Kean Coffee Artisan Roasters

Martin Diedrich still cups the samples himself every week before anything gets roasted, four decades after he walked away from Mayan archeology for his parents' roastery. Both Kean shops roast in their own rooms rather than trucking coffee in from a commissary, on Diedrich machines his brother Stephan builds in Idaho.

• espresso and latte art
• beans roasted on site
• 6am starts
• evenings until 8pm

Fourteen coffees sit on the retail list named to country and growing region — Sumatra Aceh Natural, Guatemala Huehuetenango Washed, Ethiopia Sidama Guji Washed, a $60 Hawaii Ka'u — alongside Carl's Blend and the Golden Mean espresso blend, with process shown on most listings. The cafe program itself runs on espresso.

The craft here is at the roaster: three Diedrich machines across the two shops, built by Martin's brother Stephan Diedrich in Sandpoint, Idaho, running roasts 10 to 20 minutes at 425 to 475 degrees, with weekly cuppings deciding the list. The retail shelf sells V60s, Chemexes, and Aeropresses for people to brew at home.