Steve’s Coffee Roaster

A Diedrich 12-kilo has been worked by hand every morning since 1987, and the day's roast still goes up with the date on it — a habit older than most of the shops that now advertise it. There is no pour-over on the menu and no bar theater at all, which after thirty-nine years reads as a settled opinion rather than an omission.

• beans to take home
• single-origin drip
• early mornings
• loose-leaf tea

Drip is a single origin that changes daily and is roasted in the room with the date published, though most of the fifteen coffees stay at country level, and only La Minita in Tarrazu and a Santander Typica name an estate or a varietal.

The Diedrich 12-kilo is the centerpiece of the room, in plain view of whoever came in for a pound. The shop is small; the machine simply got the best spot.