Burien Press

Big Truck Espresso and Steamed Milk

Big Truck espresso and hot water. Simple, but greater than the sum of its parts. Sub single origin espresso for an alternative.

Organic Rishi Japanese green tea. Low in tannin, high in caffeine, rich in umami flavor. Concentrated, slightly sweetened w/ organic cane sugar, & served with milk. Excellent hot or Iced.

Mulling spices, citrus peel, caramelized brown sugar & Big Truck espresso combined with steamed milk. Vegan if prepared with alternative milk.

Yes. Your dreams are coming true & we are featuring a house made hazelnut syrup. Light caramel notes paired with strong nutty flavors. Were you actually dreaming of a hazelnut mocha instead? Let your barista know you'd like a Theo Mocha with hazelnut & even those dreams can finally come true. Vegan w/ alt. milk.

An ode to Seattle's iconic spice company Crescent, who first invented the maple flavored syrup Mapleine that was Seattle's beloved flavor in the early 1900's. Our Mapleine Mocha is made from the Mapleine, brown sugar, organic cane juice, & Theo's 55% dark chocolate. Vegan w/ alt. milk.

Cinnamon, allspice, orange, lemon peel, nutmeg, star anise, cloves, fenugreek, & ginger, all slow-steeped with apple to make a classic & complex cider. Vegan

All the familiar spices of autumn: cinnamon, nutmeg, cloves, cardamom, & ginger are combined in a rich brown sugar syrup. This is a latte that's reminiscent of many of your favorite soul-warming fall dishes. Spiced, complex, rich, & just sweet enough. Vegan w/ alt. milk.

Our house-made butterscotch sauce is rich and creamy with flavors of brown sugar, vanilla, and caramel. Vegan w/ alternative milks.

Linden, WA's Twinbrooks Eggnog is likely the best there is. Believe us, we've tried them all.

A holiday favorite, reimagined. Oatmilk, espresso, house made vegan eggnog syrup.

Big Truck Espresso extracted over orange zest, combined with our house made Theo dark chocolate sauce and steamed milk. Vegan if prepared with alternative milk.

Simple ingredients, complex taste. Big Truck espresso extracted over honey and cinnamon combined with Steamed milk.

Slow brewed Big Truck Espresso from Olympia Coffee charged w/ pure nitrogen resulting in a smooth & creamy coffee. Add our beloved off menu Vanilla Oat Cream from 2019, N2O infused oat milk enriched w/ our house made vanilla syrup, for a delicious elevation of your drink. (V)

A sweet & spiced alternative to espresso beverages that is bright with citrus flavors. Sweetened only with dates, we blend coconut oil with turmeric, ginger, orange, & vanilla, add a touch of cardamom, black pepper, cayenne, & cinnamon to create our unique take on Golden Milk. Vegan w/ alt. milk.

Big Truck Espresso and Steamed Milk

Raaka's 55% Dark Chocolate & Big Truck Espresso Combined with Steamed Milk

Big Truck espresso and steamed milk elegantly combined in a 1:2 ratio

Big Truck espresso and steamed milk elegantly combined in a 1:1 ratio.

Big Truck espresso and steamed milk elegantly combined in a 2:1 ratio

Evergreen’s Masala & Sweet Fennel Chai Blended to Create a Perfect Balance of Sweet and Spicy

Steamed milk is a a great coffee alternative, while still cozy and comforting. See how our House made vanilla or cardamom enhances this drink. Vegan if prepared with alternative milk.

House made Raaka dark chocolate sauce, a touch of vanilla, and expertly steamed milk. Cozy and comforting. Vegan if made with alternative milk.

Organic Rishi Japanese green tea. Low in tannin, high in caffeine, rich in umami flavor. Concentrated, slightly sweetened w/ organic cane sugar, & served with milk. Excellent hot or Iced.

A sweet & spiced alternative to espresso beverages that is bright with citrus flavors. Sweetened only with dates, we blend coconut oil with turmeric, ginger, orange, & vanilla, add a touch of cardamom, black pepper, cayenne, & cinnamon to create our unique take on Golden Milk. Vegan w/ alt. milk.

Rishi's Earl Grey Supreme steeped and combined with steamed milk, and a touch of our house made vanilla. Vegan with alt. milk

Big Truck espresso and hot water. Simple, but greater than the sum of its parts. Sub single origin espresso for an alternative.

