The Breaks Coffee Roasting Co.

05/21/2026

So many gorgeous new wines arriving in the shop this week! Which will you try first? 🍷

Huge shout out to for helping us curate such thoughtful and unique selections!

05/01/2026

MAY DAY! FEATURE DRINK DROP at 7:30AM

“Barb Rosewater”

Barb Rosewater was the Lyon County Corn Chucking champ in 1978. And also a 2nd degree black belt in Judo. She’s a legend. At least that’s what somebody told me in the Breaks staff group chat today and I believed them. Who IS Barb Rosewater? You’re going to have to go ahead and come in, order an Organic Rhubarb and Rosewater simple syrup 12 oz. single shot latte (iced or hot), and find out.
 
“Labubu Berry (Italian Cream Soda)”

When the first Monster stopped by The Breaks on his own on a quiet Wednesday afternoon, we barely even noticed. A nine-toothed metronome swinging from a backpack, we briefly locked wide eyes. Returning with a friend the following Tuesday they kept to themselves, toes down ears up, and we paid them no mind. Each visit brought a fresh monster, and a quick glance around the shop soon told us the creatures outnumbered the baristas as we slowly felt ourselves losing (the illusion of) control. Thursday’s opener flipped the lights to find them in the darkness behind the bar, dutifully brewing their Labubu juice.

When life hands you Ube, wild blueberry, and thyme you make an Italian cream soda.

04/07/2026

There’s more daylight, and theoretically more sun, so we’ll go back to our 6:30pm closing time. Starting now!

04/03/2026

We’re not foolin’ around with these April drops:
“WABBIT SEASON”                                   

My, what looooong ears you have! All the better to hear about the April feature drinks with…

Remember how we can’t stop putting vegetables in lattes? The Easter Bunny told us you’d love a caramelized carrot latte (and when has the Easter Bunny ever lied to us?) so we got to chopping! You know how carrots get like candy when you cook them low and slow? You can see how this one’s not that far of a stretch, right? Hop on over and give it a try. You’ll see some bunny weally loves you over at The Breaks.
“HUGO SLAY”

We know you’ve had Earl Grey, like in a London Fog or whatever but the folks at Hugo where we get our tea use a high-grade Yunnan black tea and massage it in-house with essential oil of bergamot from southern Italy’s Reggio Di Calabria.  We’re serving it to you iced with an almond/ginger/lavender blended syrup, topped with a cold foam with a whisper of orange blossom. We fear we slew this one.

03/06/2026

March Features are marching in…

“IS SOMEBODY GONNA MATCHA MY FREAK?”
Yes. We promise. And we’ll do it with Hugo’s  Matcha Sonogi, house made toasted black sesame syrup, and get this—a Bananas Foster cold foam. Go ahead and bring ur freak in. We’ll matcha it.
 .
“FAKE SPRING”
Fake Spring (South Dakota’s secret fifth season) is upon us. So we made a drink about it. You might recall this annual pre-vernal celebration from years past. It’s a shaken espresso soda with honey, citrus, and rose petals. Caffeinated, bubbly, and fresh, it’s the perfect antidote (or accompaniment) to weather whiplash.

02/12/2026

02/06/2026

It’s the First Friday of February so we present to you a couple of vaguely love-themed drinks:

“ROSEBERRY BERET”

(One, two, one, two, three, uh)

This drink is baby pink. Let’s start there. It has rose, raspberry, sumac, and beet, perfectly balanced in floral, fruit, bright, and earthy notes. It comes without, but is wonderful with, a single shot of espresso. (Don’t forget, Decaf is Cool™️, too.) You can take this one in through the out door, but we encourage you to have it to stay in one of our fancy Not Neutral Vero glasses to behold its beauty.
Roseberry beret, I think I love her.
 .
“RIZ, RAF, RUV”

Listen up, this may be the origin story of the Barista’s Choice. “Raf” or “Raf Coffee” was born from an encounter at a coffee shop in Moscow when a regular (eponymously named Rafael) asked the barista to make something different and wanted THEM to choose. The barista obliged and the resulting drink can now be found on menus throughout Eastern Europe. What sets the Raf apart is the method of steaming the milk or cream, sugar, and espresso all together to form a very unique, glossy, texture. It sounds wild, but please take us by our little heat-insensitive barista hands and trust us on this one. We riffed on our Raf with a little orange, cacao, etc. and my, is it lovely!

It’s February. ‘Tis the season to Riz, Raf, Ruv.

01/23/2026

who can relate?