Started with one roaster and a lot of opinions
Ember & Oak opened in 2012 in a former bike shop on Alder Street. The bikes are gone; the oak counter they were fixed on is now the bar.
A shop that roasts its own
From Mara Okafor, founder and head roaster
I learned to roast on a popcorn machine in my apartment, badly, for about two years. When I finally had a roaster of my own, I put it where everyone could see it, because I wanted people to know where their coffee came from: about four metres away.
We still roast every Monday, still taste every batch before it goes on the bar, and still argue about grind settings. That last one probably never stops.
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Three farms, by name
We buy direct from growers in Huila, Sidama and Cerrado, and visit when we can. We pay roughly double the commodity price.
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Small batches only
Twelve kilos at a time. Smaller batches mean we can taste and adjust every single roast.
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Neighbours first
Grounds go to the community garden, day-old pastries go to the shelter on Fifth, and the window table is never reserved.
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Made for regulars
Ask for it how you like it. We will remember, and we will not judge the four sugars.
“Good coffee should taste like where it came from, not like the roaster.”
Come taste Monday’s roast
Open seven days. The bakery case is fullest before ten.
Hours & directions