If we had to pick a single drink to represent what we do, it's the latte. Double shot of espresso, milk steamed properly, art on top. The basics, but everyone has to get the basics right.
Our espresso is a custom blend roasted for us in small batches. It runs sweeter than most — caramel notes, dried fruit, a clean finish. We pull it at an 18-gram dose into 36 grams of espresso over about 28 seconds. Slightly slower than fast, slightly faster than slow.
The milk is the second half. Whole milk goes into a cold pitcher, the steam wand goes in just below the surface, and we stretch the milk for the first three seconds (that's where the texture comes from) before submerging the wand to heat it. Final temperature: 140°F. Hot enough to feel right in your hands. Cool enough not to scald the sweetness.
We pour the latte slowly into a preheated ceramic cup, ending with a small flourish of contrast — a tulip, a rosetta, sometimes a heart.
$6. Order an extra shot if you slept badly.
