About
Two people, one room, and a roaster in the back. We have been on Geary Avenue since 2019.
Mill & Ember opened in a former print shop in the spring of 2019, with eight seats and a borrowed grinder. The long table at the back is the original composing bench; the ring marks in it are ours.
We stayed small on purpose. One room means we can watch every cup leave the bar, and it means the person who took your order is usually the person who made it.
The Roast
We have roasted our own since 2021, on a 5kg Probat in the back room, Tuesdays and Thursdays. If you come in on a Tuesday afternoon the whole street smells like it. The house blend is two thirds Brazilian, one third Ethiopian, and it is built for milk. Everything on filter is a single origin and changes every few weeks.
The People
Nadia Okonkwo
Co-founder, roaster
Runs the Probat and the green buying. Will talk about water chemistry for longer than you want.
Theo Marchetti
Co-founder, kitchen
Bakes the buns at four in the morning. Responsible for the chilli oil.
Priya Raman
Head barista
Trains everyone on bar and set the current espresso recipe. Ask about the Kieni.
Who We Buy From
Blackwood Creek Dairy
Milk and cream, delivered three mornings a week.
Wychwood Mills
Red Fife flour for the sourdough and the buns.
Meridian Green Coffee
Green coffee, with the farm and the price on every bag.