Our story
One espresso machine and ten chairs, since 2014. It is still how we think about it.
One espresso machine and ten chairs
That is how Daybreak started in 2014, in the same room on Alder Street.
Maria baked, Sam pulled shots, and the ten chairs were full by the second week. Twelve years on there are more chairs, a roaster in the back and nine baristas, and the idea has not moved: make it well, make it fresh, know people by name.
The coffee we pour
We roast in small batches every Tuesday and Friday, in the room behind the counter. If you come in early, you can smell it from the street.
Our beans come from twelve farms in Colombia, Ethiopia and Guatemala. We visit the ones we can, and we pay more than the going rate, because good coffee starts with a farmer who can afford to do it right.
The people behind the counter
Maria
Co-owner. Makes the muffins at 4 AM and knows every regular by name.
Sam
Co-owner and head roaster. Tuesday and Friday mornings are his.
The crew
Nine baristas, most of whom have been here longer than two years.
Work with us
We hire friendly people and teach them coffee. Weekend shifts are open now, and every barista is on the bar within two weeks.