COFFEE HOUSE BLEND
POUR OVER 12 oz
POUR OVER is a manual brewing method that puts many things under your direct control. The wetting of the grounds, the amount of time the grounds are exposed to hot water, and the brewing time are all controlled by you as you add hot water to the pour over brewer.
SYPHON 12 oz
SYPHON is a coffee maker, with 2 chambers. Ground coffee belongs in the upper chamber, and in the lower chamber, there comes water. The water is then heated and when the Water Pressure rises, the water near the boiling point is forced into the upper chamber, where it mixes with the ground coffee.
COLD BREW TOWER 16 oz
Cold brewing, also called cold water extraction or cold pressing, is the process of steeping coffee grounds in water at cool temperatures for an extended period. Coarse-ground beans are soaked in water for a prolonged period of time, for 12 to 24 hours.
CUP OF DRIP 12 oz
Brewed coffee is made by pouring hot water onto ground coffee beans, then allowing to brew. Water seeps through the ground coffee, absorbing its constituent chemical compounds, and then passes through a filter. The used coffee grounds are retained in the filter, while the brewed coffee is collected in a vessel such as carafe or pot.
BLACK COFFEE DRINKS
Special espresso blend Attic served hot and iced. Also all espresso drinks.
ESPRESSO ATTIC is coffee of Italian origin, brewed by expressing or forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other drinks such as a caffè latte, cappuccino, macchiato, mocha, flat white, Americano and mostly drinks.
AMERICANO 6 oz
AMERICANO is a type of coffee drink prepared by diluting an espresso with hot water, using a double coffee filter in the portafilter. This results in 2 oz of drink, double the amount of a single shot espresso. More commonly called a standard double, it is a standard in judging the espresso quality in barista competitions. Doppio is Italian multiplier, meaning "double". Americano similar strength to, but different flavor from, traditionally brewed coffee. The strength of an Americano varies with the number of shots of espresso and the amount of water added. The term "Americano" means "American", and derives from American Spanish, dating to the 1970s.
ESPRESSO & MILK
MACCHIATO SKULL 3.5 oz
SKULL sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, macchiato means "stained" or "spotted" so the literal translation of caffè macchiato is "stained coffee", or coffee with a spot of milk.
CORTADO 4 oz
CORTADO is a beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity. The milk in a cortado is steamed, but not frothy and "texturized" as in many Italian coffee drinks. The word cortado is the past participle of the Spanish verb cortar (to cut), in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout Spain, Portugal and Cuba.
FLAT WHITE 7 oz
FLAT WHITE is a coffee drink consisting of espresso with microfoam (steamed milk with small, fine bubbles and a glossy or velvety consistency). It is comparable to a latte, but smaller in volume and with less microfoam, therefore having a higher proportion of coffee to milk, and milk that is more velvety in consistency – allowing the espresso to dominate the flavour, while being supported by the milk.
CAPPUCCINO 9 oz
CAPPUCCINO is an espresso-based coffee drink that originated in Italy, and is traditionally prepared with steamed milk foam (microfoam). Variations of the drink involve the use of cream instead of milk, and flavoring with cinnamon or chocolate powder. It is typically smaller in volume than a caffè latte, with a thicker layer of microfoam. The name comes from the Capuchin friars, referring to the colour of their habits, and in this context referring to the color of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). The physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink.
LATTE 12 oz
LATTE is a coffee drink made with espresso and steamed milk. The term as used in English is a shortened form of the Italian caffè latte, which means "milk coffee". The word is also sometimes spelled latté or lattè in English with different kinds of accent marks, which can be a hyperforeignism or a deliberate attempt to indicate that the word is not pronounced according to the rules of English orthography.
CAFE AU LAIT 12 oz
CAFE AU LAIT is coffee with hot milk added. In Europe, café au lait stems from the same continental tradition as café con leche in Spain, kawa biała ("white coffee") in Poland, Milchkaffee ("milk coffee") in Germany, tejeskávé in Hungary, koffie verkeerd ("incorrect coffee") in the Netherlands and Flanders, and café com leite (“coffee with milk") in Portugal and Brazil. In the French-speaking areas of Switzerland, a popular variation is the café renversé (“reverse coffee"), which is made by using the milk as a base and adding espresso, in reversal of the normal method of making a café au lait.
MAGIC / AUSTRALIAN 6 oz
A magic is steamed milk poured over a double ristretto and served in a smaller 6 oz cup giving it the optimum coffee to milk ratio. (A ristretto is a 'restricted espresso', meaning that it's the first half of a shot of coffee only and supposedly purer.)
PICCOLO / SYDNEY 4.5 oz
PICCOLO / SYDNEY is a ristretto shot topped with warm, silky milk served in a 4 oz glass demitasse (small latte glass) … basically, a baby latte, as the Italian pronunciation suggests. There have been other names for this drink, such as the Spanish version Cataldo, or a Mezzo-Mezzo. The Aussie version: the low tide latte. Many Melbournians were nearly experiencing the Piccolo with their own long or stretched Macchiato
GIBRALTAR 4 oz
The brainchild of Blue Bottle Coffee in San Francisco, The Gibraltar is a double-shot of espresso and a bit of milk. It’s served in a small Libbey “Gibraltar” tumbler, hence the name. The story goes that this was originally a drink that the Blue Bottle baristas made for themselves behind the bar; the milk cools the espresso just enough to be able to slam back the drink and carry on.
MOCHA 12 oz
MOCHA is a chocolate-flavored variant of a caffè latte. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mocha, Yemen which was one of the centers of early coffee trade.