Classic cappuccinos, lattes, long blacks and flat whites are all served up at this cool, beachside spot, but the “advanced brewing methods” of its coffee lab, which includes such offerings as the syphon – a spectacle prepared at your table – a clean and smooth chemex and an iced Kyoto – filtered for eight hours – makes this café stand out from the JBR crowd. Those who like to experiment with flavours are catered for, too, with a list of speciality coffees featuring ingredients as diverse as chocolate flakes, chilli and biscotti. USP: Its Aztec mocha, made up of espresso, dark chocolate and a firey mix of cinnamon and chilli. Try the… Terrapin, if you have more of a sweet tooth. It’s a dream of a cup featuring a lush blend of espresso, steamed milk, chocolate, hazelnut, caramel and whipped cream. From Dhs18.

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