One Line Coffee Short North

A Hands-On Primer: Sunday, December 3rd from Noon to 2:00 PM. 3 Participants One Line Coffee-Short North Training Lab This is a primer course on the fundamentals of espresso and milk preparation. We’ll begin with an overview of what espresso actually is, how it’s different from other brew methods, and why milk is an obvious complementary choice. We then move into the practical elements of pulling shots and steaming milk, while touching on latte art at the end. Since this class is limited to 3 participants, reservations are required and can be made at the Short North Store or on that store's Take Out App. The course fee per participant is $100 with payment required at the time of course registration. Of course, fresh-brewed One Line Coffee will be served during the session. Bring a pen and paper for your notes.

A Brewing Primer: Sunday, December 10th from Noon to 2:00 PM. 4 Participants One Line Coffee-Short North Training Lab An introductory course on the basics of brewing at home. We start off with an overview of the fundamentals of brewing coffee, focusing on extraction theory and our six primary brewing variables. We'll touch on how we quantify our extractions, before moving into the more practical applications of our knowledge, with a focus on pourovers. Since each class is limited to 4 participants, reservations must be made in the store or on-line. The course fee per participant is $50 with payment required at the time of course registration. Of course, fresh-brewed One Line Coffee will be served during the session. Course materials will be provided!

A Coffee Primer: Sunday, December 17th from Noon to 2:00 PM. 4 Participants One Line Coffee-Short North Training Lab Explore the story of coffee from it’s socio-economic history to the vast complexity of its production and cultivation. This course strengthens your understanding of all things coffee, apart from the brewing and tasting. Since each class is limited to 6 participants, reservations must be made in the store or on-line. The course fee per participant is $30 with payment required at the time of course registration. Of course, fresh-brewed One Line Coffee will be served during the session. Course materials will be provided!

Public cuppings provide coffee enthusiasts with a unique and enlightening tasting experience. A cupping is simply an industry standardized process of tasting coffee. Public cuppings are held at our One Line Coffee Short North retail store in the Training Lab at the rear of the store. The cost of $15 per person covers the coffee products used during the cupping and the barista presentation. Each cupping has a different focus and there are always featured coffees to taste. Your host is typically one of our senior experienced baristas. . They can answer ALMOST any question you might have related to coffee tasting and preparation. Each cupping is limited to 6 participants, so we strongly encourage reservations which can be made on-line or purchased at the Short North Store. Walk-ins are welcome IF there is space left at the cupping table. Private sessions can be booked at our OLC-Short North Store or on our Web Site.

Public cuppings provide coffee enthusiasts with a unique and enlightening tasting experience. A cupping is simply an industry standardized process of tasting coffee. Public cuppings are held at our One Line Coffee Short North retail store in the Training Lab at the rear of the store. The cost of $15 per person covers the coffee products used during the cupping and the barista presentation. Each cupping has a different focus and there are always featured coffees to taste. Your host is typically one of our senior experienced baristas. . They can answer ALMOST any question you might have related to coffee tasting and preparation. Each cupping is limited to 6 participants, so we strongly encourage reservations which can be made on-line or purchased at the Short North Store. Walk-ins are welcome IF there is space left at the cupping table. Private sessions can be booked at our OLC-Short North Store or on our Web Site.

Public cuppings provide coffee enthusiasts with a unique and enlightening tasting experience. A cupping is simply an industry standardized process of tasting coffee. Public cuppings are held at our One Line Coffee Short North retail store in the Training Lab at the rear of the store. The cost of $15 per person covers the coffee products used during the cupping and the barista presentation. Each cupping has a different focus and there are always featured coffees to taste. Your host is typically one of our senior experienced baristas. . They can answer ALMOST any question you might have related to coffee tasting and preparation. Each cupping is limited to 6 participants, so we strongly encourage reservations which can be made on-line or purchased at the Short North Store. Walk-ins are welcome IF there is space left at the cupping table. Private sessions can be booked at our OLC-Short North Store or on our Web Site.

Schedule a Date Night...or invite a small group of friends or colleagues to a Private Cupping at our One LineCoffee-Short North Store Training Lab. These one hour sessions provide coffee enthusiasts with a unique and enlightening tasting experience. A cupping is simply an industry standardized process of tasting coffee. The cupping will include information about coffee "tasting" as well as featured coffees to taste based on your personal preferences. Your host is typically one of our senior experienced baristas. . They can answer ALMOST any question you might have related to coffee tasting and preparation. Each cupping is limited to 6 participants. Please include your contact info when you place your order and we will be in contact within 48 hours to schedule the session.

