Experience the discipline and depth of a serious Italian café right on the sands of Paje. At Kaio, we believe that coffee is one of those things that is exceptionally easy to do poorly and harder to do well. The difference shows up immediately in the cup, defining whether a restaurant takes its culinary identity seriously.
We engineered our coffee menu with unwavering standards from the start. By combining imported Italian-blended beans, professional-grade machinery, rigorous barista training, and strict day-to-day precision, we ensure that every shot poured is balanced, sweet, and topped with a flawless crema. Whether you are establishing a morning breakfast ritual or stopping in for a mid-afternoon iced pick-me-up, our machines are dialed in and ready.
Our entire coffee program is centered around professional La Cimbali espresso equipment. With a hundred-plus-year history defining Italian café culture, La Cimbali is the golden standard in high-end European bars.
Why does the machine matter? Because espresso is a game of micro-measurements. The extraction pressure, water temperature, grind profile, and tamping weight must remain inside strict, narrow bands. Lower-grade commercial machines drift during heavy service, causing the coffee flavor to drift with them. A professional La Cimbali system locks these parameters perfectly in place across thousands of extractions, ensuring your third cup of the day is just as spectacular as the first.
We import premium, Italian-blended beans specifically roasted for authentic espresso execution. This profile is darker than standard American or northern European roasts, specifically selected to maximize sweetness, eliminate unpleasant acidity, and build a thick, lasting crema. Decaffeinated espresso, similarly Italian-roasted and handled with identical precision, is always available upon request.
Our team operates in the strict Italian-bar tradition. An espresso is pulled fresh for every single order, never pre-ground or pre-tamped, into a pre-warmed porcelain cup.
Milk for our cappuccinos and lattes is steamed to a silken microfoam rather than a stiff, dry, or boiling froth. Because plant-based milks behave differently under heat, our baristas are highly trained in adjusting their techniques for our premium oat milk, almond milk, and local coconut milk options, ensuring our full coffee menu works seamlessly alongside our dedicated vegan menu options.
A flawless single shot, expertly extracted to yield roughly 30ml of rich, aromatic liquid under a dense crema. The ultimate benchmark of our program. Drink it fresh.
A double espresso. Twice, the coffee is extracted into the same classic small porcelain cup.
Our signature espresso marked elegantly with a minimal spoonful of velvety hot milk microfoam.
Served true to the Italian tradition – a smaller, beautifully balanced 150ml pour featuring equal parts espresso, hot milk, and smooth, glossy microfoam. While traditionally enjoyed before midday in Italy, you are welcome to order one here at any hour.
A larger, milk-forward breakfast classic for guests who prefer a longer, mellower morning beverage. Learn more by browsing our complete breakfast menu options.
Layered sophistication served in a tall glass. Steamed hot milk forms the base, marked elegantly by a fresh shot of espresso poured over the top.
An espresso shot pulled longer, allowing more hot water to pass through the portafilter for a larger, slightly more mellow profile.
A double shot of rich espresso lengthened with hot purified water, served clean and black.
Traditionally an espresso “corrected” with a shot of liquor. In keeping with Kaio’s dedicated no alcohol operational policy, our version is beautifully corrected with a touch of vanilla bean syrup or ground cinnamon.
Fresh espresso shaken vigorously with ice cubes and a touch of raw sugar syrup. The quintessential afternoon coastal refresher.
A double shot of hot espresso poured over chilled milk and cubes of ice in a tall glass. Long, cool, and smooth.
A chilled variation of our classic cappuccino, featuring cold, aerated milk over ice and espresso – built for hot tropical afternoons.
A masterpiece of Italian cooling. Espresso and raw sugar are shaken hard with ice until it strains out completely frothy, velvety, and ice-cold into a coupe glass.
A cold shot of La Cimbali espresso poured over crisp tonic water, finished with a twist of fresh orange peel. Delightfully effervescent and pleasantly bitter.
A single, dense scoop of vanilla ice cream from our high-quality local producer, drowned tableside with a hot, freshly pulled shot of La Cimbali espresso. It is the simplest and finest dessert in Italian tradition. Available continuously from breakfast through dinner closing. Pair it with our stone-fired options found on the pizza menu or after a light bowl from our pasta menu.
Rich espresso layered with thick hot chocolate, velvety steamed milk, and a delicate touch of fresh cream.
Prepared using melted real chocolate bars rather than generic powders or commercial syrups. Thick, comforting, and absolutely ideal after a long, windy evening on the water.
Our La Cimbali machine runs without interruption from 7:30 AM to 10:00 PM daily. We never shut down or dial back the espresso bars between breakfast, lunch, or dinner services. Whether you are looking for a quick walk-up counter espresso before a dive or a slow, unhurried cappuccino on our upper terrace overlooking the morning lagoon tide, our baristas are on line.
Pair a sharp espresso with a flaky pastry, or enjoy a balanced cappuccino alongside farm-fresh eggs and sourdough toast.
Keep it short and accurate with a single standalone espresso to aid digestion.
A Caffè Shakerato or a tableside Affogato provides the perfect bridge between active water sessions.
Accent a rich dessert with a final espresso or a full-bodied Doppio.
