Endless Quest Roasters
Curator’s note
Ryan Okko bought a small roaster and worked through every batch himself before there was a shop, and this warehouse is where that ended up: the drum runs behind one pane of frosted glass, a few paces back from the bar. Nobody has bothered to hide the work.
Priced at market, roasted on the drum behind the bar.
The coffee
Espresso, cold brew, and a five-coffee pour-over board at market price, all roasted in the room.
Five single origins stand on the board at once, each printed with its variety, its process and its elevation: a thermic anaerobic natural Mariana from Aquiares Estate, a Colombian Geisha at 1750 metres, an Ethiopian Wush Wush at 2300 metres. Pour-over runs at market price.
- Costa Rica Aquiares Mariana
- Mariana F1
- Thermic anaerobic natural
- Aquiares Estate, Diego Robelo
cacao nibs · black cherry · mandarin · red wine
- Colombia Satus Geisha
- Geisha, Castillo, Bourbon
- Natural
- El Mirador
lavender · earl grey · bergamot · apricot · honey finish
- Ethiopia Wush Wush
- Heirloom
- Anaerobic natural
sangria · ripe stone fruit · jasmine · sugarcane finish
- Mexico Chiapas
- Typica, Caturra
- Washed
red apple · milk chocolate · hazelnut · brown sugar
- Burundi Kayanza
- Bourbon
- Washed
lavender · chamomile · toasted almond · dark molasses · syrupy raisin
- Costa Rica Swiss Water Decaf Honey
- Caturra
- Honey, Swiss Water decaffeinated
caramel · green grape · lime · orange zest
- Espresso · Pour Over · Filter · Cold Brew
- Single-origin available
The room
A plywood counter with a faceted front stands on polished concrete under a warehouse roof of insulation batts and exposed conduit, with three radial sunburst canvases on the white walls. Eight to ten seats across two bistro tables, two slat benches and a live-edge slab, with burlap sacks and a pallet jack sharing the floor.
The vibe
Photos
People
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