Every drink is real data — origin, roast, caffeine, calories — and fully customizable.
Espresso
A 30ml single shot of our house Guji–Colombia blend: caramel sweetness and a toasted-hazelnut finish in a dense, syrupy cup.
Two 30ml shots of the house blend — dark cocoa, brown sugar, and a lingering golden crema that coats the palate.
Double espresso capped with a cloud of dense, velvety milk foam — the classic one-third coffee, one-third milk, one-third foam.
Double ristretto folded into silky microfoam, poured as one seamless canvas of latte art.
Equal parts espresso and steamed milk — a short, punchy cup that keeps the coffee front and center.
Filter
Hand-brewed at a 1:16 ratio on the V60: jasmine, bergamot, and stone fruit in a bright, tea-like cup.
Washed Huila beans brewed at 1:15 on the Chemex for a clean, syrupy body with caramel and red-apple notes.
Coarse-ground Brazilian beans steeped 18 hours at 1:8 — low acid, chocolatey, and silk-smooth over ice.
Kenyan Nyeri brewed at 1:14 on the Aeropress — blackcurrant acidity with a round, clean finish.
Matcha
Stone-ground Uji ceremonial matcha whisked into a jade froth over steamed milk — grassy, sweet, and deeply umami.
Ceremonial matcha shaken with cold milk and poured over ice — creamy, cool, with a bright green-tea finish.
Ceremonial matcha floated over sparkling tonic with fresh lime — a bright, effervescent afternoon lift.
Ceremonial matcha with yuzu syrup and sparkling water, finished with fresh yuzu zest — citrus-forward and refreshing.
Iced
Double espresso lengthened with filtered water over ice — brisk, clean, and intensely aromatic.
Double espresso over cold whole milk and ice — softly sweet with a creamy, full body.
Vanilla-sweetened milk, double espresso, and a crosshatch of caramel poured over ice.
Dark robusta brewed slowly through a phin, layered over sweetened condensed milk and ice — bold, syrupy, bittersweet.
Signature
Double espresso with Okinawan kokuto brown sugar and steamed milk, dusted with raw brown-sugar crystals — caramel, toffee, umami.
Double espresso, wildflower honey, and a whisper of culinary lavender folded into velvet milk.
The OFFSET house ritual — double espresso with a hand-pulled ceremonial matcha swirl through steamed milk; half coffee, half ceremony.
Dessert
Burnt-basque cheesecake — caramelized on top, molten at the center — baked fresh every morning.
70% dark chocolate cake with a warm, liquid center — baked to order.
Espresso-soaked savoiardi layered with mascarpone cream under a snowfall of cocoa, assembled in-house daily.
Twenty-seven layers of laminated dough and 82% French butter, baked every two hours.
Coffee Bag
A 250 g bag of washed Yirgacheffe from Ethiopia, roasted in small batches at our Maadi roastery and packed with the roast date on the seal. Jasmine, bergamot, and apricot — brewed as a pour-over, it tastes like morning.
