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Come here for
Kaffe Tonic
Espresso comes with housemade tonic water.
Espresso
A double shot uses a rotating single-origin coffee.
Avocado Toast
Sourdough toast with avocado, pancetta, asiago, and lemon.
Curator’s note
Truman Severson started as a Starbucks barista in 2007 and worked through Caffe Luxxe, Intelligentsia and Portola Coffee Lab before Hopper & Burr took shape in 2014, with a refractometer and an EK43 on a living room floor. It opened in February 2015 as a pop-up inside a small French restaurant, under the motto Si Potes, Meliora, Latin for improving whatever can be improved.
The Coffee
The batch brew and the espresso each pour a single origin that rotates often, with precision batch brewers and a volumetric espresso machine left to the repetitive work. Every summer since the 2016 pop-up the menu has carried some version of the Painface Killah, coffee with pineapple and toasted coconut.
The Vibe
A former jewelry store on a corner of Fourth Street, glass walls on two sides making a small footprint read wide open, and everything but the espresso machine stowed below the counter: pitchers, cups, brewing gear, all of it out of sight. What is left is a clean white room that empties into a wine bar called Gemini when coffee hours end.
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