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Rickenbacker's
Building 1118 (MPF)
(803) 895-2701
Email Us:20svs.rickenbackers@shaw.af.mil
You've been around the world, or maybe you still are around the world and we know you want an unmatched coffee experience. Your standards have been set in the cafés of Venice, Paris, Rome, Munich and in the coffee houses of London. Rickenbacker's understands your expectations. The cappuccino must be perfect every time - you know the difference between foamed milk and steamed, the difference between a premium coffee and the average bean. If you are still looking forward to your world travels, let us help you find the heart of every European city while you're still a little closer to home. The coffee experience is more than a way to start your day, it is a way to escape and travel the world through your senses. Smell the dark, roasted beans, feel the steam rising from the foam topping your cappuccino, see the light dusting of cocoa on your whipped cream. As much as we love the cappuccinos, espressos and mochas, we know that in America the standard coffee is black, with cream, sugar or other sweetener. You know how you like it, we know you expect it - and we promise you the best cuppa' joe available every time. Variety is the spice of life, and in the case of Rickenbacker's the flavor is up to you. Smooth out the edges of you late' or cappuccino with caramel or an Irish cream, jazz up your mocha with a dash of raspberry, or pour a splash of hazelnut in your French Roast. Our Da Vinci syrups are a truly decadent experience. Rickenbacker's is your place. Come in with a book, a friend, or a thought to contemplate. Stop by on your way back to the office or on the way home from work. This is your community coffee shop and we serve your coffee, your way, every time.
About Coffee:
Espresso
[eh s-PRESS-oh]
A dark, strong coffee made by forcing steam (or hot water) through finely ground, Italian-roast coffee especially blended for making espresso. This form of brewing produces a thin layer of creamy, dark beige froth on the coffees surface. Espresso is served in tiny espresso (or demitasse) cups. An Espresso Doppio (DOPH-pyhol) is simply a double espresso. Espresso is the key ingredient in all Rickenbacker's signature coffee drinks. Rickenbacker's chosen espresso bean is composed of select Arabica beans roasted in the provinces of Italy to produce the robust intense taste and rich persistent cream that may be savored alone or used to produce the perfect cappuccino, rich mocha or creamy late' that turns the average day into an espresso experience.
Cafe' Americana
[ka-FAY' ah-MER-I-kahn-oh]
A premium shot of espresso blended with fresh, purified water heated to perfection. The result is a cup of full-flavored coffee as mild as it is satisfying.
Espresso Con Panna
[eh s-PREHS-oh Co nee Pa'-Nah]
A premium shot of espresso with a dollop of full-bodied whipped cream. Espresso Con Panna is the essence of the coffee experience - undiluted, undisguised yet sweetened gently by the cream.
Cafe' Late'
[ka-fay LAH-t ay]
A premium shot of espresso topped with liberal amounts of rich steamed milk. The Cafe' Late' is then topped with creamy foam. A late' has a creamy texture and a subtle, but robust coffee taste.
Take your Cafe' Late' to the nest level with a shot of supreme Da Vinci flavor. Perfect your Cafe' Late' with a hint of caramel, French vanilla, Irish cream, almond or a dash of raspberry.
Cafe' Mocha
[ka-fay MOH-ka]
Produced when heaven collides with coffee in gentle creamy perfection. The Cafe' Mocha is as much a production as it is perfection. The bottom of the mocha cup is coated with a generous portion of rich, dark chocolate, then a premium shot of espresso is added. Once the espresso and chocolate blend, the cup is filled with steamed milk. The rich chocolate drink is then topped with a dollop of rich whipped cream and sprinkled with a light dusting of cocoa.
Cold Beans
Take a cappuccino, add a little ice, shake it up, and serve it chilled. If you like it hot you'll love it cold. Imagine the robust flavor of your favorite mocha on the rocks. Who needs the heat of the moment when you can have a little ice in your late'? |
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