People ask about the red cups more than anything else on the menu. The short answer: they were the first thing we bought for the shop, before the espresso machine, before the chairs, before we even had a name.
Six ounces, on purpose
A proper cappuccino is small. A double ristretto, steamed milk and a thick cap of foam in roughly equal thirds. Serve it in a bigger cup and you're really making a latte, so we picked a cup that makes it impossible to cheat.
Thick walls, warm hands
Heavy porcelain holds heat far better than thin china, so the last sip is nearly as warm as the first. We keep the cups stacked on top of the machine so they're preheated before they ever meet the espresso.
And the colour?
Coffee grows as a cherry, and a ripe one is exactly this shade of red. The cups came first, then the sign, then the aprons, and somewhere along the way it became our colour.
- 6 oz porcelain, preheated on the machine
- A double ristretto base
- Milk steamed to 60°C and never hotter
