I grew up in Whangarei, at the top of New Zealand, where a proper flat white isn't a treat. It's the baseline. When I moved to Austin I couldn't find one that tasted like home, so I bought a small roaster, rented a hole in the wall in East Austin and opened a window.
For years the rhythm has been the same. Roast on Monday. Open at 7. Make coffee for the regulars until noon. Close the hatch, clean down, do it again.
The bags on the counter sold out every Saturday, and people kept asking me to send some to their mum in Ohio or their mate in Denver. So now I ship. Every bag is roasted on Monday, packed by me and at your door by Thursday.
The question I get most at the window is how do I make this at home? So I started filming the answers between customers. That's what the videos are for, and it's why the guide is free.
What I believe
- Fresh matters more than fancy. Every bag says the day it was roasted.
- Nobody should need a $2,000 machine to make good coffee at home.
- If you ask how, I'll tell you. That's what the videos are for.
Come say hi
East Austin. Tuesday to Sunday, 7 to 12. Look for the arch.
Liam