Cups worth slowing down for

Our coffee

We work with a small specialty roaster in Brooklyn who sources beans directly from farms and cooperatives and roasts them in small batches. Our house espresso is a chocolatey, nutty blend that holds its own in milk drinks, with a bright single-origin option that rotates every month or so for anyone who likes their espresso a little fruitier. Beans are never more than a couple of weeks off the roast, and we dial in the grinder every morning (and again whenever the weather changes, because humidity is the enemy of consistency).

For filter coffee we brew batch coffee all day for anyone in a hurry, plus pour-over by the cup if you have five minutes to spare. Ask what is on the pour-over shelf; it is usually something from Ethiopia, Colombia or Guatemala, and we are happy to talk about it as much or as little as you like.

Milk, sweeteners & the small stuff

We use whole milk from a dairy in upstate New York, and offer oat and almond milk at no extra charge, because we don’t think you should pay more for your preferences. Our syrups — vanilla, brown sugar, honey lavender and a seasonal special — are made in house, without artificial flavors. Decaf is always available, made with a gentle water-process method so it still tastes like coffee.

Take some home

Whole-bean bags of our house espresso and the current single origin are on the shelf by the register, and we’ll happily grind them for your brewer at home. Bring your own cup and get 25 cents off any drink; we would much rather wash a mug than throw away a paper cup.