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Roastery & espresso bar — Mount Pleasant, Vancouver

Nine bars. No shortcuts.

Seasonal espresso and hand-poured filter, roasted in our back room every Tuesday and rested seven days before it reaches your cup.

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↖ Move across the cup to pour milk

(01) How we work

We roast on Tuesdays, rest every batch for seven days, and dial in the grinder before the doors open. Then we taste it again at noon, because coffee changes by lunch.

Days of rest
7
Kilos roasted weekly
340
Seconds per shot
27
Producers we buy from
5

(02) The bar

Short menu. Long mornings.

Oat, almond and whole milk at no charge. Decaf is a Colombian sugarcane process that doesn't taste like an apology.

(03) On the shelf

This season's coffees.

Whole-bean 340 g bags, roasted to order. Ask the bar for a taste of anything on the shelf.

Lot 01 / 06

(04) The back room

From green bean to your cup.

Freshly roasted beans pouring out of the drum roaster into the cooling tray
Drop temp 204°C · Tuesday, 6:40 a.m.
Hands holding a scoop of roasted coffee beans above the roaster
  1. 01

    Source

    Five producers we've visited, paid well above market for lots we cup blind.

    5 farms
  2. 02

    Roast

    A 12-kilo drum roaster, profiled for each lot and logged every batch.

    12 kg drum
  3. 03

    Rest

    Seven days of degassing so espresso pulls sweet instead of sharp.

    7 days
  4. 04

    Dial in

    Grind, dose and time checked every morning, then again at noon.

    2× daily

(05) Overheard at the bar

(06) Visit

Pull up a stool.

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Address
Main Street, Mount Pleasant
Vancouver, BC
Hours
Mon – Fri 7:00 – 17:00
Sat – Sun 8:00 – 17:00
Roasting
Tuesdays from 6:30 a.m.
Come smell it.
Say hello
(604) 555-0199
@ninefold.coffee
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