A concentrated double shot with a thick crema — deep and clean.

Espresso lengthened with hot water, bright and unhurried.

Silky steamed milk poured over a double espresso.

Equal parts espresso, steamed milk and a deep cap of foam.

Ristretto shots under velvety microfoam — small and strong.

Slow-dripped single-origin beans — a lighter, cleaner cup.

Espresso, dark chocolate and steamed milk.

Warm orchid-root milk dusted with cinnamon — a winter classic.

Spiced black tea steeped into steamed milk.

Melted dark chocolate and milk, thick and comforting.

A pot of the day's herbal infusion.

Çay in the tulip glass, brewed dark in the samovar.

Stone-ground Turkish coffee, slow-cooked and richly foamed.

Finely ground and copper-pot brewed, served with lokum and water.

Espresso over ice and cold water — crisp and bracing.

A scoop of ice cream drowned in a hot espresso shot.

Steeped eighteen hours cold — smooth and low in acidity.

Chilled milk and espresso over ice.

Iced espresso, dark chocolate and cold milk.

Stone-ground matcha whisked with cold milk over ice.

Iced matcha latte layered with fresh strawberry.

Blended iced coffee, thick and frothy.

Thick blended milk and ice cream.

Spiced chai and cold milk over ice.

House-brewed iced tea, lightly sweet.

Deep-red hibiscus, tart and refreshing over ice.

Our own recipe — fresh lemon and mint, just sweet enough.

Cold-pressed to order.

Zesty and moist with a bright lemon glaze.

Dark, dense and generous.

Chilled sparkling water.

Chilled sparkling water, large.

Bottled still water.

Bottled still water, large.