Andytown

Andytown’s signature beverage and sometimes described as an espresso cream soda, the Snowy Plover (named after the beach bird) consists of sparkling water over ice, espresso, brown sugar syrup, and our house made whipped cream.

A green-tea take on our signature beverage. Made with organic matcha powder, brown sugar syrup, sparkling water, and ice, topped with our house made whipped cream.

A shot of our Short Strand espresso blend pulled on our Kees van der Westen Spirit espresso machine, served over ice and your choice of milk. (16 oz)

A shot of our Short Strand espresso blend pulled on our Kees van der Westen Spirit espresso machine, served over ice and water. (16 oz)

A shot of our Short Strand espresso blend pulled on our Kees van der Westen Spirit espresso machine, mixed with a house made Guittard Chocolate ganache, served over ice and your choice of milk, and topped with our house made whipped cream. (16 oz)

A shot of our Short Strand espresso blend pulled on our Kees van der Westen Spirit espresso machine, served over ice and your choice of milk. (Estimate 12 oz)

Our house coffee offering is our Wind & Sea blend batch brewed on a FETCO machine. Designed to be quick, consistent, and equally enticing to all drinkers, the FETCO is substantial in body with chocolate and mild acidity.

Flash-brewed iced coffee concentrate served over ice (16 oz)

A seasonal take on our classic coffee cream soda. Featuring our housemade pumpkin spice syrup with freshly milled spices from Oaktown Spice Shop and sweetened condensed milk. (Dairy Free Syrup Available.)

Bacon, ham, cage-free soft egg, cheddar cheese, & mayo on griddled house made pan die mie. Option to add house made hot sauce.

A griddle-baked, light and fluffy white bread served with house made butter

An oven-baked, dense and hearty brown bread served with house made butter

Origin: Peru Region: Rodríguez de Mendoza, Amazonas, Peru Grower: 124 women members of Asociación de Productores Cafetaleros de la Cuenca del Rio Marañón (APROCCURMA) MASL: 1500-1800 Variety: Bourbon, Catimor, Caturra, Pache, Typica Process: Washed Women at origin represent a large percentage of the labor input for the coffee industry. However, they often earn very little from the revenue generation because very few women own the land utilized for coffee production. This coffee is produced by 124 women members of Asociación de Productores Cafetaleros de la Cuenca del Rio Marañón (APROCCURMA). Operating in Rodríguez de Mendoza Province, Peru, APROCCURMA has been working directly with women producers for the past five years to help them establish land ownership. They also provide training on best practices to protect the environment and organic farm management. Their hard work results in this approachable yet sweet coffee. It has notes of pear, golden raisin, and vanilla cream. It’s a lovely coffee to drink at the beginning of Autumn!

Origin: Burundi Region: Muruta, Kayanza Province MASL: 1900-1960 Producer: coffee growers associated with Buzira Washing Station Variety: Batian, Bourbon, Jackson, K7, Mbirizi 49, Mbirizi 68, SL28 Process: Natural In our search to expand the range of fruit flavors we offer in our natural coffee selections, we came across this lively coffee from Burundi. After our first sip, we knew we needed to share it with our customers. This coffee comes from the Buzira Washing Station--the first of four washing stations operated by Salum Ramadhan in the Kayanza Province. Committed to his hometown community and passionate about coffee, Salum established the Coffee Processing Company (CPC) in 2010. CPC purchases coffee from hundreds of smallholder farmers, who are compensated well above the government minimum for cherry and are paid extra when their cherries are sorted. At the washing station, cherries are hand-sorted and floated for density, including cherries that will go through natural processing. Typically, naturally processed coffees do not go through flotation, but the Buzira Washing Station takes this extra measure to ensure quality. The cherries are then dried in a single-cherry layer spread across raised drying beds, and during the first two days, workers continue to sort out immature and overripe cherries. Layers of cherries are then slowly built up on the drying tables and are rotated multiple times a day to promote even drying. All of the hard work put into the production of this natural coffee results in an exceptionally bright, sweet, and complex cup. It has notes of white cherry, pinot noir, and pear syrup, making it a great choice for pour over on summer mornings or iced coffee on hot afternoons!

