Discourse Coffee | Radio Milwaukee Menu in Wisconsin

Espresso | Milk | Wildflower Honey | Ceylon Cinnamon | Tellicherry Black Pepper | Applewood Smoked Sea Salt Moonwater is our first creation, developed in Ryan's home kitchen before we even opened the doors at our original Sister Bay workshop. It's the only drink that's never left our menu for good reason: exotic yet intimately familiar, Moonwater is the perfect introduction to what we do at Discourse.

Espresso | Milk | Smoked & Oaked Vanilla | Orange Oleo Saccharum | Bittercube Blackstrap Bitters | Candied Orange Powder | Black Lava Salt Channel Orange, a hallmark of our menu, was brought to life as part of a waste reduction initiative at the workshop. I had been looking for a way to repurpose the spent, candied peels that are left after making our Orange Oleo Saccharum. Dehydrating the candied peels for a garnish contributed little to the final drink. Curious, I pulverized them in my blender and strained them to create a fine powder. The candied orange powder was both intensely fragrant and softly sweet, a perfect foil to the smoked and oaked vanilla lying beneath.

Espresso | Oat Milk | Pork Fat & Apple Caramel | Bittercube Root Beer Bitters | Granny Smith Apple Powder | Applewood Smoked Sea Salt Apologies in advance to our vegan friends, but when life gives you pork fat and apple cores, you make caramel. While that’s not how the saying goes, the pork fat lends an unctuous umami flavor to this sumptuous caramel, perfectly offset by bright, juicy apple, courtesy of homemade apple powder, which will provide the cores for your caramel. Delicious hot or iced, Motorhead is metalhead magic in a mug.

Espresso | Milk | Lavender Lemon Syrup | Wildflower Honey | Rose Water | Candied Lemon Powder | Fleur de Sel Washington Island, a picturesque getaway just a few miles north of the Door Peninsula by ferry, is widely acclaimed for producing some of the best French lavender in the world. Every July, the peak of lavender season draws hordes of visitors to the Fragrant Isle to walk through vibrant fields of purple and lose themselves to the rapturous aroma. Flora celebrates these endless, numbered days: an ethereal marriage of fresh lavender, rosewater, and lemon dancing amidst espresso and wildflower honey.

Espresso | Milk | Maple Syrup | Bourbon Essence | Black Lava Salt Wisconsin maple syrup meets a pinch of black lava salt all the way from Hawaii and our house made, wildly aromatic bourbon essence. Pappy is, simply put, a latte that hugs your soul.

Matcha | Milk | Fruit Tea Syrup | Zested Lime | Blackberry Your new favorite way to drink matcha. Harney & Sons Paris, passion fruit, mango, and blueberry teas are blended in-house and transformed into an audaciously fruity, lush four-tea simple syrup that plays as a perfect compliment to vibrant matcha from our friends at Rishi Tea. This lil' wonder is finished with fresh lime zest and a blackberry, a nod to the classic cocktail of the same name. For days where you need that extra punch of power, try Parisian iced with a shot of espresso (our favorite!).

Rishi Earl Grey | Oat Milk | Lyre's Amaretti | Vanilla Syrup | Flamed Orange All of the names we tried to come up with for this absolute banger were super long, so we thought we'd pay homage to a house favorite who also struggles with long titles, Lana Del Rey. We had an in house London Fog riff competition, and this lil' number from our very own Destiny Devooght came out on top! A traditional London Fog base of Earl Grey, oat milk, and vanilla, meet non-alcoholic amaretto and flamed orange oil for a fog that feels both familiar and ethereal (kind of like the real stuff).

*DISCLAIMER: Activated Charcoal can potentially neutralize the effectiveness of medicines and birth control. Please check in with your health care professional before excessive consumption.* Slow Drip Coffee infused with Charred Lemon Zest, Orange Zest, and Cocktail Cherries | Lemonade | Tarragon | Thyme | Activated Charcoal The ultimate refresher! Burnt Lemonade was so dang popular on our Summer menu that we've made the decision to keep it on draft year round. Perfectly balanced with an incredibly complex, cherry centric herbal sweetness balancing tart, juicy lemon for a slammer of a drink that beckons sip after sip. This one goes easy on the caffeine, so feel free to have a few, we won't judge.

