"Starbucks Reserve Roastery Tokyo " opened in Nakameguro, Tokyo on February 28th. The "TOKYO Roast Mousse Foam Latte," which was developed with inspiration from that product, is now available at Starbucks nationwide for a limited time (excluding some stores).

The inspiration was the Beverage called "Ice Macchiato Concrema" from Roastery Tokyo. A cup of coffee and milk combined with a special mousse foam with a hint of cinnamon.


"TOKYO Roast Mousse Foam Latte" is also a beautiful beverage with 3 layers of mousse foam, espresso and milk. Topped with cascara sugar using coffee cherry exodermis and pulp. The price is 490 yen (excluding tax) for tall size.


The biggest feature is "coffee mousse foam". Roasted coffee beans "TOKYO Roast" roasted in Roastery Tokyo and coarse sugar are added to the mousse foam made from non-fat milk. A mild coffee scent spreads from the fluffy and chewy mousse foam. The crispy texture of sugar is a nice accent.


It is a double-shot espresso that claims to exist from under the mousse foam. The milk at the bottom wraps the crisp bitterness. The finish is bitter than you can imagine, and it is a good impression that you can fully enjoy the flavor of coffee.

If you enjoy the change in taste that is unique to layered tailoring, mix the whole and drink. The mellow richness of coffee mousse foam and milk, the bitterness and umami of espresso melt together, and you can enjoy a different taste than when you drink it as it is.


If you want to customize it, we recommend adding syrup and increasing the amount of mosquitoes sugar topping. Especially recommended is the addition of almond toffee syrup.


There may be an image of "adding syrup = adding sweetness", but rather it feels like adding the aroma of almonds. You can enjoy a deeper taste by linking with the bitterness and aroma of espresso. If you get lost in customizing, please give it a try!