Photo 1 of 5 of Café Bastille Downtown Miami
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MIAMI · USA
Café Bastille Downtown Miami
4.9Closed
Opens tomorrow at 08:00
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The coffee magazine
Stories, practical guides and fresh perspectives on coffee, from brewing at home to the cafés and people shaping coffee culture.
World Barista Championship: Panama 2026
The World Barista Championship lands in Panama City on 22 to 25 October 2026, the first edition in Latin America. Schedules, format, favorites and what to see.
Why Caffeine Affects People Differently
Caffeine's half life runs from three to seven hours, and genes, age, pregnancy and medication all move it. Why the same cup can feel completely different.
Caffeine and Heart Health: The AHA View
The AHA's 2026 statement finds moderate plain coffee sits comfortably with a healthy heart, with the real warning aimed at high dose energy drinks and cafestol.
The Brewing Atlas
Explore 31 coffee drinks and brewing traditions, from Italian espresso to Vietnamese iced coffee.
MexicoCafé de Olla
Café de Olla is a Mexican spiced coffee brewed in an earthenware clay pot (*olla de barro*). The preparation combines medium-to-dark roast ground coffee with water, *piloncillo* (unrefined cane sugar shaped into a cone), cinnamon sticks, and optionally cloves or star anise. The coffee and spices are simmered together — not filtered immediately — allowing the aromatic compounds and sugar to fully integrate. The result is a warm, moderately sweet, spiced coffee with an earthen note contributed by the clay vessel. It is most strongly associated with rural and traditional Mexican domestic culture, though it is served in restaurants and cafés across the country, particularly for breakfast.
Torino, ItalyEspresso
Espresso is a concentrated coffee beverage produced by forcing hot water at roughly 9 bar of pressure through a compact bed of finely ground coffee. The result — 25–30 ml of liquid — carries a thin layer of reddish-brown crema, a colloidal emulsion of oils, gases, and proteins that defines a well-extracted shot. Originating in early-twentieth-century Turin, espresso became the technical foundation on which most modern café culture is built. It is consumed alone, sweetened, or used as the base for [[Cappuccino]], [[Cortado]], [[Macchiato]], and dozens of other preparations worldwide.
ItalyRistretto
Ristretto is an ultra-short [[Espresso]] extraction: the same dose of finely ground coffee but only half the water — approximately 15–20 ml output rather than the standard 25–30 ml. *Ristretto* is Italian for "restricted," and the restriction applies to both volume and extraction time. Because early extraction pulls the sweetest, most soluble compounds first, a ristretto is sweeter and less bitter than a standard espresso despite being more concentrated. It is the base shot of choice in many [[Flat White]] preparations and in the most stringent Italian espresso bars.
Cuba
Café Cubano
Café Cubano is a sweetened espresso shot native to Cuba, distinguished by a technique that produces a dense, caramelised foam called *espumita* or *espuma*. A small amount of raw cane sugar is placed in a cup before extraction; the first drops of espresso fall onto the sugar and are vigorously stirred to create the foam before the remainder of the shot is poured over. The result is a small (25–30 ml), intensely sweet, thick-bodied shot served in a small plastic or ceramic cup. It is the coffee of Cuban domestic culture and the Cuban diaspora in Miami and New Jersey, where it is ordered through ventanillas (walk-up windows) as a daily social ritual.
France
Café au lait
Café au lait is a French breakfast coffee prepared by combining equal parts hot brewed coffee and hot steamed or scalded milk. Unlike [[Espresso]]-based milk drinks, the base is drip or filter coffee, which produces a lighter-bodied beverage with a gentler caffeine curve. The drink is traditionally served in a wide, handleless bowl that allows the cup to be held with both hands — a functional design rooted in French domestic morning ritual. It is closely related to the German *Milchkaffee* and the [[Café au lait (New Orleans Style)]], which adds roasted chicory to the coffee base.
Algeria
Mazagran
Mazagran is widely recognised as the world's first iced coffee. It originated in Algeria in the mid-19th century, when French Foreign Legion soldiers stationed at the fort of Mazagran (near Mostaganem) mixed cold water with their coffee rations during a period when milk and sugar supplies had run out. The combination was adopted by Parisian café culture when the regiment returned to France, appearing on menus as *café à la Mazagran* — cold sweetened coffee in a tall glass. Modern interpretations vary significantly: the Portuguese version adds a slice of lemon; some contemporary versions substitute espresso; others add rum or sparkling water. What unites them is the cold, glass-served format.
Understand your coffee
Learn about coffee beans, grinding, roasting, brewing and the choices that shape the taste in your cup.
Coffee Varieties
Variety is one of coffee's most misunderstood ideas: it matters deeply, but it never acts alone, and producers rarely choose it for flavour alone.
Harvesting Coffee
Harvest is one of the decisive quality stages in coffee, because ripeness lost in the field can rarely be restored later in the chain.
Tasting And Describing Coffee
Tasting is not a mystical gift but disciplined attention: the learned ability to separate taste from aroma, compare cups honestly, and give language to what the palate discovers.
Roasting Coffee at Home
Home roasting returns coffee to a smaller and more educational scale: it teaches the student to observe heat, colour, smell, and timing directly, while also revealing why truly excellent commercial roasting remains such a difficult craft.
Types of Roasting, Colour, Speed, Sugars, and Acidity
Roasting is where coffee stops being a seed and starts becoming a cup. The roast can lift sweetness, sharpen acidity, or flatten everything into bitterness.
Buying And Storing Coffee
The quality of the cup often depends on decisions made before brewing begins: where the coffee was bought, how recently it was roasted, how traceable it is, and how carefully it is stored once it arrives at home.