Brew guide · 2 min read
Five rules for a better pour-over at home
No fancy gear required. Just a kettle, a scale and the same five rules our slow bar follows every morning.
The journal
Notes from
the bar
Brew guides, bakery notes and stories from the people who make the place.
Behind the bar · 1 min read
Why our cappuccino comes in a red cup
It was the first thing we bought for the shop, before the espresso machine and before the chairs.
Community · 1 min read
Notes from our first cupping class
Twelve guests, six coffees and a lot of very loud slurping. Here's what everyone tasted.
Bakery · 1 min read
Seventy-two hours of croissant
Why our butter croissant takes three days to make, and why it's gone by eleven on Saturdays.
Our story · 1 min read
What “the third cup” means to us
An old saying about tea, a very long first year, and why every regular's name is on the wall.
Read it in person
Better with
a cortado
Everything we write about, we pour, bake or host at the café. Come and taste it.