FOOD
Coffee shouldn't always be simple, yes of course there is a beauty in an organic pour over or a well done espresso with the crema sitting perfectly, but there is something deliciously decadent about giving coffee that little something extra. The bougie alternatives, the drinks that take coffee somewhere else entirely and if you're really lucky, you along with it.
Affogato
Few things are as elegantly simple as an affogato. A scoop of gelato, traditionally vanilla, but pistachio, hazelnut, or even stracciatella make it more interesting, drowned in a shot of hot espresso. The beauty is in the contrasts: hot against cold, bitter against sweet, smooth against sharp. It takes seconds to make but feels like a celebration, especially when taken at 11am on a Monday morning. Perfection as the week should continue.
Coffee Granita
Granita is Sicily’s gift to summer. Strong espresso is sweetened, frozen, then scraped into icy crystals, layered into a glass with softly whipped cream on the top. It’s refreshing yet decadent, light but still rich with coffee flavour. Unlike an iced latte, which waters down and tastes of not much else than milk, granita keeps its strength until the last spoonful. It’s more textural, more leisurely, you eat it as much as you drink it. Served with a pastry or on its own, it’s the kind of indulgence that feels best in the heat of the afternoon, when a regular coffee would feel too heavy.
Espresso Martini (Done Properly)
The espresso martini has been through its overexposed phase, but in its truest form it’s one of the chicest after-dinner drinks you can order. Equal parts espresso, vodka, and coffee liqueur shaken hard until icy cold, poured with a glossy crema into a chilled coupe. The trick is balance: it should be strong, not sweet, and always well-shaken so the foam sits thick and velvety on top. Think of it less as a cocktail and more as a bridge between coffee and nightcap, as much at home in a hotel bar as at a dinner party.
Turkish Coffee with Cardamom
Turkish coffee is ritualistic in itself. Brewed slowly in a copper cezve until foaming, it’s thick, aromatic, and unfiltered. The addition of cardamom lifts it, adding a warm spice that makes it as much perfume as drink. Served in tiny cups with a piece of chocolate or baklava, it’s not about speed but about sitting down and talking, the dregs in the cup as much a part of the experience as the drink itself. It feels worldly, old, and luxurious in its patience.
Vietnamese Egg Coffee (Cà Phê Trứng)
The name can put people off, but once you try it, you understand. Egg yolks whipped with sugar and condensed milk form a frothy, custard-like cream that sits on top of a cup of hot coffee. The result is silky, almost like liquid tiramisu. It’s rich, yes, but more delicate than it sounds, especially when you take small spoonfuls of the cream with the hot coffee beneath. It feels decadent, unusual, and is one of the chicest ways to reimagine what coffee can be.
Iced Coffee with Tonic
This is the opposite of sweet or heavy, sharp, bitter, fizzy, clean. A double shot of espresso poured over tonic water and ice, garnished with a slice of orange or grapefruit peel. At first sip, it’s unusual. By the second, it’s addictive. Less of a pick-me-up, more of a palate cleanser, it feels closer to a cocktail than a coffee. Perfect on afternoons when you want the lift without the weight.