CAFE FREI HOME

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

TUSCAN

RISTRETTO

ROMAN ESPRESSO MACCHIATO

CAPPUCCINO

COMO STYLE

CAFFÉ LATTE

NEAPOLITAN LATTE MACCHIATO

ESPRESSO DOPPIO

MOROCCAN

“COCOACCINO“

SPANISH

CINNAMON CORTADO

*sweet

VIENNESE

KAPUTZINER

PARISIAN

CAFÉ AU LAIT

SAFARI

ESPRESSO

*made with cream

BOTSWANA

MISSIONARY COFFEE

*sweet

SCANDINAVIAN MULTICULT

COFFEE

ZANZIBAR

CLOVE LATTE

*sweet

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. 

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

DAKAR

CORTADO

*sweet

AZTEC

CHILI-ESPRESSO

*sweet

MEXICAN CAFÉ

CON LECHE

*sweet

COSTA RICA COCONUT MACCHIATO

*sweet

GUATEMALAN

HAZELNUT LATTE

*sweet

RIO COCONUT CORTADO WITH PERUVIAN PEPPER

*sweet

JAMAICAN LATTE

*sweet

NICARAGUAN

DOUBLE APPLE

COFFEE

*made with cream

ARMENIAN

ORANGE COFFEE

BEDOUIN

COFFEE

*sweet, dairy free

CASABLANCA CREAM MINT LATTE

*sweet

*sweet, dairy free

ARABIC COFFEE

- GAHWA

*sweet, dairy free

YEMENI

SPICED MOCHA

*sweet

TAJ MAHAL

BLACK COFFEE

*sweet, dairy free

MAHARAJAS’

TEA-CAPPUCCINO

*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.

HOLLYWOOD CARAMEL CAPPUCCINO

*sweet

MAUI

ALMOND

CAPPUCCINO

*sweet

MIAMI BEACH

VANILLA

LATTE

MISSISSIPPI

CHESTNUT

LATTE

SEATTLE

ESPRESSO

AMERICANO

NEW YORK

ESPRESSO

AUSTRALIAN

WALNUT

MACALATTE

FLAT WHITE – WELLINGTON 1982

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. 

ORIGAMI COLD-DRIP LABORATORY COFFEE

TOKYO CHOCOLATE-RASPBERRY COFFEE

HARIO DRIP IN

3 FLAVOURS (coconut,

vanilla, or hazelnut)

V60 – JAPANESE

BLACK COFFEE

TOKYO GINGER-FROTH

WITH RASPBERRY COFFEE

KYOTO PLUM

CREAM COFFEE

SAMURAI MATCHA CAPPUCCINO

MALAYSIAN IPOH

WHITE COFFEE

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. 

ARCTIC & glacial

BAVARIAN

ICE COFFEE

*sweet

MONACO COCONUT MILK FRAPPE

*sweet

CANNES ICE CREAM COFFEE

*sweet

ICE CAPPUCCINO

*sweet

AL-JAZIAR ICED

ORANGE-CARAMEL

*sweet

ETHIOPIAN ICE CARAMEL GINGER LATTE

*sweet

*sweet

HAVANA 1958 COCONUT COFFEE SHAKE

JAVAN ICED ORANGE

MOCHA

*sweet

DAMASCUS ALMOND

ICE-COFFEE

*sweet

HOT chocolate, ICED chocolate & HOT caramel

Fresh, home-made with real chocolate!

SWISS ALPINE

HOT CHOCOLATE

PHILIPPINES

COCONUT

HOT CHOCOLATE

CONGO SPICED

HOT CHOCOLATE

PANAMA ICED CHOCOLATE

MADAGASCAR CARAMEL

ARGENTINE PASSION FRUIT

HOT CHOCOLATE

MEXICAN CHILI

HOT CHOCOLATE

AUSTRALIAN HAZELNUT

HOT CHOCOLATE

BOSTON WHITE HOT CHOCOLATE

LEAF teas

premium loose leaf teas

TIBETAN HIMALAYAS

SHANGHAI GREEN TEA

EARL GREY

SAVANNA  DAWN

MOROCCAN MINT TEA

DRINK' ART

Now this really is art, genuine drink-art. The way honey-sweet fruits combine with Alsatian ice creams and a few exotic spices in Cafe Frei’s refreshing cold drinks.We have worked for decades with French fruit traders from France’s orchard in the Rhône valley. We use their fresh, ‘zero-tolerance’ fruit purées. No added sugar, zero preservatives and zero concentrates. Only the very best ingredients. 100% fruit. Delivered ice-cold, directly to us. Our tongue cannot be fooled. It senses the goodness. 

Lemonades

MORELLO GINGER CHERRIES

CINNAMON CRISPIN APPLES

RUSTIC STRAWBERRY-BASIL

ALPHONSO CHILI MANGO

VIHERHERUKKA THYME-BLACKCURRANT

Home-made ice tea (decaf)

ROOIBOS TEA - WITH DRIED DATES AND ORANGE JUICE

Shakes

STRAWBERRY-WHITE CHOCOLATE

ALMOND-PEAR

CHOCOLATE BANANA

COCONUT PINEAPPLE

VANILLA MACADAMIA NUT

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