COFFEE
71 HOUSE MEDIUM ROAST
Named for our flagship cafe at 71 Irving Place in Gramercy Park, our house coffee is roasted to be perfectly sweet and smooth. BEST FOR: Everyday coffee drinkers FLAVOR NOTES: Milk Chocolate, Caramel, and Clementine
e a n s
COLD BREW
COLD BREW CLASSIC
Brewed using our proprietary, Central American blend, this will be the smoothest cold brew to ever hit your tastebuds.
Naturally sweet and chocolatey tones with 60% less acidity than standard hot brew
220 mg Caffeine Per Can
All Natural Ingredients: Coffee and Purified Water 631258 | 12/11.5 oz
COLD BREW AFFOGATO
Ingredients:
1 scoop vanilla ice cream (Gelato is best if you have it!)
2–3 oz cold brew coffee (concentrate or strong cold brew tastes best)
Optional toppings:
Chocolate shavings
Caramel or chocolate drizzle
Sea salt
Crushed biscotti
Instructions:
Chill your serving glass for 5 minutes if you want a frosty effect.
Add one generous scoop of vanilla ice cream or gelato to the glass Slowly pour the cold brew over the ice cream.
Let it melt just slightly for that creamy swirl.
Add any toppings you like and enjoy immediately before it fully melts!
HOT CHOCOLATE
Caffè Vergnano
HOT CHOCOLATE POWDER
Indulge in authentic Italian chocolate tradition with Caffè Vergnano’s Hot Chocolate powder, crafted from the original historic recipe that made Turin’s drinking chocolate famous across Europe. Made with carefully selected premium cocoa, this velvety mix dissolves effortlessly in hot milk to create a luxuriously rich, smooth hot chocolate with deep, satisfying cocoa flavor the perfect treat for cozy mornings or indulgent after-dinner moments.
633444 | 8/35 oz
CREAMY CELAYA HOT CHOCOLATE
Ingredients:
2 cups milk (whole milk recommended for creaminess; or use oat/almond)
3–4 tablespoons Celaya hot chocolate mix
1–2 tablespoons heavy cream (optional for extra richness)
1/4 teaspoon cinnamon (optional but traditional) Pinch of salt (enhances chocolate flavor)
SYRUPS
CARAMEL LATTE
Ingredients:
1–2 tbsp caramel syrup (adjust to taste)
1 shot espresso (or ¼ cup strongly brewed coffee)
¾ cup milk of choice (dairy or non-dairy)
Optional toppings:
Whipped cream
Extra caramel drizzle
Pinch of sea salt (for salted caramel)
Instructions:
Brew espresso and pour it into your mug
Add caramel syrup to the espresso and stir until fully dissolved.
Heat and froth the milk (using a frother, steam wand, or by shaking warm milk in a jar).
Pour milk over the caramel espresso mixture
Top with whipped cream and caramel drizzle if desired
SUGAR
CARAMELIZED TURBINADO SHAKEN LATTE
Ingredients:
2 shots hot espresso (or 2 oz very strong coffee)
1.5 tbsp turbinado sugar
3–4 oz Barista Blend oat milk (or any milk)
Ice
Optional: a dash of cinnamon or orange zest
Instructions:
Make a quick caramelized turbinado syrup:
Add 1.5 tbsp turbinado sugar to a heatproof cup.
Pour hot espresso directly over it.
Stir for 10–15 seconds until it becomes a deep golden syrupy base
You’ll get a toasted caramel aroma you don’t get from white sugar.
Shake it:
Fill a shaker (or jar with tight lid) with a handful of ice.
Add your caramelized espresso mixture
Shake vigorously for 10–12 seconds until cold and frothy.
Build the drink:
Add ice to a glass.
Pour in 3–4 oz oat milk.
Strain the shaken espresso foam on top
Dust with cinnamon or a micro–grated strip of orange zest for a bright finish.
