Kissa series menu: 珈琲 (coffee)Now that we are in the drink section of the menu, let’s star

Kissa series menu: 珈琲 (coffee)Now that we are in the drink section of the menu, let’s start with the most important element of any kissaten: the coffee. Some kissa only have one or two variations of coffee, while some have pages of different grains, blends and brewing methods. The latter tend to call themselves 珈琲店 (coffee shop) more, while still fitting in the kissa category. They also offer much better coffee than standard kissa.Kissaten coffee is almost never espresso based. Before moving to Japan and going on my kissa hunt, I barely drank any coffee that wasn’t espresso-based, and would normally go for latte or cappuccino. Espresso is a relatively new concept in Japan, so if you go to a 純喫茶 (traditional kissa), coffee will normally be brewed by the hand-drip method or the syphon method. It can be served hot or iced, but ice coffee usually has less choice.In kissa, but also in any coffee grain shop (I make my own coffee at home every morning), they categorise grain by mildness, roasting level and acidity/bitterness balance. Most people like balanced coffee leaning on bitter, while I am a sour coffee fan (for drip coffee). At home, I normally drink coffee first thing in the morning, so I put cream in it for my poor stomach, but if my stomach is not empty, I prefer drinking my coffee black, like you’ll see on my coffee pictures collection (reblog). Also, beware of the “milk” or “cream” they give you in cafés here, as it is almost always liquid creamer (not cream!). That’s why my outfit is all brown with touches of cream, because I usually do not put it in. Outfit:Jacket, skirt and blouse: second-hand Innocent WorldGloves: second-hand Victorian MaidenBag: second-hand Angelic PrettyHat: thriftedBoots: Sperry topsiderBrooch: vintageBook earrings: Design Festa -- source link

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