Coffee Muse

Martinez roasts the coffee himself, six pounds at a time, on a drum roaster parked in the front window, and all five retail single origins carry varietal, process, altitude and cupping notes. The register's own favorite is the Mexican Mocha, and the pour-over sold by named origin sits there for whoever comes looking for it.

All coffee is roasted in house by the owner in six-pound batches, and each of the five retail single origins, from a Brazil Mata de Minas to a Mexico Nayarit natural anaerobic, publishes varietal, process, altitude and cupping notes. No listing prints a roast date, so the freshest information is whatever's happening on the window-bar roaster.

The black drum roaster sits in the front window on a live-edge wood bar, so the machine faces the street and the room arranges itself behind it: wood-truss ceiling, chalk menu boards over a light-wood counter, one communal table, polished concrete. Outside, a hand-painted blue-and-yellow COFFEE mural faces the street, so the room says what it is before anyone reaches the door.