Crafted, cup by cup.

A bold, syrupy shot pulled from beans roasted this week. Notes of cocoa, dark cherry, brown sugar.

Two shots of espresso lengthened with hot water for a clean, mellow cup.

Equal parts espresso, steamed milk, and airy foam — finished with a hand-poured heart.

Double ristretto under silky microfoam. The barista's favorite pour.

Rich espresso, steamed milk, and 70% Belgian chocolate crowned with fresh cream.

Slow-steeped for a full day. Smooth, low acidity, notes of dark chocolate and orange peel.

Hand-poured on a Hario V60 to spotlight a single-origin bean of the week.

Clean, tea-like body brewed through thick paper for absolute clarity.

Floral, jasmine, and stone fruit. Washed process. Roasted in-house this week.

Caramel, red apple, milk chocolate. A versatile crowd favorite.

Laminated 27 layers by hand. Baked fresh every morning by our neighborhood bakery.

Flaky pastry filled with almond cream and dusted with powdered sugar.