Espresso in water, served hot or iced.

A latte served with half and half and an extra shot of espresso.

A sweet Spanish treat. Latte with pure honey from Michigan, with warm Korintje cinnamon and your choice of steamed milk.

Espresso served with equal parts steamed milk and milk foam.

Espresso served with equal parts steamed milk.

Espresso pulled with a layer of demerara sugar.

Standard double espresso made with our Espresso Blend #1 or Roasters Pick beans.

A cappuccino served with an extra shot of espresso.

Espresso with your choice of milk.

A double shot of espresso served with a dollop of steamed milk.

Espresso, chocolate and your choice of milk. Topped with a Zingerman's Candy Company vanilla marshmallow and/or whipped cream.

A latte served with our house-made brown sugar syrup.

A savory spread packed onto a single slice. Zingerman’s cream cheese topped with Lutenitsa, a traditional Bulgarian spread, made from roasted peppers, eggplant and tomato paste. Drizzled with extra virgin olive oil and served on True North bread from the Zingerman’s Bakehouse.

Slow down and warm up, y'all. This toast features Zingerman's pimento cheese & black pepper, lavishly spread on Roadhouse bread from Zingerman's Bakehouse, and drizzled with EVOO.

Fresh mozzarella, tomato, EVOO, balsamic glaze & salt on un-toasted baguette

Cool, crisp, and crunchy. Our go-to toast for those toasty days! Featuring English cucumber slices and Zingerman’s cream cheese on Zingerman’s Bakehouse Rustic Italian bread, sprinkled with salt & black pepper and drizzled with extra virgin olive oil.

Raspberry puree and almond butter, served on Rustic Italian bread from Zingerman’s Bakehouse.

Toasted True North bread from Zingerman's Bakehouse, topped with the famous Zingerman's pimento cheese , and delicious chicken salad from Zingerman's Delicatessen. And to top it off, we’ve drizzled it with tasty balsamic glaze.

Toasted cranberry pecan bread from Zingerman's Bakehouse, topped with Zingerman's cream cheese, spiced pecans and maple syrup drizzle

Generous schmear of chocolate hazlenut spread, need we say more? Topped with freshly sliced bananas, a sprinkle of Epices de Cru sea salt, on Zingerman's Bakehouse Roadhouse bread.

This toast starts off sweet, and ends with a bit 'o heat. Goat cheese, topped with Epices de Cru Korean pepper and a drizzle of honey, on Zingerman's Bakehouse Roadhouse bread.

Simply delicious! Zingerman’s Bakehouse “Zinglish” English Muffin, made with just organic wheat flour, sea salt, water, and a little yeast, then toasted and topped with Kerrygold butter and Epices de Cru sea salt.

Real crushed peppermint Candy + our signature mocha made with Callebaut Belgian dark chocolate drops, espresso, and your choice of milk.

10 oz. Equal parts espresso and Calder Dairy eggnog, a cortado is the perfect size for this flavorful drink. We're getting reports that even eggnog grinches have been charmed by it, as the espresso mellows out the rich flavor of the eggnog quite nicely. Available at our cafe through the end of the year!

Pomanders - spherical cases containing oranges perfumed with spices - were worn throughout the Middle Ages as an early form of aromatherapy. We're pretty confident that our Pomander Mocha can elevate your mood, too! 🍊🍫 Made with Belgian dark chocolate chips, a splash of pure orange oil, a pinch of Epices de Cru cloves, our signature Northern Italian-style espresso blend, and your choice of milk. Here for the month of November!

A sweet and spicy latte prepared with korintje cinnamon, honey and cayenne pepper.

An exceptionally sweet and rich beverage with hints of chocolate. The cold water brewing process produces a cup with virtually none of the acidity found in a traditional hot coffee. Rich, smooth, has delicious and complex flavor, and a refreshing intensity. Free of additives and preservatives of any kind.

Served from our nitro tap, which makes for a silky-bodied beverage. Well balanced with a long finish and notes of rich chocolate. It is super smooth, sweet and refreshing.

Coffee with your choice of steamed milk.

A fresh take on Dr. Pemberton's classic cola restorative! We pair Coca-Cola with house-made vanilla syrup and a double-shot of our signature espresso.

Sweet Matcha pre-sweetened blend from Rishi, with your choice of steamed milk.

An aromatic blend of turmeric, zesty ginger, and fresh lemongrass, with your choice of steamed milk. Not caffeinated.

Rishi Tea's Masala Chai - black tea, cinnamon, cardamom, ginger, black pepper, clove, and vanilla.

There's a stretch of weeks every fall when Ann Arbor puts on its best show - the Arb glowing gold, red leaves cartwheeling down State Street, that first bite of cold air off the Huron. It inspired us to create a coffee blend as layered and ever-changing as a Michigan autumn: beans from Brazil, Guatemala, Kenya, Rwanda, and El Salvador, thoughtfully combined. Every sip reveals a deeper seasonal flavor. Tree Town Blend is the perfect companion for a sweater-weather morning or a slow Sunday as the Midwest slips toward winter. Tasting notes: caramel, stone fruit, and cocoa. Complex and juicy!

