Our menu changes with what we're roasting, but here's what you'll always find:
Espresso & Milk Drinks
We rotate a single espresso offering every two weeks, choosing whichever lot is singing loudest as espresso. Right now it's a washed Chandragiri Estate from Chikmagalur—brown sugar sweetness, clean finish, absurdly good in a flat white. All our milk drinks use Nandini full-cream milk, steamed to 60°C because we actually want you to taste the coffee.
Filter & Pour-Over
Three single-origin options available as V60 or South Indian filter. We'll talk you through the differences if you're deciding. The pour-over takes about four minutes and comes with tasting notes and the story of the estate. The filter coffee is made the way our head roaster's grandmother made it—strong, sweet if you want it, and served in a steel tumbler and dabara because some things shouldn't change.
Cold Brew
We do a 20-hour cold brew with whatever's tasting most fruit-forward that week. Served black or with a touch of house-made vanilla syrup. No ice unless you ask—we'd rather you taste it properly first.
Not-Coffee Things
Masala chai made from scratch, fresh lime soda, and a rotation of single-origin teas from Nilgiris. Plus pastries from the bakery two doors down—their cardamom buns pair perfectly with our Ethiopian naturals, not that we've tested this extensively or anything.
