24 hour brew using single origin Ethopian beans from 1951 coffee, a nonprofit coffee company.
Cold brew, but make if fashion. Smooth 1951 Ethopian cold brew with our refreshing lychee puree.
A creamy coffee soda dream come true sparking cold brew with brown sugar syrup topped with our own whipped cream.
Smooth Ethiopan coffee from 1951 coffee company a nonprofit coffee company.
The pink drink. Our lychee raspberry puree served sparkling and oh so pretty.
A fruity cream soda experience our lychee raspberry puree with sparkling water and our own whipped cream.
The tropical soda of your dreams. Our mango passion fruit puree served sparkling and oh so pretty.
A fruity cream soda experiance our mango passion fruit puree with sparkling water and topped with our own handmade whipped cream.
Our most popular. Matcha with our choice of soy milk or whole milk & a Little honey.
Its all about balance. Matcha and organic turmeric soy milk or whole milk & a little honey.
A nod to our friends at andytown sparkling matcha topped with our own whipped cream.
Iced or hot. Top of the line first harvest matcha. Smooth & buttery matcha experience unlike any other. Best as is with nothing added.
Pretty in pink and so refreshing matcha and sparkling water over own lychee raspberry puree.
Refreshing with a kick of fruit matcha and sparkling water over our mango passion fruit puree.
Toasty and smooth. Roasted matcha with your choice of soy milk or whole milk & a little honey.
Malty earthy & packed with nutrients. Roasted matcha, organic turmeric with choice of soy milk or whole milk & a little honey.
Black sesame mochi waffle made using black sesame paste we grind in house for 72 hours. Topped with fresh bananas, black sesame chantilly cream a drizzle of buckwheat honey, cacao nibs, sea salt and crushed raspberries. It's a nutty its rich, it's everything.
A savory & umami mochi waffle version of the Japanese street food Takoyaki with corn, dashi, pickled ginger in the batter and topped with japanese kewpic mayo, okonomiyaki soy sauce, bonito flakes & nori.
We soak our mochi muffin in a French banana rum custed overnight then baked and topped off with chef Sam's burnt caramel, sea salt and cacao nibs.