Our story
One drum roaster, three farms and a fourteen-day rule we have kept since 2019.
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
What 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.”
