On the board today.
Whole is the default, oat and two percent are no charge. Two coffees on the bar most days, a house blend and a guest. Ask about the guest, we like talking about it.
Today on filter, brewed to order
Roasted MondayEthiopia, Guji
- Process
- Natural, Heirloom variety
- In the cup
- Blueberry, stone fruit, a little cocoa
- Also on
- Batch brew is the Colombia today. Bags on the shelf roasted this Monday.
Prices in US dollars Cards or cash Ask us anything, (954) 555-0172
Espresso barHouse & guest
Eighteen grams in, thirty-six out, twenty-five to twenty-nine seconds
Espresso3.00Two coffees on the bar. The house seasonal blend, or the guest single origin. Say which.
Macchiato3.20A short black, marked with a spoon of steamed milk.
Cortado3.40Two shots cut with warm milk. In a glass.
Flat white3.80Silky microfoam, no dry cap. The one we make most.
Latte4.00Long and mild. Ask for an extra shot if you take it strong.
Cappuccino4.00A proper cap, a dust of cocoa if you want it.
Honey oat latte4.80Oat milk, a spoon of local honey, two shots. The one people order twice.House favourite
Mocha4.40Dark chocolate ganache, stirred through. Not a syrup.
Not coffeeFor the rest
Pots, spice, and one cold press
Loose leaf tea3.20Assam, jasmine green, or a house peppermint. In a pot.
Chai latte4.20Spiced from scratch, steamed with your milk.
Hot chocolate4.00Melted dark and milk chocolate, a pinch of sea salt.
Fresh mint lemonade3.60Pressed in the morning. On the counter through summer.
Filter & brewThe guest rotates
Sixty grams to the litre, fresh on the hour and the half
Batch brew3.20Fresh on the hour and the half. Refills 50¢ if you stay.Colombia today
Guest filter5.00Brewed to order on the bench. Today, Ethiopia, Guji. Natural, Heirloom. Blueberry, stone fruit, a little cocoa.On filter today
Cold brew3.80Steeped overnight, poured over one big cube.
Iced latte4.20Cold milk, two shots, plenty of ice.
From the caseBaked here from six
One oven, one tray at a time. Mensah starts before six.
Morning bun4.00Laminated, rolled in orange sugar, out around eight. We bake forty.When they are gone, they are gone
Almond croissant3.60Yesterday’s croissant, re-baked with frangipane. Better for it.
Pain au chocolat3.40Two batons of dark chocolate, all butter.
Sourdough toast4.20Thick cut, cultured butter, a spoon of seasonal jam. Forty eight hour ferment.
Banana bread3.40Dark, dense, a little walnut.
Cheese and thyme scone3.60The savoury one. Goes first, most days.
The counterThe board changes with the season
Best read at the counter.
Everything above is made a few feet from where you order it. Come and point at something; we will tell you what it is and how it was made.