Latest news with #Roastery
SoraNews24
10-05-2025
- SoraNews24
Starbucks Reserve Roastery Tokyo releases Japanese parfait lattes and pina colada flights
Reward yourself with a series of exclusive limited-edition drinks. Japan's Starbucks Reserve Roastery Tokyo is kicking off summer early this year with a collection of carefully crafted beverages designed for warmer weather. There's a new offering to tempt you on every floor of the Roastery, so you can sip on malt milk beverages at the first-floor main bar before enjoying an exclusive tea up in the Teavana space on the second floor and finish with a flight of Piña Colada-inspired cocktails at the third-floor Arriviamo bar. The key ingredient this season is rice malt, which can be enjoyed in a number of beverages that are said to be 'the perfect companion for a refined evening cool-down'. ▼ Brown Sugar Warabi Mochi Parfait Latte with Rice Malt Milk (1,500 yen [US$10.35] dine-in; 1,473 yen takeout) This parfait-like beverage combines naturally sweet rice malt milk and espresso, topped with warabi mochi (a jelly-like bracken strach confection) and finished with ice cream, whipped cream, brown sugar syrup, and kinako (roasted soybean flour). Crafted like a Japanese parfait, this playful, innovative drink contains a fusion of traditional Japanese flavours with a Starbucks coffee twist. ▼ Brown Sugar Warabi Mochi Latte with Rice Malt Milk (1,100 yen dine-in; 1,080 yen takeout) This simple, mellow beverage combines naturally sweet rice malt milk and espresso, topped with brown sugar syrup and warabi mochi, allowing you to enjoy the pure flavours of the ingredients. ▼ Starbucks Reserve Oleato Golden Gelato Cold Brew Float (1,050 yen dine-in; 1,031 yen takeout) This luxurious beverage showcases Starbucks Reserve's coffee beans by topping a smooth, sweet cold brew with gelato blended with fragrant olive oil, made using the Swiss-born frozen food processor 'Pacojet'. Finished with a sprinkle of sea salt to enhance the flavours, this innovative drink expands the possibilities of the Oleato series, which explores different combinations of coffee and olive oil. ▼ Teavana Frozen Pineapple Kona Pop (1,500 yen dine-in; 1,473 yen takeout) Up at the second-floor Teavana Bar, you'll find this frozen beverage based on the 'Teavana Pineapple Kona Pop', a vibrant, refreshing blended tea featuring tangy pineapple and flowers such as rose and marigold. Blended with fresh fruit and ice, then topped with vanilla ice cream, the sweet-tart notes create a multi-layered taste experience, while a hint of coconut-flavoured mousse adds creaminess for an even more indulgent flavour. This drink is said to capture the luxurious feeling of being hit by a refreshing early summer breeze in a tropical resort. ▼ Brown Sugar Warabi Mochi Hojicha Tea Latte with Rice Malt Milk (1,100 yen dine-in; 1,080 yen takeout) This variation replaces espresso with 'Kaga Bo Hojicha' (roasted green tea), offering a refreshing tea experience. Enjoy the texture of warabi mochi and the toasty aroma of hojicha in this unique latte. ▼ Arriviamo Colada Flight (3,600 yen) Up at the third-floor Arriviamo Bar, you can enjoy a flight of three Piña Colada-inspired beverages. These cocktails blend rum with 'Teavana Peach Tranquility', a tea known for its gentle peach flavor and chamomile aroma, and milk and cream. Alongside the main cocktail, you can sample two others: one featuring house-made cold brew cola syrup and another with vanilla ice cream. Non-alcoholic versions are also available, so you can enjoy the refreshing, liberating feeling of summer to your liking. Rice malt milk is a plant-based milk made with a focus on deliciousness using fermentation technology. Its sweetness and umami make it a perfect match for lattes, coffee, and tea. This new lineup of drinks will be available at the Starbucks Reserve Roastery Tokyo from 9 May to 4 September, while stocks last. Photos ©SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter!
The Hindu
02-05-2025
- Entertainment
- The Hindu
Latte Art Champion 2025 hails from Roastery Coffee House
Mohammed Afsar, winner of the National Latte Art Championship 2025 at the India International Coffee Festival (in its third year), is on cloud nine, and for good reason. Not only did he clinch the top title, but all the other four winners were also from his team. Afsar, who currently serves as the National Coffee Mentor for Roastery Coffee House India, will now shift his focus to the World Latte Art Championship to be held in Zurich, Switzerland, in June. What goes into a Latte Art Championship? Think of it like a cooking competition. Your work is not just about the final dish. 'Similarly, in the Latte Art Championship, we're judged on everything — from the setup of our workstation, cleanliness, and organisation to explaining the drink, the brewing method, temperature, technique, and finally, the latte itself,' explains Afsar. 'For this round, I chose designs that reflect the current state of the world.' Baristas from different cities participate in this competition that involves three to four rounds before one reaches the final round. Apart from latte art, the barista is also questioned on his or her understanding of coffee. This is not Afsar's first brush with the spotlight. Representing Roastery since the festival's inception in 2023, he won the championship that year and was the first runner-up in 2024. From server to champion His journey began as a server at Café Coffee Day (CCD) in 2017. 'I was just looking for a job at the time, and CCD hired me,' says Afsar. 'While working, I began learning about service, coffee brews, and customer experience. It sparked my curiosity.' Afsar eventually moved on to a specialty coffee brand, where his understanding of coffee deepened. In 2022, he joined Roastery Coffee House in Delhi as a barista. With no formal training in coffee, he relied on hands-on learning and relentless practice, especially when it came to mastering latte art. 'Everyone wants to jump straight into latte art when they start working at a coffee shop. But it is much more than just making swans and roses in a cup.' Once he felt confident in his latte art skills, he began focusing on the broader nuances of brewing. He credits much of his growth to the mentorship of Nishant Sinha at Roastery. 'Encouragement at work matters. I was supported, and now I want to do the same for my team. Teamwork is a core value at Roastery, and as the coffee mentor, it's something I actively uphold.' With passion, persistence, and a strong work ethic, Afsar's journey from server to national champion is proof that brewing excellence takes more than just good beans — it takes heart. As he prepares for the world championship, Afsar says his focus will be on refining both his art and presentation. 'I'll be representing the country, and I want the world to take notice of India's evolving coffee culture.'
