MENU COMING SOON
Our menu is almost ready. We've been testing recipes, which mostly means eating cookies and drinking coffee.
Someone had to.
It will keep evolving, but we'll be launching with our best.
SOURCING
our partners
GREATER GOODS
We wanted a local roaster from day one, and one focused solely on wholesale rather than treating it as a side income. After a few cuppings at their Dripping Springs roastery, the choice was easy. They're woman-owned, small-batch, and give back through several local programs.
MATCHAFUL
This summer we sat down with the Matchaful team at their Ritual bar in Williamsburg. Their approach to quality and sustainability matched ours. We're serving their single-estate Hikari matcha, grown on a fourth-generation, closed-loop farm in Shizuoka, where solar panels shade the tea and help power nearby towns. We also admire their commitment to their farmer, Hattori-san.
PINK HOUSE ALCHEMY
We're a small truck with big aspirations, and we're honest about what a small footprint allows. Homemade syrups are great, and far better than a basic Torani pump. So we're launching with a partner who treats real ingredients from reputable farmers as a nonnegotiable. Based in Arkansas, Pink House Alchemy is the team to support for off-the-shelf syrups with no artificial flavors. "Built by alchemists."
PASTRIES FROM SCRATCH
Corey went to culinary school, so it seemed a waste not to use it. Our pastries are made from scratch. We'll start with a small selection and build from there, and we'll only make things we'd happily eat ourselves.
SOURCING
our EQUIPMENT
LA MARZOCCO GS3
The espresso machine Corey has wanted for ten years. The steam wand alone is worth the wait. Would we prefer a larger La Marzocco? Yes, but we're working with teeny space, so be happy for us.
MAHLKÖNIG E65T GBS & X64 SD
Technology is how a small truck scales, so we chose a grind-by-sync grinder. Paired with the Mahlkönig scale, we dial in our shots once for the day and let the grinder handle the rest. Wifi permitting. The X64 SD runs our Hario Switch program and fits the space we have. There's also an EK43S at home for drip. It isn't coming to work.
R2 EXTRACT REFRACTOMETER
Consistency is the goal. Along with good grinders and full-immersion brewing, the refractometer lets us dial in each coffee daily to a specific TDS (total dissolved solids) target. The coffee you like today should taste the same when you come back.
PUQPRESS
Mitigating carpal tunnel, one tamp at a time. We'll keep harping on consistency, and as we scale, we want to do it safely for all of our baristas. The PUQPRESS is a step in this direction.
MARCO POUR'D SYSTEM
Quality comes before quantity here, but nobody enjoys a wait. We think iced espresso deserves its own method, not hot espresso poured over ice. So we're launching cold-extracted espresso on tap, next to a dedicated cold brew tap.
MARCO COLD BRU
Cold brew is a necessity in Texas, but 18 - 24 hours is a long time to wait for the yield. Marco Coldbru produces ~30% more, and a fresh batch is ready in under an hour. Faster, and less wasteful. We'll take it.
