Coffee Parlor
Curator’s note
The buying rule here is stricter than most roasters keep for themselves (everything single origin, nothing blended), and yet the one thing the shop will not say is whose roast it is, on the menu or on the shelf. A shop this particular about what it buys ought to be willing to name who roasts it.
The owners' pick: a three part flight of hot drip coffee, espresso with a sparkling water back, and cold brew or iced coffee.
Thick cut Nueske's bacon, organic eggs, wagyu tallow fried tots, Tillamook cheddar, bacon jam and avocado in a flour tortilla with house made salsa.
The coffee
Nothing is roasted here and no roaster is named, though the sourcing rule is unwavering: single-origin coffees from around the world, never blends. Pour-over is a line on the drink menu, retail bags are sold, and the roasts run medium and light.
- red Minor Monuments
- Blasina Martinez Honduras
- Habtamu Goro Site ETHIOPIA
- Luis Alberto Jojoa COLOMBIA
- Heidy Piñeda HONDURAS
- Sara Chinchilla HONDURAS
The room
Industrial meets midcentury meets arboretum on Clark Avenue, with natural light and a lot of potted plants doing most of the decorating. A scratch kitchen runs behind it, so at mealtimes the room works more like a cafe than a coffee bar.
The vibe
Photos
People
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