Jitter Cafe: Coffee worth waking up for

Eighteen grams in, thirty-six out. Our house blend is two washed lots from the hillside farm you can see from the window: heavy body, low acidity, and a long sweet finish. Served with a small glass of sparkling water.

How we make it

1. Dose 18 g of freshly ground house roast
2. Pull 36 g over 28–30 seconds
3. Serve straight away with sparkling water

Served

Hot

Caffeine

~130 mg

Allergens

None listed

The traditional kind: a double shot with a small cap of microfoam on top. Just enough milk to round the edges without losing the espresso underneath.

How we make it

1. Pull a double shot
2. Texture a little milk until glossy
3. Spoon a dollop of foam onto the crema

Served

Hot

Caffeine

~130 mg

Allergens

Milk

Milk

Whole · Oat +$0.75 · Almond +$0.75 · Skim

A double shot cut with the same amount of steamed milk, barely any foam. Small, strong and sweet, and the drink our baristas order most.

How we make it

1. Pull a double shot into a 4.5 oz Gibraltar glass
2. Steam milk to 140°F with minimal air
3. Pour to the rim, finishing with a small heart

Served

Hot

Caffeine

~130 mg

Allergens

Milk

Milk

Whole · Oat +$0.75 · Almond +$0.75 · Skim

Six ounces, the way it should be: a double shot, steamed milk and a generous layer of velvety foam. Dusted with cocoa if you like.

How we make it

1. Pull a double shot into a warm 6 oz cup
2. Steam milk with plenty of air for a thick foam
3. Pour high, then low, for a round heart

Served

Hot

Caffeine

~130 mg

Allergens

Milk

Milk

Whole · Oat +$0.75 · Almond +$0.75 · Skim

Two ristretto shots, shorter and sweeter than a standard pull, topped with a thin layer of microfoam so the coffee stays at the front.

How we make it

1. Pull two ristretto shots (18 g in, 27 g out)
2. Steam milk to a thin, glossy microfoam
3. Pour a tulip in a 5 oz cup

Served

Hot

Caffeine

~120 mg

Allergens

Milk

Milk

Whole · Oat +$0.75 · Almond +$0.75 · Skim

A double shot in a wide bowl of steamed milk. The easy-going one. Add a house syrup or swap in oat milk at no fuss.

How we make it

1. Pull a double shot into a 12 oz bowl
2. Steam milk to 140°F with a light foam
3. Pour a rosetta

Served

Hot or Iced

Caffeine

~130 mg

Allergens

Milk

Milk

Whole · Oat +$0.75 · Almond +$0.75 · Skim

Espresso poured over hot water so the crema stays on top. Longer and lighter than a shot, with all the sweetness of the house roast.

How we make it

1. Fill a 10 oz mug with water just off the boil
2. Pull a double shot directly over the water

Served

Hot or Iced

Caffeine

~130 mg

Allergens

None listed

We melt 70% single origin chocolate into a sauce every morning, then add a double shot and steamed milk. Rich without being sweet, finished with a dusting of cocoa.

How we make it

1. Melt house chocolate sauce in the cup
2. Pull a double shot over it and stir
3. Top with steamed milk and dust with cocoa

Served

Hot or Iced

Caffeine

~140 mg

Allergens

Milk

Milk

Whole · Oat +$0.75 · Almond +$0.75 · Skim

Wildflower honey simmered with green cardamom and a little orange peel, a double shot, and silky steamed milk. Finished with a pinch of ground cardamom. Warm, floral and quietly addictive.

How we make it

1. Spoon honey-cardamom syrup into a 12 oz bowl
2. Pull a double shot over it
3. Pour steamed milk into a rosetta
4. Dust with ground cardamom

Served

Hot or Iced

Caffeine

~130 mg

Allergens

Milk

Milk

Whole · Oat +$0.75 · Almond +$0.75 · Skim

Our eighteen-hour cold brew over ice, capped with vanilla bean cold foam and a few flakes of sea salt. It looks like the valley at seven in the morning, hence the name.

How we make it

1. Fill a tall glass with ice
2. Pour 10 oz of house cold brew
3. Whip cream, milk and vanilla bean into a cold foam
4. Float the foam and finish with sea salt flakes

Served

Iced

Caffeine

~200 mg

Allergens

Milk

Milk

Whole · Oat +$0.75 · Almond +$0.75 · Skim

Grade A dark maple stirred into a double shot, cut with steamed milk and a tiny pinch of salt to bring the woodiness forward. A cortado for colder mornings.

How we make it

1. Stir dark maple and a pinch of salt into a double shot
2. Top with an equal measure of steamed milk
3. Finish with a small heart

Served

Hot

Caffeine

~130 mg

Allergens

Milk

Milk

Whole · Oat +$0.75 · Almond +$0.75 · Skim

A double shot, dark brown sugar syrup and a little cinnamon shaken over ice until frothy, then poured over fresh ice and topped with oat milk. Bright, cold and gone too fast.

How we make it

1. Shake a double shot, brown sugar syrup and cinnamon with ice
2. Strain over fresh ice
3. Top with cold oat milk

Served

Iced

Caffeine

~130 mg

Allergens

None listed

Milk

Whole · Oat +$0.75 · Almond +$0.75 · Skim

Cold tonic water over ice with a slice of blood orange, then a double shot poured gently on top so it floats. Stir it or don’t; it changes as you drink it.

