Re Ca Phe

The guest-roaster program reaches all the way onto the drink board: the Seasonal Espresso Tonic names its coffee, a Typica Mejorado from Hydrangea, and the shelf carries Geshas from Hydrangea and Datura against a rotating catalog that runs 253 pages of La Cabra, Sey and Glitch. A walk-in meets the eleven featured drinks long before that catalog.

Nothing is roasted on-site; the program is guest bags from named specialty roasters across a 253-page rotating catalog, including La Cabra (Denmark), Sey (Brooklyn), Hydrangea (Berkeley) and Glitch (Tokyo). The shelf has carried a Hydrangea Gesha from Elida Estate, Dark Room Dried Natural process, at $100, and a Datura Altieri Estate Dilgo Gesha, washed, at $67, farm and process named on the page, though no product page prints a roast date.

Re Ca Phe runs clean industrial minimalism warmed with Vietnamese heritage: woven lights, wood accents, greenery and cut flowers at the pastry case, a La Marzocco on a marble-look counter behind a glass storefront that opens onto the bar. No neon sign, no flower wall: this is a room built to be sat in rather than photographed.