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Rayaan

@r.opus

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the limit to caffeination hasnt been met yet...
brew something tasty even if it defies all logic
avg ∆e < 1
d80 ♪ af 50mm f1.8 mki
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To celebrate Daruri’s roastery grand opening, Raff, April & Orsetta took part in their latte art competition. Thank you so much for having us, it is lovely to be a part of Leamington’s coffee community and see such wonderful talent. Good luck to Daruri in their roasting journey, we’re so excited for you! P.S, well done to Raff for bagging second place 🏆
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summer shenanigans with @r.opus #fypシ #fyp #explore #photoshoot #fashion
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ITHAKA SEASONAL: Blueberry Mango Cooler A hydrating drink that we experiemented with late last year using one of Waterloo Tea’s best selling products. It is hand-blended in small batches by their in-house specialist team, a fruit-forward blend of hibiscus, rosehip, and dried citrus, with the tartness of blueberry balanced by the soft sweetness of mango. We then finished the drink with sparkling water making a gental and refreshing cooler. ITHAKA SEASONAL: Coffee Cherry Cola Cascara is the dried fruit layer of coffee cherries, normally used as fertiliser post-processing, but traditionally brewed in Yemen as Qishr, a simple coffee fruit tea. Whilst flavours of hibiscus, dried fruit, and sometimes the more floral notes of coffee fruit are common, we prefer it sweetened, and that led us to going full on into a cola recipe. We infuse the cherry with florals, spices, cacao and a cola acid mix, then carbonate to create our artisanal rival to the world’s best selling soft-drink. ITHAKA SEASONAL: Espresso Tonic Originally created at Malmo”s famous Koppi Roastery, this drink has become a modern classic. Whilst it sounds like a crazy (and very bitter) combination, this is a demonstration of synergistic flavours, with the citrus, sweet and quinine notes of the tonic all transforming the flavour balance of the espresso to reveal a different character. We use a home-made Cinchona syrup, and lime acid base to drive a higher quality finish, top with sparkling water and our comfort espresso of the day.
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ITHAKA SIGNATURES: Oat Frappe Regenerative farming is at the heart of many of our favourite coffees, so we're excited to use Minor Figures x Wildfarmed oat milk. Grown as part of Wildfarmed's regenerative crop rotation, the oats help rebuild soil health, support biodiversity, and make farming more resilient. Our frappe combines this sustainable oat milk with a touch of sugar and a 4-hour cold brew made using our funkiest natural coffee. Its deep, fermented fruit notes bring depth and character, while the drink stays bright and refreshing. It's designed to highlight the coffee's unique flavours, making it a fun side-by-side with the same coffee brewed as a filter or espresso. Backdrop painted by @hannahalshemmeri Photos by @r.opus ITHAKA SIGNATURES: Brum Anglais A tribute to our Digbeth roots and Alfred Bird’s iconic invention. Created for his wife, who was allergic to eggs, Bird’s Powdered Custard was born after guests at a dinner party loved the egg-free recipe. We’ve reimagined this school dinner classic with inspiration from Starbucks’ iconic Eggnog Latte, pairing creamy vanilla custard with espresso. We batch-prepare the custard with Minor Figures regenerative oat milk, chill it, then steam to order and pour it over a single shot of our daily ‘comfort’ espresso, finished with a dusting of cinnamon. Backdrop painted by @hannahalshemmeri Photos by @r.opus ITHAKA SIGNATURES: Pomegranate Matcha Latte We considered leaving matcha lattes off the menu, and only serving our ceremonial grade matcha in the traditional style, but cafes are built by their customers and after a few arrived looking for something with a matcha high but a different flavour profile we tried to find an approach that would sit with our broader goals for the business and deliver on their needs. Jeffrey Morganthalers Grenadine recipe, had been a key component in Dale's World Coffee in Good Spirits drink specs, so we pulled out a batch and found that combined in the right ratios we had a drink that delivered complex fruit sweetness, great colour and happy guests. Backdrop painted by @hannahalshemmeri Photos by @r.opus
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