The World's Favourite Coffees
Italian Coffee Kitchen

“creamy espresso bases - slightly bitter aromas”

The base of all Italian coffees is the espresso, brewed creamy. The flow time in a high pressure machine is strictly 30 seconds, as this is how the slightly bitter aroma of the dark-roast, mainly South and Central American coffee beans is best realised. The milk is foamed but never overly hot. Sugar may only be added by guests.

ESPRESSO ITALIANO
<•>
MILANESE ESPRESSO
<•>
SICILIAN ESPRESSO
<•>
ROMAN ESPRESSO MACCHIATO
<•>
TUSCAN RISTRETTO
<•>
CAPPUCCINO
<•>
COMO STYLE CAFFÉ LATTE
<•>
TURINESE BICERIN - WITH HAZELNUT
<•>
EXPRESSO DOPPIO
<•>
NEAPOLITAN LATTE
MACCHIATO
<•>
 
French Coffee Kitchen
in Europe And Africa

“slightly sweet milk coffees - with a hint of Africa’s citrousness”

Whether made with milk or cream, in contrast to the Italian coffee kitchen, these are mostly sweet coffees. This is counterbalanced by a base of always citrusy and lighter roast African coffees so that the tart aromas of these beans can nestle in gentle harmony with the sweet milk. The Austria and Spain-conquering Parisian school of coffee is the main competitor of slightly bitter Rome. In the colonial world, especially in Africa, besides sugar, spices also appeared, conjuring exotic and exciting tastes in French coffee.

MOROCCAN “COCOACCINO“
<•>
SPANISH CINNAMON CORTADO Sweet
<•>
VIENNESE KAPUTZINER
<•>
SAFARI ESPRESSO
Made with cream
<•>
SAVOYAN RUM AND WALNUT SPONGE FINGER COFFEE Sweet
<•>
PARISIAN CAFÉ AU LAIT
<•>
SCANDINAVIAN MULTICULT COFFEE
<•>
ZANZIBAR CLOVE LATTE Sweet
<•>
BOTSWANA MISSIONARY COFFEE Sweet
<•>
 
Latino Coffee Kitchen

“fruity, exotic milk coffees - brewed with caramel”

When making Latin coffee drinks, the sugar goes into the ground coffee right from the beginning and is melted by the hot water during brewing. The sugar becomes caramel and infuses the slightly bitter aroma of the beans. The spices and exotic fruits of the Caribbean archipelago have found their way into this coffee kitchen, as have the bitter cocoa and spicy aromas of South America.

CUBAN ESPRESSO- COLADA
Sweet
<•>
MEXICAN CAFÉ CON LECHE
Sweet
<•>
AZTEC CHILI- ESPRESSO Sweet
<•>
BARCELONA RUM-PEAR MOCHA WITH GOLD SPRINKLES Sweet
<•>
JAMAICAN LATTE Sweet
<•>
RIO COCONUT CORTADO WITH PERUVIAN PEPPER Sweet
<•>
NICARAGUAN TOBACCO COFFEE
Made with cream
<•>
GUATEMALAN HAZELNUT LATTE Sweet
<•>
COSTA RICA COCONUT
MACCHIATO Sweet
<•>
 
Arabic Coffee Kitchen

“spiced black coffees cooked in copper pots”

In the Arab populated areas of Africa, they mostly grow coffees with spicy aromas. These are slow-roasted to sweetness over charcoal. The coffees are then seasoned further with spices and brewed into a long, sweet drink. As far as Arabic coffees are concerned, the key word is time: there are recipes which in earlier times were brewed for three hours in a clay pot erected in charcoal. In the time of long desert evenings, the caravans’ travellers had time to wait for those complex aromas to emerge from the coffee; aromas which an Italian espresso machine never encounters during the 30 second brewing process. recently tea and milk have also become part of the Arabic coffee kitchen.

BEDOUIN COFFEE
<•>
DUBAI SPICY CAPPUCCINO Sweet
<•>
ARMENIAN ORANGE COFFEE
Sweet
<•>
CASABLANCA CREAM MINT LATTE Sweet
<•>
ARABIC COFFEE - GAHWA
Sweet
<•>
MAHARAJAS’
TEA-CAPPUCCINO Sweet
<•>
YEMENI SPICED MOCHA Sweet
<•>
OMANI ADVOCAAT LATTE
<•>
 
American Coffee Kitchen

“long coffees with natural essences - in sweet milk”

In America, a longer, diluted version of Italian coffee is married with Latino aromas. The child enjoys life, laid-back and relaxed. It doesn’t take after its parents, the garrulous Italian espresso-papa or the dancing but disorganised, Latino caramel-mama. Americans love walnuts, almonds and vanilla, made exclusively on a base of long, black coffee. No roughness, however - this is their motto as far as coffee is concerned.

SEATTLE ESPRESSO
<•>
AMERICANO
<•>
NEW YORK ESPRESSO
<•>
AUSTRALIAN WALNUT MACALATTE Sweet
<•>
FLAT WHITE – WELLINGTON 1982
<•>
MIAMI BEACH VANILLA LATTE
Sweet
<•>
HOLLYWOOD CARAMEL CAPPUCCINO Sweet
<•>
MISSISSIPPI CHESTNUT LATTE
<•>
MAUI ALMOND CAPPUCCINO
Sweet
<•>
 
Japanese Coffee Kitchen

“slow-drip coffees, flavoured during roasting”

A quiet coffee revolution has taken place in Japan in recent years. Inventing sophisticated and elaborate devices, the Japanese have dreamt up a coffee universe that drips for minutes, at times even for hours. Japanese coffee cuisine is characterized by a harmony of aromas, and by precise and minute preparation. Contrary to the Italian coffee kitchen, no high pressures are applied here, merely dripping, pure water. And naturally, there are special recipes that can change the ‘fluid-consistency’ of the coffee. Foam, jelly, thick chocolate and companions. In other words: revolution.

ORIGAMI COLD-DRIP LABORATORY COFFEE
<•>
TOKYO CHOCOLATE- RASPBERRY COFFEE
<•>
V60 – JAPANESE
BLACK COFFEE
<•>
HARIO DRIP IN 3 AROMAS
(mango liqueur, hazelnut or
orange brandy)
<•>
MALAYSIAN IPOH WHITE
COFFEE
<•>
SHIROIBARA – JAPANESE
ROSE COFFEE
<•>
TOKYO GINGER-FROTH WITH RASPBERRY COFFEE
<•>
KYOTO PLUM CREAM COFFEE
<•>
 
Arctic & Glacial

European & Exotic Iced Coffees

MOVIE STARS' HAZELNUT- COCONUT-LATTE Sweet
<•>
BAVARIAN ICE COFFEE
Sweet
<•>
ICE CAPPUCCINO Sweet
<•>
MONACO COCONUT MILK FRAPPE Sweet
<•>
CANNES ICE CREAM COFFEE Sweet
<•>
WALNUT FRAPPE- CAPUCCIO Sweet
<•>
CARIBBEAN RUM COFFEE
Sweet
<•>
ETHIOPIAN ICE CARAMEL GINGER LATTE Sweet
<•>
JAVAN ICED ORANGE MOCHA
Sweet
<•>
DAMASCUS ALMOND ICE-COFFEE Sweet
<•>

AL-JAZIAR ICED

ORANGE-CARAMEL Sweet

<•>

The Cafe Frei recipe book and all of its contents (including the names of the products) are the intellectual property of Cafe Frei Ltd. All related rights are registered and owned exclusively by Cafe Frei Ltd.