Menu
What we brew and bake
The menu is small on purpose: everything on it we make daily, start to finish. The switch at the top recalculates prices for the whole menu.
Atmosphere
Inside our space
Three shots of the day: morning light, the counter at work, and a table where people linger longer than planned.
Beans & Roasting
We roast in-house, every Wednesday
The roaster stands in the same room, behind a glass partition — on Wednesday morning you'll smell it from the street. We buy green beans in small batches and roast only as much as we'll sell in a week: coffee is alive for the first twenty days after roasting, after that it's just brown powder.
Profiles we keep
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- Light roast — for filterAcidity, berry, tea. We brew it in V60 and cold brew.
- Medium — universalNut and caramel. The base of espresso and milk drinks.
- Dark roast — for milkCocoa, body, aftertaste. For those who like it strong.