~/tn/ooltewah/cambridge_square $ open shop

coffee,
precisely.

small batch espresso, slow pour overs, laminated pastries and made to order crepes. weighed, timed and tasted every morning at cambridge square, ooltewah, tennessee.

$ order_online > read_menu

ratio

1:16

water

94°C

brew_time

03:10

dose

18.0g

brew_profile.log v60 // house

$ ./brew --method v60 --dose 18g --profile house

water ............ 94°C, filtered

ratio ............ 1:16 (288g total)

bloom ............ 00:45 / 54g

pour ............. spiral x3, steady

drawdown ......... flat bed at 03:10

> cup ready. notes: cocoa / orange zest / brown sugar

fig.00 // this morning's dial-in 35.0692N / 85.0611W

The espresso bar at Morning Brew Co, Cambridge Square — fig.01 // the bar at cambridge square exposure: morning light, east window status: pouring

This season's featured drink at Morning Brew Co — fig.02 // seasonal_feature run: while it lasts

[01] seasonal_feature limited_run

maple_cardamom
latte

house espresso pulled long, real maple, cardamom ground to order and steamed milk poured to a thin microfoam. hot or over ice. gone when the season turns.

base: espresso, 18g in / 36g out
maple: 15g, grade a dark
spice: cardamom, fresh ground
milk: whole / oat / almond
serve: 65°C or iced
price: 5.75

$ order_seasonal

[02] the_menu

everything, spec'd.

prices in usd // tax at register

four sections, one standard: weigh it, time it, taste it. brew parameters are posted with each section so you can order exactly what you like.

[02.1] hot + iced

coffee

espresso: 18g in / 36g out / 27s
pour_over: 1:16 / 94°C / 03:10
milk_steam: 60°C, microfoam
cold_brew: 18h steep, 1:8

001 filter 4.00

rotating single origin // batch brewed 06:30 + 12:30
002 espresso 3.50

house blend, double shot // cocoa, orange zest, brown sugar
003 cortado 4.25

espresso + steamed milk, 1:1 // served in glass, 4.5oz
004 latte 4.75

double shot + milk at 60°C // vanilla or honey +0.75
005 pour_over v60 5.25

brewed to order // 1:16 / 94°C / 03:10 // allow a few minutes
006 cold_brew 4.75

steeped 18h, poured over ice // dark chocolate, low acid
007 matcha 5.50

ceremonial grade, whisked at 80°C // hot or iced, any milk
008 chai_latte 4.75

house spice concentrate + steamed milk // dirty +1.50

[02.2] baked 05:30 daily

pastries

butter: european style, cultured
lamination: 3-fold x3, rested cold
oven: 175°C, steam start
sold: until gone

009 butter_croissant 4.00

all butter, laminated in-house // shatter on the outside
010 almond_croissant 5.25

frangipane filled, twice baked // toasted almonds, dusted
011 pain_au_chocolat 4.75

two batons of dark chocolate // best slightly warm
012 blueberry_muffin 4.25

crackled sugar top // heavy on the berries
013 cinnamon_roll 5.00

brioche dough, cream cheese glaze // saturday counts double
014 seasonal_galette 5.50

whatever fruit is best this week // ask the counter

[02.3] sweet + savory

crepes

batter: rested overnight
griddle: 195°C, cast plate
diameter: 30cm, folded quarters
made: to order, all day

015 lemon_sugar 8.00

the classic // fresh lemon, cane sugar, salted butter
016 nutella_banana 9.00

hazelnut spread, sliced banana // toasted hazelnut crumble
017 strawberries_cream 9.50

macerated strawberries, chantilly // powdered sugar finish
018 ham_gruyere 10.50

buckwheat galette // ham, gruyere, dijon, sunny egg
019 spinach_egg_feta 10.00

wilted spinach, soft egg, feta // chili oil on request

[02.4] boiled then baked

bagels

ferment: cold, overnight
kettle: malt + honey, 90s
oven: 230°C, stone deck
toasted: on request

020 plain + cream_cheese 4.50

whipped plain schmear // simple, correct
021 everything + scallion 5.00

everything crust, scallion schmear // seeds everywhere, sorry
022 hot_honey_prosciutto 9.50

prosciutto, whipped ricotta, hot honey, cracked pepper // the one people text about
023 lox + capers 11.50

cured salmon, red onion, capers, dill cream cheese
024 egg + cheddar 7.50

soft scrambled, sharp cheddar // add bacon +2.00

$ order_online

skip the line. pickup at the bar in ~10 min.

Morning Brew Co house blend, 12oz bag of whole bean coffee — fig.03 // house_blend, 340g in stock at the bar

[03] take_it_home roasted weekly

house_blend.bag

the same beans behind the bar, bagged whole. built for espresso, forgiving in a french press, excellent as filter. roast date stamped on every bag.

sku: MB-HB-012
origin: colombia / ethiopia
process: washed
roast: medium
notes: cocoa, orange, sugar
weight: 340g / 12oz
grind: whole bean
price: 18.00

$ add_to_cart

ground to order at the counter, no charge

[04] visit 35.0692N / 85.0611W

find the bar.

cambridge square, ooltewah. plenty of seats, faster wifi than your office, and a bar you can watch us work from.

location.dat ● open daily

addresscambridge square

cityooltewah, tn 37363

hours.mon_fri7am to 7pm

hours.sat_sun8am to 4pm

email[email protected]

parkingfree, on site

$ get_directions > say_hello

A finished latte on the counter at Morning Brew Co — fig.04 // the pour

Inside the cafe at Morning Brew Co — fig.05 // the room

Overhead view of coffee and pastries on the bar — fig.06 // overhead, saturdaybring a friend

[05] catering full service

we bring
the bar to you.

espresso cart, batch brew, pastry trays, a live crepe station if you want a show. weddings, offices, film sets, anything with people who need coffee. tell us the headcount and the hour, we handle the rest.

$ request_a_quote [email protected]

service_area.js

// booked by date, first come first poured
const catering = {
  cities: [
    "chattanooga", "cleveland",
    "knoxville",   "atlanta",
    "dalton",      "ringgold",
    "huntsville"
  ],
  gear: ["espresso_cart", "batch_brew",
         "crepe_station", "pastry_trays"],
  contact: "[email protected]"
};

coffee,precisely.

maple_cardamomlatte