We roast in small batches on a 1962 drum roaster, grind to order, and pour it by hand in a room that smells exactly like you'd hope.
Everything starts with the same house roast. What changes is how long we let it sit with the water.
Pulled tight at 18 grams in, 36 out. Thick crema, dark chocolate finish, no sugar needed.
Six ounces, not twelve. Microfoam, a dusting of cocoa, and a spoon if you want it.
Coarse ground, cold water, and a long night in the back room. Smooth enough to drink black.
Ember & Bean started as a repair shop with a roaster in the back. Sixty years later the roaster is still there, still turning, still doing about twelve kilos an hour — which is roughly how much we sell in a good week.
We buy from twelve farms, pay above the going rate, and roast on Tuesdays and Fridays. If it's not gone in nine days, we don't sell it.
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Corner of Alder & 4th. Street parking out front, a bike rack out back, and a dog bowl by the door that's almost always full.
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