Our rotating drip coffee, featuring our favorite roasters around the world, is a great way to start your day! Quick and delicious, perfect for when you're on the go or want something easy going.

You know it, you love it, it's cold brew! Well, sort of. We use our Ground Control Brewer to brew a series of 100F extractions of Lawlss' Colombia Narino, and then blend them, for a rich, vibrant, and delicious cold brew that stands out from the pack.

A Discourse Coffee Workshop original, our Sous Vide coffee is one of a kind. Brewed at 145F for 16 hours, the Sous Vide brew method offers an ideal hybrid between hot and cold extraction, providing the body of a cold brew with the clarity and acidity of a pour over. Our Sous Vide coffee frequently rotates based on what we have on the shelves.

Our first love. Our house espresso, expertly calibrated every few hours by our veteran barista team, is a Colombia/Ethiopia blend from our friends at Lawlss Coffee Roasters. We taste lemon zest, brown sugar, and cacao nib.

Espresso + Water = Americano In Europe, where espresso reigns king, American drip coffee is almost non-existent. To satisfy thirsty swarms of American visitors, European baristas began diluting espresso to the strength of American drip coffee, and thus the Americano was born. Perfect hot or iced, the Americano is a staple of coffee tradition, allowing the espresso to truly come into it's own.

A single extraction of espresso marked with rich milk foam. We serve the traditional, Italian macchiato. Starbucks famously flipped this drink-as-old-as-time on it's head when it re-invented the macchiato as milk, marked with espresso.

1 part Espresso + 1 part Steamed Milk = Cortado Of Spanish origin, and translating to "cut", the Cortado is the barista's choice. Like a few drops of water in a dram of whiskey, a cortado is many baristas' favorite way to get to the heart of an espresso.

1 part Espresso + 1 part Steamed Milk + 1 part Milk Microfoam = Cappuccino The connoisseurs choice. The rich, brown shade of the OG cappuccinos appeared to match the color of the hoods worn by Capuchin monks, members of a Franciscan order dating back to the 16th century in Italy. #themoreyouknow

A single extraction of espresso with expertly steamed milk, and a thin layer of microfoam on top. Latte comes from the Italian term, caffè e latte, which directly translates to coffee and milk.

An ethereal delight, our matcha latte is soft, round, and gently sweet. Simultaneously calming and energizing due to the presence of l-theanine, our matcha latte is a grand choice to juice up without the jitters.

One sip of this Velvet Dark Chocolate from our friends at Hollander Chocolate, with just a kiss of salted vanilla, will make you wave Swiss Miss goodbye for good. Rich, velvety, and not too sweet.

*THIS IS SERVED WITHOUT ESPRESSO. FOR A MOCHA, PLEASE SELECT MOCHA FROM THE CLASSICS MENU.* One sip of this Velvet Dark Chocolate from our friends at Hollander Chocolate, with just a kiss of salted vanilla, will make you wave Swiss Miss goodbye for good. Rich, velvety, and not too sweet, this hot chocolate is loved equally by kids of all ages, including the all grown up ones like us. If this is for your little one, make sure to specify "Kids Temp" via the modifiers below.

*THIS IS SERVED WITHOUT ESPRESSO. FOR A DIRTY CHAI LATTE, PLEASE ADD ESPRESSO VIA THE MODIFIERS BELOW.* We LOVE chai here at Discourse, and have chai-ed just about every chai syrup on the market to bring you what we believe is the very best in the world: Metolius Artisan Teas Chai Concentrate, hailing from beautiful Bend, Orgeon. Perfectly spiced with just a bit of bite from cayenne pepper, this chai is guaranteed to make you smile or we'll drink it for you.

For those who love smooth and rich black teas, Golden Yunnan offers an incredible depth of flavor. An elevated tea classic hailing from Yunnan, the birthplace of tea. Flavor Notes: Malty and rich with a mellow, jammy sweetness and subtle accents of plum and raisin.

