Espresso is neither a type of bean nor a roast, but a miraculous brewing method that creates a deeply concentrated coffee. Our Hayes Valley blend is our favorite for espresso—it makes a deep, dark, Italian-style shot with a voluptuous tawny crema and a somewhat dangerous-looking viscosity.

Our coffees are brewed with careful attention to detail so you always get a delicious cup. Choose from a cozy blend or a lively single origin.

One of our most popular drinks, our latte turns our assertive, chocolaty, organic Hayes Valley Espresso velvety-sweet with a long pour of densely steamed milk.

Created with Abel “The Weeknd” Tesfaye, this perfectly balanced latte combines honey, vanilla, and a dusting of Ethiopian cinnamon proudly stenciled in the Amharic spelling of his mother's name. The result is a subtly sweet and aromatic profile, served iced or hot.  Stencil available for in-cafe orders only.

On the West Coast, this easy breakfast from Clover layers cream-topped, organic, whole-milk yogurt over a simple, bright strawberry compote. On the East Coast, Norr Organic mixes Icelandic-style yogurt with strawberries and rhubarb. We love that the milk comes from grass-fed cows nearby in Pennsylvania.

Our cold brew features a rotating selection of stellar blends and single origins. We steep the coffee over many hours for intense yet balanced, invigorating results.

New Orleans-style Iced Coffee is a sweet, creamy, decadent iced coffee that’s cold-brewed with roasted chicory, then cut with your choice of milk and cane sugar.

Take home the refreshing decadence of our NOLA or our fresh cold brew to share with friends or drink over the next few days. For our NOLA, the coffee concentrate with roasted chicory is presweetened. Just add your own milk of choice.

A chilled classic for a hot (or any) day: Our organic Hayes Valley Espresso pulled into your choice of milk, served over ice.

Created with Abel “The Weeknd” Tesfaye, this perfectly balanced latte combines honey, vanilla, and a dusting of Ethiopian cinnamon proudly stenciled in the Amharic spelling of his mother's name. The result is a subtly sweet and aromatic profile, served iced or hot.  Stencil available for in-cafe orders only.

Our culinary team loves to give comforting and familiar treats brilliant twists that make them pair even better with coffee.

Our local bakery partners use two kinds of chocolate—unsweetened and semisweet for their cookie-shaped brownie. A classic dessert that complements our most decadent coffees, like the chocolate-forward Bella Donovan blend and the luxurious New Orleans–Style Iced Coffee.

Cooked until golden and nutty smelling, browned butter adds a rich depth to these chewy and satisfying blondies. just the right amount of flaky sea salt intensifies every bite.

Our local bakery partners create a seasonal poundcake specific to each market.

Our local bakery partners add house-milled flour to their sourdough croissant for an extra-deep, intriguing flavor.

Bright is the word we use to describe coffees that naturally lean toward fruitiness, with a bit of refreshing acidity. This organic cold brew showcases the tart berry flavors you find in East African coffees, especially the naturally processed Ethiopian beans. It’s luminous and refreshing.

Made with matcha tea from the Uji tea fields in Kyoto prefecture, this umami-rich, bright green tea is lightly sweetened and served with your choice of steamed milk.

A chilled version of our matcha latte. Our radiant matcha latte, made with your choice of milk, served over ice.