Section 1
Pour beyond
the rim.
Small-batch espresso, slow-steamed milk and a cup that tastes like it took all morning. Roasted every Thursday, poured all week.
Small-batch espresso, slow-steamed milk and a cup that tastes like it took all morning. Roasted every Thursday, poured all week.
Whole milk from one farm, steamed to 62 degrees so it stays sweet, glossy and thick enough to hold a pattern.
Double ristretto, thin microfoam, no sugar needed.
Eighteen-hour steep, poured over one big cube.
Beans, filter and a bottle to take the ritual home.