Coffee Attic

Espresso Attic

Espresso attic is coffee of Italian origin, brewed by expressing or forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids and has crema on to ( a foam with a creamy consistency). As a result of pressurized brewing in a typical cup of espresso are very concentrated. Espresso is also the base of other drinks such as caffe latte, cappuccino, macchiato, mocha, flat wine, Americano and mostly drinks.

6 oz. Americano

Americano is a type of coffee drink prepared by diluting an espresso with hot water, using a double coffee filer in the portafilter. This result in 2 oz. of drink, double the amount of a single shot espresso. More commonly called a standard double, its is a standard in judging the espresso quality in barista competitions. Doppio is Italian multiplier, meaning double. Americano similar strength to, but different flavor from, traditionally brewed coffee. The strength of an americano varies with the number of shots of espresso and the amount of water added. The term americano means American and derives from American Spanish, dating to the 1970s.

3.5 oz. Macchiato Skull

Skull somethings called espresso macchiato is an espresso coffee drink with a small amount a milk, usually foamed. In Italian, macchiato means stained or spotted so the literal translation of caffe macchiato is stained coffee and coffee with s spot of milk.

4 oz. Cortado

Cortado is a beverages consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity. The milk in a cortado is steamed, but no frothy and texturized as in many Italian coffee drink. The word corado is the past participle of the Spanish verb cortar (to cut), in the sense of dilute and can refer variously to either coffee or espresso drinks thought Spain, Portugal and cuba.

7 oz. Flat White

Flat white is a coffee drink consisting of espresso with microfoam (steamed milk with small, fine bubbles and a glossy or velvety consistency). It is comparable to a latte, but microfoam, therefore having a higher proportion of coffee of milk and milk that is more velvety in consistency - allowing the espresso to dominate the flavor, while being supported by the milk.

9 oz. Cappuccino

Cappuccino is an espresso-based coffee drink that originated in Italy and is traditionally prepared with steamed milk foam (microfoam), Variation of the drink, involve the use of cream instead of milk, and flavoring with cinnamon or chocolate powder. It is typically smaller in volume than a caffe latte with a thicker layer of microfoam. The name come from the Capuchin friars, referring to the color of their habits and in this context referring to the color of the beverages when milk is added in small proportion to dark, brewed coffee. The physical appearance of a modern cappuccino with espresso crema and steamed milk is a result of a long evolution of the drink.

12 oz. Latte

Latte is coffee drink made with espresso and steamed milk. The term as used in English is a shortened form of the Italian caffe latte, which means milk coffee. The word is also sometimes spelled latte or latte is English with different kinds of accent marks, which can be a hyperforeignism or a deliberate attempt to indicate that the word if not pronounced according to the rules of English orthography.

12 oz. Cafe au Lait

cafe au latte is coffee with hot milk added. In Europe, cafe au lait stems from the same continental tradition as cafe con leche in Spain, kawa biala (white coffee) in Poland, Milchkaffee (milk coffee) in Germany, tejeskave in hungry, koffie verkeerd (incorrect coffee) in the Netherlands and flanders, and cafe con leite (coffee with milk) in Portugal and Brazil. In the French-speaking areas of Switzerland a popular variation is the cafe renverse (reverse coffee), which is made by using the milk as a base and adding espresso, in reversal of the normal method of making a cafe au lait.

6 oz. Magic Australian

A magic is steamed milk poured over a double ristretto and served in a smaller 6 oz. cup giving it the optimum coffee to milk ratio. (A ristretto is restricted espresso, meaning that it's the first 1/2 of a shot of coffee only and supposedly purer.

4.5 oz. Piccolo

Piccolo is a ristretto shot topped with warm, silky milk served in a 4 oz. glass demitasse (small latte glas) basically, a baby latte, as the Italian pronunciation suggests. There have been other named for this dink, such as the Spanish version cataldo or a mezzo-mezzo. The Aussie version: the low tide latte. Many melbounians were nealry experiencing the piccolo with their own long or stretched macchiato.

4.5 oz. Sydney

Sydney is a ristretto shot topped with warm, silky milk served in a 4 oz. glass demitasse (small latte glas) basically, a baby latte, as the Italian pronunciation suggests. There have been other named for this dink, such as the Spanish version cataldo or a mezzo-mezzo. The Aussie version: the low tide latte. Many melbounians were nealry experiencing the piccolo with their own long or stretched macchiato.

4 oz. Gibraltbar

The brainchild on blue bottle coffee in San Francisco, the Gibraltar is a double-shot of espresso and a bit of milk. It's served in a small libbey Gibraltar tumbler, hende the name. The story goes that this was originally a drink that the blue bottle baristas made for themselves behind the bar, the milk cools the spresso just enough to be able to slam back the drink and carry on.

12 oz. Mocha

Mocha is a chocolate-flavored variant of caffe latte. Other commonly used spelling are mochaccino and also mochachino. The name is derived from the city of mocha, yemen which was one of the centers of early coffee trade.

12 oz. Pour Over

12 oz. Syphon

16 oz. Cold Brew Tower

Cold brewing, also called cold water extraction or cold pressing. is the process of steeping coffee grounds in water at cool temperate for an extended period. Coarse-ground beans are soaked in water for a prolonged period of time for 12 to 24 hours.

12 oz. Cup of Drip Coffee

12 oz. Tea Leaves

16 oz. Ice Blended Coffee

Chocolate, caramel or white chocolate.

16 oz. Dirty Green Tea Molecular

Matcha tea, agave, espresso and rosemary.

16 oz. Rose Maraschino

Rose tea whipped cream, maraschino cherry, espresso foam, agave, cold brew kyoto and rosemary.

12 oz. Vanilla Orange Latte

Orange zest, vanilla and steamed milk.

12 oz. Matcha Latte

Matcha latte is a blend of Japanese matcha, fruit pectin and sugar. matcha is made from fine young tea leaves, shaded for 2-3 weeks, then plucked, heated, dried and ground into a powder. This blend makes a wonderful, sweet, rich drink, especially with milk or dairy alternative.

Smoked Salmon

Toasts, radish, house shmear, capers, smoked salmon, dill, cucumber noodles and market greens.

BTO

Everything bagel, red onion, jalapeno shmear, pickled onion, heirloom tomato, pickled red pepper, applewood smoked bacon and micro greens. Add egg for an additional charge.

Avocado Toast

Toast, salt and pepper, avocado, chili flakes, truffle oil, pomegranate seeds, poached egg, radish and market greens.

Fried Eggs

Toast, fried eggs, arugula, heirloom tomatoes, avocado, harissa aioli and balsamic vinegar. Add cheese, bacon for an additional charge.

Go and Hide

14' flour tortilla, pico de guac, Colby Jack, harissa aioli, scrambled soft eggs and school yard hashbrowns. Add bacon for an additional charge.

Attic Bomb

Toasted croissant, arugula, scrambled soft eggs, applewood smoked bacon, hierloon tomato, harissa aioli, red onion, hemp seeds mix and avocado. Add cheese for an additional charge.