Seasonal Blend
$19.00
Huila, Colombia · Sidamo, Ethiopia · 12 oz
- Dark chocolate
- Dried cherry
- Almond
- Altitude
- 1,700–2,000m
- Process
- Washed
The shelf
What we’re roasting right now
On the shelf
Four bags from the harvest
Roasted in twelve-kilo batches and dated on the base. When a lot runs out we find the next one.
Kirinyaga AA
$24.00
Kirinyaga County, Kenya · 10 oz
- Blackcurrant
- Tomato leaf
- Cane sugar
- Altitude
- 1,850m
- Process
- Washed, 48-hour ferment
Brooks Street Espresso
$21.00
Nariño, Colombia · Mandheling, Sumatra · 12 oz
- Cocoa nib
- Molasses
- Pipe tobacco
- Altitude
- 1,500–1,900m
- Process
- Washed & wet-hulled
Galeras
$20.00
Nariño, Colombia · 12 oz
- Tangerine
- Caramel
- Red apple
- Altitude
- 1,900m
- Process
- Washed
Before it leaves
Ground to order, or not at all
Every bag is roasted whole and stays that way until someone buys it.
Whole bean
What we’d pick. Grind it the morning you drink it.
Espresso
Fine. Dialed for a 9-bar machine.
Moka pot
A step coarser than espresso.
Aeropress
Medium-fine, for a two-minute steep.
Pour-over
Medium. V60, Kalita, or a cone and some patience.
Drip
Medium-coarse, for a home batch brewer.
French press
Coarse. Nothing that will slip the mesh.
Cold brew
The coarsest we do. Built for a long, cold steep.
How it’s bagged
10 & 12 oz bags
The shelf. Roasted weekly, dated on the base.
2 lb
For an office, or a serious habit. Ask at the bar.
Standing order
Same bag, same week, every month. Cancel by replying.
Not sure what to ask for? Tell us the machine and we’ll set it.
At the bar
Taste it before you buy a bag
Everything on the shelf can be pulled as a shot or brewed on the cone.
Espresso
Pulled on the house blend unless the shelf says otherwise.
Espresso
Two ounces of the seasonal blend. Chocolate, dried cherry, a long finish.
$3.00
Macchiato
The same shot, marked with a spoonful of milk. Nothing more.
$3.50
CortadoAsk for it
Equal parts espresso and steamed milk, served in glass so you can see it.
$4.00
Cappuccino
Six ounces, wet, with a proper cap of foam. Not a small latte.
$4.50
Latte
Twelve ounces of silk. Oat, whole, or nothing at all.
$5.00
Mocha
Single-origin Peruvian cocoa, melted into the shot rather than stirred in after.
$5.50
Filter
The best way to taste a lot before you commit to a bag of it.
Batch Brew
Whatever is on the shelf this week, brewed on the hour and held for thirty minutes. No longer.
$3.50
Pour-OverAsk for it
Your pick of the bench, ground to order. Give us four minutes.
$6.00
Siphon
Vacuum-brewed at the bar. Ten minutes, a small spectacle, and the cleanest cup we make.
$7.00
Cold Brew
Sixteen hours at cellar temperature. Bright rather than syrupy.
$4.50
Cold Brew Tonic
Over ice with tonic and a wide strip of orange peel. Summer only.
$5.50
Japanese Iced
Brewed hot straight onto ice, so it keeps the aromatics a long cold steep flattens.
$5.00
Not Coffee
For the mornings when it isn’t coffee you want.
House Chai
Steeped in-house each morning — cardamom, clove, black pepper, far less sugar than you expect.
$5.00
Matcha
Ceremonial grade from Uji, whisked to order. Grassy and sweet, never bitter.
$5.50
Drinking Chocolate
Thick enough to coat the spoon. A pinch of salt.
$5.00
Leaf Tea
Four on rotation, loose, in a pot. Ask what’s open.
$4.00
Food
Baked down the street and delivered at six.
Butter CroissantAsk for it
Three days of folding, sixty-four layers, and a great deal of butter.
$4.50
Thick-Cut Toast
Country loaf, cut at an inch. Cultured butter and house preserve, or olive oil and salt.
$6.00
Rye Chocolate Cookie
Dark rye, brown butter, flaked salt. Somewhere between a cookie and a brownie.
$4.00
Seasonal Tart
Whatever the market had. Right now: quince and almond.
$5.50
Just landed
Sixty bags, and then it’s finished
A single day lot out of Kirinyaga, fermented forty-eight hours and dried on raised beds. The best coffee to come through all year.