The Menu

Two ounces, pulled short and syrupy. Nothing to hide behind.

Espresso marked with a spoonful of foam. Small and serious.

A rotating single origin, brewed by the batch. Ask what is in the hopper.

Espresso lengthened with hot water, crema intact.

Equal parts espresso and steamed milk, served in a warm glass.

Dense foam, a dusting of cocoa, the way it is meant to be.

Silky microfoam, a double ristretto underneath.

Twelve, sixteen or twenty ounces of quiet.

Made to order

Four minutes, one cup, no rushing. The slowest thing we make.

House signature

Our namesake. Spruce-tip syrup, dark chocolate and cream over a double shot — resinous, sweet and faintly wild. The one people come back for.

Dark chocolate, a whisper of smoked sea salt and a dusting of cocoa nib.

Honey, lavender and cracked vanilla steamed into whole milk.

Chaga mushroom, raw cacao and maple. Earthy, grounding, faintly medicinal in a good way.

Steeped eighteen hours. Bold, low-acid and unwise on an empty stomach.

Cascading, cream-topped, and there is no cream in it.

Stone-ground ceremonial matcha, oat milk, a thread of wildflower honey.

Earl Grey, lavender and cold milk over a tall glass of ice.

Spring

Bright green spring tips, steeped into syrup. Tastes like the first warm week.

Summer

Roadside blackberries folded into salted cold foam over cold brew.

Autumn

Alder-smoked maple, a double shot, and just enough milk to soften it.

Winter

Real drinking chocolate infused with fir needle. Christmas tree, but delicious.

Summer

Cherry, soda water, a splash of cream if you want the cloud.

Foraged nettle and garden mint. Caffeine-free and quietly restorative.

Laminated, orange-scented, rolled in cinnamon sugar.

Toasted hazelnut, crackly top, fir honey glaze.

Twisted, pearl-sugared, best eaten warm and immediately.

Thick-cut country loaf, cultured butter, seasonal jam.

Wild mushrooms, nutty gruyère, all-butter pastry.

Chewy, jammy, and it happens to be vegan and gluten free.