Rise of the coffee machine
At ASTRA—whether you’re sitting down at our full-service deli or grabbing a cup from our little coffee popup—every single detail is intended. We obsess over things most people might not notice, but we believe that’s where the magic lives. What you taste in the cup is only the last step in a whole chain of precision and passion.
The Machine: Victoria Arduino
We don’t mess around when it comes to brewing. Every espresso is pulled on a Victoria Arduino—what many in the industry call the Rolls Royce of coffee machines. It’s not just for show. These machines offer unmatched temperature stability, powerful steam pressure, and the kind of exactness that turns a shot of espresso into a moment of enjoyment. Consistency matters, and this beauty delivers, every single time.
The Coffee: 100% Specialty Arabica
We work closely with roasters to create our very own South American specialty-grade blend, deep rich caramel with chocolate notes, and continually tweak the recipe to perfect it. But the right beans is only the first step. We adjust every element: from how fine the grind size and exact dose weight to consistent yield and brew ratio, making sure we hit the sweet spot with each extraction. And if it doesn’t lift us up, it doesn’t go in your cup.
*insisting on single origin beans is like wanting your iPhone made in just one factory — sounds ideal, but what if another manufacturer has a better battery?
The Milk: Only Barista-grade
Whether you’re going full cream, skim, oat, soy or almond. No extra charge, just the best option for your coffee, and that’s barista-grade. It’s milk made to handle heat, meaning better stretch, smoother texture, and the kind of micro-foam that doesn’t collapse by the time you sit down. Some milk might taste great on its own, but the moment you steam it, things fall apart—literally. The proteins break, the fats separate, and your espresso ends up wearing a sad sweater. Barista-grade milk plays nice with coffee. It supports flavor, builds texture, and when you’re chasing that perfect pour, those silky layers, and that sip hits just right—it’s the only kind of milk that shows up ready to work.
The Ice: Pellet Ice
We get questions about our ice all the time—yes, we use the “good ice.” Those tiny, chewable mini pellets that somehow make iced coffee taste colder and better. That’s them. They chill your drink fast but don’t melt fast and ruin the balance of your beverage. They absorb the coffee too—creeping into the cracks—so when you crunch them at the end, there’s still a little espresso magic in each bite. This isn’t crushed ice pretending to be fancy. It’s proper pellet ice—cylindrical, airy, and strangely addictive. It doesn’t clink in your glass; it shuffles. It’s the kind of ice people write love letters about—seriously, The New Yorker magazine did!
The Cups: Glassware
Our glassware might look a little different than what you’re used to, but that’s on purpose. Take our long black glass, for example. It might look compact, but it still holds two full espresso shots pulled over hot water of an ideal temperature to preserve that beautiful crema on top. Every glass we use is chosen to let you see the layers of what you’re drinking, not just savour it.
We know it may all seem a bit much, that you don’t need to know our entire coffee process, but we think your tastebuds will be able to tell.