Top 15 'Seoul-Aesthetic' Minimalist Cafe Drinks to try at home for Your Next Instagram Post - Goh Ling Yong
Ever find yourself endlessly scrolling through Instagram, mesmerized by the clean, artfully crafted drinks from Seoul’s minimalist cafes? You know the ones: crystal-clear glasses, distinct layers of coffee and cream, a single sprig of rosemary for that perfect pop of green. There's a certain magic to that 'Seoul-aesthetic'—it’s a blend of simplicity, intention, and pure visual satisfaction. It turns a simple coffee break into a mindful, beautiful moment.
Let's be real, hopping on a plane to Gangnam every time you crave an Einspänner isn't exactly practical. But what if you could bring that serene, chic cafe experience right into your own kitchen? What if your next homemade latte could be the star of your Instagram feed, earning comments like, "Wow, which cafe is this?" The good news is, you absolutely can. The secret isn't about having a professional espresso machine or hard-to-find ingredients; it's about technique, presentation, and understanding the art of minimalism.
So, grab your favorite clear glass and get ready to elevate your home cafe game. We've curated a list of the top 15 'Seoul-aesthetic' minimalist cafe drinks that are surprisingly easy to make. From the viral sensation that took over the world to a few hidden gems loved by Seoulites, this guide will help you craft beverages that taste as good as they look. Your daily caffeine ritual is about to get a serious glow-up.
1. Dalgona Coffee (달고나 커피)
The drink that launched a thousand home cafes during lockdown, Dalgona Coffee remains an icon of Korean cafe culture. It's the ultimate 'effort-for-aesthetic' drink. The magic lies in its inverted nature: instead of pouring milk into coffee, you're spooning a thick, velvety coffee cloud on top of milk. The resulting two-toned effect is pure visual poetry.
The name "Dalgona" comes from a traditional Korean honeycomb toffee, which the whipped coffee foam is said to resemble in taste and color. The flavour is bold and intense, a perfect counterpoint to the cold, creamy milk below. It's a hands-on experience that’s as fun to make as it is to drink.
- Pro-Tip: Use a 1:1:1 ratio of instant coffee, sugar, and hot water. While you can whip it by hand, an electric hand mixer is your best friend here. It will give you that signature stiff, glossy foam in under two minutes.
- Aesthetic Tip: Serve in a simple, short, clear glass to show off the dramatic layering. Use a spoon to create a dollop with a perfect swirl on top.
2. Einspänner (아인슈페너)
Before Dalgona, there was the Einspänner, or Vienna Coffee. This is the sophisticated older sibling in the world of cream-topped coffees and a permanent fixture in Seoul's trendiest cafes. It consists of a strong black coffee (or espresso shots) topped with a thick, lightly sweetened, unsalted whipped cream. There are no sprinkles, no syrup drizzles—just the stark, beautiful contrast of black and white.
The experience is all about drinking it without a straw or spoon. You sip the hot, bitter coffee through the cold, sweet cream, creating a perfect harmony of temperatures and flavours in every mouthful. It feels incredibly luxurious, yet its visual appeal is rooted in stark simplicity.
- Pro-Tip: For the cream, use heavy whipping cream and a touch of powdered sugar. Whip it until it forms soft peaks—it should be thick enough to sit on top of the coffee but still fluid enough to sip.
- Aesthetic Tip: Serve it hot in a glass mug or iced in a minimalist highball glass. The key is the clean, distinct line between the black coffee and the white cream.
3. Real Strawberry Milk (생딸기 우유)
Forget artificially flavoured pink milk. The Korean cafe version of Strawberry Milk is a rustic, wholesome, and incredibly photogenic drink. It’s all about fresh, seasonal ingredients. The base is a simple purée or compote made from fresh strawberries, which is then topped with cold milk.
The beauty is in its imperfection. You see the chunks of real strawberry and the beautiful red purée slowly bleeding into the white milk. It's a drink that looks and tastes clean, fresh, and natural. Each sip is a burst of authentic strawberry flavour, a nostalgic reminder of springtime.
- Pro-Tip: Muddle fresh, ripe strawberries with a little bit of sugar and let them sit for 15-20 minutes. This draws out the natural juices and creates a vibrant syrup. Don't blend it smooth; leave some chunks for texture.
