Curated Picks
Recs
Gear, roasters, Austin spots, and random finds we're genuinely into. Not a storefront — a friend's rec list with personality.
Some links are referral links — they help keep our pop-ups brewing. We only recommend stuff we'd stake our morning cup on.
Gear We Actually Use
Gear We Actually Use
The daily grind essentials that survived our trial-and-error phase. No sponsored picks — just what we reach for every pour.
Roasters We'd Never Filter Out
Roasters We'd Never Filter Out
Other people's beans that we genuinely buy with our own money. Zero grounds for complaint.
Austin Spots We Keep Going Back To
Austin Spots We Keep Going Back To
Local Austin places we actually visit on repeat. If we're not brewing, we're probably here.
Klerje Coffee
Where elegance meets edge
A specialty coffee shop on East 6th with great matcha, gorgeous vibes, and zero pretension.
Visit websiteKyoko Coffee
The cutest coffee van in Austin
A Japanese-inspired coffee van serving creative drinks with flavors from Japan, Mexico, Thailand, and the Philippines.
Visit websiteEl Tigre Coffee
East Austin's laid-back roaster
A neighborhood coffee roaster on East 12th serving naturally processed single-origins from their cozy trailer.
Visit websiteHow We Brew
How We Brew
Our go-to recipes and ratios. Steal them, tweak them, make them yours — that's the whole point.
Creators We Follow
Creators We Follow
The coffee people on the internet who actually know what they're talking about. Our algorithm is curated.
Coffee School
Go Deeper
Turn everything we write about coffee into audio you can learn from — origin stories, brewing science, tasting technique. Listen while you brew.
Sample Lessons
The Science Behind Your V60
Bloom chemistry, pour rate physics, and why a 15:1 ratio hits the sweet spot. Our V60 recipe, deconstructed.
Why Guji Grows Ethiopia's Boldest Naturals
Altitude, heirloom varietals, and sun-drying on raised beds — how the Guji zone creates the berry-forward coffees we love.
Extraction 101: Under, Over, and Just Right
Sour, bitter, or balanced — what's actually happening to your coffee at a molecular level when water meets grounds.