Definition: Coffee made by letting dripping hot water through ground coffee in a coffee brewing machine. Ours is a richer style blend called CH Workplace Blend brewed by Mudhouse. As an agricultural product the blend changes throughout the year, but is always anchored in Columbian.

Tips: Large (regular) pot = 225g of coffee beans. Small pot = 168g. Grounded and brewed in the Fetco machine located in the kitchen.

Vessel: Large coffee silver/black carafe. Always wipe down the coffee pot before putting it into service.

Definition: Drip coffee combined with roughly equal parts with warm milk (or milk alternative).

Tips: Basically a latte but half the mug is drip coffee instead of an espresso shot.

Vessel: Black mug

Did you know? Literally translated, macchiato is “coffee of milk” in French

Definition: A coffee-making method of Italian origin, in which a small amount of nearly boiling water is forced under pressure (expressed) through finely-ground coffee beans.

Tips: Brewed in the GS3 Marzocco machine located in the TR.

Vessel: demitasse brown espresso cup + saucer, demitasse spoon when condiments are served.

Did you know? A perfect espresso shot should have a 25-30 seconds pull. Espresso should be served immediately after the shot has been pulled, otherwise it will continue to grow more bitter.

Definition: Espresso that is diluted with hot water (from our tea kettle).

Tips: The more shots added the stronger the Americano. Hence, the more water added the weaker the Americano.

Vessel: Blue tea cup + plate

Did you know? We do not typically brew decaf drip coffee, so when a guest asks for decaf we serve them a decaf Americano. Europeans typically drink espresso. The name “Americano” is a somewhat backhanded reference to the diluted (watery) style of drip coffee Americans prefer.

Definition: Espresso topped with a small amount of foamed milk (or milk alternative).

Tips: If a guest would like sugar on the side be sure to serve with a demitasse spoon.

Vessel: Small brown espresso cup + plate

Did you know? Literally translated, macchiato is “stained” in Italian.

Definition: Espresso mixed with a roughly equal amount of steamed milk (or milk alternative).

Tips: Being roughly equal parts helps to reduce the acidity. The milk in a cortado is steamed, but not frothy. Very similar to cappuccini but not stiff foam and less air, more ‘velvety’ in texture. Like the opposite of a “dry” cappuccino.

Vessel: Blue tea cup + plate

Did you know? Originated in 1980s in Australia.

Definition: Espresso combined with milk (or milk alternative) that has been frothed up with pressurized steam.

Tips: Should be more foamy than milky. Uses about half the amount of a latte.

Vessel: Blue tea cup + plate

Did you know? Named after the Capuchin monks from Rome after the iconic monk hairstyle.

Definition: Espresso combined with hot milk (or milk alternative).

Tips: Milkier than a cappuccino. Mochas are made by adding a tbsp of chocolate syrup to the steamed milk. Dirty Chai lattes are made by adding 2 tbsps of Chai powder to the steamed milk. (Dirty- with an espresso shot, regular - without espresso shot) Matchas are made without the espresso and with a tsp of Matcha powder added to the steamed milk.

Vessel: Black mug

Did you know? Literally translated, macchiato is “milk” in Italian.

Instructions: Use the left grinder and grind 25g of pour over beans. While beans are grinding, get a Chemex filter and follow the folding directions on the back of the box. Once the filter is folded, place in the Chemex carafe and wet the filter and then dump any excess water out. Then, pour ground into the filter/Chemex carafe. Use boiling hot water from the tea kettle to distribute water in circular motion, ensuring the grounds stay evenly wet. Fill until the tick which is located on the front of the Chemex carafe.

Tips: This allows you to pull out a richer and bolder flavor from the grounds. Pour Overs are very aromatic and sophisticated. Someone who is truly appreciative of Pour Overs will not require cream or sugar.

Vessel: Chemex / Blue tea cup + plate

Did you know? Pour Overs are typically single origin and the best ones come from Ethiopia.

Definition: ⅓ pot of strongly brewed early gray tea combined with 1 tsp of honey and warm milk.

Tips: People tend to like them on the sweeter side, it is sort of a dessert coffee drink. So, do not be afraid to add more honey if necessary.

Vessel: Black mug

Did you know? Invented in Vancouver, Canada.

Definition: Coarsely ground coffee that has soaked in cold water for a longer period of time than hot brewed coffee.

Instructions: Single Order: Ice, ½ water, and ½ Cold Brew Concentrate. To brew a large batch of Cold Brew Concentrate: Place mesh + paper filter in Toddy. Ground a full 5-pound bag of Workplace blend on the coarse setting. Tie paper filter. Add 14 quarts of cool water over the grounds. Place in walk-in to brew for a minimum of 24 hours. The following day remove the filter bag and mesh bag,

Tips: Leave a little room for cream, milk, or alternative milks. If they want sugar, bring simple syrup.

Vessel: Highball glass + iced tea spoon (when using condiments)

Step 1

• Start with fresh, cold milk.

• NEVER immediately re-steam milk that has already been steamed. You cannot heat milk back up unless it has dropped below 90°F or else it will instantly scald. Add cold milk to drop the temperature below 90°F to re-steam.

• Never serve milk that is scalded. Scalded or bad milk has a very strong odor (think burnt popcorn) and usually produces a lot of smoke while steaming.

• Never serve steamed milk that has been sitting out for longer than 15 minutes as it will have grown bacteria.

• Do not “pre-steam” milk in preparation for a rush. It only wastes milk.

• Wipe down the steam wand fully after each use and clear the wand by steaming into the machine grate.

• Submerge the tip of the steam wand to the bottom of the milk pitcher. Once you turn the steam on full power bring the tip up to just below the surface of the milk, this ensures the foam is incorporated throughout the milk.

• Tilting the pitcher at an angle also helps to produce a consistent velvety foam, which is just what we are looking for.

Step 2

• Periodic “KRSCH” noises are what we are listening for during the steam, too much and it will turn the milk foam into what looks like dish soap. Too few and it won’t create much foam at all.

Step 3

• As the foam begins to expand it is important to remember to pull the milk pitcher down so to keep the steam wand just below the surface. This is called “stretching” and helps build thick foam.

Step 4

• At 100° F , plunge the steam wand to the bottom of the milk pitcher and continue holding the pitcher at an angle, this process is known as “stacking” and helps to separate any additional milk-fat layers and turn them into the rich, smooth foam that everyone loves.

Step 5

• Stop steaming the milk at 140° F. The temperature of the milk will continue to rise, and will land somewhere between 160° F & 175° F. This is literally the “sweet spot” of steamed milk, when tasty characteristics are best highlighted. Milk scalds at 178° F

• Knock the pitcher against counter and swirl the milk as shown to eliminate bubbles.