Coffee Theorem Menu Prices

1/3 espresso, 2/3 steamed milk, with a thin layer of micro-foam. This is what some call a "flat white". Generally, it’s served in an 8-ounce cup. It is important to keep the ratio of milk to espresso appropriate so as not to overpower the espresso.

Our coda small-batch cold brew is slow-steeped for a super smooth taste. We're infusing it with nitrogen for a naturally sweet flavor and cascading velvety creme.

4 oz. 1/2 espresso, 1/2 steamed milk. The perfect afternoon drink or for that coffee drinker who wants something strong, but needs a little milk to soften the espresso as it goes down. This drink is in between a macchiato and a latte.

12 oz. please ask for cream and sugar in the notes if you would like it.

6 oz. made in thirds — 1/3 espresso, 1/3 steamed milk, 1/3 foam. This is a very traditional way of making a cappuccino. The milk and foam are mixed to create a thick, creamy texture and then added to a double shot espresso.

12 oz. a touch of hot water and a double shot espresso. This creates a nice bold, strong coffee taste. The espresso shot is pulled atop the hot water to ensure the consistency of the crema.

12 oz. trifecta brewed coffee works through three simple brewing phases: (1) wetting: the coffee ground saturation can be adjusted to determine the exact percentage of water and pauses used within the brew cycle for each cup of coffee. (2) extraction: air is injected into a pressurized chamber to agitate the coffee grounds and create an entirely uniform extraction with complex flavors in each prepared coffee beverage. (3.) hydrolysis: air presses the brew through a metal screen to filter out the coffee grounds while simultaneously preserving th

Double shot of espresso prepared with 21-23 grams of ground coffee in a double portafilter. The shot should be about 2 ounces of liquid.

4 oz. double espresso with a touch of foam. Macchiato means spotted or stained; the espresso is "stained" with foam.

20 oz. a siphon coffee is brewed using two chambers where vapor pressure and vacuum produce coffee. This type of coffee is also known as vac pot, vacuum coffee and was invented by loeff of berlin in the 1830s.

Pourover coffee starts with (freshly) ground coffee, a filter, and a filter holder, often called a 'pourover dripper. ' at the most basic level, pourover brewing involves pouring water over and through the grounds to extract the coffee flavors into the chemex serving vessel.