5 Stones Test

cream & sugar

beans for espresso, notes of chocolate, cherry, and maple, designed to go with everything

selah

beans for decaf through sugar cane process, bold, naturally sweet

hacienda la minita

beans for our brewed coffee, notes of orange and chocolate, from costa rica, goes well with or without cream and sugar

africa coffee region

bright acidity, fruity, from ethiopia and kenya

americas coffee region

chocolate, nutty, from guatemala, colombia, costa rica, mexico, peru

black teas

assam, cocovan, earl grey, peach apricot

green teas

jasmine monkey, modest mao

white tea

peach blossom

rooibos tea

bourbon street, miroberry

herbal teas

chill, midnight blue

bakery vendor

five stones bakery in kirkland, macrina for loafs

beans vendor

cafe lusso in redmond

tea vendor

miro tea in ballard

syrup vendor

1883 syrup

toast vendor

grand central bakery in seattle

gluten free pastry vendor

delicately sweet confections in lake forest

produce vendor

pacific coast fruit company

alt milk vendor

odeko

harvest latte recipe

hot: 30g, 40g, 50g. cold: 35g, 45g

london fog recipe

2/3 tea, 1/3 steamed milk, 20g vanilla

cocovanmint recipe

10g vanilla, 10g mint, 20g coconut

matcha recipe

3g matcha, 50g water, 170 degrees. simple syrup hot: 10g, 20g, 30g. cold: 15g, 25g

cappuccino freddo recipe

30g simple syrup, whole milk in frother

iced maple recipe

40g maple, shaken

the missile recipe

40g maple, 60g half and half, cold brew, shaken

milk honey cinnamon recipe

honey hot: 20g, 30g, 40g. cold: 25g, 35g

cafe stefano recipe

vanilla and hazelnut hot: 10g and 5g, 20g and 10g, 25g and 15g. cold: 15g and 7.5g, 20g and 10g. orange zest and cinnamon.

mocha recipe

hot: 20g, 30g, 40g. cold: 25g, 35g

mocha bacio recipe

chocolate and hazelnut hot: 20g and 10g, 30g and 15g, 40g and 20g. cold: 25g and 10g, 35g and 15g.

hot cocoa recipe

hot: 25g, 35g, 45g. cold: 35g, 45g.

chai recipe

hot: 25g, 40g, 55g. cold: 40g, 55g.

“caramel macchiato” recipe

caramel and vanilla hot: 20g and 10g, 30g and 15g, 40g and 20g. cold: 25g and 10g, 35g and 15g.

caramel latte recipe

hot: 30g, 40g, 50g. cold: 35g, 45g.

any flavor latte recipe

hot: 10g, 20g, 30g. cold: 15g, 25g.

first wave coffee

instant coffee, dark roast, premium/gourmet

second wave coffee

late 90s, starbucks, specialty coffee drinks, dark/medium roast

third wave coffee

“bean to cup” like farm to table, medium/light roast

temperature for black tea

200F for 2 mins

temperature for green tea

170F for 2 mins

temperature for white tea

170F for 4 mins

temperature for rooibos tea

200F for 5 mins

temperature for herbal tea

200F for 5 mins

milk steaming science

98-100F aerate until here, 135F sugar break down and becomes sweeter, 145-150F proteins bond and trap air bubbles to create microfoam, 155F and higher milk burns and has a bad taste

milk temp

120-125 kids temp, 140-150 macchiato to 8 ounce, 150-155 latte and mocha 12-16 ounce, 165-170 extra hot

espresso

2 oz espresso

macchiato

2 oz espresso, 1 oz steamed milk

cortado

2 oz espresso, 2 oz steamed milk

cappuccino

2 oz espresso, 2 oz steamed milk, 2 oz foam

types of discounts

employee 30%, VIP $10 card and $100 loading fee gets free shots/alt milks/syrups and 5%, free 12 oz coffee with beans Mondays-only, weekly generosity drink, passport/digipen 20%, BC student 10%

meaning behind 5 stones

use our 5 stones to serve our community and combat “goliath” (human suffering), partner with nonprofit Atlas Free with combats human trafficking

5 stones

excellence, stewardship, relationship, hospitality, and generosity

mission statement

we create unique experiences and a welcoming atmosphere where real relationships thrive and people are renewed and refreshed

pour overs

extraction to pull more delicated tasting notes, single origin