Gather a small group of your family, friends or business associates for a unique "coffee experience". An introductory course on the basics of brewing specialty coffee at home. We start off with an overview of the fundamentals of brewing coffee, focusing on extraction theory and our six primary brewing variables. We'll touch on how we quantify our extractions, before moving into the more practical applications of our knowledge, with a focus on pourovers. You may invite from two to six persons for this private event. The course fee is $200 with payment required at the time of course registration. Please include your contact info (Name/Phone/Email) when you place your order and we will be in touch with you within 48 hours to schedule the session. Of course, fresh-brewed One Line Coffee will be served during the session. Bring a pen and paper for your notes.

This is a primer course on the fundamentals of espresso and milk preparation customized to your small group. We’ll begin with a fundamental overview of what espresso actually is, how it’s different from other brew methods, and why milk is an obvious complementary choice. We then move into the practical elements of pulling shots and steaming milk, while touching on latte art at the end. You may invite from two to three persons for this private event. The course fee is $200 with payment required at the time of course registration. Please include your contact info (Name/Phone/Email) when you place your order and we will be in touch with you within 48 hours to schedule the session. Of course, espresso drinks will be served during the session. Bring a pen and paper for your notes.

Colombia el Progreso...our well-rounded medium roast coffee brewed throughout the day!

We always have one of our delicious decaf offerings available for pour-over preparation. This insures an absolutely fresh-ground and fresh-brewed cup of coffee made just for you!

Classic cold brew, made with our medium-roast Colombia El Progreso. Great black, or takes cream and sugar beautifully!

Batch-brewed Colombia El Progreso plus a Method Blend Espresso Shot for an extra kick of caffeine!

Colombia El Progreso (Medium Roast) paired with an equal amount of our steamed Hartzler Milk!

One part espresso to about 3 parts textured milk. A perfectly balanced espresso beverage.

Espresso diluted with hot water to resemble a drip coffee.

A milky beverage showcasing the flavor of espresso and perfectly textured milk.

A milky beverage showcasing the flavor of espresso and perfectly textured milk.

Honeyrun Farm honey (Williamsport OH), buckwheat honey, rose, and cacao, combined with fresh espresso and milk - our most popular menu item!

Honeyrun Farm honey (Williamsport OH), buckwheat honey, rose, and cacao, combined with fresh espresso and milk - our most popular menu item!

Made with local Milligan's Maple Syrup (Amesville OH), maple bourbon- originally intended to be a seasonal drink, but now available year-round!

Made with local Milligan's Maple Syrup (Amesville OH), maple bourbon- originally intended to be a seasonal drink, but now available year-round!

Featuring our own single-origin Askinosie chocolate sauce (vegan!)

Featuring our own single-origin Askinosie chocolate sauce (vegan!)

Our Method Espresso and Hartzler milk shaken and poured over ice. Syrups available!

Honeyrun Farm honey (Williamsport OH), buckwheat honey, rose, and cacao, combined with fresh espresso and milk - our most popular menu item!

Featuring our own single-origin Askinosie chocolate sauce (vegan!)

Made with local Milligan's Maple Syrup (Amesville OH), maple bourbon syrup - originally intended to be a seasonal drink, but now available year-round!

Made with Third Street Chai (ingredients include whole leaf tea and spices)...and steamed with Hartzler milk.

Made with Third Street Chai (ingredients include whole leaf tea and spices)...and steamed with Hartzler milk.

Kid's size, and Kid's temp! Steamed to about 110 degrees F to keep your kiddos safe.

Steamed milk and our housemade chocolate sauce, made with single-origin Askinosie cocoa powder.

Steamed milk and our housemade chocolate sauce, made with single-origin Askinosie cocoa powder.

Your choice of steeped loose leaf Petali Teas, located in Blowing Rock, NC.

Third Street Chai mixed with your choice of milk, shaken and served over ice.

Steeped loose-leaf tea from Petali Teas, served over ice.

The classic Italian sparkling mineral water, with over 120 years of tradition!

This is the ninth year that we have purchased coffee from Rodrigo Sanchez at El Progreso. Truly one of our most valued relationships, and a truly spectacular, every day, house coffee. A single farm, fully washed medium roast from the Huila region of Colombia. Caramel, date, orange, vanilla. Caturra and Bourbon varieties. Country: Colombia Region: Huila Town: Near Pitalito Farm: El Progreso Farmer: Rodrigo Sanchez Altitude: 1650 - 1800 m. Varieties: Caturra and Bourbon Processing method: Fully washed, with 18 - 24 hour dry fermentation and 8-13 day parabolic drying on farm Tasting notes: Caramel, date, orange, vanilla