Jasmine Pearls are a treasure for lovers of floral teas. Delicately sweet and refreshing with a beautiful aromatic finish. Flavor Notes: Tender tea leaves, hand-rolled and deeply infused with the sweet aroma of jasmine blossoms.

Four Seasons Spring is lightly oxidized, tightly rolled, ball-shaped oolong tea that is harvested twice each year in Taiwan's central highlands. Flavor Notes: Aromatic and flavorful with notes of fresh-cut gardenia, freesia blossoms and tropical fruits.

Pu’er Ginger blends bright, citrusy and spicy ginger with zesty orange peel and hints of lemongrass to provide balance to robust, slightly earthy and full-bodied Pu'er tea. Flavor Notes: Robust and invigorating with zesty ginger and hints of citrus.

This white tea blend features a base of White Peony and presents a fresh floral bouquet with a bright minty finish. Flavor Notes: Floral with a fresh minty finish.

Schisandra is called Wu Wei Zi in Chinese, which literally means five-flavor berry, and references its uniquely complex flavor profile with sweet, sour, salty, bitter and spicy flavors found in different parts of the berry. Flavor Notes: Refreshingly tart and fruity with a uniquely quenching balance of five flavors.

Organic Earl Grey combines robust and fruity Thai black tea with mellow, caramel sweet Yunnan Dian Hong. This original blend perfectly complements the floral high notes of geranium and rose found in our first-pressing bergamot essential oil. Flavor Notes: Smooth and lively with the unique citrusy, floral aroma of bergamot oranges.

Espresso | Milk | Wildflower Honey | Ceylon Cinnamon | Tellicherry Black Pepper | Applewood Smoked Sea Salt Moonwater is our first creation, developed in Ryan's home kitchen before we even opened the doors at our original Sister Bay workshop. It's the only drink that's never left our menu for good reason: exotic yet intimately familiar, Moonwater is the perfect introduction to what we do at Discourse.

Espresso | Milk | Smoked & Oaked Vanilla | Orange Oleo Saccharum | Bittercube Blackstrap Bitters | Candied Orange Powder | Black Lava Salt Channel Orange, a hallmark of our menu, was brought to life as part of a waste reduction initiative at the workshop. I had been looking for a way to repurpose the spent, candied peels that are left after making our Orange Oleo Saccharum. Dehydrating the candied peels for a garnish contributed little to the final drink. Curious, I pulverized them in my blender and strained them to create a fine powder. The candied orange powder was both intensely fragrant and softly sweet, a perfect foil to the smoked and oaked vanilla lying beneath.

Espresso | Oat Milk | Pork Fat & Apple Caramel | Bittercube Root Beer Bitters | Granny Smith Apple Powder | Applewood Smoked Sea Salt Apologies in advance to our vegan friends, but when life gives you pork fat and apple cores, you make caramel. While that’s not how the saying goes, the pork fat lends an unctuous umami flavor to this sumptuous caramel, perfectly offset by bright, juicy apple, courtesy of homemade apple powder, which will provide the cores for your caramel. Delicious hot or iced, Motorhead is metalhead magic in a mug.

Espresso | Milk | Lavender Lemon Syrup | Wildflower Honey | Rose Water | Candied Lemon Powder | Fleur de Sel Washington Island, a picturesque getaway just a few miles north of the Door Peninsula by ferry, is widely acclaimed for producing some of the best French lavender in the world. Every July, the peak of lavender season draws hordes of visitors to the Fragrant Isle to walk through vibrant fields of purple and lose themselves to the rapturous aroma. Flora celebrates these endless, numbered days: an ethereal marriage of fresh lavender, rosewater, and lemon dancing amidst espresso and wildflower honey.

Espresso | Milk | Maple Syrup | Bourbon Essence | Black Lava Salt Wisconsin maple syrup meets a pinch of black lava salt all the way from Hawaii and our house made, wildly aromatic bourbon essence. Pappy is, simply put, a latte that hugs your soul.

