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Here are 8 delicious options, complete with easy recipes that you can try at home or find in your favourite café.

This video is sponsored Standart Magazine – get a yearly subscription of our favourite coffee print magazine now (free trial available!)

Hot Non-Coffee Drinks at Specialty Cafés

1. Matcha Latte

A creamy drink with a vibrant green colour and a calming caffeine kick.

Recipe:

• 2 g matcha powder
• 25 g hot water (80°C)
• 150 ml steamed milk (or plant-based alternative)

Method:
Sift matcha into a bowl, add hot water, and whisk until frothy. Pour into a latte cup and top with steamed milk and optional latte art.

2. Chai Latte

A spiced, comforting winter favourite that tastes like a cup of Christmas.

Recipe:

• 15 g chai powder or concentrate
• 25 g hot water
• 150 ml steamed milk (or plant-based)

Method:
Whisk chai with hot water to form a smooth base. Top with steamed milk and enjoy the rich aroma of spices like cinnamon, ginger, cardamom, and clove.

3. Hot Chocolate

Perfect for kids and anyone craving something sweet and cozy.

Recipe:

• 50 g dark chocolate chips
• 60 g hot milk (to melt chocolate)
• 100 ml steamed milk (to top up)

Method:
Melt chocolate chips in hot milk, stir until smooth, and top with steamed milk for a creamy finish.

4. Loose Leaf Tea

Classic, simple, and satisfying. Served in a pot for proper steeping.

Recipe:

• 1 tea sachet or 2 g loose leaf tea
• 200–300 ml hot water (100°C for black tea, 80°C for green tea)
• Steep 3–5 minutes

Method:
Steep tea in a teapot with strainer. Serve with a glass cup.

Cold Non-Coffee Drinks at Specialty Cafés

5. Iced Matcha Latte (with Mango)

A tropical take on matcha, perfect for summer afternoons.

Recipe:

• 2 g matcha + 25 g hot water
• 20 g mango purée
• Ice cubes
• 100 ml milk mix (oat + coconut)

Method:
Prepare matcha, add mango purée to a glass, fill with ice, pour in milk mix, and finish with matcha on top. Stir before drinking.

6. Matcha Limo (Grapefruit Tonic)

A zingy, sparkling drink that swaps espresso for matcha.

Recipe:

• 2 g matcha + 25 g hot water
• 20 g lemon juice
• 20 g simple syrup
• 70 g grapefruit juice
• Ice + dried grapefruit slice

Method:
Fill glass with ice, add syrup and juices, stir, then gently pour matcha on top. Garnish with dried grapefruit.

7. Iced Green Tea with Lime

Crisp and citrusy, this one’s great for hydration with a bit of a kick.

Recipe:

• 100 ml strong brewed green tea (cooled)
• 20 g lime juice
• 20 g simple syrup
• Ice + dried lime slice

Method:
Combine all ingredients in a tall glass with ice and stir. Garnish with lime.

8. Coffee Kombucha (Bonus Pick)

Technically contains coffee, but no espresso – a fermented and fizzy gut-friendly drink.

Recipe:

• 100 ml cold coffee kombucha
• Ice
• Slice of orange for garnish

Method:
Shake bottle, pour slowly over ice, and garnish with orange.

The post Popular Non-Coffee Drinks Explained: Matcha Latte vs Chai Latte vs Iced Tea & more! appeared first on European Coffee Trip.

This video is sponsored by Typhoon Roasters – a roasting machine manufacturer based in the Czech Republic. Learn more about their fluid bed roasting machines.

From Competition Stages to Roastery Floors

Founded in 2017, Manhattan Coffee Roasters was born from the deep industry roots of Esther and Ben, both of whom earned their reputations on the international barista competition scene. Their aim from the beginning was clear: build a brand that communicates quality and credibility from the start—without needing to explain who they are or why it matters.

Their roasting operation started in a much smaller facility, but by 2023, they moved to a nearly 1,000-square-meter space. It includes a vast production floor, quality control lab, training rooms, and even dedicated space for collaborative projects.

A Factory with Flair

Esther affectionately calls it a “factory”—a practical, grounded view of a roastery that’s often romanticized. At the heart of production is their striking pink Typhoon roaster, a fluid bed machine that replaced their original Probat L12. The shift from gas to a fully electric system represents both a technological and environmental upgrade.

“Electricity gives us a cleaner roast and a cleaner conscience,” Esther explains. The Typhoon’s convective roasting allows for consistent results with a remarkably clean flavour profile. Plus, its energy efficiency lowers operational costs significantly—a win-win for sustainability and quality.

