Velvety double ristretto beneath saffron-infused milk.

Single origin, pulled slow, honeyed crema.

Condensed-milk sweetness under silk foam.

Ethiopian lot — floral, tea-like, bright.

Brewed in copper, ground fine, served unhurried.

Single-origin cacao finished with a rose mist.

Toasted sesame, cold espresso, oat silk.

Slow-poured over hand-cut ice.

Steeped overnight; dark-chocolate finish.

Citrus lift, fine bubbles, espresso poured through.

Roasted pistachio cream, bitter cacao, cold espresso.

Cold-steeped hibiscus, orange blossom, soda.

Khalas dates, espresso soak, brown-butter crumb.

Burnt top, molten centre, nothing else needed.

Crisp kataifi, warm cheese, pistachio butter.

Three milks, saffron threads, chilled overnight.

Sea salt, 70% cacao, baked to order.