Single-origin beans, roasted in cast-iron drums on Linden Row. We don't do rush hours — every cup is brewed the way it wants to be.
We started Ember & Oak in 2014 with one drum roaster, a hand-cranked grinder, and a stubborn belief that coffee should taste like the place it came from.
Ten years later, we still source the same way — direct from smallholders in Yirgacheffe, Huila, Nyeri, and Huehuetenango. We still roast on Tuesdays and Fridays. We still pull every espresso before service to taste the day.
Fresh grounds exhale CO2 as the first water touches them — the bloom tells us how fresh the roast is.
A 28-second extraction at 93°C. We taste, we adjust, we pull again until the cup speaks.
Milk is folded with steam until the surface is silken — never stiff. The pitcher should hum, not hiss.
From roastery to cup, a few hours. From the cup to your morning, a few quiet minutes. That's the journey.