HIDDEN
GROUNDS CHAI &
COFFEE.

Hi neighbors,

We wanted to take a moment to let you in on what’s happening behind the counter. There’s a little something to taste, something to learn, and a few things we’re still figuring out.

On the menu

A menu update from 148. This week, we’re beginning the transition away from bagels and avocado toast at our 148 1st Street café in Jersey City, giving us more time and attention for coffee, chai, and our Bombay and chicken tikka sandwiches. A more focused menu creates room to test new ideas, train our team, and give the everyday details—from espresso to steamed milk—the care they deserve. If we’re retiring your usual, we know breakfast routines are practically long-term relationships, and we appreciate you making us part of yours.

Vegan options are now available at all our locations. Ask our team what’s in the case when you stop by.

More of the things we bake ourselves. Starting this week, you should see better availability of our in-house baked goods. If you’ve made the trip for a favorite and missed out, thank you for being patient with us—we’re working to make that happen less often.

In your cup

Our New Orleans coffee-and-chicory concentrate has had an upgrade. It now measures over 9% TDS (total dissolved solids), which tells us how concentrated the brew is. Expect a more coffee-forward flavor with a lovely sweet finish. A little heads-up if you’re sensitive to caffeine: this is a concentrate, so the amount you use matters.

Pour-overs are back at 4C Easton Avenue in New Brunswick. Choose from Colombia Java Natural, Ethiopia Kembata, and Colombia Honey. Three good reasons to take your coffee break a little more slowly.

Decaf drinkers, we’ve been working on your cup, too. Our decaf brewing recipes and equipment are dialed in to serve you a fantastic espresso. The same care, with a little less buzz.

Come learn and taste

We’ve added two new ways to get behind the bar with Anand. Start with Latte Art 101 on Friday, November 13, 7–9 p.m. EST: steam silky milk and practice your first heart. No experience needed—your first heart is allowed to look a little confused.

Curious about the coffee underneath? Espresso Fundamentals on Saturday, November 21, 11 a.m.–1 p.m. EST is a hands-on introduction to dialing in, pulling, tasting, and adjusting your shots.

For a deeper dive, join our Barista One-Day Intensive on Saturday, December 5, 10 a.m.–4 p.m. EST for espresso, milk, drinks, and café workflow. All three classes are at 430 Communipaw Avenue, third floor, Jersey City; see the workshops and what to bring.

And if you’re running or opening a café, we’ve made it easier to get to know our coffee through our wholesale tasting kits. They include Rosebud Espresso and Ethiopia Kembata Natural, with the option to add our roasting team’s current coffee pick. Try them on your own equipment, with your team, before deciding what you’d like to serve.

Thank you for making us part of your day, and for being patient with the work in progress. If there’s something you’d like us to know, write back—we’d love to hear from you.