Andy's Cafe 701 Vine Street

Bold and smooth double shot espresso, with rich notes of berries and a hint of florals, crafted from our single-origin house blend, micro-lot beans grown on farms in Ethiopia & Tanzania. Experience the complex flavor profile and quality of our specialty coffee.

Specialty Single Origin blend coffee double-shot espresso with water

A double-shot of single-origin specialty espresso coffee with steamed milk and a thin layer of microfoam.

A double-shot of single-origin specialty espresso coffee with steamed milk and a thin layer of microfoam, and added with Organic Ginger powder to keep you always warm in the cold season.

A double-shot of single-origin specialty espresso coffee with steamed milk and a thin layer of microfoam, and added with crunchy tiny pieces of Churros cookies to evoke the experience of biting into a warm, cinnamon-sugar-dusted churro. It blends the comfort and sweetness of the pastry with the richness of coffee.

A comforting blend of smooth espresso with steamed milk, and house-infused apple with a touch of warming cinnamon. Naturally sweet, softly spiced, and perfectly balanced, this latte evokes the cozy aroma of baked apples and winter warmth in every sip.

A rich espresso base topped with velvety cream sweetened with deep, caramel-like muscovado sugar. Expect notes of molasses, toffee, and warm spice. A luxurious balance of bold coffee and silky sweetness, inspired by the classic Viennese Einspänner style.

Premium Hojjicha from Japan, and whole-milk topped with house-made banana foam.

A comforting blend of espresso and light banana-pie flavor with buttery, pastry-like notes. Finished with house-made banana foam and a hint of cinnamon. Smooth, nostalgic, and dessert-forward, inspired by warm banana custard pie.

Nutty, roasted hojicha blended with mellow banana flavor, topped with a Banana foam layer. Cozy, slightly smoky tea richness meets fruity warmth. Smooth, comforting, and surprisingly harmonious with every sip.

Ceremonial Japanese matcha blended with natural banana sweetness, topped with a house-made matcha foam layer. Bright, fruity high notes meet grounded matcha depth for a playful yet balanced drink. Smooth, refreshing, and uniquely aromatic.

A bold double espresso and premium matcha, layered for both earthy and roasted depth. Finished with house-made matcha foam layer. Expect contrasting yet harmonious flavors: grassy matcha, caramel espresso notes, and cloudlike sweetness.

Twice the Japanese ceremonial-grade matcha intensity for true enthusiasts. Thick, vibrant, and umami-forward with natural sweetness. A concentrated matcha experience showcasing vegetal clarity, creamy texture, and long, satisfying finish.

Freshly whisked ceremonial-grade matcha from Japan and creamy whole milk, topped with Lychee fruit. Matcha was sourced from the historic tea-growing region of Uji, Japan, is celebrated for its vibrant green color, smooth texture, and rich umami flavor. Its superior quality and delicate aroma set it apart, offering a truly exceptional matcha experience.

Freshly whisked ceremonial-grade matcha from Japan and creamy whole milk. Gion Kitagawa Hanbei’s matcha comes from Kitagawa Hanbei Shoten, a tea wholesaler founded in 1861 in Kyoto’s Uji region. For more than 160 years the company has maintained rigorous quality control and earned numerous top awards at Japan’s National Tea Competition. This heritage produces a matcha with a rich aroma and balanced astringency, bitterness and umami. Tea masters carefully select the leaves to create a vibrant green colour and smooth texture, making it suitable for both usucha and koicha preparations as well as for cooking, sweets or casual beverages.

Freshly whisked ceremonial-grade matcha from Japan and Coconut juice. Matcha was sourced from the historic tea-growing region of Uji, Japan, is celebrated for its vibrant green color, smooth texture, and rich umami flavor. Its superior quality and delicate aroma set it apart, offering a truly exceptional matcha experience.

Double Freshly whisked ceremonial-grade matcha from Japan and coconut juice. Matcha was sourced from the historic tea-growing region of Uji, Japan, is celebrated for its vibrant green color, smooth texture, and rich umami flavor. Its superior quality and delicate aroma set it apart, offering a truly exceptional matcha experience.

Rako is a small community in Ethiopia’s renowned Yirgacheffe region, known for clarity, sweetness, and floral elegance. Its coffees express distinct character at each roast level: light roasts highlight florals, citrus, and bergamot with a silky texture; medium roasts show integrated acidity, caramelized sugars, and candied citrus; medium-dark emphasizes dark berry, black tea, and cocoa; and dark roasts concentrate into molasses, spice, and toasted nut. Across all roasts, a syrupy, juicy mouthfeel with wildflower honey, black tea, and lemon remains consistent. Local farmers grow coffee on small 1–2 hectare plots, intercropped with shade trees like false banana and acacia. Ripe cherries are delivered to the Rako washing station, established in 2017 and now processing 450–550 tons annually. With precise pulping, fermenting, and drying—and strict lot separation—Rako preserves high traceability and showcases Yirgacheffe’s hallmark floral, sweet, and tea-like qualities.

Ethiopia Shanta Golba Natural is an organically produced, naturally processed coffee produced by over 1200 small-holder farmers living around the town of Daya Bensa in the Sidama region. Light to medium roasts highlight exceptional florality and bright, fruit-forward character, with notes of lavender, boysenberry, vanilla, and honey, creamy mouthfeel and balanced acidity. Roasted darker: rich, syrupy cup with deep notes of pomegranate, mixed berry jam, and dark chocolate. Whether enjoyed as drip coffee or a single-origin espresso, Shanta Golba delivers a refined yet expressive experience, perfect on its own or blended to add fruit and complexity. Additionally, Ardent provides agronomy training, cherry harvesting, and healthcare for all of the workers at the washing station. Shanta Golba is truly a special place where the feelings of kindess and gratitude are visceral, and where the soil is revered for providing farmers both food and their livelihoods.

This women-produced lot comes from the Hezya AMCOS in Tanzania’s Mbozi region, where nearly 300 smallholders grow Bourbon, N39, Kent, and local varieties at 1,590–1,670 MASL. Tanzania Usawa Kahawa AA is a classic representation of the country’s hallmark profile: bright, fruit-forward acidity with a savory thread that brings balance and depth. In a light roast, it opens with notes of gooseberry, golden raisin, turbinado sugar, and black tea. As it moves into a medium roast, the sweetness deepens into brown sugar and the body turns juicy and rounded. At an espresso roast, fig, black tea, and fruit leather come forward in a syrupy, full-bodied cup, while a dark roast brings even heavier body and stewed fruit character. Layered and complex, this is a coffee that shines as a pour over and impresses as a dynamic single origin espresso.

Gia Lai is a province located in the Central Highlands region of Vietnam, a 2nd largest coffee production country, mainly Robusta. The province has a tropical climate and rich, fertile soil that is ideal for being characterized by its bold flavor, full body, and dark chocolate notes. The Robusta beans grown in the province are known for their high caffeine content and strong, bitter taste. The coffee industry in Gia Lai plays a significant role in the local economy, providing employment opportunities for many residents in the province. Many farmers are using traditional farming methods to cultivate their crops. Gia Lai coffee is also known for its sustainability practices, with many farmers adopting environmentally friendly farming techniques to protect the region's natural resources. Some coffee producers in the province have also obtained organic certification, further enhancing the quality and marketability of their coffee beans.