The beans
One shot, pulled twice.
Every coffee on the board starts the same way: a double shot, 36ml, ground and pulled the moment you order it. Nothing sits in a jug waiting. If the queue is long the drink takes a little longer, and that is the trade we decided to make.
Size is the only thing that changes the coffee. The classics — long black, flat white, cappuccino — are built small and tight at 8oz so the shot still tastes like a shot. The moderns start at 12oz because milk and syrup need the room. Neither gets a third shot to fill the cup; if you want one it is an add-on, and it goes on the label.
The blend is 80% arabica to 20% robusta, roasted medium dark. The robusta is on purpose. It is what puts crema on the shot and keeps a bit of bite in it — a softer all-arabica would read beautifully on its own and then disappear entirely under milk and ice in a 20oz cup.
The roast is built around herbs and dried fruit at the front, brown sugar and sugar cane through the middle, a malic tartness, and chocolate on the finish. It arrives as whole bean at screen grade 18 — large and even, which is the boring reason a grinder can hold a consistent shot all night.
- Blend
- 80% arabica, 20% robusta
- Roast
- Medium dark
- Notes
- Herbs, dried fruit, brown sugar, sugar cane, malic acidity, chocolate
- Grade
- Whole bean, screen 18, ground per order
- Shot
- Double, 36ml, pulled to order
- Classics
- Hot 8oz · iced 12oz · iced 16oz
- Moderns
- Hot 12oz · iced 16oz · iced 20oz
- Milk
- Unsweetened by default. Sweetened to taste on request, no charge.
- Oat milk
- Substitute on any drink
- Extra shot
- Add one any time — it changes the numbers on the board