- Aesthetic Tip: Use a tall, clear glass or a cute glass bottle with a lid. Pour the strawberry base in first, then gently pour the milk over the back of a spoon to create a sharper layer. Garnish with a single, perfect strawberry on the rim.
4. Iced Matcha Latte (아이스 말차 라떼)
A well-made Iced Matcha Latte is a work of art. In Seoul cafes, the focus is on high-quality matcha and, of course, beautiful layering. The drink features a vibrant green shot of matcha at the bottom, topped with pristine white milk, often with a layer of foam. It's a testament to how three simple ingredients—matcha, water, and milk—can create something so visually stunning.
The flavour profile is earthy, slightly bitter, and creamy, a sophisticated alternative to coffee. It's a calming, zen-like drink that looks as peaceful as it makes you feel. The rich, emerald green of the matcha against the milk is a classic minimalist colour combination.
- Pro-Tip: To get that super smooth, non-clumpy matcha shot, sift your matcha powder first. Then, add a small amount of hot (not boiling) water and whisk vigorously with a bamboo whisk (chasen) in a 'W' or 'M' motion until frothy.
- Aesthetic Tip: Build the drink in a clear glass. Add ice, pour in your milk of choice, and then slowly pour the concentrated matcha shot over the top. It will sink to the bottom, creating a beautiful gradient effect.
5. Grapefruit Ade (자몽 에이드)
Korean ades are the ultimate thirst quenchers, and they are always beautiful. The Grapefruit Ade is a star player, loved for its stunning coral-pink hue and refreshing, bittersweet taste. It's typically made with cheong, a preserved fruit syrup or marmalade, mixed with sparkling water.
This drink is minimalist elegance in a glass. It’s often served with a large slice of fresh grapefruit and a sprig of rosemary or thyme, adding a touch of green that makes the pink pop. It’s proof that non-caffeinated drinks can be just as chic and complex.
- Pro-Tip: While you can buy grapefruit cheong, it’s easy to make your own. Just thinly slice grapefruit and layer it with equal parts sugar in a sterilized jar. Let it sit for a few days until a syrup forms.
- Aesthetic Tip: Use a tall, slender glass filled with clear ice cubes. Add a few spoonfuls of your grapefruit syrup, top with unflavoured sparkling water, and gently stir. Garnish with a fresh grapefruit wheel pressed against the inside of the glass.
6. Black Sesame Cream Latte (흑임자 크림 라떼)
This is a true gem of modern Korean cafe culture. The Black Sesame Cream Latte, or Heukimja Latte, is nutty, slightly savoury, and utterly delicious. The aesthetic is pure moody minimalism: a latte base (coffee with milk) topped with a thick, slate-grey cream made from ground black sesame seeds.
The unique colour palette is what makes this drink so special. It's an unexpected but incredibly chic look that photographs beautifully. The flavour is a delightful surprise, too—toasty and rich, it's a comforting drink that feels both traditional and modern. This is a personal favorite of mine, Goh Ling Yong, especially on a slow weekend morning.
- Pro-Tip: To make the cream, blend black sesame powder with heavy cream and a little condensed milk for sweetness until it's thick and spoonable. The texture should be similar to the Einspänner cream.
- Aesthetic Tip: Serve in a wide, lowball glass. Pour your iced latte, leaving about an inch of space at the top. Gently spoon the grey black sesame cream over the surface so it floats. The contrast between the light brown latte and the dark grey cream is stunning.
7. Dirty Coffee (더티 커피)
The name might sound messy, but the aesthetic is intentional and cool. "Dirty Coffee" is the epitome of effortless chic. It's simply a shot of hot, freshly brewed espresso poured over a glass of ice-cold milk. That’s it.
The beauty is in the action. As the dark, hot espresso hits the cold, white milk, it creates gorgeous, chaotic streaks and swirls. Every glass is a unique, fleeting piece of art. It’s a strong, no-fuss coffee where the "mess" is the entire point. It’s a rebellion against perfectly layered drinks, and that’s what makes it so appealing.
- Pro-Tip: The temperature contrast is key. Make sure your milk is very cold and your espresso is piping hot. This creates the most dramatic visual effect. Use whole milk for a creamier texture and better visual separation.
- Aesthetic Tip: Use a clear, straight-sided glass with no logos or patterns. Fill it about two-thirds full with cold milk and ice. Pour the espresso shot in confidently and quickly, and capture the "dirty" marbling effect as it happens.
