H O U S E || our staple 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, house-made smoked vanilla, and house-made banana caramel.
P H O T O S || matt sampson / allison evans
E S P R E S S O
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 small, chocolate dipped almond cookie from our friends at Neuhaus in Belgium.
M A C C H I A T O || 3 oz
Italian for "marked", we serve real macchiatos, espresso with just a spot of perfectly steamed milk. join the movement: make macchiatos traditional again.
C O R T A D O || 4 oz
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.
C A P P U C C I N O || 6 oz
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.
L A T T E || 8 oz | 12 oz
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, oatly oat milk, and occasionally even house nut milk. if you like it heavy on the foam, ask your barista to make your latte dry.
C O L D B R E W || 8 oz | 12 oz
we like cold brew. a lot. we brew exclusively kyoto slow-drip style 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.
I | M O O N W A T E R
hatch distillery honey simple | ceylon cinnamon | tellicherry black pepper | applewood smoked sea salt | paired with raaka 60% lemon coconut cream
II | S. Y. P.
hickory smoked + oaked vanilla | orange oleo saccharum | bittercube blackstrap bitters | candied orange powder | paired with raaka 82% bourbon cask aged
III | P I R A T E L Y F E
oat mylk | caribbean banana caramel | rum essence | bittercube jamaican #2 | hickory + allspice smoke | paired with raaka 68% bananas foster
IV | P A R I S I A N
matcha | four tea syrup | lime zest | paired with raaka 66% green tea crunch