Precision in Every Batch

Behind every roast is Denys, the head roaster and a mechanical engineer by trade. Together with Ben, who focuses on sourcing and profiling, they’ve created a systematic approach to production. Each coffee has a unique, pre-tested profile that can be activated with the touch of a button—allowing the team to execute flawless roasts with consistency.

We even got the chance to roast a batch ourselves—just by pressing the iconic green button.

Quality Control: From Water to Sample Cuppings

In the adjacent QC lab, we saw how Manhattan ensures every coffee meets their standards. With Rotterdam’s water quality fluctuating due to weather, they build their own water profiles to maintain consistency. The cupping room is busy, especially with new coffees launching every two weeks.

“We cut through a lot of coffees to pick the right ones,” Esther told us, pointing to rows of sample jars and notes.

Sorting, Packing & Scaling Smartly

After roasting, coffees move through quality sorting via a colour sorter that removes underdeveloped or defective beans. From there, the coffee is weighed, bagged and sealed with custom-printed belly bands—produced entirely in-house for agility and branding control.

This lean and efficient setup allows Manhattan to roast, pack, and ship daily—whether it’s a small retail order or a full pallet for B2B clients.

Categorising Coffee for Clarity

One of Manhattan’s unique contributions is how they present their coffees to customers. Recognising the confusion consumers face when it comes to pricing and quality, they’ve introduced a category-based system: Specialty, Rare, Exceptional, Competition, and World Class.

This helps customers align expectations with budgets, and aids the Manhattan team in sourcing coffees that fit their curated offering.

A Transatlantic Collaboration with Onyx Coffee Lab

In one corner of the roastery is something special—Onyx Coffee Lab’s European production corner. The two brands have collaborated to bring Onyx’s iconic coffees to European customers, with Manhattan hosting the operations. Onyx handles sourcing and QC, and Manhattan roasts to Onyx’s specific profiles.

“It was either build something new or find a partner who shares the vision. We had the space and the same approach to quality, so it was a perfect match,” Esther explains.

Looking Ahead

Manhattan Coffee Roasters continues to grow, without compromising on values or quality. Their new space gives them room to expand, collaborate, and innovate further. With sustainability, precision, and a strong sense of purpose, they are well-positioned to remain a cornerstone of Europe’s specialty coffee movement.

The post Inside the Manhattan Coffee Roasters Space: A Tour with Esther Maasdam & Ben Morrow appeared first on European Coffee Trip.

Brewing as Performance: More Than Just Coffee

From the start, Martin approached the competition like a performance — blending technical mastery with storytelling. “I never wanted to just stand still. I wanted the judges to feel like guests in my pop-up café,” he explains. Every action on stage, from grinding fresh to brewing in real time, was intentional. Unlike many competitors, Martin ground his coffee live on stage, becoming the first to win the title doing so — a bold move that introduced both risk and reward.

Trust and Risk: Sourcing a Coffee Without Tasting It

Martin’s coffee came from Lost Origin in Panama, and the road to securing just three kilos of it was an adventure in itself. Due to tight timelines, he never cupped the coffee at origin. Instead, he relied entirely on trust — having friends hand-carry the beans across continents to arrive just in time for practice and competition.

“It was a big risk, but I wanted to go all in this year,” he recalls. “If you take every step with intention, sometimes you get lucky — and that luck rewards preparation.”

Precision Under Pressure

Martin’s championship routine revolved around six innovations in brewing, each thoughtfully highlighted during his performance. Among them:

• Grinding on stage for optimal freshness and control
• Custom water recipe using Apex Water concentrates to tailor mineral content to his coffee
• Melodrip tool to ensure even extraction
• A structured flavour memory system, helping him recall complex descriptors under pressure

He even tailored his music to help control pacing and mental focus, crafting a playlist with sonic cues for different segments of his routine — an idea that might soon be shared as a Spotify playlist for fellow competitors and baristas.

Meditation, Visualization, and Resilience

Coming second-to-last in Athens the year before became a pivotal learning moment. Martin shifted his mental game by incorporating meditation and visualization, which helped him stay focused even after a rocky start in the finals. “The first sentence of my routine went wrong,” he admits. “But I had trained myself to let go and stay in the moment.”

His final presentation, which nearly hit the 10-minute time limit exactly, ended with satisfaction: “You call ‘time,’ and suddenly it’s like you lose 20 kilos. You’ve done everything you could. Now, you just wait.”

The Takeaway for Home Brewers

While the competition setting is high-stakes, Martin’s advice is surprisingly approachable: “Control what you can. Practice your recipes. And treat your guests — or judges — like they’re in your café.”

