First Crack

Origins and brew

The beans

Three coffees, full batch specs, and how we brew them. Order at the roastery counter, Wednesday through Sunday.

The current three
Light-roast Yirgacheffe beans with jasmine and dried apricot

Yirgacheffe

  • OriginGedeo Zone, Ethiopia
  • ProcessWashed
  • Elevation1,950 m
  • RoastLight
  • NotesJasmine, bergamot, apricot

The brightest thing on the log. Floral up front, tea-like body, a dried-apricot finish that stretches.

Medium-roast San Agustin beans with red plum and cocoa nibs

San Agustin

  • OriginHuila, Colombia
  • ProcessWashed
  • Elevation1,700 m
  • RoastMedium
  • NotesCaramel, plum, cocoa nib

The daily default. Caramel sweetness, red-plum acidity, and a cocoa-nib finish that behaves in milk.

Dark-roast Kerinci beans with cedar and molasses

Kerinci

  • OriginSumatra, Indonesia
  • ProcessWet-hulled
  • Elevation1,400 m
  • RoastDark
  • NotesChocolate, cedar, molasses

The heavyweight. Wet-hulled and taken past second crack's doorstep — chocolate, cedar, molasses.

Brew guide

How we brew it

The parameters we use at the cupping table and behind the bar. Start here, then adjust for your grinder.

Pour-over brew in progress on a scale, bloom visible

Pour-over

  • Dose15 g
  • Water250 g at 94°C
  • GrindMedium-fine
  • Total time3:00

Espresso

  • Dose18 g in
  • Yield36 g out
  • Time28 seconds
  • Water93°C

Taste first

Cup with us on Saturday.

Public cupping every Saturday at 10:00 — free, no reservation.

Plan a visit