COFFEE

We serve Corvus Coffee (Denver, CO) as our primary drip and pour over coffees. I typically use their Dead Reckoning blend and occasionally use a single origin such as Tumba, a very nice Rwandan coffee.

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I also use the Tumba single origin for my Cold Brew -

COFFEE

I typically use Corvus' Dead Reckoning as our drip coffee

COLD BREW

We steep 1lb of the Corvus/Tumba to one gallon of filtered water, for 24 hours for an amazingly smooth and very strong cold coffee

CAFE AU LAIT

Our drip coffee with steamed milk and nice layer of foam on top

ESPRESSO DRINKS

hot/cold

ESPRESSO

I tend to use Lavazza / Super Crema for my espresso, or Ozo's (boulder)

Organic Isabelle, but it can tend to rotate.

All drinks are double shots

CORTADO

A double-shot of espresso and equal parts steamed milk

LATTE

A double-shot of espresso, steamed milk and a subtle top layer of foam

MOCHA

A double-shot of espresso added to chocolate sauce and steamed milk with a nice top layer of foam

CAPPUCCINO

A double-shot of espresso, steamed milk and a thick layer of foam

AMERICANO

A double-shot of espresso mixed with hot water

SPECIALTY DRINKS

LONDON FOG

We let the Earl Grey steep with an oz. of vanilla and top it with steamed milk and a little foam

CHAI (regular or spicy)

We use Sanctuary Chai (Boulder).

Our Chai recipe is 50/50, chai to milk of your choice.

ITALIAN SODAS

2oz. of syrup topped with soda water and fresh, house made whip-cream

Peach / Strawberry / Pineapple

THE METRO

Soda water over an oz. of vanilla and a  double-shot of espresso on top. It's different and it's delicious.

CHOCOLATE MILK/

HOT CHOCOLATE

Two pumps of Ghiradelli Chocolate, hand stirred with milk of your choice

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We suggest topping it with our house made whip cream

MILK

Whole Milk / Non Fat Milk

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Alternative Milk options - Almond Milk / Oat Milk

EXTRAS

House Made Whip Cream

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Caramel & Chocolate Sauces

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Syrups:

Vanilla, Sugar Free Vanilla, Hazelnut, English Toffee, Cane Sugar