The roaster who knows every regular's order
How a small-batch roaster became the morning living room of its block.
By Maria Kessler1 min read
By seven most mornings the line at Incline Roasters reaches the door, and the person behind the counter is already steaming the next oat latte before it is ordered.
Roasting small
The beans are roasted twice a week in a 12-kilo roaster at the back of the shop. Each batch is cupped before it goes on the shelf, and anything that does not taste right becomes cold brew.
A room for everyone
Students with laptops, contractors on the way to a job and retirees with the newspaper share the long table by the window. "We never wanted to rush anyone out," the owner says.
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