Old School for the New School

Our Coffees

Espresso

Generally thicker than coffee brewed by other methods. Has a higher concentration of suspended and dissolved solids.

CAFFE Latte

Made with espresso and steamed milk. The term as used in English is a shortened form of the Italian caffè latte, which means milk coffee.

CappucCino

Composed of espresso and hot milk, with the surface topped with foamed milk. Cream may be used instead of milk and is often topped with cinnamon.

CAFFE Mocha

Like a caffè latte, caffè mocha is based on espresso and hot milk, but with added chocolate, typically in the form of sweet cocoa powder.

COLD BREW AND NITROGEN INFUSED COFFEE ON TAP

We have introduced nitrogen infused coffees and cold brewed coffees to our lineup.  The origins will change periodically and we are looking for a third variant to add to the mix.

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The Café

From a cultural standpoint, coffeehouses largely serve as centers of social interaction: the coffeehouse provides patrons with a place to talk, read, write, entertain one another, or pass the time, individually or in groups.

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Passion for Analogue Coffee

While most of the coffee industry has been moving towards more ways to push a button and pull the perfect shot, for us the perfect shot has been here for decades.  The hydraulic piston espresso machine requires more skill and a dedication to the craft, but the result is still the standard against which all other machines are measured.

Geek Alert →  Our machine employs static pre-infusion, therm-compensation, temperature profiling and a declining contoured pressure curve.  And its really cool.

Seriously Fun

The coffee we serve is outstanding.  The creativity some of our baristas employ is remarkable.