Espresso ristretto and yummy vanilla mochas for the middle of winter and iced hazelnut lattes and creamy, foamy cappuccinos and lowfat blueberry or pear ginger muffins made from scratch in our kitchen every single day (like all the rest of our baked goods and pastries) and pumpkin squares and dried cherry scones and thunder bars and chocolate covered espresso beans and bright green apple or intense peach freezes and strawberry blueberry or cranberry smoothies (made with fresh fruits and juices and yogurts and no ice!) and green liquid power lunches and fine assams and young hyson green teas served in brown bettys and a different coffee of the day (from ethiopia or papua new guinea or brazil among others) and grande double MudCups for all-nighters and fresh squeezed o.j. for the morning and cold cows for Fridays after Five and frozen almond mochas when it's hot outside and...