Daily Grind Menu

Comes with egg, avocado, tomato, spinach, and honey goat cheese on a croissant.

Two eggs, two chorizo sausages, Pepper Jack cheese, habanero mayo, on a hard roll.

Made to order with farm fresh eggs!.

Comes with egg, spinach, tomato, grilled onions, and American cheese on a hard roll.

Steak bomb 2.0 steak, egg, and American on a hard roll with hash browns, caramelized onion, and habanero mayo.

Two farm fresh eggs, crispy home fries and choice of meat and cheese served in a wrap.

2 Eggs, Slow Roasted Pulled Beef ( Mississippi Style), Pepper Jack, Banana Peppers, Garlic Mayo, 16 oz Coffee

12 ounces of home made home-fries, seasoned with salt, pepper, and other herbs and spices

Comes with egg, eggplant, tomato, chili aioli, and smoked mozzarella on a hard roll.

Slow cooked with our homemade BBQ sauce on a classic hard roll.

Lettuce, tomato and chile aioli.

Sourdough and pesto.

Served with chips and pickles.

Four slices bacon, lettuce and tomato.

An all time classic!.

Homemade egg batter, fruit and whip.

Our hash is home made. Comes with two eggs and bread.

Eggs, cheese and toast.

Vanilla yogurt, fruit and granola.

Tomato, onions, salmon, capers and cream cheese.

Steamed milk with a shot of espresso.

A shot of espresso is added to our home made dutch cocoa.

20 oz.

96 oz box with cups, dairy, and sugar.

Yirgacheffe is an excellent coffee from Ethiopian, and along with Sumatra are the two most popular coffees at the daily grind! Known for its sweet flavor and aroma with a light to medium body. Ethiopian yirgacheffe are spicy and fragrant, and are frequently reviewed and rated as some of the highest quality arabica coffees in the world.

For over 30 years Sumatra mandheling has been the most popular at the daily grind. Low to medium acidity. Sweet brown sugar and earthy fragrance and aroma, red wine and herbal. Full body with slightly rustic cup. Lingering chocolate aftertaste.

Our specially prepared blend of selected coffees are roasted to a light brown color with no oils on the surface. This blend creates a thick crema, rich mouth feel, and hints of chocolate in the finish. This is the same espresso we have been serving in our cafes for the passed 35 years.

A light roasted blend of central and south American coffees producing a bold and smooth blend.

Some people call them hazelnuts some call them fliberts but whatever you call them they have always blended well with coffee. One of our first and most popular flavors, dating back to 1978!.

Our French vanilla is a richer deeper vanilla then our vanilla nut coffee . Add a touch of cream and it becomes a classic flavor!.

The Indian monsooned malabar is a very low acidity, thick and creamy, overly earthy style cup of coffee.

Swiss water process. Rich light roast.

Swiss water process. The darkest of all roast. Light bodied with a distinct dark chocolate finish.

A blend of light and dark roasted coffees. Perfect

Chocolate, roasted marshmallow, cherry, vanilla; syrupy and very clean, sweet lingering aftertaste. Extremely bright, crisp, floral notes

Monsooned coffees are truly one of a kind, totally unique, low acid, pungent, and a noticeable “earthy” flavor. Malabar’s tends to be full-bodied with soft acidity and subtle sweetness, often with chocolate overtones