Nook Bakery & Coffee Bar LLC

A double shot of espresso with milk that is steamed to achieve a fine velvety texture

Ask for oat, almond or soy milk instead of dairy.

A double shot of espresso with 5 oz of milk that is steamed to achieve a fine velvety texture. Think of it as a latte made with less milk, so you taste more of the espresso

Ask for oat, almond or soy milk instead of dairy.

A double shot of espresso with 4 oz of milk that is steamed to achieve a fine velvety texture. Think of this as a mini latte, made with less milk, so the taste of the espresso is much more prominent. If you like just a little milk and want it iced, go for the iced flat white

Ask for oat, almond or soy milk instead of dairy.

Our crowd-pleasing custom hot chocolate made with steamed whole milk that is lightly aerated to achieve a fine velvety texture, mixed with a double shot of espresso and our signature blend of semi-sweet chocolates for that perfect balance of bitter and sweet. The best of the chocolate and coffee worlds in a cup!

Ask for oat, almond or soy milk instead of dairy.

A double shot of espresso with milk that is steamed & aerated to achieve a thicker, creamier, and more airy texture than a latte. If you want it even more on the foamy-side, ask for a dry cappuccino in the notes section OR if you want a stronger espresso taste but prefer your milk less foamy, just order a flat white or cortado :-)

Ask for oat, almond or soy milk instead of dairy.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

The Flavor Profile: Cacao nib, malt, teak, peat, Scots pine, pipe tobacco, melon, black pepper. The Producer, Region, and Process: This coffee is grown by Batak farmers in the Lintong district of northern Sumatra, near Lake Toba. Like most Sumatran coffees, it was wet-processed and then wet hulled, yielding the typical Sumatran flavor profile consisting of rustic, deep, bold, foresty flavor notes. We noticed heightened herbal tonality and accents of grapefruit that make this coffee one of the most complex, intense, and uniquely flavorful Sumatran coffees that we’ve had in a while. The Varietals: Aten, Bergendal, and Tim Tim, selectively sorted to yield peaberries. What is a peaberry? About 5-10% of the time, due to a genetic mutation, one of the two seeds inside a coffee cherry fails to develop, and the one remaining seed takes-up the additional nutrients and space, resulting in a smaller, rounder seed

Ask for it with oat, soy or almond milk if you want it white, the coffee itself is vegan.

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

The flavor profile: Blackberry, cherry, red currant, blood orange, lychee, starfruit, cola. Tart & fruity. Juicy body. The People and Process: Red catuai variety from Jose & Emma's farm in Jinotega. The higher (1600m) elevation and cool climate slows the maturation of the coffee cherries, heightening complexity and sweetness. Their farm is growing, and supports their growing family. Washed processed

Ask for it with oat, soy or almond milk if you want it white, the coffee itself is vegan.

The Flavor Profile: Ripe berries, cocoa, lavender, violets, apricot. The Coffee, The People, The Process: Mulugeta Muntasha collects the best coffee cherries from small holder farmers that practice organically based farming methods, growing disease resistant Ethiopian varieties at over 2,100m elevation. The coffee cherries are attentively dried in the sun, on raised beds, prior to hulling and being prepared for export. Prior efforts by Mr. Muntasha have won acclaim at Cup of Excellence competitions, bolstering hope of higher prices paid to involved farmers

Ask for it with oat, soy or almond milk if you want it white, the coffee itself is vegan.

The Flavor Profile: Banana, strawberry, guava, grapefruit, lychee, dark cherry, lime, sandalwood. Smooth bodied. The Coffee, The People, The Process: Hendra Maulizar is the son of a coffee farmer in Aceh. In 2010, he started a processing station and grew its size 10 fold. In 2014, he shifted his focus towards specialty coffee. This lot of Ateng Super varieties grown at 1.400-1,700 meters elevation by approximately 50 farmers in Aceh, represents an innovative and daring approach for a Sumatran-- anaerobically fermenting the coffee cherries and drying them whole, on raised beds in carefully monitored solar drying rooms. The natural process, together with the anaerobic fermentation dramatically steer the development of flavor precursors that manifest as a tropical fruit symphony in the brewed cup! This is the most unique Sumatran coffee that we have ever offered

Ask for it with oat, soy or almond milk if you want it white, the coffee itself is vegan.