From Daterra Estates, this coffee is a blend of varietals that produce a mellow, nutty coffee that has very low acidity. Peaberry refers to a single small seed that develops in the coffee fruit instead of the normal two seeds. When the coffee is sorted by size for milling, the smallest screen beans, including the peaberries, are the final separation. Peaberries are found naturally in about 3% of coffee cherries. Daterra is perhaps Brazil’s most refined coffee grower. This coffee is a favorite of both the owner of Daterra Estate and ours. It is nutty, rich, and smooth. Cupping Characteristics: Nutty, rich, and smooth. Brewing Highlights: Lightly filtered or in a press pot. Region & Geography: Cerrado region (State of Minas Gerais) and Mogiana region (State of São Paulo). Varietal: Various Altitude: 1,150m (3,800 ft) Preparation: Pulped Natural

"The Sweet Yellow is a really exceptional blend from Daterra Farm in Minas Gerais, Brazil. It took a couple of years to develop this very refined coffee. Made from a series of yellow-ripening varietals (bourbon, catuai and caturra), it is roasted gently to bring out the delicate sugars inherent in the beans.

Our Cold Brew Blend includes carefully sourced coffees from our friends at the Daterra Estate in Brazil as well as coffee from the Apo and Angra coffee cooperative in Papua New Guinea. We believe these are some of the finest coffees the world has to offer! Both coffees stand on their own as outstanding single origin coffees, and make for terrific hot brewed coffee. We use these beans for our cold brew because of the body, finish, and flavor they bring to the final product. Cold brewing produces an exceptionally sweet brew with a rich body and virtually no acidity.

Nestled in southwest Colombia, Cauca stands out globally as a coffee-growing gem. With its rich volcanic soil, this region offers a nurturing terroir where coffee plants thrive. What truly sets this coffee apart are the women who grow it. This high-end coffee comes to us from the Café Femenino® initiative, founded in 2004 within CoSurCa (Cooperativa del Sur del Cauca) - a sustainable development farming cooperative, established as alternatives to illicit crops. The women of Cafe Feminino Colombia control the additional revenue of their coffee production and use it to fund community projects as well as training on farm management, gender equality, leadership, health, and food security. Today, the Café Femenino Colombia program proudly supports 438 female coffee producers. Zingerman’s Coffee Company is proud to help empower the women of CoSurca; a portion of the proceeds from this coffee go toward sponsoring a project to bring internet capabilities to their community.

We are excited to introduce a single-estate, natural process coffee from Costa Rica’s Hacienda Miramonte. Our lot is naturally processed coffee, meaning the beans were dried out with the fruit still attached. These coffees are known for having amazing sweetness and a rich, velvety body. We found this coffee to be wonderfully balanced and caramelly with honey-like sweetness. Reserved exclusively for Zingerman’s Coffee Company, our lot is the result of many years of collaboration between Zingerman’s Coffee Company and the farm. Managing Partner Steve Mangigian works closely with the folks at the farm to bring this coffee to market and oversees processing, milling, and final sorting. Hacienda Miramonte was started in 1917 by the matriarch of the Gurdian family. Generation after generation, the Gurdians have reaffirmed their commitment to growing quality coffee while serving as stewards of the environment and their local community.

We are excited to introduce a single-estate honey process coffee from Costa Rica’s Hacienda Miramonte. Reserved exclusively for Zingerman’s Coffee Company, this lot is the result of many years of collaboration between Zingerman’s Coffee Company and the farm. Managing Partner Steve Mangigian works closely with the folks at the farm to bring this coffee to market and oversees processing, milling, and final sorting. This lot is a pulped-natural or miel (“honey”) processed coffee — meaning that after harvest, some sticky fruit (often called mucilage) is left on the bean while it dries. We think this year’s harvest has a nice caramelly character with a soft citrus brightness that makes every sip dance on your tongue. Hacienda Miramonte was started in 1917 by the matriarch of the Gurdian family. Generation after generation, the Gurdians have reaffirmed their commitment to growing quality coffee while serving as stewards of the environment and their local community.

Our goal for a decaffeinated coffee was simply to have a coffee that would taste as good as unprocessed coffee and that would make a great espresso. Detroit Street Decaf has always been a Central American coffee or a blend of Central Americans. It is currently 100% Guatemalan. Guatemalan coffees are, for us, perfectly balanced between acidity and sweetness, with a little floral in the nose and good body. As obvious as this might sound, to make a good decaf you have to start with good beans. (Often the lesser grades are sent for decaf.) We use the same grade, 100% SHG (Strictly High Grown), that we use in our regular Guatemalan.

This coffee comes to us through a sustainability program headed up by producers Emilio López and Jose Roberto Santamaría. Both from multigenerational coffee families, they have a deep connection to their lands and together they joined forces to create Odyssey Coffees, an El Salvador and Portland-based coffee company. This coffee has a creamy, smooth character that we loved with plenty of warming caramels and chocolatey notes. It won’t last long!