Our second year purchasing from an incredible washing station supported by a longtime relationship! A fully washed, dark-roasted, single washing station coffee from 240 producers located near Pitalito in Huila, Colombia. Toffee, caramel, fruit cake, rich. Caturra, Castillo, and Colombia varieties. Country: Colombia Region: Huila Town: Fundador, near Pitalito Producers: 240 smallholder families Mill: El Puente Altitude: 1400 m. Varieties: Caturra, Colombia, and Castillo Processing method: Fully washed, with 24-32 hour dry fermentation and 20-25 days of drying Tasting notes: Toffee, caramel, fruit cake, rich

We've been buying coffee from Rodrigo Sanchez for nearly a decade now, and some of our favorite offerings have been his Pink Bourbon variety from Monteblanco. This offering is part of a processing series featuring Rodrigo's fresh crop Pink Bourbon: A cold fermentation washed coffee from the village of La Tocora, in San Adolfo, Huila. Lychee, orange creamsicle, candied sage, simple syrup. 100% Pink Bourbon variety. Country: Colombia Region: Huila Jurisdiction: San Adolfo Village: La Toroca Farm: Finca Monteblanco Farmer: Rodrigo Sanchez Altitude: 1730 meters Variety: 100% Pink Bourbon Processing method: A cold fermentation process, which is similar to a fully washed, but with an extended fermentation in a cold room. Tasting notes: Lychee, orange creamsicle, candied sage, simple syrup

We've been buying coffee from Rodrigo Sanchez for nearly a decade now, and some of our favorite offerings have been his Pink Bourbon variety from Monteblanco. This offering is part of a processing series featuring Rodrigo's fresh crop Pink Bourbon: A full natural coffee from the village of La Tocora, in San Adolfo, Huila. Fig, ruby red grapefruit, white grape, sugar cane. 100% Pink Bourbon variety. Country: Colombia Region: Huila Jurisdiction: San Adolfo Village: La Toroca Farm: Finca Monteblanco Farmer: Rodrigo Sanchez Altitude: 1730 meters Variety: 100% Pink Bourbon Processing method: Full natural, with a 24 hour hold after picking, flotation sorting, and 5-6 days of direct sun and 20-25 days of shaded drying Tasting notes: Fig, ruby red grapefruit, white grape, sugar cane

One last offering for 2023 from our long-time partners, the Chacons of Las Lajas, and certainly not the least! A single farm, yellow honey process coffee from the Sabanilla de Alajuela region, in the Central Valley. Honeycomb, kiwi, lychee, pear. Catuai and Caturra varieties. Country: Costa Rica Region: Central valley, in Sabanilla de Alajuela Mill: Las Lajas Farm: Calle Lajas Farmer: Francisca and Oscar Chacon Altitude: 1400-1600 meters Variety: Catuai and Caturra Processing method: Yellow honey; Coffee is depulped, then dried quickly on raised beds, turned 3-4 times per day, for 7 days. Tasting notes: Honeycomb, kiwi, lychee, pear

Our fourth year purchasing coffee from Jose William Diaz and his wife Rosa! Half of twin offerings from one of our all-time favorite farms. A full natural, single farm coffee growth near San Fernando in Chalatenango, El Salvador. Raspberry sorbet, red grape, lavender, watermelon. 100% Pacamara variety. Country: El Salvador Region: Chalatenango Town: Near San Fernando Farmer: Jose William Diaz and his wife Rosa Idalia Altitude: 1650 m. Varieties: 100% Pacamara Processing method: Full natural, with raised bed drying Tasting notes: Raspberry sorbet, red grape, lavender, watermelon

Our fourth year purchasing coffee from Jose William Diaz and his wife Rosa! Half of twin offerings from one of our all-time favorite farms. A fully washed, single farm coffee growth near San Fernando in Chalatenango, El Salvador. Starfruit, carnation, white grape, powdered sugar. 100% Pacas variety. Country: El Salvador Region: Chalatenango Town: Near San Fernando Farmer: Jose William Diaz and his wife Rosa Idalia Altitude: 1650 m. Varieties: 100% Pacas Processing method: Fully washed, with 12 hours of wet fermentation and 15 days of raised bed drying Tasting notes: Starfruit, carnation, white grape, powdered sugar

A longtime relationship working in a new origin! A connection via one of our favorite relationships, Los Volcanes, from their first year working with producers in El Salvador! A dark-roasted, fully washed, single farm coffee form the Ahuachapan region of El Salvador. Caramel, cherry cordial, dark chocolate, roast. Primarily Bourbon, Anacafe, Starmaya, and Marsellesa cultivars, along with trace F1 and Pacamara. Country: El Salvador Region: Ahuachapan Mill: San Ramon Farm: Piemonte Farmers: The Magaña family Altitude: 1300-1450 m. Variety: Primarily Bourbon, Anacafe, Starmaya, and Marsellesa cultivars, along with trace F1 and Pacamara Processing method: Fully washed, with patio drying Tasting notes: Caramel, cherry cordial, dark chocolate, roast