Flavor notes:
Turbinado sugar brings a lightly caramelized depth without being heavy like brown sugar
Shaking creates a silky texture, almost like a cocktail.
Oat milk adds creaminess without overwhelming the caramel notes.
OAT MILK BARISTA LATTE
Ingredients:
1 shot espresso (about 1 oz)
6–8 oz Barista Blend oat milk
Optional: 1–2 tsp sweetener (vanilla syrup, maple syrup, simple syrup)
Instructions:
Pull your espresso shot. Brew directly into your latte mug. Steam the oat milk.
Heat to 130–140°F (54–60°C) oat milk burns faster than dairy, so don’t go too hot
Aim for microfoam: silky and slightly glossy, with tiny bubbles. Combine.
Swirl your steamed oat milk to integrate the foam
Pour gently into the espresso, starting high, then moving lower to create a smooth blend (and latte art if you want).
Sweeten (optional).
Add a splash of vanilla or maple to complement the oat milk’s natural sweetness.
EQUIPMENT
E71E FAEMA (2&3 GROUP)
GTI - 3 Buttons - 3 Group
Dimensions: 41" x 24.8" x 19.9"
Weight: 199 lbs
Voltage: 220V
Phase: 1
Hertz: 60
Amp: 40
Wattage: 8500
Steam Boiler: 7 lt
TEMPESTA (ESPRESSO MACHINE)
Seap Multiboiler 2 group
Dimensions: 40 7" x 24 3" x 19 7"
Weight: 241 lbs
Voltage: 220V
Phase: 1
Brew Boiler Capacity: 2x1 2L
Amp: 30
Wattage: 3000
Steam Boiler: 8 5 lt
E61 JUBILEE (2 GROUP)
Jubilee - 2 Group
Dimensions: 28.1" x 21.3" x 26.5"
Weight: 132 lbs
Voltage: 220V
Phase: 1
Hertz: 60
Amp: 30
Wattage: 5600
Steam Boiler: 11 lt
GROUNDBREAKER
Grinder - Groundbreaker
Dimensions: 8 5" x 15 7" x 22 9"
Weight: 50 lbs
Voltage: 110V
Burr Type: Flat 64mm
Motor Power: 250
Amp: 15
Hopper: 3 5 lbs
Grind Time: 4 1 grams/sec
FETCO
CBS-1251
Dimensions: 12 75" x 22 5" x 36 88"
Weight: 106 lbs
Voltage: 220V
Phase: 1
Plumbed: Yes
Amp: 30
Wattage: 1500
Brew: 0 5-1-1 5 gal
FETCO
CBS-2231
PRESTIGE +
Prestige + - Full Size - 2 Group
Dimensions: 39 7" x 22 2" x 24"
Weight: 125 lbs
Voltage: 220V
Phase: 1
Auto Steam: Yes
Amp: 30
Wattage: 7000
Steam Boiler 11 lt
FETCO
CBS-1221
Dimensions: 9 25" x 22 25" x 26"
Weight: 52 lbs
Voltage: 120 V
Phase: 1
Plumbed: Yes
Amp: 13
Wattage: 1500
Brew: 0 5 gal
FETCO
CBS-1252
Dimensions:
Weight: 174 lbs
Voltage: 220V
Phase: 1
Plumbed: Yes
Amp: 30
Wattage: 1500
Brew: 0 5-1-1 5 gal
Dimensions: 11.75" x 20.5" x 26.25"
Weight: 55 lbs
Voltage: 120/220V
Phase: 1
Plumbed: Yes
Amp: 20
Wattage: 1500
Brew: 0 5-1 gal
FETCO
CBS-2232
Dimensions: 19 75" x 20 5" x 26 25"
Weight: 92 lbs
Voltage: 220V
Phase: 1
Plumbed: Yes
Amp: 30
Wattage: 6000
Brew: 0 5-1 gal
CUPS
PAPER FILTERS
