The Menu

One shot. No apologies.

Twice the intent.

Short, tight, concentrated. For those who mean it.

Espresso stretched with hot water. Still has backbone.

Water first, espresso on top. Preserves the crema.

Microfoam, double shot, no nonsense.

Equal parts espresso, steamed milk, foam.

More milk, less attitude. Still good.

Espresso cut with a splash of warm milk.

Espresso stained with foam. Barely touched.

Single origin, hand-poured. Ask about today's bean.

Clean, bright, full-bodied. The barista's choice.

House blend, always fresh. No waiting.

12-hour slow drip. Patient coffee for patient people.

Double shot over ice. Sharp and cold.

Espresso, cold milk, ice. Straightforward.

Steeped overnight. Smooth, low acid, high caffeine.

House-made. Tart, not sweet.

Local mineral water. Cold.

Espresso meets tonic water over ice. Bitter, bright, unexpected.

House-torched vanilla syrup, oat milk, double shot. Dark and sweet.

Cold brew, charcoal, coconut milk, a pinch of sea salt. Our icon.

Triple-shot flat white with lavender and black sesame. Not for beginners.

Decaf single-origin V60 with a whisper of cardamom. For the late hours.

Flaky, buttery, slightly tangy. Baked every morning.

Dark chocolate, sourdough lamination.

Chewy, sesame-forward, naturally sweet. Vegan.

Dense, dark, walnut-topped. Not your basic loaf.

Brown butter almond cake with pistachio. Small, rich.