Est. 2019 · Single batch · Late hours

Coffee brewed
after hours.

We roast six days a week in a converted warehouse on the east side — slow, small, and by smell. The cafe stays open until midnight because that is when coffee finally makes sense.

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The roster

Six coffees we’re proud of this season.

Sourced from producers we buy from year after year. Roasted the morning they ship.

Ethiopia Yirgacheffe

$22

Yirgacheffe, Ethiopia

Light Roast

“Jasmine, bergamot, honey-lemon”

Colombia Huila

$20

Huila, Colombia

Medium Roast

“Milk chocolate, red apple, caramel”

Guatemala Antigua

$21

Antigua, Guatemala

Medium Roast

“Dark cocoa, toasted almond, orange peel”

Brazil Mogiana

$19

Mogiana, Brazil

Medium-Dark Roast

“Hazelnut, brown sugar, dried fig”

Kenya Nyeri

$24

Nyeri, Kenya

Light Roast

“Blackcurrant, grapefruit, cane sugar”

House Blend

$18

Blend of three origins

Medium-Dark Roast

“Dark chocolate, molasses, baker's spice”

How to brew it

Three methods, one good cup.

Weigh your coffee. Weigh your water. Taste as you go. The rest is feel.

Method 01

Pour Over

Ratio
1:16 (22g coffee : 352g water)
Brew time
3:30
  1. 1.Bloom with 50g water for 30 seconds, letting the grounds degas.
  2. 2.Pour in slow concentric circles up to 352g, keeping the bed level.
  3. 3.Let the drawdown finish around 3:30. Swirl gently before serving.
Method 02

French Press

Ratio
1:15 (30g coffee : 450g water)
Brew time
4:00
  1. 1.Add coarse grounds, pour water to full volume, stir the crust after 1:00.
  2. 2.Skim the foam, place the plunger on top without pressing. Wait.
  3. 3.At 4:00, press slowly and decant immediately to stop extraction.
Method 03

Espresso

Ratio
1:2 (18g in : 36g out)
Brew time
28s
  1. 1.Dose 18g into a clean basket. Distribute, then tamp level with 30 lb.
  2. 2.Lock in and pull. Target first drops around 8-10s.
  3. 3.Stop the shot at 36g in the cup around 28 seconds total.
Subscribe

Fresh coffee, shipped on roast day.

Pick a tier. Pause or swap any time. Every bag ships within 24 hours of roasting.

Nightcap

1 bag / month

$20/ month
  • —One 12oz bag, roaster's choice
  • —Free shipping
  • —Cancel anytime
Choose Nightcap
Most popular

Double Shot

2 bags / month

$36/ month
  • —Two 12oz bags, one single-origin + one blend
  • —Free shipping
  • —Early access to micro-lots
Choose Double Shot

All-Nighter

4 bags / month

$68/ month
  • —Four 12oz bags, curated by the head roaster
  • —Free shipping
  • —First pick of rare lots + quarterly brew class
Choose All-Nighter
Visit the cafe

412 Kiln Street,
East Warehouse District.

The cafe is tucked between a record store and a boxing gym — look for the copper awning and the steam. We have twelve seats inside, a bench outside, and a 1962 La Marzocco that runs most of the day.

Parking — There’s free street parking after 6 PM, and a public lot one block east on Foundry Avenue. Two covered bike racks out front.

Hours
Monday7:00 AM — 10:00 PM
Tuesday7:00 AM — 10:00 PM
Wednesday7:00 AM — 10:00 PM
Thursday7:00 AM — midnight
Friday7:00 AM — midnight
Saturday8:00 AM — midnight
Sunday8:00 AM — 9:00 PM
The founder

Elena roasts the way her grandfather did.

Elena Vargas grew up in Quindío, Colombia, where her grandfather roasted his own beans in a pan over a wood fire every Sunday morning. She moved to the States at nineteen, worked ten years on the bar at three of the country’s best shops, and finally bought her own 12-kilo Probat in 2019.

She still roasts every batch herself. She still calls her grandfather on Sundays to talk about it. The cafe opened in 2021; the midnight hours came later, at the request of a regular who worked the graveyard shift at the hospital.