Espresso Base (Decaf + 0.5 / Add shot + 0.5 / Oat milk + 0.8)
Blending : Ethiopia, Colombia, Guatemala, and Brazil
Notes : Fruity and milk chocolate
- Espresso 5.4
- Amerciano (iced/hot) 5.4
- Hazelnut Americano (iced/hot) 5.6
- Flat White (iced/hot) 6.2
- Classic Cappuccino (hot only) 6.2
- Cafe Latte (iced/hot) 6.2
- Vanilla Latte (iced/hot) 6.5
- 1932 Cold Brew (iced only) 6.2
- Black Einspanner (iced/hot) 6.3
- Cold Brew + Whipped cream (our own recipe)
- White Einspanner 6.3
- Hazelnut latte + Whipped cream (our own recipe)
- Affogato 7.2
Brewing Coffee
- Panama Feryen Caturra Washed (iced/hot) 6.5
- Notes : Cherry / Milk Chocolate
- Ethiopia Yirgacheffe G1 Koke Honey Natural (ided/hot) 6.5
- Notes: Apricot / Blackberry / Cholocate
- Kenya Karurumo AA Top Washed (ided/hot) 6.5
- Notes : Orange / Cherry / Caramel
Beverage
- Signature Tea (iced/hot) 7.5
- Blending of Hibiscus + Peppermint + Lemon Balm served with honey
- Peppermint Looibos Tea (hot only) 6.7
- Shine Muscat Mango Ice Tea (iced only) 6.7
- Shine Muscat + Mango Puree + Peppermint Tea
- Honey Red Grapefruit Ade (iced only) 6.7
- Red Grapefruit Puree + Hibiscus Tea + Sparkling water
- Honey Red Grapefruit Tea (iced/hot) 6.7
- Strawberry Latte (iced only) 7.0
- Schisandra Ade (iced) 6.7
- Schisandra Tea (iced/hot) 6.7
- Belgian Choco (iced/hot) 7.0
- Belgian Chololate + Valrhona Choco Powder + Whipped Cream (our own recipe)
- Milk Tea (iced/hot) 7.0
- Earl Grey + Assam + Strawberry tea (24hour cold soaking)