We’re going to be honest with you: Maeda Coffee isn’t exactly new. The first branch was established in Kyoto way back in 1971.
Located on the second floor of Caochang, a hip building and courtyard opposite the US Embassy on Tianze Lu, Maeda’s Beijing branch is low-key cool. Decor is kept fairly neutral – and natural – featuring wood, stone and ambient window-blinds. The place is so serene that upon settling down on one of the sofas we feel utterly content – and we haven’t even ordered yet.
According to the menu, founder Takahiro Maeda was 26 when he opened the first location, though his third son Ken is now in charge. Between them, that’s over 40 years of experience. Maeda also roast, grind and brew fresh coffee on site. Basically, Maeda wants you to know that it is a legit operation.
There’s a lot to consider here: original blend coffee (RMB58-98), Dutch coffee (RMB88), cinnamon milk tea (RMB68) and even soda floats (RMB58), all of which share little in common other than the fact they all cost over 50 kuai.
We go for the Benkei, a bold, and expensive AF (RMB98!), Yirgacheffe from south Ethiopia, plus the ‘matcha experience,’ which is pretty much a DIY – fun! – matcha, sold at a similarly premium price (RMB78).
Served on a tray in a ceramic cup that’s a work of art in its own right, our Benkei is accompanied by a cookie and name card, which reminds us of the blend’s complex flavors. It’s incredibly rich with a slightly bitter aftertaste. It’s costly, sure, but, to be fair, the same price as a cocktail in one of Sanlitun’s nicer bars. In saying that, we will probably order a cheaper blend next time but, hey, you do you.
We do indeed have fun whisking the matcha powder with hot water – it tastes far superior to the stuff you find in your average mall. Our Kyoto banana chocolate cake is also a delight, and at RMB58, significantly cheaper than our coffee.
Despite our bill, it’s hard to find fault with Maeda’s quality drinks and zen vibes. Our only regret is not ordering more dessert. But that’s on us.
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