The coffee galaxy is vast and mysterious, a bit like an endless menu with a mess of options. But don’t panic, at Cabrón we are here to quickly enlighten you in this caffeinated world! 🪐
We start with the heroes without capes: Les Cafés Noirs ☕️🦸🏻♀️
Espresso aka number one: the aromatic bomb in small format. An intense coffee shot with a thin layer of cream on the surface.
The Doppio: double dose of Espresso, for those who want a long finish worthy of a hero.
Ristretto: extreme concentration, an Espresso with less water but with all the intensity of flavors.
Americano: an Espresso diluted with hot water, a bit like the love story between Espresso and the United States. 🇺🇸
For the record, during the Second World War, American soldiers, great caffeine lovers, did not really like the strong taste of Espresso. In order to satisfy their national heroes, several American baristas had the idea of proposing to dilute a dose of espresso with hot water and thus create a completely new recipe which will become timeless, that of the Americano. 🪖
Lungo (long coffee): Milder, but make no mistake, it hides caffeine beneath its innocent appearance. Indeed, the more the coffee is in contact with water during infusion, the more the caffeine content increases.
The Magicians of Milk: Milky Cafés 🥛
Cappuccino: A hug in a cup, with a dance between Espresso, milk and creamy foam. A real comfort for gourmets.
The Latte: More milk, less Espresso, but always with this delicious foam.
The Macchiato: a little punchier than its two predecessors, dressed only with a small layer of milk creating a light stain ("macchiato" means "spotted" in Italian) on the surface of the coffee. For all those who like strong coffee but with a subtle touch of milk to soften the bitterness.
A little image to put everyone in agreement:
Latte Macchiato : three layers in one cup, a drinking work of art. (A macchiato for the sensitive souls)
Mocha: an espresso, a touch of chocolate for those nostalgic for their childhood Nesquik chocolate and a good milk, whether vegetable or animal!
Carribean Mocha : head to the Caribbean and white sand beaches with a blend of coconut, cabrón coffee and cocoa!
The Mocaccino: It's the gourmet cousin of the Mocha, with bonus cocoa nibs and milk foam for a guaranteed beautiful mustache!
Flat White: A flat surface and an intense caffeinated flavor, perfect for lovers of sweetness and strength.
Refreshing Ice Creams: Cold Coffees 🧊
Le Café Frappé: A coffee shaken with ice cubes, sometimes dressed with whipped cream and sugar for a long caffeine break.
L'Affogato: The marriage of vanilla ice cream and hot espresso, a real dessert in a cup.
Iced Coffee: large ice cubes and good cabrón coffee!
The Iced Latte: the little brother of the Iced Coffee, creamy and refreshing.
The Ice Creams of the Future: Cold Brewed Coffees
The process: we start by coarsely grinding coffee beans, which we then immerse in cold water. This mixture sits for 12 to 24 hours at room temperature, allowing the flavors to slowly release. After this period, the mixture is filtered to separate the liquid from the grains.
The result ? A smooth drink, less acidic and less bitter than traditional coffee, offering sweet notes and rich flavor. This simple but patient cold process results in a refreshing coffee perfect for an invigorating summer drink. 
Cold Brew: the magic potion to infuse for hours for a smooth and intense flavor experience.
Nitro: like Cold Brew, but with a cloud of thick foam, a bit like an iced cappuccino.
No more dilemmas in front of endless cafe menus, and hello to tailor-made coffee breaks like Anouche when she arrived in Cape Town, Tom for his part is a cabrón who only drinks black coffee without sugar. It was after reading this article that he discovered the existence of these sweet drinks. 🤝