Started as a place to sit, coffee came second
The owner ran a small roastery route for two years before opening a storefront, and the plan from day one was seating first, drink menu second. The lease was picked for the window light, not the foot traffic.
The roaster changes a few times a year on purpose, so the house espresso is a moving target rather than a fixed recipe defended forever.
Five people work the counter across the week, and most of the regulars know all of them by name.
