Est. 1962

One drum roaster,
one stubborn idea

Sixty years, four owners, and the same machine in the back room. Here's how a repair shop turned into a roastery.

Where It Started

A repair shop with a roaster in the back

In 1962 Alder Street was full of workshops. Ours fixed typewriters. The owner, a man named Walt Ember, bought a secondhand drum roaster to keep the waiting customers busy — and slowly the smell took over the whole building.

By 1971 the typewriters were gone and the roaster had a queue. We've been doing the same thing since: buy good green coffee, roast it carefully, sell it before it goes stale.

The current roaster is the original, rebuilt twice. It does about twelve kilos an hour. We've been offered faster machines. We've said no each time.

The roastery with the original drum roaster

By the Numbers

Sixty years, slowly

62Years Roasting
12Farm Partners
9Day Freshness Rule
1Drum Roaster
How We Roast

Three steps, twice a week

We roast on Tuesdays and Fridays. That's it. Everything you buy left the roaster within nine days.

1
Green coffee beans

Source

Twelve farms, direct relationships, and a price we set with them rather than for them.

2
Drum roaster

Roast

Twelve kilos at a time, logged by hand, tasted every batch before it leaves the building.

3
Pouring a drink

Pour

Ground to order, weighed twice, and served in ceramic — even if you're staying.

Along the Way

The short version

1962Walt

Typewriter repair shop opens. A used drum roaster arrives in the back room.

1971The Switch

Repairs stop. The roaster gets a queue out the door.

1994Alder & 4th

The cafe opens next door. First espresso machine, bought secondhand.

2019Today

Twelve farm partners, one roaster, still roasting twice a week.

The quiet corner of the shop
Why We're Still Here

"We were never trying to be the biggest."

We could open six more shops. We keep not doing it. Twelve kilos an hour means we know every bag that leaves, and most of the people who buy them.

That's the whole business model, such as it is.

Buy the Beans

Come see the roaster

It's in the back, it's loud, and on Tuesdays and Fridays you can watch it run while you wait for your drink.

Plan Your Visit