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Doubloons, in the British coastal city of Margate, is very similar to the fact that it belongs to a television program for children of the 1980s. With a bright, white and red facade and a window decorated with cartoon lyrics that read “drinks”, “cocktails” and “cafés”, the interior is also adorned with primary colors. One would not be surprised to find Elmo queuing for a signature beer from his equally playful menu.
The menu is designed to encourage you, says Michaela Christofi, Doublones“Co-founder, who says that these drinks are an adult version of” fun drawings that we would have when a child in the summer, like an ice cream float Coca-Cola. “The innovative menu of Doubloons was, he says, a way of attracting crowds. For customers, these energetic coffees are a cheerful change.” The special coffee, as we know, has been a little the same for a while, “says Christofi. Group of coffee lovers who want something else. “
Doubloons is not just to expand the caffeine offer. The last new generation coffee corrections batch has extensive ingredients and combinations of innovative flavors: think cold with hazelnut and cardamom (the London’s Marylebone location Grandfather), a coffee with milk with pear syrup and brown sugar (Zero rhythm In Brooklyn), a cold beer seasoned with cinnamon, chili and sweetened cream (Maru In Los Angeles), and a Honeybun Latte (Neighborhood in Belfast), made with a local Irish honey. Meanwhile, EstablishedAlso in Belfast, it offers a Toffee Apple foot coffee that is a limit dessert: it comes with a seasoned crumbs.
They are anything but conventional. “Basic” is how Ivana Somorai, co -founder of the super chic zero rhythm in Brooklyn, describes a coffee with milk spices (PSL). Starbucks has poured PSL every year since he presented them in 2003, but despite its commercial attraction, the PSL “is not allowed in the zero rhythm and will never be.” Somorai wants to create “something much more unique than that.” She serves her exclusive coconut water espresso in a high ice glass in her elegant chrome, marble and metal cafeteria that remembers a gallery.
Cloe de la Vega, a grandfather co -founder in London, states that their drinks “are not comparable” to what coffee chains offer. They “use flavorings … like 10 bombs of a vanilla or pumpkin syrup bought in the store .. to cover a lower quality product,” she says. Grandfather syrups are handmade, and the combinations of flavors are “approached with a cheffy perspective and approach. You need time and care to perfect these drinks: Somorai spent hours perfecting the proportion of salt of the Arce Sea of Rhythm Zero.[every]The drink must follow the exact formula, ”she says. For customers, they take advantage of a reward mentality.
Specialized coffee has been seen for a long time as a serious matter. It is one where higher notes should not only be tested but also respect. A few years ago, most fans would not have been trapped dead with a cup with whipped cream. But many types of lots are willing to try these drinks from the new era, says De la Vega. “Coffee in our cocktails is still a special coffee. . . Is [still] Quality beans and adequate elaboration techniques. “And flavor profiles, natural acidity and coffee wealth can” really match different flavors, “says Ryan Crown, co -founder of the neighborhood in Belfast. Some beans are rich and chocolate, which complement each other with orange notes; others are as” bright and fresh as a tea of fruits, “says Crown. Baristas, is a recreation patio for experimentation.
The trend has also coincided with the increase in low or non -alcoholic beverage. “People are using a cafeteria as a third space now; It is more relaxed than a bar or a restaurant, “says Crown, of Neighborhood, which also has a branch in Austin, Texas. The interiors led by the design, such as those found in Grandfather and Maru, also lend themselves well to a sensitivity after darkness. The zero rhythm, with its black marble accents and its angular armchairs, it has the slippery shine Soft feels intimate enough for a first date.