About
Nine steps from the roaster to the cup.
Ninefold started as a Tuesday roasting habit in a shared kitchen and became a corner café. This is the short version.
We opened on Kettle Street with a secondhand roaster, one espresso machine, and the idea that a neighborhood café should be good enough that you don’t need to go downtown. Nine steps — from green coffee to a finished cup — is how we think about quality: sourcing, roasting, resting, grinding, dosing, brewing, steaming, pouring, serving. Get every one right and the coffee takes care of itself.
We roast once a week and only what we’ll pour or sell in the next seven days. The bakery is two people and one oven, which is why the cardamom buns run out. We’d rather sell out than serve yesterday’s.
How we roast
Two to four coffees at a time, from importers who publish what they pay farmers.
Small batches on a 5 kg drum roaster. Light enough to taste the origin, developed enough to stand up to milk.
Espresso rests a week; filter coffees three days. Bags ship the same week they’re roasted.
Nothing on the shelf is more than a week old.
Prices that let us pay staff properly and importers fairly.
Tables in the back, outlets on the wall, no time limit.
The people
Fictional, like the café — placeholders for a real team page.
Come taste the difference a Tuesday makes.
We’re on Kettle Street, seven days a week.