About Us
A small roastery that grew into three espresso bars, one batch at a time.
Since 2009About Espressa
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.
One Drum In A Garage
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco.
Three Bars And A Club
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco.
“We roast what we would want to drink tomorrow morning, and nothing sits on a shelf for longer than a week.”
Espressa In Numbers
17
Years Roasting
Since the first batch in 2009.
22
Partner Farms
In 7 coffee countries.
3
Espresso Bars
In Los Angeles and Brooklyn.
6,200
Club Members
Fresh beans on their own schedule.
Seed To Cup
How We Roast
Four steps, all of them in our own hands.
Source
We cup samples from every harvest and buy the lots we love.
Cup
Each arrival is roasted, rested and scored before it reaches the shelf.
Roast
Small batches on Tuesday and Friday, profiled for every origin.
Pack
Sealed in valve bags within the hour and sent the same day.
Come And Watch
Visit The Roastery
Watch a batch drop at the Roastery Bar, then taste it at the public cupping: next on Saturday.
The People
Meet The Roasters
Green Coffee Buyer
Mia Lindqvist
Spends harvest season at the farms and the rest of the year cupping their samples.
