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Brewed Coffee Blends
- $17.00Bella Donovanthe bella is the wool sweater of our blends - warm, comforting, familiar. wild and citrusy organic african paired with earthy organic indonesian makes for a vivid and fairly complex moka/java blend. it seems to weather the rigors of the automatic drip machine as well. this is, perhaps, why it's our most popular blend. it is also on the darker side: nice and thick without being inelegant. bella stands up to milk or cream well, and is easily enjoyed black.
- $18.00Decaf Noira water process decaf that is vivid and packed with flavor, decaf noir is made from 100% organic water processed decaffeinated beans from africa and central america. if you drink it strong, store it carefully and use it up quickly (buy a smaller amount and try to use it up in a week), you will be rewarded with very big flavors. the decaf noir is surprisingly (some say freakishly) versatile: about the only preparation we don’t see consistently enjoyable results in is the siphon.
- $16.00Giant Stepsa blend of organic coffee that is quite dark and chocolaty. maybe a bit more one-dimensional than the bella donovan, but it is a good dimension. giant steps is delightfully fudgy and thick in a french press or drip pot, and stands up to cream quite well. if it were any heavier-bodied, you could pour it on pancakes.
Espresso Blends
- $16.0017 Ft Ceilingwe developed this espresso blend for our café on mint plaza in downtown san francisco. this is a pleasant, consistent espresso – enjoyable without being demanding - plump with unremarkable complexity. what is remarkable, however,is the sweet simplicity owing to the fact that we reverse-engineered a blue collar italian espresso blend (yes … robusta!) and substituted higher-end organic coffees. our goal was a robust, crema-heavy unpretentious coffee. if the hayes valley espresso can be like consuming a volume of in search of lost time in liquid form, then the 17 ft ceiling is like flipping through the new yorker -edifying without being taxing. the baristas at the café updose massively, set the pid two or three degrees hotter than the hayes valley espresso (typically 204f on the gb5), and pull leisurely, avuncular 37 second shots, often skipping the first few drops. served with a water back, of course.
- $18.00Decaf Noira water process decaf that is vivid and packed with flavor, decaf noir is made from 100% organic water processed decaffeinated beans from africa and central america. if you drink it strong, store it carefully and use it up quickly (buy a smaller amount and try to use it up in a week), you will be rewarded with very big flavors. the decaf noir is surprisingly (some say freakishly) versatile: about the only preparation we don’t see consistently enjoyable results in is the siphon.
- $16.00Hayes Valley Espressowe developed this espresso over five years ago for the launch of our kiosk on linden street. this is probably our darkest espresso,: lower-toned, minimal brightness, plenty of chocolate – with an engaging complexity as a straight shot. the shots are gorgeous: achingly heavy with voluptuous red-brown crema, and the silky, somewhat dangerous-looking viscosity of a power-steering stop-leak product once used on our (now departed) heroically battered 1983 peugeot. in milk, it tastes like chocolate ovaltine, and holds its own from the daintiest 3oz macchiato to our towering 12oz caffe latte. the coffees in the blend come from uganda, guatemala, brazil, ethiopia, and mexico. this is the most brahmsian espresso we have. brooding and autumnal, it is a coffee to mourn the passing of time.
Single Origins
- $7.00Cascara Tea Plan De La Bateacascara is made from the fruit that surrounds the coffee bean. after harvesting, the fruit is separated from the coffee seed, and then, instead of being composted, it is painstakingly raked and dried to produce cascara tea. this particular cascara comes from el salvador’s finca plan de la batea - a farm owned by ricardo augspurg who is one of the neighbor farmers aida battle works with to produce aida battle selections. it is as meticulously produced as the coffee we bought from him last season. we like to steep 5-8 grams of cascara in 325 ml of 201.2 degree (f) water for 5 solid minutes. 50gm tins, no expiration date!
- $15.00Ethiopia Nekisseyet another transcendent coffee from our friends at ninety plus, the nekisse takes up where other ethiopian dry-processed coffees leave off. not just blueberries but loads of blackberries, huckleberries, sugared lemon slices, and prominent floral notes layer on top of each other while still remaining within an approachably smooth milk chocolate structure. it pairs the prismatic glory of a florida highwaymen painting with the integrated restraint of an eames chair, and still tastes good with ham.
- $16.00Guatemala - Maya Ixila 185-member co-op located in the ixcan region in the department of el quiche guatemala, maya ixil is a superbly run co-op that we are very excited to be working with. like many co-ops in the region, individual farmers are responsible for processing their own coffee, and then taking the near-finished coffee in parchment to the warehouse where it is weighed and allowed to rest in pergamino (parchment). the coffee is dry-milled offsite at a co-op located in quetzaltenango before shipment. all coffee from the co-op is certified organic and grown under shade canopies. intercropped with the coffee are sugarcane, beans, and many native fruits. also, they produce a beautifully fragrant and delicate honey, which they sell domestically. during our visit this spring, we were happy to observe their cupping process at the warehouse, and the members were very receptive to our suggestions for improving their protocols further. this year’s coffee is summery and limpid, with a honeyed-corn note popping in early, much like an eager neighbor inviting himself to the barbeque before the coals are hot. mystery starts on the cool down— fenugreek, lemongrass, milk chocolate, and fennel pollen mingle as the classic high-grown guat acidity asserts itself, but never gets to the point in which the coffee turns shrill or dry. stone cold, we get brown-sugar-candied bell peppers perfectly pitched in volume and timbre for iced coffee sipped for pleasure rather than pharmacological necessity.
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Phone: (510) 653-3394
Address: 5002 Telegraph Ave, Oakland, CA 94609
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- Temescal, North Oakland
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Price Range : Average
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