The Gentle Giant

The latte is espresso carried by steamed milk — the biggest, gentlest drink on our espresso list and the one most of the world starts with. There’s no shame in that. A properly made latte is genuinely delicious: the milk’s natural sweetness stretched across a full double shot, warm and rounded, like coffee wearing a wool coat.

How we do it

A full double shot — never a half-dose, never a shot that’s been sitting — meets ten ounces of whole milk steamed to 60°C with a tight, glossy microfoam. We pour every latte with latte art, not for the photo (though go ahead), but because a rosetta only pours from perfectly textured milk. The art is a receipt for the technique.

Why our way is best

Two things ruin most lattes: dead shots and scorched milk. Chains pull espresso into a queue where it oxidizes for a minute before the milk arrives; we steam and pull simultaneously so they meet within seconds, both alive. And we cap the temperature where milk is sweetest instead of steaming it to lava. The result needs no syrup to taste sweet — though our house-made vanilla and honey-lavender are there if you want them, made by us, from things you can pronounce.