Journal
Notes on coffee, craft and café life.
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Cold brew at home, the unfussy way
A jar, coarse grounds, cold water and patience. Our 18-hour recipe, scaled for a kitchen counter.
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How we choose our beans
Three trips a year, dozens of cuppings, and one simple rule: if we can't name the farmer, we don't buy the lot.
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Latte art, explained by our head barista
Hearts, tulips and rosettas are not decoration — they are proof the milk was steamed right.
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Designing a room for staying
Why we removed the clocks, doubled the plants and put the slowest table by the biggest window.