As coffee culture continues to boom, Muro Cafe is stepping into the limelight with its debut in Bengaluru, offering a curated selection of specialty coffee. In honor of World Coffee Day, Muro Cafe proudly highlights two crowd-favorite creations: the Iced Wild Honey Latte and the Coffee Paloma—both of which offer a unique twist on traditional coffee beverages.
Muro Cafe’s Specialty Coffee Collection
Muro India’s coffee collection is a celebration of diversity, featuring blends sourced from the finest coffee-growing regions around the globe. Each blend is carefully crafted to bring out the distinctive flavors and aromas of the beans, providing an exceptional experience for coffee enthusiasts and casual drinkers alike.
Whether you’re someone who sticks to the classic espresso or americano, or you’re looking to venture into more innovative flavors, Muro Cafe has something for everyone. Their highly recommended specialties include the Iced Wild Honey Latte, Oat Licious, Thai Tamarind Coffee Fusion, and the intriguingly refreshing Cold Brew Gin & Tonic.
A Lush Coffee Experience in Bengaluru
Located amidst lush greenery, Muro Cafe has quickly become a hidden gem in Bengaluru. With serene surroundings, it’s the perfect spot to savor a cup of coffee and escape the hustle and bustle of city life. Coffee lovers can visit to sip, savor, and immerse themselves in the world of coffee, while learning about the craft that goes into creating each cup. The café’s team of coffee experts is always on hand to guide you through the journey of their coffee, from bean to cup.
Here’s a sneak peek into two of Muro’s standout coffee offerings that are guaranteed to elevate your coffee-drinking experience.
Iced Wild Honey Latte
A refreshing, mildly salted iced latte, brewed with the sweetness of wild honey.
Ingredients:
Espresso 40 ml
Wild Honey 25 ml
Salt 1 pinch
Milk 180 ml
Ice cubes 6-7
Honeycomb 1 piece
Garnish: Honeycomb with a wooden spoon
Method: Pull a 40 ml espresso shot and mix with 25 ml wild honey and a pinch of salt. Stir the mixture well. Take a highball glass and add 6-7 ice cubes.Pour 180 ml of chilled milk into the glass. Top it off with the honey and espresso mixture. Garnish with a honeycomb.
Serve in a highball glass with a coaster and straw, allowing the honeycomb garnish to subtly melt into the drink for an added touch of sweetness.
Coffee Paloma
A refreshing fusion of espresso and in-house grapefruit cordial that balances citrusy brightness with the richness of coffee.
Ingredients:
Espresso 40 ml
Grapefruit Cordial 30 ml
Brown Sugar 20 g
Grapefruit Half-Moon Slice 1 piece
Mint Spring 1 piece
Ice Cubes 6-7
Kaffir Lime Dust 2 dashes
Garnish: Grapefruit half-moon slice and mint sprig
Method: In a cocktail shaker, add 40 ml espresso, 20 g brown sugar, and 30 ml in-house grapefruit cordial. Fill the shaker with ice cubes and shake vigorously for 20 seconds. Rim a lowball glass with kaffir lime dust and add 6-7 ice cubes. Fine strain the drink into the lowball glass over the ice cubes. Garnish with a grapefruit slice and mint sprig.
Serve in a lowball glass with a coaster, letting the kaffir lime dust add an extra burst of zesty flavor.
