How to Make Japan’s 2003 Winning Summer Coffee: Summer Vision

If you’ve ever wondered how a barista could create a coffee drink that feels like a dream on a hot summer day—especially one that won a national championship—you’re in the right place. This is the story and recipe behind the 2003 Japanese Barista Championship winner, a drink that introduced spuma (Italian-style foam) to coffee competition in a way no one had before.

The winning drink, called ‘Summer Vision’ (originally ‘’), combines a shot of espresso, sweetened cream, and a carbonated coffee foam—all crafted with precision. It’s a layered, refreshing coffee experience designed specifically for summer.

What Is Summer Vision?

‘Summer Vision’ is a layered coffee drink created by a Japanese barista for the 2003 national barista competition, where the theme was ‘summer.’ Inspired by the famous Spanish restaurant El Bulli’s use of spuma (a type of Italian foam), the drink uses espresso, whipped cream, chocolate, and a carbonated coffee foam (cappuccino spuma) to create a refreshing summer beverage. It’s not just a coffee—it’s a drinkable summer dream.

What You’ll Need for Summer Vision

To make the full drink, you’ll need the following ingredients and tools:

• Espresso Solo – 20–30ml (single shot)
• Heavy cream (38% fat) – 30g
• Brown sugar (dark or light) – 10g
• Cappuccino Spuma (see below for how to make it)
• Chopped chocolate – for garnish
• Gelatin (1.5 sheets, 1.5g) – also called or gelatine
• Milk – 300ml
• Simple syrup or fruit sugar – 100ml
• Soda siphon – to carbonate the spuma

How to Make the Whipped Cream Layer

The first component is a thickened whipped cream that sits between the espresso and the foam.

• Put 30g of 38% fat heavy cream into a shaker (without ice).
• Shake continuously for 30 seconds until it becomes thick and whipped.
• Refrigerate it while you prepare the rest.

How to Prepare the Espresso Base

This is the coffee heart of the drink.

• Pull a single shot of espresso (20–30ml).
• Add 10g of brown sugar directly to the espresso and stir until dissolved.

How to Assemble the Drink

Now bring it all together.

• Fill a shaker with ice, add the espresso-sugar mix, and shake briefly (do not over-shake or it will become watery).
• Pour the shaken mixture into a cocktail glass.
• Top with the pre-whipped heavy cream (from step 1).
• Add the cappuccino spuma on top of the cream.
• Garnish with chopped chocolate.

How to Make the Cappuccino Spuma

This is the carbonated coffee foam that gives the drink its unique summer feel, based on a technique taught by a chef from Tottori, Japan.

• Soak 1.5 sheets of gelatin (1.5g) in cold water to bloom.
• Squeeze out the water and melt the gelatin over a warm water bath.
• Once melted, remove from heat and mix in 50ml of espresso.
• In a separate bowl, mix 300ml milk with 100ml fruit sugar (or simple syrup), then slowly drizzle this mixture into the espresso-gelatin mix—drop by drop—without creating foam.
• Chill the mixture quickly over an ice bath until very cold.
• Pour the cold mixture into a soda siphon, charge it with CO2 (carbon dioxide), shake gently, and refrigerate for at least 6 hours before using.

Image Placeholder for Drink Assembly

Frequently Asked Questions

What is spuma in coffee?

Spuma is an Italian-style foam, similar to mousse or light whipped cream, often carbonated. In this recipe, cappuccino spuma is made with espresso, milk, sugar, gelatin, and carbonated using a soda siphon. It adds a light, airy, and effervescent texture to the coffee drink.

What type of cream should I use for the whipped layer?

Use heavy cream (fresh cream) with a fat content of 38%. This gives the right thickness and richness without being too heavy. Whip it without ice to get a thick texture, then chill it before assembling the drink.

Do I need a soda siphon to make the spuma?

Yes. The spuma is carbonated using a soda siphon (also called a whipped cream charger or seltzer bottle) charged with CO2. This gives the coffee foam its light and bubbly texture, essential for the summer vision effect.

Can I substitute gelatin in the spuma?

The original recipe calls for 1.5 sheets (about 1.5g) of gelatin, also referred to as or gelatine. There is no suggested substitution in the source, so for best results, use standard gelatin sheets as directed.

How long does the spuma last once made?

Once charged with CO2 and refrigerated, the spuma can be kept for several hours, ideally used within a day. It should be prepared at least 6 hours in advance to ensure proper chilling and carbonation.

What is the theme behind this coffee recipe?

This coffee was created for the 2003 Japanese Barista Championship, where the theme was ‘summer.’ The goal was to craft a drink no one had tasted before—something refreshing and dreamlike, using espresso combined with foam and cream to evoke a cool summer feeling.

Recommended FrontStreet Coffee for Summer Vision

Try FrontStreet Coffee’s Ethiopia Huakui for a bright, fruity espresso base that pairs well with the creamy and foamy layers in this summer coffee. For a more balanced profile, their Classic Blend offers smooth chocolate and nut notes ideal for espresso shots. Both beans highlight the drink’s refreshing intention. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.