On a typical day at the Elm, a café located on the lower level of the Schwarzman Center, a team of baristas brews 850 shots of espresso, which they then craft into creamy cappuccinos, steamy lattes, or serve straight up. Standing comfortably behind the stainless-steel espresso machine, Dorlo Lhaso and Shawn Tarnawa, Yale Hospitality specialty retail workers, swiftly and efficiently accommodate a constant stream of customers—who leave clutching a hot cuppa.
Pulling a Shot
Dorlo Lhaso tops a cappuccino with steamed milk.
The pace here is fast, often with a line of customers stretching around the corner. But we have the best team, ingredients, and equipment to make and serve just about anything.
A hot cappuccino topped with foamy crema at The Elm.
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