Nocturne Cafe

We put the Nocturne menu to the test. The menu passed. Then it kept going.

Nocturne is a coffee and matcha counter inside Two Fish Emporium, a vintage shop on McDowell Road just east of downtown. Two businesses share one address and the whole thing is family run. Kameron runs the coffee side. His brother runs the retail side. Other family members help out. The grand opening was August 29 and the place already has a buzz.

The room is cozy with polished concrete floors and an exposed ceiling strung with lights. The retail side feels organized (closer to a boutique than a bin digging thrift store). It is easy to lose ten minutes browsing while your drinks are made.

I chatted with Kameron for a while. Yes, they roast in house. Yes, he gladly shared his espresso recipe. 18 grams in and 40 out on a Nuova Simonelli. A barista who hands out numbers like that has confidance in his cup.

The coffee on espresso is a rotating single lot. Mine was El Tiple, a washed coffee from smallholder farms around Pitalito in Huila, Colombia. The name got me. I was intrigued and of course I had to look it up. El Tiple is a traditional Colombian twelve string guitar. It works as rhythm support and as a solo instrument. That makes it a perfect name for a coffee that shines on its own and shines even brighter with milk.

The El Tiple latte with whole milk is the reason I am already planning my next visit. First comes milk chocolate. Then nougat. Then toasted caramel. The slightly higher extraction yield softens the heavy acidity and lets a lovely cherry fruit note peek through. The finish is silky and beautifully balanced with brown sugar that lingers.

Now a confession. I usually order my drinks half sweet. This time I was distracted by the little retail stand and forgot to ask. I braced for a sugar bomb with the Cafe Nocturne Latte. Wrong. It was perfectly balanced. Chocolate first and then coffee. The foam melted through the drink as I sipped so there was nothing to stir. Lovely!

Then there is the Nocturne Matcha Latte with fresh matcha, cold foam and a house made cherry reduction. The cherry sauce is so good that I wanted a whole cup of it. It sinks to the bottom and disappears after a few sips (which is a great excuse to order another one). The matcha is smooth and mellow and makes a gentle stage for the cherry. Go with whole milk and skip the oat. It is the way.

The Colima Matcha Latte blends matcha with mango juice. The mango leaves a pleasant aftertaste that makes the flavor linger. Delightful. The matcha itself is first harvest ceremonial and organic from Kagoshima, Japan. It is whisked by hand. Every syrup is cooked from whole ingredients.

I asked Kameron about a pour over bar. He did not make any promises and he is busy with the opening. But I got the feeling it may show up someday. I will be first in line.

Seating is limited and the place was packed on a late Saturday morning. That tells you everything you need to know. There is a free public lot on the east side and it fills fast. More free parking across the street. Wi-Fi is available too.

Go. Order the Colombia El Tiple latte first. Then order anything with cherries. Then plan your second visit before you finish the first cup.