The 8-year-old downtown coffee bar is known for buying beans from small farms from around the world, micro-roasting them in the shop, and brewing them individually. There is no drip coffee here; instead they are brewed through a siphon, also called "vacuum pot" brewing. John Piquet, owner along with his wife Yiching, says he roasts coffee beans up to four times a week and espresso every week or so. The brews are not repeated, he says.
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