Öisi Café · New Cairo
The Journal
Notes from our kitchen — on beans, pastry, and the small disciplines behind every cup we deliver.
Swiss-crafted beans, Cairo mornings
What does it actually mean when we say our beans are Swiss-crafted? A look at the roast, the timing, and the quiet discipline behind your first cup of the day.
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The croissant grew up: why it belongs at lunch
Somewhere along the way, the croissant was demoted to a breakfast side dish. We disagree. Here's how a proper laminated pastry became our favourite way to do lunch.
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Turkish coffee, measured like a Swiss watch
Turkish coffee is one of Egypt's oldest rituals. We brew it with the same weighing, timing and temperature discipline we give our espresso — and the difference is in the foam.
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Matcha for beginners: what it is and how to love it
Green, grassy and suddenly everywhere. If you've been matcha-curious but never sure where to start, this is the honest introduction we wish someone had given us.
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