The menu, kept small on purpose.

A short, syrupy double shot — bright, chocolatey, no hiding place.

Equal parts espresso and steamed milk in a small glass. Our most ordered.

Two shots, micro-foamed whole milk, served in a 6oz tulip.

The classic — espresso, steamed milk, a generous cap of foam.

Long pour for the morning commute. Vanilla or honey-cardamom on request.

Single origin dark chocolate, espresso, milk. Less sweet than you'd think.

Single origin of the week, ground to order. Ask your barista what's on bar.

Always fresh, never older than 30 minutes. Free refills.

Steeped 16 hours. Smooth, low acidity, served over a single rock.

Double espresso, milk of choice, plenty of ice.

Ceremonial grade Uji matcha, whisked, lightly sweetened with maple.

House-spiced — cardamom, clove, black pepper, fresh ginger.

70% dark, steamed milk, a pinch of flake salt on top.

Earl grey, jasmine pearl, hojicha, peppermint.

Buttery laminated dough, generous cardamom-sugar, a pearl-sugar finish.

54 layers, three days, one shatter when you bite.

Small, dense, browned-butter cake. Two-bites of joy.

Citrus zest, Sicilian olive oil, a slow-baked crumb.

Crisp edge, soft middle, white miso for depth. Don't skip it.

Toasted walnut, brown sugar crust. The Sunday standby.

Whipped ricotta, raw honey, thyme, cracked pepper.

Smashed avocado, chili crisp, lime, soft poached egg.

Toasted oats, almonds, maple, yogurt, seasonal fruit.

Thick sourdough, cultured butter, house preserves. Sometimes the simplest thing.