Named after the neighborhood where Michael's granny lived in Belfast, the Short Strand is strong and invigorating, yet it might be the sweetest little espresso you've ever met. A powerful mix of smooth Central American and fruity Ethiopian beans, this blend is engineered to make a syrupy sweet shot with flavors of toffee and milk chocolate.

We wanted a coffee to rejuvenate us after a long Ocean Beach surf session. So, we created the Wind & Sea blend. A hearty mix of Colombian and Ethiopian coffee, the Wind and Sea is sweet, bold, and well rounded. This blend is best paired with a foggy day.

A blend dedicated to sustaining all livelihoods. No frills, smoke or mirrors, just quiet comfort. Confident enough to stand out from the crowd, the Shore Leave Hook is strangely familiar, yet still fresh and exciting around the edges. This blend is the result of coffee collaboration with a friend and was built to be the boldest of Andytown’s offerings. We love it as espresso, but it has been known to make a mean cup of drip coffee as well. On espresso, look for creamy flavors of dark chocolate and sweet tobacco. In pour-over methods, notes of honey-roasted peanuts shine through.

Origin: Mexico Region: Bella Vista, Chiapas Masl: 1700 meters Producer: 38 Small Lot Producers Exporter: Mayan Harvest Varietal: Bourbon, Caturra, and Catimor Process: Washed, Swiss Water Decaffeination We believe that your coffee should taste amazing--whether its caffeinated or not. This coffee comes from Bella Vista, Chiapas (see Mexico Bella Vista) and we initially purchased it with the intention of having it only on our single origin menu. We liked it so much as a caffeinated beverage, we thought it would also shine as decaf. In the Swiss Water Decaffeination process, green coffee is first cleaned and hydrated with clean water before being introduced to a liquid known as Green Coffee Extract (GCE), which separates the caffeine from the green coffee. The caffeine and CGE flow continuously through carbon filters until all the caffeine is trapped and separated from GCE. The GCE is then reused to remove more caffeine. After 10 hours of monitoring the coffee during the process, the end result is coffee that is 99.9% caffeine free. With notes of rainier cherry, alfajores, and spiced cocoa, this coffee is satisfying as both a drip coffee and as an espresso.

Origin: Ethiopia Region: Gedeo Zone, Gedeb District Masl: 1800-1900 meters Producer: Bedhatu Jibicho Co-Op: Banko Gotiti Varietal: Heirloom Arabica Process: Washed Every year, we’re excited when this coffee from Bedhatu Jibicho returns to our menu. It’s one of our all time favorites! Bedhatu Jibicho began working in coffee in the 1960s when the government gave land to her husband. She has been managing the farm for over 50 years, and became one of the founding members of the Banko Gotiti Cooperative. Now 84 acres, her farm is larger than most farms in the area. Bedhatu has 20 employees who work on the farm year round, and she hires 130 seasonal workers for harvest who are primarily women. Her children recently formed Roba and Family Coffee to begin exporting her coffees and others in the Gedeb region. Her family has invested in more localized cherry collection sites to reduce the transportation costs for other producers, and have contributed to road construction projects that make travel a little easier for everyone. For this coffee, cherries are meticulously hand sorted and floated to separate less dense beans before they are depulped and fermented for 48 hours. They are then washed and separated again, placed on raised drying beds for 12-15 days, and hand-sorted yet another time. This attention to detail and quality results in a coffee that is highly aromatic and complex with notes of black tea, bright florals, and plum. Try it as a pour over, iced coffee, or espresso. It shines in all brew methods!

