A Coffee Manifesto

on espresso

Most espresso in the USA is made from over-roasted beans.  Some people think that makes it “bold.” It isn’t “bold.” It’s just bad.

There is no such thing as an “espresso roast.” Good espresso can be made from many different roasts. When you see pre-packaged coffee that is labeled “espresso roast,” that often means it has been over-roasted: oily, burned, bad-tasting. Feel free to ask to see our beans – you will notice that they are actually quite dry, and much lighter in color than your average “espresso roast.”

on cappuccino

A cappuccino is not made by scooping out foam and topping the espresso with it. A cappuccino is made by pouring properly textured milk into the espresso, creating a homogeneous mixture with the consistency of cream, not meringue.

Traditional espresso drinks are intended to be consumed immediately, whereas in America the “to-go” phenomenon has encouraged shops to make drinks that are extra-hot. Overheating milk ruins its flavor and texture. If your milk is textured properly in a cappuccino, it becomes so sweet that you may not even need to add sugar.

A traditional cappuccino is 6 ounces.  We don’t offer a 16 ounce cappuccino because it is impossible to offer in the correct coffee / milk ratio.

on house and toddy coffees

For our house coffees, we offer French press coffee, pour-overs, and Italian moka (traditional stovetop espresso). It’s easier to control the water temperature, pressure, and brew-time using these methods, and we think all of them taste better than drip.

Pouring brewed coffee over ice waters it down and intensifies the bitter taste of the oils in the coffee.  Cold-brewed toddy coffee is the absolute best choice for an iced coffee.  It is also the most caffeinated coffee drink you can make (though we can cut it with water or milk to lessen the intensity if you prefer). It also makes a great hot drink!

on love for good coffee

Our menu is short because we think those are the best drinks we can make for you.