AlmaNegra sources coffee directly from Oaxaca producers. The espresso is pulled on a high-end La Marzocco GS3 machine by trained baristas. The extraction is careful and precise, emphasizing the bean's origin characteristics. Single-origin espresso showcases terroir and processing choices. The flavor profile changes based on current harvest and roast.
Tips from diners
Ask the barista about the current single-origin—they'll explain the farm, elevation, and processing.
Cold brew is made by steeping grounds in cold water for 12+ hours, creating smooth, less acidic coffee. AlmaNegra offers this in two forms: standard cold brew over ice, and nitro cold brew—infused with nitrogen gas from a tap like draft beer. Nitrogen creates a creamy mouthfeel and dense crema. Both showcase the coffee's characteristics at a different temperature.
Tips from diners
The nitro version is unique—try it for the texture and novelty.
The Hario V60 is a cone-shaped ceramic dripper with a unique spiral ridge pattern. Water is poured over grounds in a precise pattern and speed, extracting into a cup below. It's a single-serve method requiring focus and skill. The results are nuanced and clean. This method is accessible but demands technique from the barista.
Tips from diners
Great option if you want specialty coffee but don't have 4 minutes—takes about 2-3 minutes.
The Chemex is a glass brewing vessel with a traditional pour-over method. Baristas use precise water temperature and pouring technique to extract coffee. The method emphasizes clarity of flavor. The Chemex itself is iconic—glass body, wooden collar, paper filters. This is coffee as ritual and craft. Takes 3-4 minutes to prepare.
Tips from diners
Order this and watch the barista work—the care and technique are part of the experience.
The syphon (or siphon) uses physics to extract coffee—water heats, creates vapor pressure, forces it through ground coffee, then cools to pull the brew back down. It's theatrical to watch and produces clean, nuanced coffee. AlmaNegra maintains the equipment meticulously. This method is more common in Tokyo coffee culture but rarely seen elsewhere.
Tips from diners
This is theater and precision combined—arrive early and ask to sit where you can watch.
AlmaNegra Café (established 2014) focuses on culto al café—serious coffee culture. The name means 'black soul' in Spanish. The Roma location at Zacatecas 180 features high-end equipment including a La Marzocco GS3 espresso machine and manual brewing methods like the Eva Solo, Chemex, Japanese syphon, and Hario V60. Coffee beans are ethically sourced from Oaxaca and roasted with attention to origin and process. The café is a destination for serious coffee enthusiasts.
The baristas are knowledgeable and eager to discuss coffee—this is a café for learning, not just consuming.
WiFi is available and the space is designed for lingering—excellent for laptop work or reading.
AlmaNegra is transparent about sourcing—beans come directly from Oaxaca producers they work with consistently.
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