Ready Set Coffee Roasters Menu

Chai tea latte. Tea from Storehouse Tea.Made with oatmilk

Agave • Oat Milk • Cocoa PowderHot 12oz + EspressoCold 16oz + Nitro Cold Brew[PLEASE SELECT HOT OR COLD BELOW]Can be made with a different milk, please select whole or macadamia below!

Earl Grey Syrup • Simple Syrup • VanillaHot 12oz + EspressoCold 16oz + Cold Brew[PLEASE SELECT HOT OR COLD BELOW]Vegan. Gluten Free.Can be made with a different milk, please select whole or macadamia below!

Matcha • Oat MilkHot 12oz or Cold 16oz [PLEASE SELECT BELOW]Vegan. Gluten Free.Can be made with a different milk, please select whole or macadamia below.

Espresso • Cookie Butter Syrup • Oat Milk • Biscoff Cookie CrumbleHot 12oz Cold 16oz [PLEASE SELECT HOT OR COLD BELOW]Vegan. GF without Biscoff Cookie Crumble.Can be made with a different milk, please select whole or macadamia below!

Maple • Salt • Oat MilkVegan. Available Gluten Free.

Our Brazil Cerrado cold brew coffee on nitro.Frothy and light. Served in a 16oz cup without ice.

Drip coffee topped with steamed milk of your choice.

12oz - Your choice of milk with our house made chocolate syrup.

Our Positively Placebo Decaf Coffee brewed cold + served over ice.16oz

Equal parts espresso and steamed milk of your choice.4ozPlease select milk below or we will default to oat milk!

A traditional macchiato:Double shot of espresso "marked" with steamed milk of your choice.2ozPlease select milk below or we will default to oat milk!

Double shot espresso and velvety steamed milk of your choice.8ozPlease select milk below or we will default to oat milk!

Double shot of espresso with 10oz steamed milk of your choice.12oz only.Please select milk below or we will default to oat milk!

Double shot of espresso and 10oz milk of your choice over ice.16ozPlease select milk below or we will default to oat milk!

Drip coffee and a double shot of espresso.12oz16oz

Hot water and espresso.8oz12ozICED [16oz]

Storehouse Tea Company

ELEVATION: HIGHER AND HIGHERPROCESS: MIX OF NATURAL AND WASHED WITH A SPLASH OF REVERBVARIETALS: A SWEET BLEND OF DELTA BLUES, 60'S SOUL, AND BRITISH PUNKCUPPING NOTES: SMOKED ALMOND | S'MORES | BLACK CHERRYROASTER'S LEVEL: MEDIUM/DARKWhat's it all mean?Complex flavor notes, wrapped in the comfort of a slightly darker roast. At times familiar, but also strange and new. It takes a sip or two, but soon becomes your daily soundtrack, with staying power, not like that hit song that lights up your radio and soon fades to grey.Behind the bean:Like a lot of the greatest Rock & Roll bands, Ready Set! was born out of a garage. This was the blend we created to start our day, and to get us through it. Tried and true. Our go-to that always held a surprise or two and seemed to good not to share.

Elevation: 4,265 to 5,400 FeetProcess: DecafVarietals: CastilloCupping Notes: Cocoa| Toasted Almond | CreamRoaster's Level: MediumWhat's it all mean?The roasters of Ready Set! roast our decaf to bring out the rich chocolatey, nutty flavors that even Juan Valdez might mistake for regular. Like all great Columbian coffees, expect a cup that is full bodied and sweet at the finish. Great for pot brewing, and don’t be afraid to put it in your Hario V-60.Behind the bean:The “Coffee Triangle” is one of Columbia’s most beautiful regions and is where our decaf is grown on small family-owned farms.

Elevation: 3,200 to 4,000 FeetProcess: Wet HulledVarietals: TypicaCupping Notes: Baker's Chocolate | Cedar | MaltRoaster's Level: Dark/MediumWhat's it all mean?Ready Set! roasters stoke the fires to bring forth the full-bodied notes your AeroPress was designed for. Think campfire, or the smell of a leather-bound first edition. Your home espresso machine will love it. We must admit, it’s a house favorite.Behind the bean:The rich volcanic soil of north/central Sumatra contributes to the rich, spicy, and dark earthy notes the region is famous for.

ELEVATION: 3,000 TO 4,000 FEETPROCESS: NATURALVARIETALS: MUNDO NOVO, YELLOW/RED CATUAI, ACACIACUPPING NOTES: ALMOND | DARK CHOCOLATEROASTER'S LEVEL: MEDIUM/DARKWhat's it all mean?We like to call it our “coffee, coffee.” Familiar and friendly, the roasters at Ready Set! turn up the heat on these beans, bringing to your cup a caramelized, nutty sweetness. Perfect for your pot brewer or French Press.Behind the bean:Cerrado means “tropical savannah” and is one of the world’s largest producers of coffee. The rich soils the natives call “Terra Rosa” or “Red Earth” are ideal for producing consistently great specialty coffees.

ELEVATION: HIGHER AND HIGHERPROCESS: MIX OF NATURAL AND WASHED WITH A SPLASH OF REVERBVARIETALS: A SWEET BLEND OF DELTA BLUES, 60'S SOUL, AND BRITISH PUNKCUPPING NOTES: SMOKED ALMOND | S'MORES | BLACK CHERRYROASTER'S LEVEL: MEDIUM/DARKWhat's it all mean?Complex flavor notes, wrapped in the comfort of a slightly darker roast. At times familiar, but also strange and new. It takes a sip or two, but soon becomes your daily soundtrack, with staying power, not like that hit song that lights up your radio and soon fades to grey.Behind the bean:Like a lot of the greatest Rock & Roll bands, Ready Set! was born out of a garage. This was the blend we created to start our day, and to get us through it. Tried and true. Our go-to that always held a surprise or two and seemed to good not to share.

Region: CajamarcaCOOPAFSI Coop - female farmsLAS DAMAS DE SAN IGNACIOOrganic-Fairtrade

evation:  3,200 Feet Process: Fully Washed Varietals:  Bourbon, Caturra, Mundo NovaCupping Notes: Brown Sugar | Green Apple | Milk ChocolateRoaster's Level: Light What’s it all mean?  Chiapas is back and sweeter than ever! We roast these delicate beans with a light touch to create a cup that captures the green apple sweetness and chocolaty overtones you’ve come to love from this region. This light-bodied brew is perfect for batch brewing and could become your new go-to for cold brew. Behind the bean: In 1927, Don Ricardo Baumann, a German Jew, fled to Mexico to escape Nazism. He settled in Chiapas, where he worked on farm equipment and acquired land to start a coffee farm by 1964. After his death, his grandson, Ricardo Ibarra, took over the farm. Initially producing commercial-grade coffee, they struggled with quality until 2016, when they built a new mill and improved their processes, incorporating anaerobic fermentation and carbonic maceration to enhance their coffee. They grow all their coffee under shade trees known as “Bayunca.” The property features a nursery dedicated to these trees, and 100 of the 175 hectares they own are classified as a wildlife preserve.