Words by Tom Avery
4 min read
The lights come on at 6:30. Before the doors open, Sam has pulled and tasted eight shots, adjusted the grinder twice and written the day’s filter on the board.
Coffee changes a little every day, with the weather and with how long it has rested since roasting. Sam checks the dose, the yield and the time for each espresso until the shot tastes balanced, then locks it in for the morning rush.
“The regulars,” Sam says without a pause. “Some people have come in every day for six years. You learn their order, then their kids’ names, then you go to their wedding.”
Say hello at the bar. Sam is usually there until two, and always happy to talk coffee.
Mercer Street
Baristas
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