Started in a garage. Still stubborn about it.

Ember & Ash began as a secondhand roaster in a rented garage, three crates of green beans, and a firm belief that most coffee shops were rushing something that shouldn't be rushed. Ten years later, the garage is gone, but the roaster isn't.

We buy direct from growers we've actually met, roast in small batches every Tuesday, and pull every shot like someone's going to taste the difference — because they will.

The shop is still a neighborhood place: bar seating by the front window, a pastry case that empties by mid-afternoon, and staff who remember how you take your coffee.