Pop's Cafe

Pop's Cafe sources single-origin beans directly from small farms and roasts them in-house every Tuesday and Friday, ensuring customers never taste coffee more than four days old. Their signature "Pop's Pour" method involves a precise 30-second bloom followed by a spiral pour technique that brings out each bean's distinct flavor notes, whether it's the bright citrus of their Ethiopian Yirgacheffe or the chocolate undertones of their Guatemalan Huehuetenango. Both locations feature the same vintage La Marzocco espresso machine that founder Pop rescued from a closing Italian café in 1987, giving every cup a consistency that regular customers can taste blindfolded.