Coffee with a view of the harbour
We grind and brew every cup individually using a portafilter machine, and pour our tea by the pot. Alongside it, you'll find whatever our own patisserie has baked that morning.
Our coffee specialities
We grind for every cup individually and pull the espresso at the portafilter machine — even when four orders are waiting at the counter at once.
Espresso
Single or double, with a cream-like surface and a glass of water on the side. The classic after cake.
Cappuccino
Espresso with densely frothed milk in a pre-warmed cup. We froth every portion individually, never in advance.
Flat white
Double espresso with fine-pored milk foam in a flat cup – stronger than a cappuccino and less airy.
Latte macchiato
Milk, espresso and foam in layers in the glass. On request with oat or soy milk, the foam holds just as well.
Milk coffee in a bowl
The large bowl for a long morning, half coffee, half warm milk. Popular for breakfast by the window.
Filter coffee from the pot
Mild and caffeinated, brewed on request for the whole table. We serve the pot with a fabric coaster.
Milk, oat and decaffeinated
- Every coffee speciality is also available decaffeinated — at no extra charge and with no waiting time
- Oat drink and soy drink stand ready next to the fresh milk at the machine
- Lactose-free milk for cappuccino, latte macchiato and milk coffee
- Espresso lengthened on request, served as an Americano with hot water on the side
- Cocoa for the kids, with or without a dollop of cream
Tea from the pot
We weigh out loose tea and pour it in the glass pot; the strainer comes to the table with it, so you can end the steeping yourself.
Black tea
A robust East Frisian blend and a mild Darjeeling, both brewed loose — on request with rock sugar and cream.
Green tea
Sencha with a clear, slightly grassy infusion. We brew it with cooled water so it doesn't turn bitter.
Herbal tea
Peppermint and a house blend of chamomile, fennel and lemon verbena — caffeine-free, suitable for children too.
Fruit tea
Rosehip and apple, tart and deep red in the glass. The kids' favourite on cool harbour days.
Rooibos
Mild, slightly sweet and naturally caffeine-free. Pairs well with buttercream cake and a late afternoon.
Fresh ginger tea
Ginger slices, lemon and honey — our most-ordered drink in winter, steeped straight in the pot.
Preparation
From bean to cup
Every cup goes through the same five steps with us — behind the counter and visible to you.
We grind fresh for every order, weigh the coffee amount and watch the extraction time, because that's exactly what determines whether an espresso tastes sweetly nutty or turns bitter. If you'd like to know which bean is currently in the grinder, just ask: we're happy to tell you the roaster, origin and roast date when you order.
The grind size is set in the morning and fine-tuned throughout the day, as humidity and bean age affect it. Ground coffee loses its aroma within minutes, so we only grind once the order is placed.
We weigh the ground coffee for the portafilter and tamp it evenly so the water flows through at the same rate everywhere. Unevenly tamped coffee results in a cup that tastes both sour and bitter at once.
A double espresso runs through in about 25 to 30 seconds for us. If it runs faster or slower, we adjust the grinder rather than serve the cup.
Milk is freshly frothed for each drink, never re-frothed, and not heated above about 65 degrees — beyond that it tastes scalded. For cappuccino this creates fine-pored, glossy foam, for flat white a thinner layer.
Espresso is served in a pre-warmed cup, milk-based drinks come with a glass of water. On request, we recommend a matching treat from the patisserie — tangy filter coffee alongside a fruit tart, for example.
Two paths
Espresso or filter: the difference
Both preparation methods appear side by side on our menu, but they're aimed at different moments. The portafilter presses hot water through a small amount of ground coffee under pressure: dense, strong, the basis for cappuccino and latte.
With the pour-over filter, water runs slowly through paper that retains the oils — the cup becomes clearer and shows fruity notes more distinctly. If you're unsure, just tell us which direction you usually prefer.
Scroll table sideways
| Portafilter (espresso) | Pour-over | |
|---|---|---|
| Preparation | With pressure, about 25 to 30 seconds | Slow pouring in several steps, three to four minutes |
| Flavour profile | Dense, chocolatey-nutty, long finish | Clear and light, fruity and floral notes stand out |
| Amount in the cup | Small cup, concentrated | Large cup, drinkable over a longer time |
| With milk | Base for cappuccino, latte, flat white | Recommended black, milk masks the delicate notes |
| Pairs with | Buttercream and cream cakes, Franzbrötchen | Fruit cake, cheesecake, almond pastries |
| Waiting time at the table | Short, even when the house is full | Slightly longer, as each cup is poured individually |
Good to know
Frequently asked questions about our drinks
We hear these questions almost daily at the counter — here are the answers to read at your leisure. Anything left open, we're happy to answer in person during your visit.
Fancy a cup of coffee with us?
Reserve your table and take your time trying our coffee specialities.