Jameson Brown Coffee Roasters
Roasting in 14-pound batches behind the counter since 2006
Curator’s note
The roaster runs in 14-pound batches, five days a week, on machinery standing in full view of whoever is waiting for a drink — a scale most twenty-year-old businesses have long since traded up from. Twenty years on the same Pasadena corner has produced a shelf of roughly 25 coffees, and Nick Hamlin and Chrysti Chaney taste through it every week to keep the profiles moving.
The coffee
Roasted in house five days a week in 14-pound batches, with about 25 retail coffees that go down to farm, varietal and process and carry tasting notes on every page, though no roast dates are published anywhere on the store.
Nick Hamlin and manager Chrysti Chaney taste the coffees weekly to adjust the roasts, and the syrups and the chocolate sauce are made from scratch.
The room
The vibe
Photos
People
Been to Jameson Brown Coffee Roasters?
Leave a note for the next person — what to order, where to sit.