#brown outfit

Kissa menu series: 珈琲フロート (coffee float) and ウィンナコーヒー(Wiener coffee)

Coffee floats are normally iced black coffee topped with ice-cream, but depending on the kissa, the coffee already has milk and sugar in it. I definitely prefer the black version, since the ice-cream already adds cream and sugar. I often go for coffee float in summer because I know ice cream should be a real milk product, unlike the creamers they normally give you.

Wiener coffee in kissatens is rarely made the way it is made in Europe. Instead of espresso, it is often dripped coffee served with whipped cream. I used to order it more when I started my kissa hunt a few years ago, but I rarely order it now, so here are only two pictures of it (the whipped cream melts fast, sorry!).

Btw, sorry for the bad lighting on the outfit pictures; it was too sunny that day, and I had to draw the curtains. I was really dark against the very light background, so I had to fix that in Photoshop, but it’s far from perfect haha

Outfit rundown
Skirt: second-hand Mary Magdalene
Blouse: thrifted
Hat: vintage
Bag: Axes Femme
Gloves: second-hand Victorian Maiden
Boots: Sperry topsider
Nut earrings: made by a friend
Brooches: thrifted and Design Festa

Kissa series menu: 珈琲 (coffee)

Now that we are in the drink section of the menu, let’s start with the most important element of any kissaten: the coffee. Some kissa only have one or two variations of coffee, while some have pages of different grains, blends and brewing methods. The latter tend to call themselves 珈琲店 (coffee shop) more, while still fitting in the kissa category. They also offer much better coffee than standard kissa.

Kissaten coffee is almost never espresso based. Before moving to Japan and going on my kissa hunt, I barely drank any coffee that wasn’t espresso-based, and would normally go for latte or cappuccino. Espresso is a relatively new concept in Japan, so if you go to a 純喫茶 (traditional kissa), coffee will normally be brewed by the hand-drip method or the syphon method. It can be served hot or iced, but ice coffee usually has less choice.

In kissa, but also in any coffee grain shop (I make my own coffee at home every morning), they categorise grain by mildness, roasting level and acidity/bitterness balance. Most people like balanced coffee leaning on bitter, while I am a sour coffee fan (for drip coffee). At home, I normally drink coffee first thing in the morning, so I put cream in it for my poor stomach, but if my stomach is not empty, I prefer drinking my coffee black, like you’ll see on my coffee pictures collection (reblog). Also, beware of the “milk” or “cream” they give you in cafés here, as it is almost always liquid creamer (not cream!). That’s why my outfit is all brown with touches of cream, because I usually do not put it in.

Outfit:
Jacket, skirt and blouse: second-hand Innocent World
Gloves: second-hand Victorian Maiden
Bag: second-hand Angelic Pretty
Hat: thrifted
Boots: Sperry topsider
Brooch: vintage
Book earrings: Design Festa