Olympia Coffee’s Little Buddy blend is produced for flavor intensity and sweetness. Adventurous, complex fruit laden cup balanced perfectly by comfortable chocolaty flavor. A rotating single origin is also available..

Big Truck Espresso blend & cold water come together for a smooth, potent, low-acid cold coffee beverage served over ice.

Big Truck Espresso blend & cold water infused with nitrogen. Surprisingly velvety, creamy, and chocolatey. Served neat.

Olympia Coffee’s Big Truck Espresso: A blend of Direct Trade Colombia San Fermin Organic and Ethiopia Jibicho Natural. Rotating single origin espresso option available.

Enjoy selections from Rishi Tea and Botanicals, Direct Trade importers of certified organic tea.

Classic Black:​ Unsweetened black tea sourced by Rishi from Yunnan's Antique. Blue Jasmine:​ Thai Butterfly Pea Flower blended w/ Moonlight Jasmine from China. Tropical Crimson: A delicious Caribbean punch tangy-sweet blend of organic hibiscus flower, rosehips, lemongrass, licorice root, tangerine & pineapple.

Martinelli’s Apple Juice

House made Theo dark chocolate sauce with a touch of vanilla and not-too-hot steamed milk. Vegan if made with alternative milk. Add house made whipped cream to make it extra special.

Applewood smoked ham, potatoes, chives, cheddar, sour cream, humane grain-fed organic eggs & hand-rolled butter crust.

Roasted butternut squash, leeks, potatoes, humane grain-fed organic local eggs, seasonal herbs & kale. Gluten, soy, dairy free, & vegetarian.

A breakfast sandwich with your choice of Applewood Smoked Ham, House Made Chicken Sausage patty, or House Made Vegetarian Black Bean patty with Pesto. Each comes with a humane grain-fed organic egg and Tillamook cheddar. Arugula by request.

Muffuletta: Mortadella, sopressata, prosciutto, provolone and house pickled veg spread on grilled ciabatta Grilled Cheese: Provolone, tillamook cheddar and pesto cream cheese with arugula (optional) on grilled ciabatta Vegetarian & soy free. Contains nuts.

Tofu Chorizo, black beans, brown rice, and salsa verde wrapped in a flour tortilla. Dairy free and vegan.

A breakfast sandwich with your choice of Applewood Smoked Ham, House Made Chicken Sausage patty, or House Made Vegetarian Black Bean patty with Pesto. Each comes with a humane grain-fed organic egg and Tillamook cheddar. Arugula by request.

Notes on the Producer

Notes on the Producer

Notes on the Producer

A delicate nose of citrus and herbs and a pleasant bitterness citrus zest on the palate. A few cured meat flavours in there too.

100% Grecanico Dorato from organic vineyards in southern Sicily, fermented with native yeast and left on the skins for 13 hours , then aged in concrete for 6 months and bottled unfiltered with almost no sulfur. One of our favorite orange wines, with ripe orchard fruit, roasted citrus and spice. Total crowd pleaser made by two sisters working naturally near Siracusa.

Young savory Malbec from vineyards around Cahors, known as Cot du Lot It is soft, packed with black fruits and with layers of spicy acidity and just a tannic touch.

Notes on the Producer

Notes on the Producer

From the Prodcuer: Flavia Avà Grillo is produced from 10+ year old Grillo grapes growing in the historic Rallo family’s vineyards of Marsala inherited in 1860, located between Contrada Birgi and Paolini—-a stone's throw from the Riserva dello Stagnone and the historic salt pans of Marsala. The presence of the sea gives life to soils rich in minerals with high flavors, by contributing to the creation of a white wine with Sicilian perfumes, lively freshness and sublime elegance. Here too, native yeasts and bottling unfined and unfiltered help bring forth the truth of the local terroir.

This Pinot Noir was made with fruit from the Santa Cruz Mountains at a vineyard called Hunter Hill, farmed organically without irrigation or till by German Soto. The vineyard is located 3 miles from the Pacific Ocean, tucked into the misty redwoods and situated on a slope with soils of weathered sandstone and shale loams. The cool climate produces a Pinot with good color and structure that is distinctly Santa Cruz Mountains. In a tricky year for the fruit, we direct pressed 1/3 of the fruit, destemmed another 1/3 and left the final 1/3 whole cluster. Pumpovers were used to get the native fermentation going strong, and gentle cap wettings were applied later in the ferment. Aged sur lie in 1 puncheon and 1 barrel for 10 months, before being racked, bottled, and left to bottle age for an additional 9 months this wine received no additives or added sulfites.

