Aroma Craft Coffee

Nine years on they still roast in the room, inside an enclosure a master ironsmith rebuilt out of two years of collected 1960s and 70s Taiwanese street gates, with syphon and Kyoto iced drip on the manual bar behind it. Nobody spends two years collecting iron gates to save money on drywall.

• syphon
• beans to take home
• brunch and dinner
• studying

All of it is their own roast, made on the machine inside the room, with a rotating single origin running on pour-over and syphon; the retail side is thinner, since only two of six bags carry tasting notes and none carry a roast date.

The roaster works in-house behind salvaged Taiwanese iron gates, a specific enough choice to tell you this room was assembled rather than ordered. There is a full brunch and dinner kitchen as well, so it runs as a restaurant as much as a brew bar.