Greek espresso by Nikos Anastasiou © Ruoxiang Chau, all rights reserved.

Greek espresso by Nikos Anastasiou © Ruoxiang Chau, all rights reserved.

It is actually BLACK WITH SUGAR.
Signature drink: Greek espresso
Barista: Nikos Anastasiou
Coffee used: Costa Rican Miel Blend: 60% La Perla (Naranjo, Costa Rica) ; 40% Genesis (Naranjo, Costa Rica).
Coffee roaster: Coutume
Extraction: espresso
Recipe: 2 double espresso (18,4g each), 5g of sugar per double espresso, 1+4 ice cubes added gradually in order to avoid thermal shock.
Taste: Cold, sweet and sirupy.
Coffee shop: Coutume Lab