Notes on the Producer:

From the producer: Aromatics of lemon curd, nectarine, creme brûlée, and nuts define the nose. Akin to aged champagne and some Jura type Chardonnays. A bright palate with minerality and texture. Dry, yet creamy with a firm acidity. Vineyard Notes: A steep south facing hillside on Sonoma Mountain with well drained metavolcanic soils. I was sold. Farmed by my friend and peer David Rothschild who is an upcoming figure within the natural California winemakers garde as a proud and skillful organic grower.

Notes on the Producer

About the Producer: Low alcohol, acid driven, old world-style wines intended to enhance existence on planet Earth, as well as complement food and conversation. Winemaker, Sterling Whitted of Holden Wine Co, continues to push the boundaries of Oregon wine. Fruit is sourced from some of the top vineyards in Oregon as well as some under the radar plots, home to rare grape varieties you won't find anywhere else (Oregon Dolcetto, anyone?). All fermentations are with native yeast, and SO2 use is kept to a minimum (sans souffre if possible), leading to some of the freshest, most compelling wines coming out of the state today.

About the Producer: Low alcohol, acid driven, old world-style wines intended to enhance existence on planet Earth, as well as complement food and conversation. Winemaker, Sterling Whitted of Holden Wine Co, continues to push the boundaries of Oregon wine. Fruit is sourced from some of the top vineyards in Oregon as well as some under the radar plots, home to rare grape varieties you won't find anywhere else (Oregon Dolcetto, anyone?). All fermentations are with native yeast, and SO2 use is kept to a minimum (sans souffre if possible), leading to some of the freshest, most compelling wines coming out of the state today.

About the Producer: Low alcohol, acid driven, old world-style wines intended to enhance existence on planet Earth, as well as complement food and conversation. Winemaker, Sterling Whitted of Holden Wine Co, continues to push the boundaries of Oregon wine. Fruit is sourced from some of the top vineyards in Oregon as well as some under the radar plots, home to rare grape varieties you won't find anywhere else (Oregon Dolcetto, anyone?). All fermentations are with native yeast, and SO2 use is kept to a minimum (sans souffre if possible), leading to some of the freshest, most compelling wines coming out of the state today.

About the Producer: Low alcohol, acid driven, old world-style wines intended to enhance existence on planet Earth, as well as complement food and conversation. Winemaker, Sterling Whitted of Holden Wine Co, continues to push the boundaries of Oregon wine. Fruit is sourced from some of the top vineyards in Oregon as well as some under the radar plots, home to rare grape varieties you won't find anywhere else (Oregon Dolcetto, anyone?). All fermentations are with native yeast, and SO2 use is kept to a minimum (sans souffre if possible), leading to some of the freshest, most compelling wines coming out of the state today.

From the producer: Human Cellars was created after more than 20 years of wandering the earth. Firstly working with underprivileged farmers in Africa, Asia and Latin American and later in wineries in France and Germany, the founders crossed paths with exceptional people who overcame adversity through uncompromising perseverance and passion. We make wine based on one of the key principles of biodynamics- that human, vineyard and nature have equal influence on each other and cannot be separated into traditional singular roles. This philosophy extends into the cellar- where human, yeast and grape are interconnected to create a wine that is a symbiosis of the three “personalities”. To express the beauty of all these inseparable relationships, Human Cellars takes a minimalistic and holistic approach in both vineyard and winemaking practices.

Notes on the Producer

Grenache is Jauma winemaker James' passion. Each one he makes is unique in where it comes from and how it's made. Alfred was our favorite of the Grenaches we've tried so far-- powerful but elegant with lots of ruby red fruit notes and subtle earthy spice. It's vibrant and tart, but it's also bold and lush. Jauma Alfred's Grenache 2017 McLaren Vale, Australia Grenache 750ml

Notes on the Producer

Notes on the Producer

Notes of bing cherry, cranberry, ghubarb, and dark fruit. Light, dry, and slightly acidic. From the producer: Dominique Joseph, or "Pelo" as he is affectionately called by his friends, is the fourth generation to lead Domaine Le Petit Saint Vincent. He lives in Varrains, the heart of the Saumur Champigny appellation, and has some pretty illustrious neighbors. Antoine Sanzay and Thierry Germain of Domaine des Roches Neuve live down the block and Clos Rougeard is in the next town over. Domaine Le Petit Saint Vincent farms 13 hectares of vineyards, with all but one being planted to Cabernet Franc. Dominique has led the winery since 1990 and they have been farming organically since at least then. (They finally got around to filling out all the paperwork and got their organic certification in 2010.) Dominique's wines are transparent expressions of the magic that happens when well-farmed Cabernet Franc vines grow in clay and limestone soils over tuffeau.