The Flavor Profile: Orange candy, soursop, persimmon, Asian pear, sweet potato, lemon. Syrupy body. The Coffee, The People, The Process: SL28, SL34, and Ruiru 11 varieties grown by farmer-owned Gatatha Farmer's Company Ltd, in Kiambu County, on 174 hectares at 1,600 meters elevation, just 23km North of Nairobi. Ripe cherries are dry fermented, fully washed, and dried on raised beds

Ask for it with oat, soy or almond milk if you want it white, the coffee itself is vegan.

Ask for it with oat, soy or almond milk if you want it white, the coffee itself is vegan.

A sweetened black tea powder based beverage with an inspiring and comforting mix of vanilla, cinnamon, clove, cardamon, anise, and ginger spices. We will mix this signature blend with finely textured steamed milk for the hot version or serve over ice if you specify the iced version. The default milk is whole milk, unless you specify otherwise. This has been an all-season customer favorite for over 21 years

Ask for oat, almond or soy milk instead of dairy.

The same chai mix that everyone loves with natural pumpkin flavor added. A sweetened black tea powder based beverage with an inspiring and comforting mix of vanilla, cinnamon, clove, cardamon, anise, and ginger spices. We will mix this signature blend with finely textured steamed milk for the hot version or serve over ice if you specify the iced version. This has been an all-season customer favorite for over 21 years

Ask for oat, almond or soy milk instead of dairy.

Whole milk gently aerated with steam to create a fine velvety texture, then we add our custom blend of semi-sweet chocolate that is guaranteed to leave you smiling! Non dairy options also available in the drop-down menu

Ask for oat, almond or soy milk instead of dairy.

Organic, ally grown, ceremonial-grade stone ground Japanese matcha tea, vigorously whisked with a small amount of hot filtered water and added to steamed & aerated milk of your choice or served with chilled over ice with your choice of milk

Ask for oat, almond or soy milk instead of dairy.

The Flavor Profile: Cacao nib, cola, dark cherry, lychee, caramel, toasted barrel. Full bodied. The Coffee & The Process: Fruity tones from a natural process Ethiopian interplay vibrantly with choclatey and herbal tones from a washed & wet hulled Sumatran coffee. One of the world's oldest blends, a balancing of opposites that still works! Both coffees in this blend are decaffeinated via the Swiss Water method

Ask for oat, almond or soy milk instead of dairy.

Ingredients: AP Fluor, Sugar, Eggs, Butter, Salt, Vanilla, Baking Powder, plus the ingredients that you select in the drop-down menu. Because we follow the classic biscotti baking method, we will bake your order within 24 hours of receiving it, and then bake it again the next day. Any shipments containing biscotti will take 2 to 3 days to prepare before being shipped

This is a blend developed for folks that want a bold and flavorful coffee that works well with virtually any brew method. It tastes great on its own, with sweetener, without sweetener, and also stands-up well in milk. Works well as an everyday cup of joe-- drip, pour-over, French press, moka pot, aeropress, and espresso. This coffee is inspired by the spirit of Philadelphia, a city with a deep history and an appreciation for the arts, nature, and culinary delights. We are a city of distinct neighborhoods held together with a unifying respect for diversity, equal opportunity, entrepreneurship, family, and community. The current version is comprised of a blend of South American, Latin American, African, and Indonesian coffees, at a roast profile that brings out notes of dark chocolate, berries, orange candy, and peach pie. The body is full, coats the tongue, and the finish lingers pleasantly on the palate

Add: variant Hot or Iced

In this coffee, at our exclusive roast profile, we taste: Dark cocoa, sandalwood, hints of berry, basil, pipe tobacco, black pepper. Pleasant, mouth coating, and lingering finish. Stands-up well with brunch foods (try pairing with pumpernickel, cream cheese, herbs, and smoked salmon). Wonderful on its own too! If you like dark roasts, try this coffee and discover a new world of bold and balanced flavors. More about the origin of this coffee: Coffee from over 19 family farming villages (totaling over 1,500 small-holder farmers) is collected by this cooperative, which pays a premium for top quality coffee cherries picked at peak ripeness. As the farmers nurture their coffee trees, the cooperative nurtures their relationships with their farmers—providing agronomic assistance, fertilizers, seedlings, and educational scholarships to attend university. The Chairperson of this cooperative, Ms. Rahmah, is a local icon and a pioneer, in an industry made up predominantly of men

The Flavor Profile: Red apple, caramel, milk chocolate, pear, almond brittle, lemon zest. Lush, chewy body. A cross between Pacas and Maragogype varieties yields distinctly large seeds and a unique flavor profile. Grown at 1,300-1,500 m elevation by Gold Mountain member farmers in Jinotega. Washed process