Specialty cafe · Cairo
Coffee, matcha, boba and shakes — every cup to the same recipe, on the same scale. Not "however it turns out".
The craft
Same grams, same seconds, every single cup.
Eighteen grams, weighed. Not a scoop, not a guess — the scale decides, every time.
Fine for espresso, coarse for filter. The burr setting changes the cup more than the beans do.
Nine bars, ninety-two degrees, twenty-eight seconds. Miss one and you taste it.
Steamed to sixty-five, folded not stirred. The texture is the part people remember.
No other cafe has this
Not a video, not a tour. The full RAW kitchen runs in your browser — walk between stations, grind, steam and dial in the heat yourself. A customer is waiting, and the tip depends on how well you work.
Why RAW
Most cafes drown the drink in sugar and syrup to cover a weak base. We do the opposite: good ingredients, exact preparation, and the flavour speaks for itself. If it isn't good black, we won't sell it.
Matcha, boba and shakes get the same seriousness — same scale, same timing, same recipe every time.
The kitchen is open in your browser right now.