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We carry a variety of world roasts for your individual tastes in coffee and sell each roast by the pound so you can carry the wonderful taste of a coffee café back home. The best way to produce the freshest taste is to grind the coffee at home yourself. But, if you don’t have a grinder, just ask us and our baristas will grind the beans to perfection for you while you wait. 
Breakfast Blend | Columbian | Costa Rican | Ethiopian Yirgacheffe | Guatemala | Java Kenya | Knobs Buffalo | Kona | Nicaraguan | Mexican | Peru | Sumatra Coffee Bean Storage | Drink Basics | Other Drink Items
Breakfast Blend A special blend for that first cup of coffee in the morning. This coffee has a full body and smooth finish Columbian A well-balanced medium intensity coffee with a smooth finish. The standard for coffee, this delicious brew is our house coffee, available freshly brewed every day Costa Rican “The Classic Cup” A well-balanced cup with a bright rich flavor
Ethiopian Yirgacheffe A bright, light and elegant coffee with a slight citrus undertone Guatemala A light bodied bittersweet coffee with a slightly spicy and smoky undertone
Java A full-bodied coffee with a deep flavor
Kenya A Smooth bodied coffee with a slight fruit and spice flavor. The high acidity makes it crisp on the palate
Knobs Buffalo A local favorite, this secret blend of coffee beans is mixed for a bold flavor
Kona Grown on small plantations in Hawaii the demand for this pleasant mild coffee with its clean taste is very high (8 oz. - $24.95)
Nicaraguan A “classic” coffee with great body and balance. A great medium taste Mexican A mild coffee with delicate flavors and a bright taste Peru A light bodied bright coffee with a smooth finish
Sumatra A strong coffee with a rich earthy flavor Coffee Bean Storage You may have heard that freezing your coffee is the best way to keep it fresh. It is not! Freezing removes the moisture from the coffee and will degrade the quality over time. Remember to store your coffee in a cool dark place and in an air tight container. Purchase coffee on a weekly or bi-weekly basis to ensure freshness. Drink Basics When ordering specialty coffees, it’s often difficult to make up your mind with all the different flavored syrups, sauces, or drink base. Drinks start from three basic Italian classics using espresso. | Espresso | A hot drink made by forcing hot water through finely ground, dark-roasted coffee beans. A Single shot of espresso produces 1 to 1.5 ounces in approximately 25 seconds of brewing time. A great espresso shot has a fine layer of foam called the crema on top of the drink. A great looking shot should look like a fine dark beer. | | Mocha | A caffe mocha is a caffe latte with chocolate sauce added. Mochas are often topped with whipped cream and can be made in a variety of sauces like caramel and white chocolate. | | Latte | Originating in Italy, the "caffe latte" or Italian latte is a shot of espresso combined with steamed milk. A latte should have approximately a 3:1 ratio of milk to coffee and usually has a small dollop of frothed milk on top, and maybe a light sprinkling of cinnamon, chocolate or nutmeg. | | Cappuccino | Traditionally made with equal parts espresso, steamed milk, and frothed milk. Try a cappuccino, mostly frothed milk and espresso shots for a bolder flavor. | Other Drink Items Our baristas can add any flavored syrup or sauce to these base drinks to fit your palette. Drinks are served with soy, non-fat and whole milk and any time you like, just ask for whipped cream. Traditionally, whipped cream is only served on mochas. In America, however, we tend to add whipped cream to just about anything. | Cafe au Lait | Not an espresso drink, but a drink made with equal parts drip coffee and steamed milk. Coffee should be a dark roast (preferably a coffee-and-chicory blend.) and brewed strong. This is more of a New Orleans drink than a European drink. | | Americano | A single shot of espresso with 6 to 8 ounces of hot water added. Results in a stronger brew than normal drip coffee. Not a particularly popular drink in Italy - the term apparently was originally devised as an insult to Americans who wanted their espresso diluted. Also known as a Caffe Americano. | | Cafe Macchiato | A shot of espresso (served in a small espresso cup) topped off with a dollop of frothed milk. The ratio of cafe/latte is approximately 80/20. Most Italians drop a teaspoon of sugar in this elixir. Can also add a light sprinkling of chocolate powder. | | Ristretto | This is a very strong, restricted shot. Only about one-half of the water is allowed to come through the coffee grounds, but the shot should take the same amount of time as a normal pull. Should be about a .75 ounce pull. Grinding the coffee finer is the preferred method for achieving the slower brewing time. | | Cafe Breva | A cappuccino made with half & half instead of whole milk. This should have a very rich creamy flavor. Half & half is a bit of a pain to foam, but it most definitely can be done. | | Lungo | This is an extra long pull allowing twice as much water through the same amount of coffee as is normally used for a single shot. This will be somewhat over extracted. It's about a 2-3 ounce shot. | | Espresso Con Panna | A shot of espresso topped with whipped cream. | | Cafe Creme | 1.5 ounces of espresso combined with one ounce of heavy cream. | | Cafe Con Leche | 1.5 ounces of espresso with enough steamed milk to fill an eight-ounce cup. | | Cafe Corretto | Espresso "corrected" with a shot of brandy, cognac, or liqueur. | | Cafe Romano | Regular espresso with a twist of lemon or lemon peel. |
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