Matcha | Milk | Fruit Tea Syrup | Zested Lime | Blackberry Your new favorite way to drink matcha. Harney & Sons Paris, passion fruit, mango, and blueberry teas are blended in-house and transformed into an audaciously fruity, lush four-tea simple syrup that plays as a perfect compliment to vibrant matcha from our friends at Rishi Tea. This lil' wonder is finished with fresh lime zest and a blackberry, a nod to the classic cocktail of the same name. For days where you need that extra punch of power, try Parisian iced with a shot of espresso (our favorite!).

Rishi Earl Grey | Oat Milk | Lyre's Amaretti | Vanilla Syrup | Flamed Orange All of the names we tried to come up with for this absolute banger were super long, so we thought we'd pay homage to a house favorite who also struggles with long titles, Lana Del Rey. We had an in house London Fog riff competition, and this lil' number from our very own Destiny Devooght came out on top! A traditional London Fog base of Earl Grey, oat milk, and vanilla, meet non-alcoholic amaretto and flamed orange oil for a fog that feels both familiar and ethereal (kind of like the real stuff).

*DISCLAIMER: Activated Charcoal can potentially neutralize the effectiveness of medicines and birth control. Please check in with your health care professional before excessive consumption.* Slow Drip Coffee infused with Charred Lemon Zest, Orange Zest, and Cocktail Cherries | Lemonade | Tarragon | Thyme | Activated Charcoal The ultimate refresher! Burnt Lemonade was so dang popular on our Summer menu that we've made the decision to keep it on draft year round. Perfectly balanced with an incredibly complex, cherry centric herbal sweetness balancing tart, juicy lemon for a slammer of a drink that beckons sip after sip. This one goes easy on the caffeine, so feel free to have a few, we won't judge.

Our rotating drip coffee, featuring our favorite roasters around the world, is a great way to start your day! Quick and delicious, perfect for when you're on the go or want something easy going.

You know it, you love it, it's cold brew! Well, sort of. We use our Ground Control Brewer to brew a series of 100F extractions of Lawlss' Colombia Narino, and then blend them, for a rich, vibrant, and delicious cold brew that stands out from the pack.

A Discourse Coffee Workshop original, our Sous Vide coffee is one of a kind. Brewed at 145F for 16 hours, the Sous Vide brew method offers an ideal hybrid between hot and cold extraction, providing the body of a cold brew with the clarity and acidity of a pour over. Our Sous Vide coffee frequently rotates based on what we have on the shelves.

Our first love. Our house espresso, expertly calibrated every few hours by our veteran barista team, is a Colombia/Ethiopia blend from our friends at Lawlss Coffee Roasters. We taste lemon zest, brown sugar, and cacao nib.

Espresso + Water = Americano In Europe, where espresso reigns king, American drip coffee is almost non-existent. To satisfy thirsty swarms of American visitors, European baristas began diluting espresso to the strength of American drip coffee, and thus the Americano was born. Perfect hot or iced, the Americano is a staple of coffee tradition, allowing the espresso to truly come into it's own.

A single extraction of espresso marked with rich milk foam. We serve the traditional, Italian macchiato. Starbucks famously flipped this drink-as-old-as-time on it's head when it re-invented the macchiato as milk, marked with espresso.

1 part Espresso + 1 part Steamed Milk = Cortado Of Spanish origin, and translating to "cut", the Cortado is the barista's choice. Like a few drops of water in a dram of whiskey, a cortado is many baristas' favorite way to get to the heart of an espresso.

1 part Espresso + 1 part Steamed Milk + 1 part Milk Microfoam = Cappuccino The connoisseurs choice. The rich, brown shade of the OG cappuccinos appeared to match the color of the hoods worn by Capuchin monks, members of a Franciscan order dating back to the 16th century in Italy. #themoreyouknow

A single extraction of espresso with expertly steamed milk, and a thin layer of microfoam on top. Latte comes from the Italian term, caffè e latte, which directly translates to coffee and milk.

