Everything we make, in the order we drink it.

Two ristretto shots cut with a measured pour of textured milk. Balanced, short, honest.

Double ristretto, velvet microfoam, rosetta on top. Our most ordered cup, for good reason.

A single origin shot, pulled short. Syrupy body, dried fruit, cocoa finish.

Equal parts espresso, steamed milk and foam. A traditional 5oz pour.

Hand-brewed on the V60. Rotating single-origin lots — ask the barista what we're pouring today.

Clean, balanced filter coffee brewed in small batches throughout the day.

Steeped 18 hours in cold filtered water. Smooth, low-acid, naturally sweet — served over ice.

Double shot poured over cold milk and ice. Simple, generous, never bitter.

Our signature: 70% single-origin chocolate, double espresso, steamed milk, dusted cocoa.

Wildflower honey and freshly ground cardamom folded into a double shot and steamed milk.

Ceremonial-grade Uji matcha, whisked and served still or with steamed milk. No syrups.

Loose-leaf Assam steeped with whole spices, simmered in milk. Lightly sweetened.

Twice-baked laminated dough, almond cream, toasted flakes. Baked fresh down the street.

Brown butter, dark muscovado, walnuts. A slow afternoon in a thick slice.