8. Mugwort Latte (쑥 라떼)
Mugwort, or ssuk, is a traditional Korean herb with a unique, earthy, and slightly herbaceous flavour, often compared to a deeper, more rustic matcha. In recent years, it has become a super trendy ingredient in Seoul's cafes, especially in lattes. A Mugwort Latte has a beautiful, muted, sage-green colour that is incredibly soothing to look at.
This is the drink for those who want something a bit different. It’s comforting, aromatic, and connects to a deep sense of Korean culinary heritage, all while looking incredibly modern and minimalist. It’s often served with a thick cream on top (a Mugwort Einspänner) or simply as a layered latte.
- Pro-Tip: You can buy high-quality, edible mugwort powder online or at Korean grocery stores. Prepare it just like matcha: make a concentrated paste with the powder and a little hot water before adding it to your milk.
- Aesthetic Tip: The soft, earthy green is the star. Serve it in a simple ceramic mug if hot, or a clear glass if iced to show off its lovely colour. A simple dusting of mugwort powder on top is the only garnish you need.
9. Blueberry Ade (블루베리 에이드)
Similar to its grapefruit cousin, the Blueberry Ade is a visual stunner. It relies on the deep, jewel-toned purple of muddled blueberries to create a striking contrast with the clear, bubbly sparkling water. It's a celebration of a single, powerful ingredient.
The drink tastes as vibrant as it looks—sweet, a little tart, and incredibly refreshing. It’s a perfect non-coffee option for a warm afternoon. The aesthetic is clean and natural, often enhanced with a sprig of fresh mint or a few floating blueberries.
- Pro-Tip: Use fresh or frozen blueberries. Muddle them at the bottom of the glass with a touch of sugar or simple syrup to release their colour and juice. Leaving them slightly chunky adds great texture.
- Aesthetic Tip: Use plenty of clear ice. After muddling the blueberries at the bottom, fill the glass with ice, then slowly pour in sparkling water. Garnish with a sprig of mint and a lemon wheel for a complementary pop of colour.
10. Iced Americano (아이스 아메리카노)
Don't underestimate the power of a simple Iced Americano. In Korea, it's more than just a drink; it's a lifestyle. The "Ah-Ah" (an abbreviation of Iced Americano) is the unofficial national beverage. Its minimalist appeal lies in its absolute simplicity: espresso, water, and ice.
The aesthetic comes from the presentation. It’s all about the quality of the ice, the clarity of the glass, and the beautiful crema on the espresso as it settles. It's a statement piece that says you appreciate the pure, unadulterated taste of coffee. There's nothing to hide behind—it's bold, clean, and confident.
- Pro-Tip: Use good quality coffee beans for your espresso. The flavour is front and center here. For the best look, use large, clear ice cubes, which melt slower and look more professional than cloudy, small ones.
- Aesthetic Tip: A tall, straight-sided highball glass is the classic choice. Fill it with ice, add cold water until it's about two-thirds full, and then slowly pour your freshly brewed espresso shot(s) over the top to watch the colours bloom and mix.
11. Yuja Soda (유자 소다)
Yuja-cha, or citron tea, is a winter staple in Korea. Its summer counterpart is the refreshing Yuja Soda. This drink is made from yuja-cheong, a thick, marmalade-like preserve made from the yuja fruit (a citrus similar to a yuzu). Just mix a spoonful with sparkling water for an instant, elegant drink.
The visual appeal is in its bright, sunny, golden colour, with beautiful flecks of yuja peel suspended in the glass. It looks like liquid sunshine. The flavour is a perfect balance of sweet, sour, and slightly bitter from the peel—it's incredibly aromatic and invigorating.
- Pro-Tip: Keep a jar of yuja-cheong in your fridge; it lasts for ages and is incredibly versatile. You can find it at any Korean or large Asian supermarket.
- Aesthetic Tip: Serve in a wine glass or a shapely highball glass to make it feel extra special. Garnish with a thin slice of lemon or a fresh thyme sprig, which complements the citrusy aroma.
12. Sweet Potato Latte (고구마 라떼)
A beloved caffeine-free option, the Goguma Latte is a warm, comforting hug in a mug. It’s made from steamed and puréed sweet potato, milk, and a touch of sweetener like honey or maple syrup. While it can be made with regular orange sweet potatoes, the most aesthetically pleasing version uses purple sweet potatoes.