And for those eager to replicate his brew, we’ve documented Martin’s full OREA V4 Winning Recipe on our YouTube channel and in our detailed brew guide

The post Behind the Winning Brew: A Conversation with World Brewers Cup Champion Martin Wölfl appeared first on European Coffee Trip.

To help you avoid the most common pitfalls, we teamed up with Dávid Štefánik, aka bayreesta, who’s spent over a decade mastering and teaching latte art. In this guide, we walk you through the five most frequent mistakes beginners make and, more importantly, how to fix them.

This video was sponsored by Standard Magazine – our favourite print publication for specialty coffee lovers. Grab a free issue (just cover shipping) at standardmag.com/ect.

Mistake #1: Bad Milk Texture

If your milk is too thin, too thick, or full of bubbles, your latte art won’t work—no matter how perfect your pour is.

Common causes:

• Too thin: Steam wand is submerged too deep. You’re heating but not aerating the milk.
• Too thick: Wand stays on the surface too long, introducing too much air.
• Oversteamed: Milk becomes overly hot, textured poorly, and may even taste burnt.

How to fix it:

• Submerge only half of the steam wand’s tip into the milk.
• Let it create a vortex and listen for that “tearing paper” sound.
• Stop steaming when you can no longer hold the jug comfortably.

Pro tip: Use a thermometer when starting out to avoid overheating.

Mistake #2: Poor Pouring Technique

When starting the pour, speed matters.

Too fast: The milk sinks, separating from the coffee.
Too slow: The milk stays on top, forming blotches.

Solution: Steady mixing. Hold the cup in one hand and the jug in the other. Pour until the coffee and milk combine into a smooth base, filling roughly one-third to half of the cup.

Mistake #3: Holding the Pitcher Too High

Many beginners start pouring from too high above the cup, which causes the milk to dive under the espresso instead of sitting on the surface where your art forms.

Fix: Get close! Keep your pitcher around 2 cm from the surface throughout the pour. This keeps the foam on top and allows your pattern to emerge clearly.

Mistake #4: Using the Wrong Cup

That narrow cappuccino cup from your cupboard? Not your friend.

Best choice: A wide cup with a flat bottom. This gives your milk enough space to flow and lets you build well-shaped patterns more easily.

Mistake #5: Not Practising Enough

This is the most common mistake—and the hardest one to fix quickly.

Our advice: Keep going. Even if your first five pours are flops, make ten more. Take breaks if needed, then return to the jug.

Budget-friendly practice ideas:

• Steam soapy water instead of milk (it mimics texture).
• Use instant coffee instead of espresso for lower-cost repetition.

Bonus Tip: Check your milk jug’s alignment—if the handle and spout aren’t in line, you’ll struggle with symmetrical pours.

Final Words

Latte art is part skill, part persistence. Don’t worry if your first pours don’t look Instagram-worthy. With consistent practice (and the right guidance), you’ll start seeing swans and tulips in no time.

If you liked this guide, check out these two next videos in our Latte Art for Beginners series:

• How to Pour a Heart
• 5 Barista Hacks for Better Latte Art

The post 5 Common Latte Art Mistakes Beginners Make (And How to Fix Them) appeared first on European Coffee Trip.

TIMESTAMPS:

• First PUQ Press and 100.000 Units Made in 2023 [00:42]
• PUQ Factory Tour with Commercial Director [01:42]
• Evolution of PUQ Press Models (2011 to 2025) [05:24]
• PUQ Brand Update Explained [06:49]
• Testing PUQ Navigator at Ripsnorter in Rotterdam [07:50]
• Research & Development at PUQ with the Founder Laurens Pluimers [09:24]

The Story of PUQ Press

The story of PUQ Press began with Laurens, the founder, making the first series of PUQ Press devices in his parents’ barn. From those humble beginnings, the company has grown remarkably, producing between 20,000 and 25,000 PUQ Press machines each year. In August 2023, the company hit an impressive milestone: over 100,000 units sold globally.

According to Almar, the commercial director at PUQ for many years, this achievement highlights the company’s growth and innovation since Laurens started it all in 2011. The distinctive “banana shape” of the PUQ Press has become iconic in the coffee industry, and every model built since has stayed true to that design.

Touring the PUQ Factory

Almar guided us through the production area, which has expanded by about 2,000 square meters since our last visit. The factory is divided into several sections: pre-production, assembly lines for PUQ Press devices, testing, and packaging. They’ve also added a warehouse at the back of the production site to ensure quick and efficient operations.

