Coffee Shop 'SAMAA_' Fully Renews Iced Espresso Drinks Starting June 2, 2026

SAMAA_ Renews Iced Espresso Drinks

SAMAA_, a coffee shop based in Sangenjaya, Tokyo, operated by Samasama Holdings, will fully renew all its iced espresso drinks starting Tuesday, June 2, 2026. Addressing the long-standing issue of iced espresso drinks being 'thin' or 'watery,' the shop will update its production processes by incorporating ultrasonic technology. Additionally, it will redefine the nature of iced espresso through a 'BLACK & WHITE' concept, allowing customers to select their preferred concentration regardless of menu names or categories.

### 1. Statement Just coffee. MAKE A_NEW WORLD. Water, milk, coffee. Materials remain the same. The world changes.

### 2. Background SAMAA_ opened in Sangenjaya, Tokyo, on October 1, 2025. With a mission to 'Create a beautiful future with a cup of coffee,' the shop has pursued both deliciousness and sustainability through an experimental approach.

### 3. Issue Iced espresso drinks have long suffered from being 'thin' or 'watery.' Pouring hot espresso directly over ice or cold liquids causes structural dilution, which was previously accepted as inevitable. SAMAA_ provides a solution by updating the process.

### 4. Declaration SAMAA_ will introduce the ultrasonic generator 'Sonic Reformer' for all iced espresso drinks, fundamentally changing the texture, flavor, and emulsification state.

### 5. Technology: Sonic Reformer Equipment: Hielscher Ultrasonics 'UP100H'. Ultrasonic vibrations work inside the liquid, emulsifying and homogenizing ingredients at a molecular level. This eliminates the characteristic watery nature of iced drinks, creating a silky texture, preventing separation, and maintaining flavor even as temperatures drop. SAMAA_ also acts as a domestic distributor for the equipment, selling it in sets with recipes and coffee beans.

### 6. New Menu: BLACK & WHITE At the core of this renewal is the comprehensive overhaul of the 'BLACK & WHITE' system. By redefining drinks solely by the ratio of espresso to water or milk, customers can choose their preferred strength.