2025Journal articleFree to read

Cloudscape: a sip of heaven

Ardini Abdul Hatta, Nazirul Mubin Awang Besar, Abdullah Kula Ismail, Syahrini Shawalludin, Shafilla Subri, Qatrunnisa Shariff

UiTM Institutional Repositories (Universiti Teknologi MARA)

Free full text →

Abstract

Cloudscape is more than just a beverage; it's a sensory experience created to elevate the typical coffee experience to something sublime. Three distinct, dreamy flavors such like the earthy elegance of Matcha, the buttery richness of Caramel, and the traditional Original Dalgona are used to blend tradition and luxury. Cloudscape's tagline, "A Sip of Heaven," offers a modern twist on the popular dalgona coffee. Cloudscape is a lifestyle option for coffee lovers and those seeking aesthetics because it blends artisanal quality with visual appeal. Each cup, whether served warm for a cozy retreat or iced for a refreshing pick-me-up, invites you to pause, take a deep breath, and savor a moment of bliss. Cloudscape, a rich yet airy beverage that melts on the tongue, is made with finely whipped coffee atop a layer of chilled milk that resembles a cloud. With every sip, the perfect balance of creaminess and bitterness awakens the palate and soothes the soul. Each of the product's infusions such like caramel dawn, matcha, and classic roast has been thoughtfully selected to go well with different settings and moods. Cloudscape, which is intended for cafes, pop-ups, and boutique menus, is the ideal product for modern consumers who are drawn to unique flavor profiles and eye-catching presentations. Every sip is a gentle escape into a sky of flavor, and Cloudscape is a soft, floating moment of indulgence that tastes like heaven.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Observational (human)

Surveys, cohorts and consumer studies, with no intervention.

Assigned automatically from the title, abstract and subject terms.

Topics

Aroma, flavor and sensory Food products and applications Cognition, mood and stress Processing, milling and quality

Matcha is a main subject here (named in the keywords).

Keywords and subject terms

coffee beverages matcha caramel sensory experience product branding lifestyle branding cafe menu pop-up menus

Cite this study

Ardini Abdul Hatta, Nazirul Mubin Awang Besar, Abdullah Kula Ismail, Syahrini Shawalludin, Shafilla Subri, Qatrunnisa Shariff. (2025). Cloudscape: a sip of heaven. UiTM Institutional Repositories (Universiti Teknologi MARA).

More on aroma, flavor and sensory

2021Journal article

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy.

Guo Z, Barimah AO, Yin L, et al. — Food chemistry

Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×

2019Journal article

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Hui Ru Tan, Hazel Lau, Shao‐Quan Liu, et al. — LWT

Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma. The volatiles of four types of Japanese green tea (Sencha, Matcha, Gyokuro, and Hojicha) were extracted separately by headspace solid-phase…

Chemical / analyticalAroma, flavor and sensoryAuthenticity and analytical methodsSkin, oral and dentalCited 101×

2021Journal articleFree to read

Effects of Light Intensity and Spectral Composition on the Transcriptome Profiles of Leaves in Shade Grown Tea Plants (Camellia sinensis L.) and Regulatory Network of Flavonoid Biosynthesis.

Ye JH, Lv YQ, Liu SR, et al. — Molecules (Basel, Switzerland)

Black net shade treatment attenuates flavonoid biosynthesis in tea plants, while the effect of light quality is still unclear. We investigated the flavonoid and transcriptome profiles of tea leaves under different light conditions, using…

Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 78×

2022Journal article

Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality.

Wu J, Ouyang Q, Park B, et al. — Food chemistry

The sensory quality of matcha is a pivotal factor in determining consumer acceptance. However, the human sensory panel test is difficult to popularize by virtue of professional requirements and inability to evaluate large samples. The…

Observational (human)Processing, milling and qualityAroma, flavor and sensoryCited 75×

Browse the whole library →