How we make it

1. Fill a tall glass with ice and a slice of orange
2. Add 5 oz of cold tonic water
3. Pour a double shot slowly over the back of a spoon

Served

Iced

Caffeine

~130 mg

Allergens

None listed

A rotating single origin brewed in small batches all morning and never left on the hot plate. Free refills while you’re here.

How we make it

1. Brew 1.5 L batches at a 1:16 ratio
2. Hold in a thermal carafe, refreshed every 30 minutes

Served

Hot

Caffeine

~180 mg

Allergens

None listed

Choose any single origin on the shelf and we’ll brew it by hand on a ceramic dripper. Lighter and more delicate than the house roast; the best way to taste where a coffee comes from.

How we make it

1. Grind 20 g medium-fine
2. Bloom with 50 g of water for 40 seconds
3. Pour to 320 g in slow spirals
4. Serve in a warm cup with the carafe on the side

Served

Hot

Caffeine

~170 mg

Allergens

None listed

Coarse-ground house roast steeped cold overnight, filtered twice and served over ice. Chocolatey, low in acidity, and stronger than it tastes.

How we make it

1. Steep coarse grounds in cold water for 18 hours
2. Filter twice
3. Serve over ice

Served

Iced

Caffeine

~200 mg

Allergens

None listed

Our cold brew charged with nitrogen and poured from the tap, no ice. Watch it cascade, then settle into a thick, sweet head without a drop of milk.

How we make it

1. Charge cold brew with nitrogen
2. Pour hard from the tap into a chilled glass
3. Let it settle

Served

Cold

Caffeine

~210 mg

Allergens

None listed

Stone-ground Uji matcha whisked by hand with a little hot water, then topped with steamed milk. Grassy, sweet and calming, with gentler caffeine than coffee.

How we make it

1. Sift 3 g of matcha into the bowl
2. Whisk with 2 oz of 175°F water until frothy
3. Top with steamed milk and pour a heart

Served

Hot or Iced

Caffeine

~70 mg

Allergens

Milk

Milk

Whole · Oat +$0.75 · Almond +$0.75 · Skim

Assam tea simmered with fresh ginger, cinnamon, clove, black pepper and cardamom, then sweetened lightly and finished with steamed milk. Spicy, not syrupy. Add a shot to make it dirty.

How we make it

1. Simmer black tea and whole spices into a concentrate
2. Combine with steamed milk
3. Dust with cinnamon

Served

Hot or Iced

Caffeine

~50 mg

Allergens

Milk

Milk

Whole · Oat +$0.75 · Almond +$0.75 · Skim

The same 70% chocolate we use in the mocha, melted into steamed whole milk with a pinch of salt and topped with lightly whipped cream. Make it a kids’ size for $3.

How we make it

1. Melt chopped chocolate into a little hot milk
2. Whisk in steamed milk and a pinch of salt
3. Top with soft whipped cream

Served

Hot

Caffeine

~15 mg

Allergens

Milk

Milk

Whole · Oat +$0.75 · Almond +$0.75 · Skim

Choose from a smoky lapsang, an Assam breakfast, a jasmine green or a caffeine-free chamomile and lemon verbena. Served in a pot with a cup on the side.

How we make it

1. Weigh 4 g of leaf into the pot
2. Steep at the right temperature for the leaf
3. Serve with a timer so you know when it’s ready

Served

Hot

Caffeine

~40 mg

Allergens

None listed

French butter, a slow overnight proof and a hot oven at six in the morning. Shatters when you bite it, which is the point.

How we bake it

1. Laminate dough over two days
2. Proof overnight
3. Bake at 6 am, egg-washed

Served

Warm on request

Allergens

Gluten, Milk, Eggs

Soft enriched dough twisted around cardamom-sugar butter, brushed with syrup and finished with pearl sugar. The reason people get here at seven.

How we bake it

1. Roll dough with cardamom butter
2. Twist and knot
3. Bake, glaze and top with pearl sugar

Served

Room temperature

Allergens

Gluten, Milk, Eggs

A thick slice of our brown butter banana bread with toasted walnuts and a crackly demerara top. Ask us to warm it and add salted butter.

How we bake it

1. Brown the butter
2. Fold in roasted bananas and walnuts
3. Top with demerara and bake low and slow

Served

Warm on request

Allergens

Gluten, Milk, Eggs, Tree nuts

Brown butter dough rested for two days, loaded with chopped 70% chocolate and finished with flaky salt straight out of the oven.

How we bake it

1. Rest dough 48 hours
2. Bake at 375°F until the edges set
3. Finish with flaky salt

Served

Room temperature

Caffeine

~10 mg

Allergens

Gluten, Milk, Eggs

A folded soft-scrambled egg, sharp cheddar and our smoky tomato-chili jam on a house English muffin. Add bacon for two dollars.

How we bake it

1. Toast a house English muffin
2. Fold a soft-scrambled egg
3. Layer cheddar and tomato-chili jam

Served

Hot

Allergens

Gluten, Milk, Eggs