I don't run a warehouse, so I can't hide behind one. Every box you order from this store is packed by one of the companies below. These are the people actually doing the work, and the specific reason each of them is here. Everything on this page comes from what the makers say about themselves. If any of it's wrong, that's on me: hello@shopcoffee.com.
Quills Coffee
Louisville, Kentucky · Roasted to order
They don't roast your coffee until you buy it. That's the whole reason Quills has its own shelf here. In their words: "All coffee is roasted to order. Our small roastery team of four guys roasts 4 days a week." Forty-five-pound batches, rested to degas, then shipped so it lands at its peak.
They also run seven cafés, which is where Blacksmith, their espresso, has been pulled more than five million times. A roaster that has to drink its own coffee in public every day tends to keep it honest.
Shop the Roasted to Order shelf →
Superlost Coffee
Brooklyn, New York · Roasted every Wednesday
You know what day your coffee was roasted, and who roasted it. Superlost roasts every Wednesday on a Loring S70, and head roaster Craig Deahl's name is on every lot. Orders go out within one business day.
Their farms rotate: when a lot sells out, they move to the next producer and tell you who it was. They buy direct and say they pay beyond fair trade rates. And they have the right attitude about the whole thing: "We don't believe in gatekeeping coffee... drink it your way."
Red Bay Coffee
Oakland, California · B Corp Certified roastery
Started in a garden shed, built into a public roastery. Keba Konte started Red Bay in 2014 in a converted shed in Oakland's Fruitvale district. Today every bag is roasted at their B Corp Certified public roastery on East 10th Street, and ships the next business day.
East Fourteenth, their Tanzanian dark roast, comes through Sweet Unity Farms, a producer group working with smallholder farmers. It's named for the street, and it's one of the coffees they started with.
Bonavita
Drip brewers and kettles · SCA Certified
They fixed the one thing most coffee makers get wrong: temperature. Bonavita's brewers reach and hold 195–205°F for the entire brew, which is the range the Specialty Coffee Association certifies. The Connoisseur and the Enthusiast are both SCA Certified. One button. Thermal carafe. No hot plate cooking your second cup.
Their motto is "Coffee, Brewed Properly," which is about as much marketing as they do. The Connoisseur is the pick in our drip guide.
Hario
Tokyo, Japan · Glassmakers since 1921
The name means "King of Glass," and they've earned it. Hario started in Tokyo in 1921 making laboratory glassware, moved into coffee in 1948 with the siphon, and describes itself as the only company in Japan with its own heatproof glass factory. The V60 on half the world's café counters is theirs.
The glass Switch, the Buono kettle, the servers and the Cafe Press we carry are made in Japan. Where a Hario item is made elsewhere, the product page says so.
Origami
Gifu, Japan · Mino-ware porcelain
Made in the region that fires about 60% of Japan's ceramics. Origami drippers come from Gifu's Tono region, Mino-ware country, made with Koyo Ceramics. The brand says the dripper was born from a barista's wish list, and it shows: twenty ribs keep the water moving, and it takes cone filters or flat wave filters, so it's two brewers in one.
Yes, it's also the best-looking thing on your counter. That's allowed.
ROK
Manual espresso · No circuit boards
Espresso, in their words, "without the built-in obsolescence of electric machines." Two lever arms, hot water, about a 25-second pull. Nothing to descale, nothing to fry. The GrinderGC carries a 10-year warranty on its metal parts, uses hardened steel conical burrs, and ships in a plastic-free gift box with a bamboo grounds cup.
It will make you better at espresso, because it hides nothing.
Space Camp
The pour-over specialists who ship our Hario and Origami
A specialist shop, not a catch-all warehouse. Our Hario and Origami gear ships from Space Camp, who carry the deep end of the pour-over catalog: the outdoor Buono, the Switch, the barista servers, every Origami color. They know the difference between an 01 and an 02 filter, which matters more than you'd think.