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Permalink Reply by illudereludere on July 9, 2009 at 2:10am

What the heck is it?!

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Permalink Reply by Katherine Anible on July 9, 2009 at 9:30am

We chill our dark roasted brew of the day, which we've found helps the cold coffee to retain a bold flavor. We do a number of espresso on ice and we offer our mix and match version of the cafe shakerato. The customer gets to choose two ingredients aside from the triple shot that the drink is based around. This usually will include a milk and a flavor syrup or simple syrup. I like to suggest this the most, because you cancel out the ice when it's served, saving the customer from ending up with a very watery situation.

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Permalink Reply by Jonathan Aldrich on July 9, 2009 at 12:39pm

3 ounces of toddy(high grade colombia huila with strong milk chocolate notes) poured over a full 8 oz cup of ice, fill to the top with half and half.

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