam on top. If desired, finish with a simple latte art pour (heart or rosette) by a gentle wiggle and a quick pull-through motion.

Taste the latte and, if desired, stir in 1 tsp granulated sugar or 1 tsp simple syrup for sweetness, or 1/4 tsp vanilla extract for flavor. Sprinkle a pinch (about 1 tsp) of ground cinnamon or cocoa powder on top as a garnish if you like.

espresso (freshly brewed)

water (to brew espresso)

whole milk

milk (for adjusting texture)

granulated sugar or simple syrup

ground cinnamon or cocoa powder

Fill a rocks glass (old-fashioned glass) about three-quarters full with ice cubes. Pour 1 oz Campari over the ice, then add 1 oz sweet vermouth. Gently stir once or twice with a bar spoon to combine and chill (about 5–8 seconds). Top with approximately 2 oz chilled club soda, pouring slowly to preserve effervescence. Give a single gentle stir to incorporate the soda without flattening it.

Build and serve

Express the oils of an orange twist over the drink by holding the twist over the glass and pinching it so the peel faces down. Rub the peel around the rim if desired, then drop the twist or place a thin orange slice on the glass edge.

Garnish

Serve immediately while cold and fizzy. Optionally provide a short straw for sipping. Classic Americano proportions are equal parts Campari and sweet vermouth topped with soda; adjust vermouth or Campari to taste for a sweeter or more bitter profile.

Serve

Campari

Sweet vermouth (rosso)

Club soda (or sparkling water)

Ice (cubed)

Orange twist or slice (for garnish)

Preheat your espresso cup and portafilter by running a blank shot or rinsing with hot water. Weigh 18 g of freshly ground espresso coffee (medium-fine grind for your machine) and distribute evenly in the portafilter.

Preheat and dose

Tamp the coffee with consistent pressure (about 15–20 kg) to create a level puck. Lock the portafilter into the machine and start the extraction. Aim for about 36–44 seconds for 40 ml of espresso (single or short double) depending on your grind and machine. Extract until you have roughly 40 ml of espresso in the preheated cup.

Tamp and brew

Pour 150 ml of cold whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand briefly into the drip tray and wipe with a clean cloth.

Prepare equipment

Submerge the steam wand tip just below the surface of the milk and begin steaming. For the first 3–5 seconds, keep the tip near the surface to introduce a small amount of air (a gentle 'hiss') to create silky microfoam. Then fully submerge the tip and continue steaming to raise temperature to 60–65°C (140–149°F). Watch for the pitcher to be too hot to touch on the lower part; if you don't have a thermometer, heat until it feels hot but not scalding (around 3–6 additional seconds after stretching). Aim for smooth, glossy milk with fine microfoam and no large bubbles.

Stretch and texture milk

Purge the steam wand briefly into the ice water or drip tray, wipe it clean immediately, and purge again. Swirl and tap the pitcher on the counter to pop any residual large bubbles and polish the milk to a velvety texture.

Purge, clean, and polish

If you plan to pour latte art, create a small whirlpool motion in the pitcher to integrate microfoam evenly and bring the thicker milk into the spout for controlled pouring.

Optional: practice latte art

Immediately after brewing, pour the 40 ml espresso into a prewarmed 160–180 ml cup. Let the espresso settle for a second so the crema stabilizes.

Tilt the cup slightly and begin pouring the textured milk from about 3–4 cm above the cup to incorporate the liquid milk into the espresso. As the cup fills, lower the pitcher and move it closer to the surface to allow the microfoam to come forward, creating a smooth, even layer of velvety foam about 3–6 mm thick. Aim for a 1:3 espresso-to-milk ratio by volume (about 40 ml espresso to ~150 ml milk).

Finish the pour with a steady, gentle motion. If desired, execute simple latte art (heart or rosetta) by controlled wrist movement in the final centimeters of the pour.

Serve immediately. Optionally dust with a light sprinkle of cocoa or cinnamon (about 1 tsp) if preferred.

Freshly roasted espresso coffee beans

Filtered water (for espresso)

Whole milk

Optional: extra milk for warming or latte art practice

Ice water (to purge steam wand)

Optional: cocoa powder or cinnamon (garnish)

If desired, chill the serving glass in the refrigerator or freezer for 5–10 minutes beforehand to keep the drink colder longer. Rinse and dry a lemon/lime wedge and a mint sprig if you plan to use them.

Chill and prepare glass

Place 4 ice cubes into the chilled glass if you want the drink very cold. Leave the glass empty of ice for a less-diluted option.

Add ice (optional)

Measure 2 cups (about 480 ml) of cold sparkling water and slowly pour it into the glass over the ice (if using) to preserve carbonation. Pour gently down the side of the glass to reduce foaming.

Measure and pour sparkling water

If you want a hint of citrus, squeeze the juice of 1 lemon or lime wedge into the sparkling water, then drop the squeezed wedge into the glass. For a herbal note, bruise the mint sprig lightly between your fingers and add it to the glass. If you prefer sweetness, stir in 1 teaspoon of simple syrup or a sweetener of your choice until dissolved.

Add flavorings (optional)

Give the drink one or two gentle stirs to combine any added flavors without flattening the carbonation. Serve immediately while fizzy.