An ethereal delight, our matcha latte is soft, round, and gently sweet. Simultaneously calming and energizing due to the presence of l-theanine, our matcha latte is a grand choice to juice up without the jitters.

One sip of this Velvet Dark Chocolate from our friends at Hollander Chocolate, with just a kiss of salted vanilla, will make you wave Swiss Miss goodbye for good. Rich, velvety, and not too sweet.

*THIS IS SERVED WITHOUT ESPRESSO. FOR A MOCHA, PLEASE SELECT MOCHA FROM THE CLASSICS MENU.* One sip of this Velvet Dark Chocolate from our friends at Hollander Chocolate, with just a kiss of salted vanilla, will make you wave Swiss Miss goodbye for good. Rich, velvety, and not too sweet, this hot chocolate is loved equally by kids of all ages, including the all grown up ones like us. If this is for your little one, make sure to specify "Kids Temp" via the modifiers below.

*THIS IS SERVED WITHOUT ESPRESSO. FOR A DIRTY CHAI LATTE, PLEASE ADD ESPRESSO VIA THE MODIFIERS BELOW.* We LOVE chai here at Discourse, and have chai-ed just about every chai syrup on the market to bring you what we believe is the very best in the world: Metolius Artisan Teas Chai Concentrate, hailing from beautiful Bend, Orgeon. Perfectly spiced with just a bit of bite from cayenne pepper, this chai is guaranteed to make you smile or we'll drink it for you.

For those who love smooth and rich black teas, Golden Yunnan offers an incredible depth of flavor. An elevated tea classic hailing from Yunnan, the birthplace of tea. Flavor Notes: Malty and rich with a mellow, jammy sweetness and subtle accents of plum and raisin.

Jasmine Pearls are a treasure for lovers of floral teas. Delicately sweet and refreshing with a beautiful aromatic finish. Flavor Notes: Tender tea leaves, hand-rolled and deeply infused with the sweet aroma of jasmine blossoms.

Four Seasons Spring is lightly oxidized, tightly rolled, ball-shaped oolong tea that is harvested twice each year in Taiwan's central highlands. Flavor Notes: Aromatic and flavorful with notes of fresh-cut gardenia, freesia blossoms and tropical fruits.

Pu’er Ginger blends bright, citrusy and spicy ginger with zesty orange peel and hints of lemongrass to provide balance to robust, slightly earthy and full-bodied Pu'er tea. Flavor Notes: Robust and invigorating with zesty ginger and hints of citrus.

This white tea blend features a base of White Peony and presents a fresh floral bouquet with a bright minty finish. Flavor Notes: Floral with a fresh minty finish.

Schisandra is called Wu Wei Zi in Chinese, which literally means five-flavor berry, and references its uniquely complex flavor profile with sweet, sour, salty, bitter and spicy flavors found in different parts of the berry. Flavor Notes: Refreshingly tart and fruity with a uniquely quenching balance of five flavors.

Organic Earl Grey combines robust and fruity Thai black tea with mellow, caramel sweet Yunnan Dian Hong. This original blend perfectly complements the floral high notes of geranium and rose found in our first-pressing bergamot essential oil. Flavor Notes: Smooth and lively with the unique citrusy, floral aroma of bergamot oranges.

An absolute Discourse classic! Our Chocolate Chunk Cookie was painstakingly perfect by our former Pastry Chef Frankie Hartmann, who worked on the recipe for nearly a year before being happy with the results. Crispy on the outside and soft on the inside, with massive chunks of fruity, bittersweet dark chocolate from our friends at TCHO and hints of sea salt and brown butter, this cookie will ruin all other cookies for you. Don't say we didn't warn you.

An absolute Discourse classic! Our Chocolate Chunk Cookie was painstakingly perfect by our former Pastry Chef Frankie Hartmann, who worked on the recipe for nearly a year before being happy with the results. Crispy on the outside and soft on the inside, with massive chunks of fruity, bittersweet dark chocolate from our friends at TCHO and hints of sea salt and brown butter, this cookie will ruin all other cookies for you. Don't say we didn't warn you.