- 4.8412 Google reviews
- Open from 6:30 am
- 2 min from the Capitol Complex
Bold beans.
Better mornings.
Small-batch arabica, roasted in our own drum out the back and ground the minute you order.
A day at the
counter
The four we make more than any other, in the order Springfield actually orders them.
-
6:30am
Signature espresso
The commute shot. Two ounces of the Huila–Antigua blend, in and out in ninety seconds, usually without sitting down.
$3.20Single or double -
9:15am
Velvet cappuccino
The one people sit down for. Double ristretto under milk steamed to 63°C, with foam that holds to the last sip.
$4.406oz or 8oz -
12:30pm
Slow pour-over
Four minutes of brewing, which is rather the point. One single-origin lot a week — right now a washed Ethiopian.
$4.8010oz -
3:30pm
Iced maple latte
The afternoon lift. Oat milk and a spoon of dark maple over ice — sweet enough to feel like a treat, never enough to hide the coffee.
$5.1012oz or 16oz
Roasted in the back,
poured at the front
SWPcoffee started in 2019 with one 5kg drum roaster and a rule we still keep: nothing leaves the bar more than fourteen days off roast. We buy green coffee straight from three farms we have visited, roast on Mondays and Thursdays, and let it rest until the sugars settle.
No syrups pretending to be flavour, no burnt second pours. Just coffee that tastes like the place it came from, in a cup you have time to finish.
Four steps between
the farm and your cup
Sourcing
Whole lots from Huila, Antigua and Sidamo, bought above the going rate so the same growers are still there next season.
Roasting
Twice a week, 5kg at a time. Each lot gets its own curve — light enough to keep the fruit, deep enough to carry milk.
Resting
Beans sit in valve bags for seven to ten days. Rushing this is the fastest way to a sour shot, so we simply wait.
Brewing
Ground per order, dosed to 0.1g, and dialled in every morning against the day's humidity before the doors open.
Thirty-two seats,
and nobody rushing you
A long bench by the window for laptops, four small tables for people who came to talk, and two armchairs that regulars quietly consider theirs. Music stays low enough for a phone call.
- Free wifi — no code needed
- Outlets at every bench seat
- Step-free entry and accessible restroom
- Street parking, free after 5 pm
- Dogs welcome inside and out
- Six pavement tables from April
Take the roast home,
or put it on your bar
Bags are roasted the same week they ship. Grind to your brewer for free at the counter.
Retail bags
- House blend · 250g$16
- Huila, Colombia · 250g$19
- Sidamo, Ethiopia · 250g$21
- Swiss-water decaf · 250g$18
- Subscription, every 2 weeksfrom $14
Wholesale & offices
We supply eleven kitchens and cafés around Sangamon County. Pricing starts at 5kg a week and includes machine setup, a half-day barista session for your team, and a dial-in visit whenever the blend changes.
Tell us your weekly volume and what machine you run, and we will send a sample box before you commit to anything.
Request a sample boxWhat regulars say
over the counter
“I came in for a flat white and left with a bag of the Ethiopian. Three years later I still grind it every Sunday.”
“The only place near the office where someone asks how you want it, then actually makes it that way.”
“My espresso at home finally tastes right. The team spent twenty minutes teaching me to dial in my grinder.”
“Best cold brew in Sangamon County, and they remember my order before I reach the counter.”
“We moved our Friday team meeting here. Quiet enough to talk, and the pour-over is worth the four-minute wait.”
Come in, the machine
is already warm
| Monday | 6:30 am – 6:00 pm |
|---|---|
| Tue – Thu | 6:30 am – 6:00 pm |
| Friday | 6:30 am – 8:00 pm |
| Saturday | 7:30 am – 8:00 pm |
| Sunday | 8:00 am – 4:00 pm |
| Roastery tours | Saturdays, 10:00 am |
123 Maplewood Lane, Apartment 4B
Springfield, IL 62704, USA
+1 (000) 555-555
contact@example.com
Free cupping on the last Friday of every month — twelve seats, first come, first poured.
Get directions