Upper East Side
Upper East Side
Summer Flow Series
Our darkest espresso was developed for our first brick-and-mortar, a friend’s garage tucked away in New York Citys - Upper East Side. Today we serve UES espresso in all of our cafes. Lower-toned and minimally bright, a straight shot has voluptuous tawny crema and formidable viscosity. Milk adds romance to UES brooding aspects, amplifying chocolate notes and adding a smooth, rounded touch.
BLEND STORY
UES Espresso
The enduring affection for this espresso—the darkest coffee on our menu—has everything to do with how we roast it. Organic coffees from the Americas are taken to the very edge of darkness over slow, low heat. The longer roasting time gives us the control we need to develop pungent flavors and supreme sweetness without compromising body.
ROASTING PROFILE
Small Batch Coffee, Fresh-Roasted Daily to Order
We employ the Japanese notion of Kaizen in our roasting practice. This idea of “good change” or “continuous improvement” drives our team to keep daily records of their tastings, always chasing better, more delicious, more consistent coffees.
We roast small batches on Loring machines around the world, so our coffee tastes not only luminous, but reliably consistent, from Tokyo to New York.