C U R R E N T || our current offerings at the workshop. while the coffees on offer will change, the following menu items will always be available. not pictured are our house steamers, all of which can be deliciously "diritied" by espresso: Indulgence hot chocolate, Breakaway matcha, Metolius chai + B&E's trees maple.
P H O T O S || matt sampson
on bar: black & white coffee roasters the classic
we taste: caramel, peach, milk chocolate
few things are as near and dear to our hearts as espresso. as complex as it is classic, we take great care to assure our house espresso sings. our espresso is served in one of two custom ceramic cups we commissioned from Ephraim, WI-based potter Ryan Pederson. inspired by Noma's work with coffee legend Tim Wendelboe, one cup is fluted to enhance sweetness and the other is tuliped to clarify acidity. the espresso is accompanied by a piece of chocolate from our friends at Dandelion Chocolate in San Francisco.
Italian for "marked", we serve real macchiatos, espresso with just a spot of perfectly steamed milk. join the movement: make macchiatos traditional again.
Spanish for "cut", a cortado is 2 ounces of espresso cut by 2 ounces of steamed milk. we like to think of this as the golden ratio, it's our go-to milk drink.
a classic cappuccino is defined by equal parts espresso, steamed milk and foam. we steam our milk to a tight microfoam so your last sip is as creamy as your first.
for a stellar latte, you need both amazing espresso and milk. at discourse, we've tasted dozens of varieties of milk and milk alternatives to offer you the finest. we proudly serve red barn whole and 2% milk, silk cashew milk and occasionally even house nut milk. if you like it heavy on the foam, ask your barista to make your latte dry.
slow-drip: pilcrow kenya gicherori AA
we love cold brew. a lot. we brew both toddy immersion and kyoto slow-drip styles with constantly rotating coffees from our stable of roastery partners. we're always experimenting with new cold brew infusions, so don't be afraid to ask what craziness we have up our sleeves.
espresso | steamed milk | applewood smoked sea salt | ceylon cinnmon | tellicherry black pepper
our house latte. as near and dear to our hearts as anything we will ever create, moonwater has been with us since our first public outing and will never leave our menu. it is an exercise in balance: sweet, bitter, spice and salt all playing together in perfect harmony.
we offer four varieties of bagels from our friends at Just Bagels in the Bronx; plain, sesame, cinnamon-raisin + everything. after a good ol' toasting, we dress em' up with your choice of butter, plain cream cheese from Schreiber, or one of our house cream cheese creations: the local (top), with cherry tomatoes + leeks, or call me old fashion (bottom), with agnostura bitters, amarena cherries + brandy extract.