The menu
Beans roasted for espresso and for filter, a bakehouse working through the morning, and a signature or two you will not find down the road.
Scarlett Bloom
Double espresso, rosella. The rosella cuts through the chocolate end of the shot and leaves it floral and tart, and the whole thing turns a deep red you can see across the room.
Served iced. If you order one thing on your first visit, order this.
Other signatures rotate through the board in-store — ask what the bar is pouring this month.
Espresso
Milk of your choice, dairy or plantSingle or double, straight from the bar.
A ristretto shot, a short pour of steamed milk.
The one most people order. Double shot, thin microfoam.
Fuller foam, dusted on top.
Longer and milder. Hot or over ice.
Double shot over hot water, crema kept intact.
Double ristretto in a small cup, no room to hide.
For the walk back from the beach.
Filter
Brewed to order unless the batch is onOn from opening. The fastest good cup in the house.
Single origin, brewed one cup at a time. Give it a few minutes.
Steeped long and slow, poured over ice.
What is on filter changes. The bar will tell you where it is from and how it tastes.
Not coffee
For the rest of the tableWhisked, hot or iced.
Dark and unsweetened until you sweeten it.
Loose leaf, a small selection.
Whatever the market had that morning.
The bakehouse
Baked here, sold until it runs outLaminated in-house. Plain, and filled with whatever the bakers chose this week.
Thick slice, warmed if you want it warmed.
Sweet and savoury, out of the oven in the morning and again mid-afternoon.
Short runs, one or two at a time. They tend to go early.