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23 Cards in this Set
- Front
- Back
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Espresso
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Triple Shot in 20-30 seconds, served in a demitasse cup and saucer with pelegrino and spoon
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Cubano
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Triple shot in 20-30 sec pulled over 3 small spoonfuls of raw turbinado sugar, briefly stirred before serving in demitasse and saucer with pelegrino
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Long Black
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16 ounces, 12 of it is hot water, topped off with our triple shot of espresso and room.
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Macchiato
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Traditional: triple shot espresso pulled in 20-30 sec, with a dollop of foam or or small latte art, still served in the 3 oz demitasse and saucer.
Other: a cafe-latte where you start with the milk and finish with the espresso |
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Cappuccino
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We serve it as traditional, meaning it's 6 ounces, 1/3 espresso, 1/3 milk, 1/3 foam. So it's twice as much foam as milk, It only comes with 2 shots of espresso, even though we always pull triples.
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flat white
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a traditional 6 ounce drink with no foam. So 1/3 espresso, 2/3s steamed milk, COMPLETELY flat. ``
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Cafe Latte
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16 ounces, triple shot of espresso, remainder is steamed milk with about 1 cm of foam on top
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Cafe Breve
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a 16 oz cafe latte made with Half and Half instead of other milks
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Cafe Mocha
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a 16 oz latte with 2 scoops of our Ghirardelli dark chocolate barista chips melted with hot water before adding milk to the pitcher. add triple shot espresso. Each scoop is 20 grams, so it's 40 grams of chocolate.
ICED VERSION: use the liquid house made chocolate syrup, two pumps instead of chips. |
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White Mocha
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our cafe latte with 3 pumps of the white Ghirardelli sauce before espresso is added.
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Steamer
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16 oz drink, 5 pumps of flavor, split between the flavor requests evenly to total five pumps (2.5 salted caramel, 2.5 vanilla, etc etc ). Finished with steamed milk (no espresso or other items).
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Chai Latte
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16 oz drink, 1/2 milk, 1/2 chai concentrate frothed together with 1 cm foam.
ICED version: 1/2 milk 1/2 concentrate mixed to 12 ounces, finished with ice. |
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Pumpkin Spiced Latte
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16 ounces, froth the full amount from the concentrate; no splitting with milk etc. Espresso is added at customer request only.
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Iced Coffee
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16 ounces, 2/3 of it is Kyoto Cold brew, 1/3 is is water, finish with Ice.
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Iced Tea
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16 ounces, Summer peach is our Caffeine version, Petal Pedal is our decaf herbal version; it has STRONG notes of vanilla, customers need to know that. Split the tea concentrate 50/50 with water before adding ice.
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Strawberry Lemonade (seasonal)
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1 scoop cut strawberries in the bottom, 2/3 lemonade, 1/3 water, finish with ICE
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Smoothie
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16 ounces, 8 ounces is frozen yogurt (always our honey vanilla unless it's dairy free, then let them pick) 1/4 cup milk (or ice, or other DF milks), fruit according to recipe and customer choices, blended together, served.
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Bullet Proof Coffee |
Brew an americano (triple shot) or single person french press. add 3 TB grass fed organic butter and 3TB coconut oil from Bulletproof. Blend in the magic bullet til foamy. |
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Matcha Tea |
Matcha needs two teaspoons of powder for 16 oz cups, with a little bit of water to stir it. Then add more water for tea, or cold for iced. If it's the latte, add steamed milk instead. |
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Bubble Tea + Smoothie Bubble |
16 ounces, served with 5 pumps of sweetener depending on the flavor. Liquid is split 50% tea concentrate 50% half-n-half. 1/3 cup pearls (two scoops). Smoothie Bubble: 2 pumps flavored syrup, vanilla froyo, tea concentrate, blended, over bubbles. |
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All white and green Teas |
16 ounces. Reduce the water temperature from the hot water heater to 165 degrees in your brewer using ice, before adding leaves. add leaves and Steep for 2-3 minutes MAX. Strain it out asap. |
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Black teas |
16 oz, use fully hot water, steep 5 min max and strain. |
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Rooibos and all Herbal teas |
16 ounces, cannot be over steeped, use hottest water, leave leaves and bags in, 7+ min steep. Can give to customer right away and let them know the steep time. |