Our first year purchasing a truly outstanding, extreme elevation coffee from Mr. Nguisse Nare. One of the cleanest, clearest naturals we've ever offered. A single farm, full natural coffee from the Bensa woreda of Sidama, near the village of Kokosa. Apricot, hibiscus, cranberry sauce, raspberry. 100% 74158, a catalogued Ethiopian Heirloom variety. Country: Ethiopia Region: Sidama Town: Near Kokose, in Bensa Farmer: Nguisse Nare and 60 registered outgrowers Farm: Setame, plus others Altitude: 2240 - 2300 m. Variety: 100% 74158, a catalogued Ethiopian Heirloom variety Processing method: Full natural, with flotation sorting and 20 days of slow, raised bed drying Tasting notes: Apricot, hibiscus, cranberry sauce, raspberry

A wonderful mix of floral and fruit, with sweetness to back it up. An excellent example of what Kenya can be! A single estate, fully washed, day lot coffee from near Kiambu town, in Kiambu county. White florals, lemon tart, passionfruit, cane sugar. Primarily SL-28 cultivar, with lesser amounts of SL-34 and Ruiru 11. Country: Kenya County: Kiambu Municipality: 3 miles from Kiambu town Estate: Ibonia Farmer: Owned by Coffee Management Services, operated by Ibonia Farmers Cooperative Altitude: 1700 m. Processing method: Fully washed, with drying on raised beds. Week 12 production, screened to ab sizing. Cultivar: Primarily SL-28, with lesser SL-34 and Ruiru 11 Tasting notes: White florals, lemon tart, passionfruit, cane sugar

Our first year purchasing from the Rwama Farmer's Cooperative Society. Hoping this develops into a longterm relationship! A fully washed, single washing station coffee near Kianyaga in Gichugu, Kirinyaga County. Kiwi, caramel, jasmine, preserved lemon. 99% SL28, with trace Ruiru 11. Country: Kenya County: Kirinyaga Town: Northeast of Kianyaga, Gichugu Washing Station: Muburi Coffee Factory Farmers: 1200 active members of the Rwama Farmer’s Cooperative Society Altitude: 1600 m. Varieties: 99% SL28, with trace Ruiru 11 Processing method: Fully washed, with raised bed drying Tasting notes: Kiwi, caramel, jasmine, preserved lemon

Our signature espresso blend. Typically 3 bean, seasonal, and versatile. Always delicious. This espresso blend contains: Ethiopia Kossa Geshe: A full natural, single farm coffee from the Agaro microregion in Jimma. Heirloom varieties. Guatemala Todos Santos: A fully washed, cooperative coffee from a group of 55 farmers around the town of Todos Santos in Huehuetenango, working with Los Volcanes in Guatemala. Primarily Bourbon and Caturra varieties. Ethiopia Kota: A fully washed coffee from 243 members of the Kota cooperative, located near Agaro, in Jimma. Multiple heirloom varieties. Tasting notes: Apricot, white grape, fig jam, buttery

The definition of an easy to drink decaf, perfect for that second (or third!) cup. A Fair Trade, organic, fully washed cooperative coffee from the northern Chiapas region of Mexico. Apple cider, graham spice, honey, caramel. Typica, Bourbon, Caturra, Mondo Novo, Catimor, and Sarchimor varieties and cultivars. Country: Mexico Region: Northern Chiapas Farmers: Member farmers of Cafeticultores de los Bosques del Norte de Chiapas (Cabonoch) Altitude: 1000 - 2100 m. Variety: Typica, Bourbon, Caturra, Mondo Novo, Catimor, and Sarchimor Processing method: Fully washed on farm Decaffeination method: Mountain Water Process Tasting Notes: Honeycrisp, caramel, toffee, balanced

This decaf espresso blend contains: Colombia El Nevado: A fully washed, multiple farmer lot from the Huila region of Colombia. Colombia, Caturra, and Castillo varieties. Sugar cane process decaf. Mexico Cabonoch: A fully washed, Fair Trade coffee from the Chiapas region. Multiple varieties. Mountain Water Process decaf. Colombia Buenos Aires: a full natural, single farm coffee from the Quindio region. 100% Castillo variety. Sugar cane process decaf. Tasting notes: Vanilla cake, caramel, raspberry, creamy

A classic cinnamon bun with ingredients from North Market Spices. Sometimes a traditional bun, sometimes with apple, pumpkin or other seasonal ingredients.

With a crunchy oat topping and vanilla drizzle.

Our Chef's grandmother's recipe!

BRAND NEW from-scratch scone goodness! Our chef's own recipe.

Our Coffee To Go Carton keeps coffee fresh and hot for up to 2-3 hours. Choose from any of our current specialty coffee offerings...Cup and condiment packages are available as an option!