Kaizen & Coffee

We’re opening up a second class this Saturday for the LATTE ART WORKSHOP
with

Hosted by Kaizen & Coffee.

$50 for either class
(or $90 for both)

INTRO CLASS:
• 5pm - 6pm
• Intro to Milk steaming 
• Intro to latte art: patterns & technique 
• Practice reps

INTERMEDIATE:
• 6:15pm - 7:15pm
• Milk steaming technique
• Milk texturing
• Technique / Art patterns 
• Practice reps 

Sign-up:
Please DM us at for pre-payment info to reserve slot.

Limited slots available.

FRIDAY, MAY 24 // LATTE ART WORKSHOP
With

Hosted by Kaizen & Coffee 

$50 for either class
(or $90 for both)

INTRO CLASS:
• 5pm - 6pm
• Intro to Milk steaming 
• Intro to latte art: patterns & technique 
• Practice reps

INTERMEDIATE:
• 6:15pm - 7:15pm
• Milk steaming technique
• Milk texturing
• Technique / Art patterns 
• Practice reps 

Sign-up:
Please DM us at for pre-payment info to reserve slot.

Limited slots available.

We want to formerly introduce our espresso machine, the Spirit Duette from .

The springs on the top of the grouphead are for adjusting where the pre-infusion pressure starts and finishes, which ultimately results in a tastier espresso!

Photo credit: .media

We will see everyone this Sunday! = )

*URGENT: REGISTRATION DUE BY 03.15*

Confirmation is required for the 32 competitors who have signed up. To secure your spot for the competition, please Venmo $20 to (include your name).

Registration must be completed by 12:00pm on Friday, March 15th. After this time, we will open the slot to the next competitor on the waiting list.

Thank you for your understanding!

We’re excited to host a tasting experience by on Friday, February 2nd.

From 9am - 12noon, the Moonwake team will be leading guests through a comparative duo tasting.

Choose 2 of 3 Wilton Benitez Granja Paraiso 92 coffees: Nuruk Gesha, Lager Gesha, & a Thermal Shock Sidra.

Comparing two different varietals, or two different processing techniques, side by side.

For more information, please send us a message or leave a comment below.

(1/10) New coffee drop. Available now in our coffee vending machine.

Serving (Korea) as an off-menu option this weekend. We found a recipe we really like today. If anyone tried it on Thursday, please let us know. We switched to a coarser grind setting and a 1:15 ratio.

Tasting notes: marmalade, tropical fruits, cacao nibs, clove finish

We’re back with easily one of our favorite coffees on pour over/filter from

This cup is very interesting as we chase each tasting note from hot to cold. Starting with the aromatic smell and taste of cantaloupe & melon.

2nd slide:
Available in our coffee vending machine, Columbia Inmaculada Fellows (100g) & China Dehong Yuan Yi Yuan (100g)

This Saturday from 9am - 1pm, we have a special guest barista!

Giselle Castillo will be featuring from Barcelona, Spain with an optional dessert pairing.

No reservations necessary, we’ll see you Saturday!

Now serving from Japan! Available on both filter coffee + slow-drip cold brew

Producer:

This cup is sweet, with each sip bringing different fruit flavors and some notes of red wine.

We’re looking forward to featuring more special coffee from Glitch!

We’re hosting a latte art throwdown next Monday, October 30th! There’s 11 slots left. Please DM to sign up!

Costumes highly recommended, but not required.

New coffee drop! Also coming soon, special coffee offerings from from Tokyo, Japan!

Come check out our coffee vending machine at the end of the coffee bar.

Currently on bar:

Diego Burmudez: Thermal Shock process

Tasting notes:
lychee, fruit cocktail, mandarin, kiwi

We have been loving all the (out of this world) funky sweet coffee offerings on pour over lately, but we’re going for a cleaner cup with this thermal shock from & .bermudeztapia! We’re tasting a “fruit cup” type of sweet in this single-origin.

As a special today, we’re running only single origin from ! Daterra on all espresso based drinks and Bombe on pour over/filter coffee!

Meet our TOAST menu. Currently serving Monday - Friday. TOAST is intended as a dine-in option for guests, but we have takeaway boxes if needed.

We’re happy to showcase this next rendition of The Future series from ! This unique coffee is giving us so much nostalgia with how aromatic this cup is. We’re tasting lots of grape, red fruit punch, and lambrusco.

Next up on single origin pour over is El Paraiso Lychee from ! We’re tasting osmanthus, lychee, and kasugai gummies. Check out their website for weekly drops.

Now serving JUICY STRAWBERRY as pour over / filter coffee! We’re tasting strawberry, oolong tea, and bakers chocolate.

NEW FRIEDHATS (8/03) AVAILABLE FOR RETAIL