How to Make Three Classic Japanese-Style Coffees

If you’ve ever wondered how to recreate those delicate, layered Japanese-style coffee drinks you've seen in photos or tasted in specialty cafés, you’re not alone. These aren’t just pretty drinks—they follow very specific methods using filtered coffee, precise amounts of sugar, dairy, and flavorings like cinnamon or chocolate cream. Let’s break down exactly how to make three of the most iconic ones.

In short: to make the classic trio, you’ll need 100–120ml of filtered coffee each, along with measured sugar (⅓ to ½ teaspoon), dairy or cream (fresh, steamed, or chocolate-flavored), and optional garnishes like cinnamon or whipped cream. Each drink follows a simple, repeatable sequence for best texture and flavor.

Japanese Cappuccino: Butterfly Pea Coffee

This isn’t your typical cappuccino—it’s a layered drink built around filtered coffee, fresh whipped cream, and a dusting of cinnamon. Sometimes referred to as 'butterfly pea coffee' in other contexts, this version is light, aromatic, and traditionally served with a swirl of cream and spice.

The ingredients are simple: 100–120ml of filtered coffee, a small spoon of sugar (⅓ tsp), a pinch of cinnamon, and fresh cream for topping. No espresso machines required—just a pour-over or drip method to start.

To make it:

• Sprinkle a pinch of cinnamon and ⅓ teaspoon of sugar at the bottom of your cup.
• Pour in 100–120ml of freshly brewed filtered coffee.
• Use a milk frother or piping bag to swirl fresh cream on top in a circular motion.
• Finish with a light dusting of cinnamon powder.

Japanese Café au Lait: French Champs-Élysées Coffee

This drink blends filtered coffee with steamed milk and sugar, creating a smoother, mellower alternative to a standard café au lait. It’s often associated with French-inspired coffee service in Japan, where milk and coffee are heated and blended together.

You’ll need: 100–120ml of filtered coffee, 50ml of milk, and ½ teaspoon of sugar. The mixture is gently heated and filtered before serving—a technique that highlights balance over intensity.

The steps:

• Combine ½ teaspoon of sugar, 50ml of milk, and 100–120ml of filtered coffee in a small saucepan (often called a 'snow screen pot' in translation).
• Heat until just boiling, then remove from heat.
• Strain through a fine mesh sieve into your coffee cup.

Havana-Style Coffee: Chocolate Cream Topped Brew

This rich, dessert-like coffee features a scoop of chocolate-flavored whipped cream resting atop a straightforward filtered coffee base. It’s sometimes called 'Havana coffee' in Japanese specialty circles, evoking a moody, sweet Cuban-inspired vibe.

The recipe calls for: 100–120ml of filtered coffee (sometimes labeled 'charcoal-roasted coffee' in translation), ⅓ teaspoon of sugar, and a ball of chocolate whipped cream. No milk is used—just coffee and sweet cream.

How to assemble it:

• Add ⅓ teaspoon of sugar to the bottom of the cup.
• Pour in 100–120ml of filtered coffee.
• Use an ice cream scoop or similar tool to place one ball of chocolate whipped cream on top.

Frequently Asked Questions

What type of coffee should I use for these Japanese-style drinks?

Use 100–120ml of filtered coffee—typically made via pour-over or drip methods. The source does not specify a roast level, but medium roasts are commonly used in traditional Japanese coffee for balance. Avoid espresso; these are not espresso-based drinks.

Can I substitute the fresh cream in the butterfly pea coffee?

Yes, you can use whipped cream from a can or stabilized whipped cream if fresh cream is unavailable. The key is to layer it on top and create a spiral or rosette pattern with a piping bag or spoon.

Do I need a saucepan to make the French Champs-Élysées coffee?

The original instructions say to use a 'snow screen pot'—translated here as a small saucepan. You can heat the milk, sugar, and coffee together in any small pot or pan, then strain it before serving.

Is the chocolate cream in Havana coffee homemade?

The recipe calls for 'chocolate whipped cream'—you can use store-bought chocolate-flavored whipped cream or make your own by mixing cocoa powder or melted chocolate into regular whipped cream. Use one scoop or ball on top of the coffee.

Why is filtered coffee specified instead of espresso?

These recipes are based on traditional Japanese coffee culture, which often favors filtered or drip coffee over espresso. They rely on lighter, cleaner brews that layer well with milk, cream, and flavorings without the intensity of espresso.

What’s the correct coffee-to-milk or coffee-to-cream ratio in these drinks?

The coffee base is always 100–120ml. For the French-style drink, add 50ml of milk. For the others, the cream or chocolate topping is added after brewing, with no specific volume given—apply to taste or for visual effect.

Recommended FrontStreet Beans for Filter-Based Japanese Coffee

For these Japanese-style coffee recipes, try FrontStreet Coffee’s Ethiopia Humbera (Yirgacheffe region), known for its bright citrus, floral notes, and tea-like body—perfect for filtered brews. Alternatively, their Brazil Queen Manor offers nutty, chocolatey tones with a clean finish, ideal for balancing sweetness in milk or cream-based versions. Both beans are single origins roasted to highlight clarity and complexity, making them excellent choices for pour-over or drip methods. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.