During our tour, we learned that PUQ Press has two separate assembly lines – one for standalone models and another for integrated models designed to fit beneath grinders. This approach ensures faster production and better organization.

The packaging room, now located at the back of the facility, features natural light to create a more comfortable work environment. The company prides itself on doing most of its production in-house, allowing them to respond quickly to feedback and implement changes within weeks rather than months.

Evolution of PUQ Press Models

To better understand how PUQ Presses have evolved, we spoke with marketing manager Thomas, who walked us through the different generations of the machines. From the very first Gen 1 model that Laurens carried to cafes himself to the current Gen 6, PUQ has continuously refined and improved their designs.

The Gen 6 models feature updated designs to fit modern espresso bars and include the Q1 and Q2 models to cater to different barista needs. The Pro model, developed in response to feedback from the Australian market, features a convenient button to switch between different tamping pressures for milk beverages and black coffees.

Introducing PUQ Navigator

One of the most exciting new products we encountered during our visit was the PUQ Navigator, a revolutionary distribution tool. Unlike previous models, the Navigator focuses on coffee preparation rather than tamping. The introduction of the PUQ Navigator prompted the company to create a new category: PUQ Prep, which now exists alongside PUQ Press under the overarching “PUQ” brand.

This tool allows precise coffee distribution during the grinding process, saving time and enhancing consistency. Its compact design houses various technological components, including a battery, motor, controller board, touchscreen, and custom-made bearings – all designed and assembled in-house.

Testing in Real-Life Settings

To see the PUQ Navigator and PUQ Press Pro in action, we traveled to Rotterdam to meet the Dutch barista champion at his Ripsnorter espresso bar. He explained how the PUQ Navigator’s inline kit makes it easier to integrate the device into the bar workflow, providing a seamless experience for baristas looking to enhance their coffee preparation process.

A Vision for the Future

Back at the factory, we met Laurens in the R&D area where he shared his motivation for developing the PUQ Navigator. Having been called a “one-trick pony” for focusing only on tamping machines, Laurens sought to prove his versatility. The result? A cutting-edge device aimed at revolutionizing coffee distribution.

Laurens even assembled the first 500 Navigators himself to fine-tune the production process. With the continued success of the PUQ brand, we wouldn’t be surprised if the next milestone – 200,000 units sold – comes sooner rather than later.

The post From This Factory To +100,000 Coffee Shops Around the World: PUQ Factory Tour appeared first on European Coffee Trip.

Visited Specialty Cafes in São Paulo

1. UM Coffee (Bom Retiro)
2. Pato Rei
3. Coffee Lab
4. UM Coffee (Thera)
5. KOF (King of the Fork)
6. Sensory Coffee

1. Um Coffee – Boram’s Own Specialty Coffee Haven

Our first stop was Um Coffee Co., the café founded by Boram himself. Simple yet inviting, this café is a favorite among coffee enthusiasts looking to explore diverse brewing methods.

The café focuses primarily on filter coffee, with customers able to choose from four brewing techniques. According to Boram, offering multiple brew methods helps visitors understand how different techniques can enhance the coffee’s flavor profile. The shop exclusively sells coffee from Boram’s own farm, adding a personal touch to every cup.

One innovative feature? A coffee aroma bar, where customers can smell different beans before making a purchase. Boram mentioned that since implementing this, sales of their coffee bags have surged by 20%.

2. Pato Rei – Specialty Coffee Meets Japanese Influence

Next, we visited Pato Rei, which translates to “King Duck.” Owned by Thiago, a charismatic coffee aficionado, the café doubles as a specialty coffee shop and a Japanese food spot—a nod to his wife’s heritage.

Thiago and his team are passionate competitors in Brazilian barista championships, and their goal is to bring competition-level coffee to everyday customers. The menu is bold and experimental, featuring high-acidity, funky-processed coffees that offer an entirely unique tasting experience.

3. Coffee Lab – A Pioneer of Brazilian Specialty Coffee

No coffee tour in São Paulo is complete without a stop at Coffee Lab, founded by Isabela Raposeiras, a legend in Brazil’s coffee industry and the country’s first national barista champion.

Established in 2012, Coffee Lab feels more like a cozy living room than a café, creating a laid-back, homey atmosphere. Isabela integrates a coffee school into the space, training the next generation of baristas.

A unique design touch? Baristas wear mechanic-style jumpsuits, reinforcing the idea that coffee-making is both an art and a science. The café’s branding is also deeply personal—its fox logo is inspired by Isabela’s last name, which comes from the indigenous word for fox.

