Milky Way "Espresso" Concentrate

Espresso from our café. In a bottle.

Cold-extracted from our Milky Way blend — Costa Rican and Ethiopian coffees, meticulously roasted at our roastery, then brewed slow to espresso strength. Pour a shot over ice for espresso on the rocks. Or straight into milk for a cold latte at home. Skip the machine.

We roast small, brew small, bottle small. Each batch is a run of a few dozen bottles at most. When they’re gone, we brew another.

How to drink it

• Straight up over ice. Pour 1–2 oz over a rocks glass of ice. Espresso on the rocks — the way we drink it at the bar.
• Into milk. Pour 1–2 oz into 6–8 oz of milk, hot or cold. Instant café-quality latte at home.
• As a mixer. Splash into tonic, soda, or a cocktail. Espresso-tonic, espresso-martini, however you want to riff.

One 8 oz bottle is about four to eight servings, depending on how strong you like it. Cheaper per drink than a single latte at the café.

Keep cold, drink cold

Ships refrigerated with aa cold pack. Keep it in the fridge on arrival. Best within four weeks of the roast date printed on the bottle. Once opened, drink within two weeks.

A note on how we make it

This isn’t cold brew. Cold brew is coarse-ground coffee steeped in cold water for 12–24 hours — smooth, mellow, low acid. What we do here is closer to a slow, patient espresso: finer grind, bloom, and a controlled extraction to concentrate the flavors we’d normally get from a hot shot. Same beans as the Milky Way we serve on bar. Same intent. Different clock.

The bottle is glass, refillable, and part of our ongoing zero-waste build — the same one we wrote a guide about. Bring your empty back next time you’re at the café; we’ll swap it for a fresh one and knock a dollar off.