The purple sweet potato version yields a latte with a breathtaking, pastel lavender hue that looks absolutely magical. The flavour is sweet, earthy, and creamy. It's a wholesome and filling drink that feels like a treat without being overly decadent.
- Pro-Tip: To get a super smooth texture, peel and steam your sweet potatoes until they are very tender, then blend them with warm milk until completely puréed. Strain it through a fine-mesh sieve for an even silkier consistency.
- Aesthetic Tip: For a hot latte, pour it into a light-coloured ceramic mug to make the purple colour stand out. Top with a dollop of milk foam and a sprinkle of chopped nuts (like almonds or walnuts) for texture.
13. Cream Cheese Foam Tea (크림치즈 폼 티)
This trend, which started with tea, has crossed over into the coffee world and is a huge hit in Seoul. It involves topping an iced tea (like black or oolong) or coffee with a thick, velvety layer of lightly sweetened and salted cream cheese foam.
The visual is all about that thick, stark white top layer. It sits perfectly on the darker liquid beneath, creating a "milk cap" that you sip the drink through. The flavour combination is incredible—the slightly savoury, tangy foam cuts through the bitterness of the tea or coffee, creating a rich, complex, and dessert-like experience.
- Pro-Tip: To make the foam, beat together cream cheese, heavy cream, a pinch of salt, and a little sugar until it's thick but still pourable. The salt is crucial—it's what makes the flavour pop.
- Aesthetic Tip: Serve in a clear cup with a wide mouth. Pour the tea or coffee over ice, then slowly pour the cream cheese foam over the back of a spoon onto the surface of the drink so it floats perfectly on top.
14. Matcha Einspänner (말차 아인슈페너)
A beautiful green twist on a classic. The Matcha Einspänner swaps the traditional espresso shot for a concentrated shot of vibrant matcha. This creates a stunning new visual: the deep green of the matcha base crowned with the pure white of the sweet cream.
This drink offers a different flavour journey. Instead of bitter coffee, you get the earthy, umami notes of matcha, which pair wonderfully with the rich, sweet cream. It’s a sophisticated and calming drink that’s perfect for matcha lovers looking to try something new.
- Pro-Tip: Make your matcha shot slightly stronger than you would for a regular latte to ensure its flavour can stand up to the heavy cream.
- Aesthetic Tip: Use a small, clear glass to highlight the two distinct layers. The key is the presentation—a perfectly clean line between the green and white is what you're aiming for. A light dusting of matcha powder on the cream is a simple, elegant finishing touch.
15. Clear Tomato Ade (토마토 에이드)
For the truly adventurous home barista, the Clear Tomato Ade is the pinnacle of minimalist cafe chic. This is a drink you'll find in the most high-concept, design-forward cafes in Seoul. It looks like a simple glass of sparkling water, but it delivers a surprising burst of sweet, savoury, and herbaceous tomato flavour.
The magic is in creating a clear tomato syrup by slowly dripping the juice from salted and sugared tomatoes through a coffee filter or cheesecloth—a process called a tomato consommé. The resulting clear liquid is a flavour bomb. It's the ultimate minimalist trick: a drink that defies visual expectations.
- Pro-Tip: This takes patience. Finely chop ripe tomatoes, mix with a bit of sugar and salt, and let them sit in a strainer lined with cheesecloth over a bowl in the fridge for several hours or overnight. Do not press them; let gravity do the work to get a perfectly clear liquid.
- Aesthetic Tip: The whole point is its clarity. Serve in the most beautiful, crystal-clear glass you own with a single, large, clear ice cube. Garnish with one cherry tomato and a fresh basil leaf. The simple garnish hints at the complex flavour hidden within.
Creating that perfect 'Seoul-aesthetic' drink at home is more than just following a recipe—it's about adopting a minimalist mindset. It’s about choosing a beautiful glass, paying attention to the details, and finding joy in the simple, mindful process of crafting something with your own hands.
Now the fun part begins. Pick a recipe that speaks to you, put on a relaxing playlist, and transform your kitchen into your very own minimalist cafe for an afternoon. Experiment with different garnishes, play with the lighting for your photo, and most importantly, savour the delicious results of your work.
Which of these drinks are you most excited to try? Let me know in the comments below! And if you post your creation on Instagram, be sure to tag me, Goh Ling Yong, so I can see and share your beautiful, aesthetic home-cafe moments. Happy brewing
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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