A single shot from freshly roasted beans. Intense, under a rich crema.

A double espresso under finely steamed milk. Silky texture, full flavour.

The classic, one to one — espresso, milk and a thick foam on top.

Longer and milkier, for anyone who likes their coffee velvet-smooth.

A shot with a spoon of milk foam. For when you want an espresso, only softer.

Espresso lengthened with hot water. A long coffee that lasts the morning.

A hand-brewed filter that brings out the fruit and florals of a single origin.

Cold-extracted over 18 hours. Smooth, refreshing, without bitterness.

Tonic, ice, citrus peel and espresso poured over. The summer classic of our bar.

Whatever we have just finished roasting. Ask the barista what is in the pot today.

Japanese ceremonial grade matcha with steamed oat milk.

A seasonal lemonade from fresh citrus and herbs from our own garden.

Thick, from 70% chocolate. In winter we add a pinch of cinnamon.

Crisp outside, soft within. Baked every morning until it sells out.