About — Coconut Grove Coffee Co.

The story

We didn't plan to open a café.

The plan was wholesale only. Roast on Tuesday, deliver Wednesday, repeat. Then the corner spot at 3450 Main Highway opened up — small, bright, with a banyan tree out front — and we couldn't say no.

So now there's a Modbar on the back counter, eight stools, a patio for the regulars, and a Probat humming in the back. Tuesday is still the only roast day. Wednesday we ship. The rest of the week, we pour.

We buy from three importers we know by first name. We don't blend to hit a price point — we roast to honor what's in the bag. Our espresso is lighter than what you're used to, and we're not sorry about it.

01 · The roastery

One Probat. One day.

A 12kg Probat UG-15, drum-fired with natural gas. Tuesday is roast day — six to ten batches, profiled, cupped, dialed in. We don't roast on demand; the schedule is the product.

02 · The bar

The espresso program.

A two-group Modbar AV with PUQpress and a Mahlkönig E80. Two espressos on bar at a time — Grove Blend by default, plus whichever single origin is singing this week. Cortado is our move.

03 · The neighborhood

Coconut Grove, slowly.

The Grove is a slow neighborhood — banyan trees, sidewalks, the bay a short walk away. We open at 7a for the Brickell commute, close at 4p so we can have dinner with our families. That's the deal.

A note from us

"We're not trying to scale to twelve locations. We're trying to be the corner café you bring your out-of-town friend to. That's the whole pitch."

— David & Marisol · founders

The pastry case

Pastries from Hialeah Bakery.

Pastelitos de guayaba in the morning. A real ham croqueta. Mariquitas if we have them. Delivered fresh six mornings a week from a family operation we've worked with since the garage days. When they sell out, that's it — we don't backstock.

We also keep a small case of locally-baked sourdough and croissants from a friend in Allapattah. If you want something specific, call ahead — we can usually hold one for you.