4. UM Coffee Thera – The Largest Café on Our Tour

From cozy coffee shops, we moved on to UM Coffee Thera, a massive café located in São Paulo’s bustling financial district.

With 88 seats and the longest coffee bar in the city, this location is built for speed and efficiency, catering to professionals looking for a quality caffeine fix. The most common order? A classic Brazilian combination of croissant and espresso, heavily influenced by Italian coffee culture.

Terra also operates its own bakery, producing fresh goods daily. Their standout pastry? The orange croissant, a crowd favorite.

5. King of the Fork – Where Coffee Meets Cycling Culture

Next, we headed to King of the Fork, a neighborhood staple that merges specialty coffee with cycling culture.

This café and bike shop also roasts its own coffee and serves up hearty brunches, making it a prime weekend spot. We sampled three filter coffee options alongside delicious sandwiches in their relaxed outdoor seating area.

For those looking for a blend of coffee and cycling enthusiasm, this is the perfect stop.

6. Sensory Coffee – Elevating the Tasting Experience

Our final destination was Sensory Coffee, a modern café dedicated to expanding customers’ sensory appreciation of coffee.

Located in a more tourist-friendly part of the city, Sensory Coffee focuses exclusively on Brazilian-grown beans, showcasing the diversity of the country’s coffee production. They also experiment with pairing coffee with food, offering cheese and coffee tastings, much like wine pairings.

One standout drink? Their signature shakerato, a smooth and refreshing iced espresso that pairs beautifully with São Paulo’s warm climate.

A Taste of São Paulo’s Specialty Coffee Scene

This whirlwind tour barely scratched the surface of São Paulo’s incredible specialty coffee scene. Each café we visited had its own unique approach to brewing, hospitality, and storytelling, making for an unforgettable coffee journey. If you’re planning to explore Brazilian specialty coffee, São Paulo should be high on your list.

The post Best Coffee in São Paulo? A Specialty Coffee Tour with World Barista Champion appeared first on European Coffee Trip.

This video was made possible by Eversys. Boram Um is Eversys’ global ambassador, and we witnessed the installation of the very first Eversys espresso machine in Brazil.

Highlights of the film with Boram Um:

• How barista competitions changed the direction of the business!
• Boram explains an athlete mindset behind barista competition training
• How Boram Um accelerated his barista competition practice
• High-performance mental training practice with a coach
• Finding the perfect coffee to win the World Barista Championship

Timestamps:

• 00:31 The beginning: First-time tasting (specialty) coffee!
• 01:03 Struggles of selling Brazilian coffee abroad
• 01:48 Following father’s vision as the first generation of coffee producers in Brazil
• 02:56 A practical reason to focus on specialty coffee production at UM Coffee
• 03:53 How barista competitions changed the direction of the business!
• 04:23 Opening first specialty coffee shops in São Paulo
• 05:54 AD: Installing the first Eversys espresso machine in Brazil at Um Coffee
• 06:48 Learning how to work as a barista in Brazil
• 07:36 A true reason to join the barista competitions
• 08:42 Boram explains an athlete mindset behind barista competition training
• 10:26 A tour of Boram’s training room and quality lab 11:36 Experience as a first-time barista competitor
• 12:18 How Boram Um accelerated his barista competition practice
• 13:25 The importance of mental preparation (practice with coach Larissa Zink)
• 15:12 Finding a perfect coffee to win World Barista Championship
• 17:01 Boram Um explains dark room drying at UM Coffee
• 18:04 Preparation for 2023 World Barista Championship
• 21:53 A meaning of the first Brazilian World Barista Champion for the coffee industry

The post Becoming the World Barista Champion: A Story of Boram Um’s Victory For Brazil 🏆🇧🇷 appeared first on European Coffee Trip.

Video Timestamps:

• Unboxing AeroPress Premium [00:50]
• Unboxing AeroPress Go Plus [02:03]
• AD: Standart: Ten Years in Coffee (Anniversary Book) [03:32]
• AeroPress Premium – First Brew & Review [04:26]
• AeroPress Go Plus – First Brew & Review [06:15]
• REVIEW: AeroPress Premium & AeroPress Go Plus [07:55]

Coffee Tools Featured in the Video

• AeroPress Go Plus (Amazon)
• AeroPress Premium
• Comandante X25 Trailmaster (Amazon)
• Comandante C60 Baracuda
• Fellow Stagg EKG Kettle (Amazon)
• Acaia Scale (Amazon)

The post AeroPress Premium & AeroPress Go Plus: Is It Worth The Upgrade? appeared first on European Coffee Trip.