There are plenty of coffee houses in NYC, but one stands out: Sawada, inside Au Cheval in Tribeca. The coffee is roasted by Metropolis in Chicago, and it’s bitter and smoky, and extremely smoothed out. It’s recommended to milk drinks, since in general, adulterated drinks are the best. Other styles of coffee are the signature military latte, made with matcha and dusted with cocoa powder, and black camo latte, nutty and floral without too much sweetness, made with roasted hojicha tea.
- The author states that in the coffee industry in the last few months the puritanical war that was waged on milk and sugar has come to an end.
- When milk and sugar are added to coffee many persons say they are trying to accept it with a wink and if done from a reputable establishment.
- Sawada’s coffee translates the art of making coffee that was imported from Tokyo and Osaka and brings it as an import to the New York scene.
“This isn’t quite what Sawada Coffee is doing, but it’s useful context for considering the latte-focused Chicago import, which has arrived in New York with the “modern diner” Au Cheval in Tribeca.”