Final stir and serve

cold sparkling (carbonated) water

ice cubes (optional)

fresh lemon or lime wedge (optional)

fresh mint sprig (optional)

simple syrup or sweetener (optional)

Ensure your water is clean and palatable. If using tap water, run the tap for a few seconds or use a household filter. For the smoothest taste, chill filtered water in the refrigerator or an insulated bottle until cold.

Prepare water

If you prefer cold water immediately, add 4–6 ice cubes to your glass. Note: ice will slightly dilute water as it melts.

Pour 12 fl oz (about 355 ml) of filtered still water into the prepared glass or bottle. If using a pitcher for multiple servings, pour approximately 12 fl oz per person.

Pour water

If desired, add a thin slice of lemon to the rim or inside the glass for a hint of citrus. Alternatively, lightly slap a mint sprig between your palms and tuck it into the glass for an aromatic touch.

Garnish (optional)

Serve immediately while cold. If not consuming right away, cover and refrigerate; consume within 24–48 hours for best taste. Refill as needed.

Wash the glass or bottle with warm soapy water after use and air dry. Clean ice trays regularly and descale or replace water filters according to manufacturer instructions.

filtered still water

lemon slice (optional garnish)

fresh mint sprig (optional garnish)

clean drinking glass or bottle

pitcher or water filter (if preparing multiple servings)

ice tray (if using ice)

knife (for garnish)

In a small saucepan combine 1 cup water, the grated ginger and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes to extract ginger flavor, stirring occasionally.

Make the ginger syrup

Remove from heat, stir in 2 tablespoons fresh lemon juice and optional lemon zest. Let the mixture steep for 10–15 minutes to deepen flavor. Strain through a fine-mesh sieve or cheesecloth into a bowl, pressing on solids to extract as much syrup as possible. Discard solids. Cool the syrup to lukewarm (about 25–35°C / 77–95°F).

Steep and strain

In a small cup, dissolve 1/4 teaspoon sugar in 2 tablespoons of warm water (about 35–38°C / 95–100°F). Sprinkle 1 teaspoon active dry yeast over the surface and let sit 5–10 minutes until foamy. If it does not foam, use fresh yeast.

Prepare yeast starter

In a clean 1-liter (or larger) heatproof pitcher or bowl, combine the cooled ginger syrup with 6 cups cold filtered water. Stir to mix thoroughly. Taste: the mixture should be noticeably sweet and gingery but not overpowering—adjust by adding up to 1/4 cup water or a tablespoon of syrup if needed.

Combine syrup and water

When the yeast starter is foamy and the ginger-water mixture is at room temperature (below 30°C / 86°F), stir the foamy yeast and its liquid into the ginger-water mixture until evenly distributed.

Add yeast

Immediately funnel the mixture into clean, airtight bottles suitable for pressure (flip-top glass bottles or PET plastic soda bottles recommended), leaving about 1–2 inches headspace. Seal tightly. Do not use thin glass bottles that could burst.

Bottle for carbonation

Leave bottles at room temperature (20–25°C / 68–77°F) for 24–48 hours to carbonate. Check carbonation by gently opening one bottle after 24 hours — if pressure is low, reseal and allow more time. For stronger carbonation, allow up to 48 hours, but do not exceed 72 hours to avoid over-pressurization.

Primary carbonation

Once desired carbonation is reached, transfer bottles to the refrigerator for at least 12 hours. Chilling slows and largely stops yeast activity and stabilizes carbonation.

Chill and stop fermentation

Open carefully over a sink. Pour into glasses over ice if desired. Garnish with fresh ginger slices or lemon slices. Keep refrigerated and consume within 7–10 days. If using glass bottles, release pressure slowly when opening.

fresh ginger, peeled and finely grated

granulated sugar

water

fresh lemon juice

lemon zest (optional)

cold filtered water

active dry yeast

sugar (for yeast activation)

ice (optional, for chilling)

fresh ginger slices

lemon slices

If possible, chill your serving glass in the freezer for 5–10 minutes. Use properly chilled carbonated water to keep the drink fizzy longer.

Chill glass and water

Pour 2 cups of chilled carbonated water into a chilled 16–20 oz glass. If your carbonation is extremely strong, you can replace up to 0.25 cup with cold still water to soften the fizz — this is optional and reflected in the ingredients list (Cold water).

Add 1 tablespoon fresh lime juice and 1 tablespoon fresh lemon juice to the carbonated water. Pour slowly over the back of a spoon or down the glass side to minimize CO2 loss.

If you have lemon-lime extract or concentrated citrus oil, add 1 teaspoon for a brighter, more commercial-style aroma. Use a dropper or stir gently once to disperse.

Start with 6 drops of liquid non-caloric sweetener added to the soda. Gently stir once or twice with a long spoon — avoid vigorous stirring to preserve carbonation.

Taste and adjust: if you prefer a slightly sweeter profile, dissolve 0.25 tsp zero-calorie sweetener powder in a small splash (1–2 tsp) of cold water and add it, stirring gently. Adjust by small increments until desired sweetness is reached; commercial Sprite Zero is moderately sweet with a bright citrus edge.

Add 1 cup of ice to the glass if you like your drink very cold. Garnish with a lime wheel or wedge on the rim.