Origin: Honduras Region: Santa Elena, La Paz Department Masl: 1400 Producer: Maria Adela Nolasco Farm: El Mango Varietal: Catuai Process: Washed Maria Adela and her family grow coffee on a small plot of land in the remote Santa Elena mountains of Honduras. We have been purchasing her coffee since the early days of Andytown and she has been growing alongside us. Adela is a part of the Catracha Coffee Company: a social enterprise that allows farmers in Santa Elena to gain access to the specialty coffee market. Catracha has a profit-sharing model that allows producers to reinvest in their farm and increase their standard of living over time. With guidance from Catracha Coffee Co., Adela has been able to improve her wet mill, resurface her fermentation tank, and add a washing channel which helps lower the risk of coffee damage. In 2018, she resurfaced her patio and added raised beds to dry coffee. She also purchased a motor to run the coffee depulper, which she previously had to turn by hand. All of this work has allowed her to produce more coffee and is now consistently producing 7 bags of exportable coffee per year. Her focus on farm management has led to the development of organic products like natural fungicide to protect her plants from leaf rust. This easy-to-drink, crowd pleasing coffee is sweet with notes of creamy plantain, vanilla, and cocoa powder.

Origin: Philippines Region: Cordillera Administrative Region, Atok, Benguet MASL: 1200-1400 Washing Station: Sitio Naguey Varietal: Typica, Bourbon, San Ramon Process: Natural Kalsada Coffee Company is a social enterprise that champions Filipino coffee producers. In our third year of partnering with Kalsada, this is the second year we’re showcasing the well-loved natural processed coffee from the Sitio Naguey washing station. Sitio Naguey sits on the sunny side of the mountain range in Benguet. It’s only 800 meters away from Sitio Belis, the first washing station that Kalsada Coffee built thanks to the generosity of kickstarter supporters, friends, and family both in and out of the coffee industry. Having two mills so close to one another isn’t very common, but during Kalsada’s initial community consultations, the farmers said that the terrain and time it takes to bring all the freshly-picked cherries would affect the quality of the coffee. It would also make farmers less enthusiastic to sell their coffees to Kalsada. In building Sitio Naguey, farmers are able put more focus on picking and sorting coffee with extra time that would normally be spent on hauling coffee. Farmers can then earn more and Kalsada receives better coffees. In natural processing of Sitio Naguey coffee, the cherries are picked and sorted before being placed on raised drying beds. The coffees are agitated every hour, kept in sacks in the evening, and laid on the beds again in the morning. This meticulous process is repeated for 3-4 weeks until the coffee reaches a 10% moisture content. The coffee is then bagged to rest for 16 weeks before being hulled and sorted. This coffee is dominated by flavors of tamarind, golden honeydew, and genmaicha. It’s fruity but not overwhelming. It makes for a bright and smooth pour over, and is incredibly refreshing as an iced coffee!

A double shot of espresso with your choice steamed milk. 12oz

A double shot of espresso with your choice steamed milk. 8oz

A double shot of espresso with hot water.

A double shot of espresso, served with a large dollop of our house-made whipped cream.

A double shot of espresso.

A double shot of espresso that is marked with two ounces of steamed milk.

A double shot of espresso mixed with our house-made chocolate ganache, served with your choice of milk and topped with house-made whipped cream. 12 oz.

Drip coffee topped with your choice of steamed milk. 12 oz.

Our house-made Guittard chocolate ganache milked with your choice of steamed milk and topped with our housemade whipped cream.

Our house-made Guittard chocolate ganache mixed with your choice of milk and topped with our house-made whipped cream. Served kids-temperature unless otherwise stated. 8oz.

Lyons Irish tea, steeped with sugar and topped with your choice of steamed milk. 12 oz.

Matcha mixed with brown sugar syrup and topped with your choice of milk. 12 oz

Choose from your choice of teas from Flowerhead Tea Co. in Oakland CA, or Lyons Tea from Ireland.

Gluten-Free Corn Muffins