The Menu

Double-shot blend — Ethiopian Yirgacheffe & Colombian Huila. Dark chocolate, dried cherry.

Short-pulled, concentrated. Intense sweetness, no bitterness. For purists.

Espresso extended with filtered water. Clean, bold, endlessly drinkable.

Espresso with a whisper of steamed milk. Old-school, no vanilla, no syrup.

Signature espresso, micro-foamed oat milk, hint of cinnamon, hand-poured latte art.

Double ristretto, silky steamed whole milk, 5oz. Ratio-perfect.

Equal parts espresso and warm milk. Neither coffee nor latte — its own thing.

One-third espresso, one-third milk, one-third deep foam. Classic, uncompromised.

Ceremonial-grade matcha, oat milk, touch of honey. A counterpoint to coffee.

Seasonal rotation — currently Guatemala Huehuetenango. Brown sugar, citrus zest, clean finish.

House rotating filter, brewed every 30 minutes. Ask what's on today.

Two 4oz cups — same bean, two methods. Explore the difference.

18-hour steep, Brazilian natural process. Dark cocoa, vanilla, silky body. Served over ember ice.

Cold brew on nitrogen tap. Creamy cascade, zero dairy. A visual experience too.

Espresso over ice, oat milk, cinnamon dust. Signature cold.

Cold brew over fever-tree tonic, orange peel. Unexpected and brilliant.

Laminated with French butter, filled with 72% Valrhona chocolate. Delivered fresh at 7am.

Roasted banana, toasted pecans, brown butter glaze. Served warm.

Sourdough, smashed avo, chilli flakes, lemon. Fuel for a long morning.

House-baked, rotating weekly. Clotted cream & seasonal jam.