Notes of bing cherry, cranberry, ghubarb, and dark fruit. Light, dry, and slightly acidic. From the producer: Dominique Joseph, or "Pelo" as he is affectionately called by his friends, is the fourth generation to lead Domaine Le Petit Saint Vincent. He lives in Varrains, the heart of the Saumur Champigny appellation, and has some pretty illustrious neighbors. Antoine Sanzay and Thierry Germain of Domaine des Roches Neuve live down the block and Clos Rougeard is in the next town over. Domaine Le Petit Saint Vincent farms 13 hectares of vineyards, with all but one being planted to Cabernet Franc. Dominique has led the winery since 1990 and they have been farming organically since at least then. (They finally got around to filling out all the paperwork and got their organic certification in 2010.) Dominique's wines are transparent expressions of the magic that happens when well-farmed Cabernet Franc vines grow in clay and limestone soils over tuffeau.

Medium body red natural wine with notes of cherry and blackberry.

From an isolated plot of fifty year old bush vines handed down to Nino by his father. This wine is as old-school as they come-- compact, powerful, distinctively nutty, a touch woody and a hint salty.

Notes on the Producer

From the producer: Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe. With holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified) and all the fermentation take place with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range).

From the producer: A structured, rustic red of native Campanian red grapes with dense tannin and dark fruit. The grapes are farmed organically and fermented with wild yeasts. Macerated for nearly two weeks for a solid tannic structure. Left unfiltered and unfined with no additions save a tiny amount of sulfites only at the time of bottling.

Sam Vincuillo owns just one vineyard in Cowarumup in the Margaret River region of Western Australia. Here he works by himself in the winery and doing most of his own vineyard management as well. Vintage Mix, is kind of like a "best of" from the vintage-- made up of a bit of all the wines he makes that he blends together to show what the vineyard has to offer as a whole. Velvety red fruit notes with a silky core and vibrant finish. Nothing added. Nothing taken away. Sam Vinciullo Vintage Mix 2019 Cowarumup, Margaret River, Australia A blend of all the wines he made in 2019 -- Shiraz, Chenin Blanc, Sauvignon Blanc, Chardonnay 750ml

Notes on the Producer

It's spicy with plenty of red fruit - elegant too. We'd drink it with a chill, and you should too, if that's your thing.

From the producer: Vermentino, Albana, Malvasia di Candia, and Trebbiano. Stefano Legnani's Bamboo Road was born from his dream to make an old vine field blend from local grapes and he convinced a few farmers to give him a few rows of Vermentino, Albana, Malvasia di Candia and Trebbiano ranging from 50-80 years old. The wine is pressed and skins are left with the must for 4-5 days so this is a skin contact or orange wine of deep, exotic fruit, great texture medium to full intensity. full intensity.

Notes on the Producer

Notes on the Producer

We hesitate to categorize this season’s “red blend” as a red wine because in reality she is so much more than just a chillable red wine. Made with a prismatic blend of red, white, rosé and skin contact juice, it’s really more of a kaleidoscope mashup of all of our greatest hits. It’s a joosy-juice as hell, jolly rancher as fuck, taste the rainbow kind of joint with deep red berry flavor, in a playful light-touch kind of way. This is exactly the type of thing you want to be sippin’ on a hot summer's eve, with a platter of cold cuts or a fresh-off-the-grill burga’.

Ocean Spray Cranberry, Strawberry Kool-Aid, cherry cough drops, fresh arugula

When we say this wine is tropical, we’re not just talking about some vaguely mixed-fruit-cup vibe. We’re talking about cutting open ripe passion fruit on a hidden beach cove in Hawaii, eating them directly from the shell and jumping into the sea, hand-in-hand with the love of your life tropical. That is to say, it’s intense. It’s visceral. It lingers in the dreamest way. Perfect with take-out Pad Thai, Adobo Pork, Caramelized Carrots or Sour Cream & Onion Dip.