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THE FUNDAMENTALS OF COFFEE BREWING

“I drink good coffee because some things should be beautiful all the time.” -T.N. Trivett

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Doppio Espresso

Two shots of either our espresso blend or single origin espresso.
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Macchiato

Two shots of espresso marked with a small amount of steamed milk.
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Cortado

Two shots of espresso and two ounces of steamed milk.
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Latte

A 12 oz beverage, with two shots of espresso and steamed milk.
Cappuccino

A 6 oz beverage with two shots of espresso and steamed milk with a thick layer of microfoam.
Drip Coffee

Batch brewed traditional American coffee.
Red Eye

Drip coffee with one shot of espresso added.
Black Eye

Drip coffee with two shots of espresso added.
Americano

Two shots of espresso with water.
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V60 Pour Over

A traditional pour over method, the v60 uses a thin paper filter and offers a brightly flavored cup.
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Chemex

Using a thicker filter than the v60, this pour over method removes man oils from the coffee and produces an excellently balanced, clean cup.
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Siphon

Coffee and a show. The siphon uses immersion brewing as well as heat and cooling to make a full flavored coffee offering.
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Aeropress

A brew method unlike any other. Uses pressure to produce a more intense brew than any other method we use.
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Silverton

The silverton uses both a steel and ceramic filter and gives the barista the option to brew with full immersion or as a pour over.
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French Press

The traditional full immersion brew. Bodied and full of flavor.
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Cold Brew

Coffee brewed cold for 24 hours to produce a highly caffeinated, low acidity drink.
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Cold Brew Nitro

Cold brew put in a keg and nitrogenized. Produces a full body.