Whenever an Italian ice cream and espresso store pops up, I always wonder what their focus will be on. Although some stores actually choose to sell good, Italian-style espresso, a lot of storekeepers tend to think along the lines of “when I’m selling Italian ice cream, I should also sell coffee: espresso is Italian.” Sure enough, I understand the line of thought, but on the other hand: you don’t expect an ice cream shop to sell pizza and pasta, nor do I expect good quality coffee at most pizza places.

The first thing I noticed when they were building the interior of this store, is the clear and unmistakable separation of the desk from which they sell ice cream and their coffee corner: ice cream along the left of the store, espresso on the right, while the back half of the store is used only for seating. Staff either prepares espresso, or ice cream: not both. A clear plus.

My cappuccino was quite nice. The foam was in fact really good, although it might have been a few degrees too hot. It seems to me, it is the bean used, branded ‘Kimbo’, lacks spice. It more or less drowns in the milk, by which this place loses at least one cup.

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