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Speciality

Some things deserve to be savoured twice.

Our specialities are made slowly, for people in no hurry.

The USCO Signature

HOUSE BLEND / BROWN BUTTER / CARDAMOM

The USCO Signature

There is a soft, nutty warmth before the espresso arrives. Then the cardamom follows, almost late. It stays near the back of the palate like a second thought worth keeping.

  1. 01 - Pull a short house blend espresso.
  2. 02 - Fold in browned butter syrup while warm.
  3. 03 - Steam milk low and velvet-smooth.
  4. 04 - Finish with a whisper of cardamom.
Matcha Still Life

CEREMONIAL MATCHA / OAT MILK / CERAMIC SERVICE

Matcha Still Life

This one is not made quickly, even when the bar is full. The bowl slows the hand down. The foam sits quietly. People who order it usually stay longer than they meant to.

  1. 01 - Sift ceremonial matcha to remove bitterness.
  2. 02 - Whisk at 80C until the surface turns glossy.
  3. 03 - Add warm oat milk in a thin ribbon.
  4. 04 - Serve in the ceramic bowl cup, no rush.
Hojicha Tonic

ROASTED TEA / TONIC / ORANGE PEEL

Hojicha Tonic

Roasted tea does not ask for attention. It earns it slowly. The tonic keeps it bright. The orange peel opens first, then leaves the tea to finish the sentence.

  1. 01 - Brew hojicha and chill it fully.
  2. 02 - Build over one large cube.
  3. 03 - Top with tonic to preserve lift.
  4. 04 - Express orange peel over the rim.
Cold Brew Noir

18-HOUR STEEP / ROOM TEMP / UNSWEETENED

Cold Brew Noir

Served without the theatre of ice so the roast can stay intact. Dark chocolate, cedar, a little patience. For people who like their coffee to feel less explained.

  1. 01 - Grind coarse and steep for 18 hours.
  2. 02 - Filter twice for a clean body.
  3. 03 - Rest overnight before service.
  4. 04 - Pour at room temperature for texture.