Cafe
The bar, open six days a week.
One cafe, attached to the roastery on Pine Street. Open six days a week, closed Tuesday for production. We don’t have a second location and we don’t plan one — the staff and the equipment we trust both live here.
On the bar
Espresso. Batch brew. Pour over. Daily decaf.
One cold drink in the summer (a cold brew tonic that’s stayed on the menu four summers running). House-made oat milk, full-fat dairy, and an oat that arrives weekly from a farm 90 miles north. No flavored syrups. No drip coffee from yesterday.
The short menu by design.
Espresso, cortado, cappuccino, flat white, latte, americano. Batch brew Mon-Fri after 7am. Pour over by request, brewed on the slow bar in the back. Daily decaf. Cold brew tonic from May through September.
Pastry from one local bakery.
Croissants, scones, two galettes daily. Kitchen runs until 2pm on weekends and noon on weekdays. We don’t do savory beyond the toast plate — the kitchen footprint won’t support it.
The room
Eight stools at the bar, six tables along the wall.
The cafe sits at the front of the roastery on Pine Street — the roaster is behind the back wall, which means the room smells like roast day on Tuesdays even when the bar is closed. The slow bar is in the back left for pour overs. The counter seats eight; the tables fit two each. Wi-fi is on; outlets are at every other seat.
Hours
Closed Tuesday. Always.
- Monday7am — 4pm
- TuesdayClosed for production roasting
- Wednesday7am — 4pm
- Thursday7am — 4pm
- Friday7am — 4pm (cupping 10am)
- Saturday8am — 3pm
- Sunday8am — 3pm
The bar stays open until close. Kitchen runs until 2pm on weekends and noon on weekdays.
Friday cuppings
10am, every Friday, open to the public.
Six cups across whatever’s on the menu and one new lot we’re considering. Bring a notebook. Andre L., shift lead
No charge. No sign-up. We start at ten sharp and wrap by eleven. If we have more than twelve people, the second round runs at eleven-fifteen.