There is no cafe. This is a home kitchen in Livermore, and the coffee leaves the day I roast it.

I used to make drinks for other people. Now I chase roast curves: temperature, airflow, drum speed, cup, adjust, repeat. Small batches. You pick the roast and the grind. I roast it after you order, not before.

On the roster: Dilly’s Blend, Haiti Savanne Zombie, and Decaf Peru Sol Y Café.