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Equal parts espresso and steamed milk. Simple. Perfect. No customizations because it doesn't need them.

Local wildflower honey and house-made lavender syrup. Sweet, floral, a little unexpected. Maya's answer to 'can you make it less bitter?'

Made with Misty Morning oat milk from the Willamette Valley. Creamy without being cloying.

Drip coffee with a shot of espresso. For days when one caffeine delivery system isn't enough.

Our signature blend—Guatemala and Ethiopia, roasted in-house. Notes of dark chocolate, cherry, and just enough brightness to wake you up without shouting.

Steeped 18 hours, served over ice. Strong enough to be dangerous, smooth enough to forget that.

Rotating single-origin, brewed fresh every 30 minutes. Ask your barista what's on—they're excited to tell you.

Espresso, water, ice. The 'I want coffee but it's 90 degrees' drink.

Cold brew on tap, infused with nitrogen. Creamy, cascading, caffeinated.

House-spiced chai—cardamom, ginger, black pepper, cinnamon. Made fresh, not from a box.

Made with Woodblock chocolate and whole milk. Rich enough to count as dessert.

Earl Grey, vanilla, steamed milk. Named after a city with terrible weather and excellent tea.

Ceremonial-grade matcha from Uji, Japan. Earthy, grassy, nothing like the stuff from a powder.

From Pine Street Bakery. Flaky, frangipane-filled, probably too good for a Monday.

Sourdough, smashed avo, chili flake, flaky salt, pepitas. Yes, that avocado toast.

Scrambled eggs, aged cheddar, bacon or tempeh, greens, sriracha aioli on a brioche bun.

Housemade cream cheese, capers, pickled onion, cucumber. A proper bagel situation.

House granola, Greek yogurt, seasonal fruit, honey. Changes with whatever's good at the market.

Carrots, apple, coconut, walnuts. Somehow both virtuous and delicious.