EST. 2014
Brooklyn, NY · Vol. XI · Tuesday Edition

Hours measured in espresso.

A small-batch roastery on Greene Avenue, slow-brewing single-origin beans since 2014. Hand-poured, served warm, open from dawn until the slow hours.

Reserve a table → Today's menu
11.
Years roasting
23
Single origins
1.2M+
Cups served
Barista pouring milk into a latte cup in low warm light
N° 003 EX. 04:21
Today's pour
Honduras
Las Capucas
Roast
Medium · 12.04
Single-origin since 2014 ✦ House roasted daily ✦ 425 Greene Ave, Brooklyn ✦ Open until 23:00 ✦ Hand-pulled espresso ✦ Drip · Pour-over · Cold brew ✦
No. 02 — Today's Selection

Brews pulled
by hand.

A rotating cast of single-origin pours and a quiet house blend — chosen each morning by the bar, roasted within the week, gone by Sunday.

See full menu →
01 / 04
Espresso pulled into a small ceramic cup beneath low warm light
FEATURED
N° 03 — TUESDAY
Origin · Honduras

Las
Capucas

Washed honey-process beans from the cloud forests above La Paz. Slow medium roast — round, deeply sweet, a long dried-fruit finish.

Notes
Caramel, dark cocoa, dried fig
Method
Espresso pull
Roast
Medium
Price
$5.50
Latte art swirled across a creamy white cup, top-down
Origin · Ethiopia

Yirgacheffe

Jasmine, bergamot, wildflower honey.

Pour-over · V60 $6.00
Close-up macro of dark-roasted coffee beans
Origin · Colombia

La Esperanza

Red apple, brown sugar, almond.

Aeropress $5.50
Black coffee resting in a dark ceramic cup with steam rising
House Blend

Slow Burn

Dark chocolate, hazelnut, smoke.

Cold drip $5.00
Chapter II — Our Craft

From green
to glowing.

Coffee, made slow, is a translation. Green beans become smoke, become liquid, become a quiet moment at the bar. Three rooms, three rituals — and somewhere between them, a cup.

Roastery
425 Greene Ave
Roaster
Tilden A. Vance
Beans / month
600 kg
Origins
23
Raw green coffee cherries laid on burlap in soft natural daylight Dark-roasted coffee beans freshly tumbled from a drum roaster, low warm light Barista pouring milk into a coffee cup in slow concentric circles
01 / 03
N° 002 — The Method
425 Greene Ave · BK
Raw green coffee cherries laid on burlap in soft natural daylight
The Greens — Sourcing

Sourcing the
cherry.

We source unroasted green coffee directly from small-lot farmers across Ethiopia, Honduras, and Colombia. Each lot is hand-picked, sun-dried on raised beds, and tasted at origin before it reaches Brooklyn.

Twelve farms. One handshake at a time. No middlemen, no shortcuts.

Lots tasted
184 / yr
Direct farms
12
Origins
HN · ET · CO
Dark-roasted coffee beans freshly tumbled from a drum roaster, low warm light
The Roast — Fire

Listening for
the crack.

We roast in a 6kg Probat drum, in batches small enough that every bean is listened to. The first crack arrives around the eleventh minute. The room smells of caramel and cocoa. We pull the roast by sound and by smoke.

No software, no presets. A nose, two ears, a stopwatch.

Roast time
12 min
Drum
6kg Probat
Frequency
Twice daily
Barista pouring milk into a coffee cup in slow concentric circles
The Pour — Brewing

Patience in
the pour.

At the bar, the beans rest for at least 72 hours before they're ground. Espresso is pulled at 9 bars over 28 seconds. Pour-overs are bloomed for 40, then poured in slow concentric circles.

Each cup is a translation of the same green bean — read aloud, slowly.

Rest
72 hrs
Pull
28 sec
Bloom
40 sec

“A cup is just
time, transformed.”

— Tilden A. Vance · Roaster