Our menu covers a curated selection of coffee and non caffeinated beverages, food and deserts available at our cafe in Kolkata. We also have a specials board at the cafe with interesting seasonal choices and one-off special coffee selections. A portion of our coffee and food menu is available for online orders via SWIGGY. We use almost zero plastics in our packaging and are working on making our packaging 100% compostable in the near future.
We’ve put together our coffee menu to offer a wholistic experience of a variety of high grade arabica beans from different coffee farms in South India, roasted in light to medium profiles that bring unique tasting notes to the cup. The bean’s qualities are further enhanced by the brewing method selected. The menu provides a diverse selection of beverages to suit varied palates.
From the Espresso Machine
From the Espresso Machine
The 3 components to a great tasting espresso are the beans, the water and the Barista. We use a well balanced blend of beans from several farms across South India, roasted by our friends at Blue Tokai Coffee Roasters. Our fresh water is tailored to a precise mineral balance which lets us extract the right balance of flavors. Espresso is best enjoyed straight, perhaps with a little chocolate or a petite madeleine on the side, though some our single estate espressos pair well with hard cheese and olives.
Our cow milk comes straight from the farm, super fresh and deliciously creamy. Free from any growth hormones or antibiotics, the cows feed on grass and green fodder and live happily just a few hours away from the city.
We also offer Alt. MLKs all made in-house. Choose from freshly blended Almond Cashew or Coconut MLK.
We handle our milk with the utmost care to make sure your coffee or beverage has just the right texture and consistency, and served at a temperature that retains the natural flavour of the milk.
HOT Espresso Doppio (40grams): 120
Caffè Latte- 100/200/250 1 part Espresso with 2 parts steamed milk integrated with micro foam
Cappuccino – 100/200/250 1 part Espresso, 1 part steamed milk and 1 part milk foam
Caffè Macchiato / Cortado- 180 Espresso with a dash of milk foam / a splash of steamed milk
Flat white- 220 1 part Espresso with 2 parts steamed milk
Caffè Mocha-260 Dark chocolate, organic cacao and Espresso with steamed milk
COLD Iced Latte Macchiato- 260 Cold milk, ice and 2 shots of espresso
Ice blended Caramel Latte / Iced Mocha- 280 2 shots of Espresso blended with milk and caramel/chocolate sauce
Cake shake- 240 Freshly baked cake blended with milk, chocolate and Espresso
Speciality Manual Brews
The Chemex was invented in 1941 by Dr. Peter Schlumbohm. The iconic instrument has remained unchanged for 70 years and is on permanent display at The MOMA, it is truly a work of art. The patented filter is the core of the Chemex system, removing the bitter, acidic components for a very clean and smooth cup. We use our lightest roast for this brew, producing a slightly sweet and fruity flavour which lends itself well as a breakfast or lunch accompaniment. Being easy on the palate, it’s also a good choice for those who like to drink multiple cups through the day.
1 cup: 200 2/4/6 cups: 250/400/500 ICED TALL: 250
A vac-pot or siphon brews coffee using two chambers where the combination of vapour pressure and a vacuum produces a strong and full bodied brew.
We use a medium roast single estate for the Siphon and a longer extraction time to produce a cup with a heavy body and bold flavour, while retaining a relatively clean and smooth cup as a result of dual chamber design and a fine filter.
2 cup pot: 400
Kyoto Cold Drip
Cold brewing is not just another brewing method, it is a brewing movement. We believe in the drip rather than a full immersion. This process – invented in Kyoto, Japan – extracts the delicious flavour compounds and caffeine, but leaves behind the myriad of bitter oils and fatty acids that are usually a byproduct of coffee grounds being exposed to heat during extraction. The drip ensures a clean and clear cup that holds flavour and body. Single origin beans, mineral balanced water and very slow extraction result in a distinctively smooth coffee taken straight, with milk or 1:1 with tonic water to form a malty caffeinated fizz.