Caffe Latte

Milk, foam, and the first drink of the day.

Every café has one — the drink that trained a generation to come inside. For a lot of our regulars, that drink was a latte, pulled slow and poured into a cream-colored cup on a Saturday morning when the fog was still sitting on the river. Ours is quiet about it. Two shots, a long pour of silky milk, a tulip in the foam that holds all the way to the last sip.

Tasting Notes

• Flavor: rounded espresso, warm milk, a touch of caramel sweetness from the steamed-milk sugars
• Body: silky, medium weight — not thin, not heavy
• Finish: clean, with the espresso lingering longer than the milk

How We Build It

Pacific Northwest-roasted espresso, pulled double for 12oz and 16oz, single for 10oz. Milk steamed to just under 150°F — hot enough to show off its sweetness, never scalded. We use whole milk by default; swap in oat, almond, coconut, or soy for a dollar, and the latte art still comes out. Served in a cream-colored ceramic cup on a matching saucer for the 10 and 12oz, in our tall rose-logo paper for the 16oz you're taking back out to your car.

Perfect For

The morning you promised yourself you'd slow down. Pair it with anything buttery from the pastry case — a croissant, a scone — the fat tempers the espresso and the latte eases the pastry down. Also the Tuesday afternoon when you came in to get out of the rain, and we both pretended that wasn't the real reason.