Small-batch coffee house, Portland — est. from a single grinder on a kitchen counter.
Coffee, crafted differently.
We buy in small lots, roast in small batches, and pour one cup at a time — nothing about it scales, and that's the point.
Four drinks we'll stand behind at any hour.
Every cup starts as a bean, a bit of heat, and patience.
Move your cursor, scroll, or click the cup — this is a scaled-down look at the same care that goes into the one in your hands.
DRAG / SCROLL / CLICK THE CUP
From farm to cup, five stages we never skip.
Select
We taste every lot before it ships — direct trade with three family farms we've visited ourselves.
Roast
Small drum, twelve kilos at a time, tracked by ear and by smell as much as by the curve on screen.
Grind
Ground to order, per method — a burr set for pour-over never touches an espresso shot.
Brew
Water temperature, ratio, and time are dialed daily against that morning's roast.
Serve
Handed across the bar within ninety seconds of the last drop — no cup sits and waits.
What the regulars tell us.
The cortado tastes different every visit, and somehow it's always right.
— Dana R., neighborhood regular
First place that got my oat latte order without me repeating it twice.
— Marcus L., Tuesday-morning regular
I stopped bringing my own beans home. Theirs is just better.
— Priya S., freelance regular