Our Espresso Blend #1 defies many conventions in the coffee world. It comes from a single farm, but is a sophisticated blend of different coffee plant varietals and processing methods. This ‘blend’ is the result of our ongoing decades-long relationship with Daterra Estate, The coffees’ in our Espresso Blend #1 benefit from all of Daterra’s innovations including a 7-step sorting process which uses 2 different laser sorters. The finished coffee is then stored in perfectly climate controlled wooden silos and shipped to us monthly for consistent quality year round. Daterra’s attention to detail also extends to their care for people and the land. Daterra has been preserving and restoring native forests, wildlife and waterfalls resulting in 50% of their land being designated Natural Preservation Areas.

Ethiopia is one of the most distinctive and fascinating coffee growing regions of the world. Industry veteran Kenneth Davids has called it “A feast for aficionados.” There is a stunning amount of flavor variety found in coffees from Ethiopia. Various combinations of plant genetics, micro-climate, and processing methods produce cup profiles that range from citrusy, floral, bright, and elegant, to rustic, spicy, and deeply fruity. This coffee from the Guji area is a fully washed lot from the Birbirsa Cooperative. We found it to be an overall wonderfully balanced cup. Notes of blueberry and milk chocolate hit us first, and the coffee finishes with a subtle, sweet citrus brightness.

French Roast refers to a dark roasting style that is surprisingly difficult to do well. We currently use a Guatemalan bean from the farm Finca Santa Anita. This bean serves delicious as a French Roast, as it keeps its regional characteristics while still being able to take a lot of heat. This coffee has a slight, pleasant acidity and notes of sweet, dark cocoa.

This coffee comes to us from small producers near Huehuetenango, located in Northwest Guatemala – the last stop on the Pan American Highway before the border with Mexico. The region’s high elevations and warm winds create an ideal environment for growing specialty coffee beans. This coffee is a true crowd pleaser. It has a balanced, crisp profile with unmistakable notes of milk chocolate. Its silky smooth texture makes it an enjoyable sip any time of day.

Ahead of every holiday season, we get together to select the special beans that will see us through the festivities and fun the end of the year brings. We aim to make our annual “Holiday Blend” an easy-drinking crowd pleaser fit for gift giving, a family brunch, or that coveted moment of quiet under a cozy blanket. This year’s blend features beans from two of our longtime partners: Daterra Farm (Brazil) and Hacienda Miramonte (Costa Rica). Their flavors are playing especially nicely together this year, leaving us with an unmistakable richness and smooth finish. Think toasted nuts, caramels, and a silky smooth texture. Comfort and joy in a cup!

Mokha Java is one of the few blends we do and it’s a little bit of a “light and dark” blend. It combines the light roasted Ethiopian with some darker Indonesian coffees – Sumatra and Papua New Guinea. The fruitiness and acidity (berries and citrus) of the Ethiopian is a good compliment for the dark roasted Sumatra. The Indonesians bring some thicker body, some smoky bits an also some fruit as they cool. The name Mokha Java is a reference to two of the first coffee trading port cities (late 1500s). Java, Indonesia was known for coffee as it was a Dutch colony. The Dutch were one of the first great trading powers. Mokha is on the Red Sea in Yemen and no longer an active port. Yemen still produces coffee although the political climate is currently making it harder to obtain.

In preparation for the opening of Zingerman’s Roadhouse in 2003, months of collaboration and tasting resulted in the creation of this signature coffee blend. It’s been a hit ever since. Designed to complement food, it emphasizes body and balance over sharpness and acidity. It finishes with a very slight nuttiness and is by far our most popular blend. Technically, it’s a mix of Papua New Guinea, Costa Rican, Indian, and Brazilian Peaberry, each added for their contribution in body, balance and nuttiness. Less technically—but more importantly—it’s a sensible, smooth, crowd-pleasing coffee that’s guaranteed to satisfy anyone.

We love Sumatran coffees for their rich, earthy qualities and we think no coffee roaster is complete without one. The ‘wet hulling’ processing method characteristic of this region produces coffees that are intriguing and complex, offering something new sip after sip.

A caffeinated ode to Zingerman's Co-founder Paul and Coffee's Managing Partner Steve. It's super smooth…like their heads.

A single-origin sip, for a smooth start to your day! From our long-time partners at Daterra Estate in Brazil.

We once served a guest a cup of decaf and they insisted we made a mistake, because it was so good. This coffee is so surprisingly smooth and delicious that you may not believe us either! Cross our hearts, it's decaf.

Our take on a classic dark style of roasting using Central American coffee–which holds up well to a darker roast. These beans are roasted just dark enough to give them a bittersweet chocolate flavor, without leaving them super oily.

Sunday November 15th, from 1p - 3p Led by Coffee Company Managing Partner, Steve Mangigian Maximum class size of 8 Price includes 1 FREE 16oz bag of coffee beans! (valued at $28) Class Objectives • By the end of this class, you will: • Be able to explain the factors that influence flavor quality in coffee. • Develop a vocabulary to evaluate coffee professionally. • Be able to distinguish coffees from major growing regions by taste. Be able to explain what makes Zingerman’s Coffee taste so good.