1802 Roasters

Six coffees on the shelf, each named down to the individual farm, roasted on a San Franciscan in the same room that pours them. Crystal ran the build herself, down to the reclaimed bowling-alley flooring under clay plaster — three years of work on a former meat market that now holds a roastery, a cafe and a bagel shop at once.

• pour-over
• beans to take home
• bagels
• patio seating

Six single origins are on the shelf at the moment — Colombia, Mexico, Guatemala, Brazil, Peru — roasted in-house on a San Franciscan and named down to the farm or region, though the listings skip varietal and roast date.

Crystal Weintrub-Degracia designed and project-managed the build herself, and turning a former Cypress Park meat market into this room took almost three years. The roastery shares all 2,000 square feet with the cafe and with Saint-Raf's bagel operation, so nothing here is hidden behind a wall.