The menu
Every drink, every price, hot or iced — and the beans to take home.
A day at the
counter
The four we make more than any other, in the order Springfield actually orders them.
-
6:30am
Signature espresso
The commute shot. Two ounces of the Huila–Antigua blend, in and out in ninety seconds, usually without sitting down.
$3.20Single or double -
9:15am
Velvet cappuccino
The one people sit down for. Double ristretto under milk steamed to 63°C, with foam that holds to the last sip.
$4.406oz or 8oz -
12:30pm
Slow pour-over
Four minutes of brewing, which is rather the point. One single-origin lot a week — right now a washed Ethiopian.
$4.8010oz -
3:30pm
Iced maple latte
The afternoon lift. Oat milk and a spoon of dark maple over ice — sweet enough to feel like a treat, never enough to hide the coffee.
$5.1012oz or 16oz
Take the roast home,
or put it on your bar
Bags are roasted the same week they ship. Grind to your brewer for free at the counter.
Retail bags
- House blend · 250g$16
- Huila, Colombia · 250g$19
- Sidamo, Ethiopia · 250g$21
- Swiss-water decaf · 250g$18
- Subscription, every 2 weeksfrom $14
Wholesale & offices
We supply eleven kitchens and cafés around Sangamon County. Pricing starts at 5kg a week and includes machine setup, a half-day barista session for your team, and a dial-in visit whenever the blend changes.
Tell us your weekly volume and what machine you run, and we will send a sample box before you commit to anything.
Request a sample box